No doubt you have heard baking is an art and a science. I’ve been experimenting with bread and this recipe for gluten free crusty bread has worked for me. People I know who love to make bread talk about how it feels more than exact measurements. They love the process; the feel of the flour, the dough in their hands and the smell of yeast in the air. I never was one of those people.
Some home cooks have mastered the art of bread making while others haven’t even tried. If you are living gluten free your opportunities for warm crusty bread, fresh from the oven are greatly diminished so it seems like you might as well give it a try. Like any recipe it takes repetition and good note keeping to perfect. I have been working on that but as I often say…so many recipes, so little time.
Everything from the size of your eggs, the humidity in the air and the temperature of your oven, all contribute to the success of a recipe. That is the science. The art is when you can bake it successfully, loaf after loaf. Honestly, knowing when it is cooked is the part I have not completely mastered but I’m working on it.
Many bakers swear by weighing flour and with the different flours used in gluten free baking it makes sense to me. I have given you both measurements in this recipe but I weigh mine. I want to increase my chance of success every time.
You can make this bread in a loaf pan if you want slices that would be ideal for sandwiches. I wanted to taste it dipped in extra virgin olive oil and good quality balsamic vinegar…so I formed it into a ball. This free form ball-shape is often called a boule after the French word for ball. It refers to a rustic loaf of bread that has been leavened with yeast. If you have ever been to France you will recognize the word “boulanger” which is the bread baker and “boulangerie” which is the bread bakery. Both of these words come from the root word “boule”.
No matter what shape you choose for your bread I wish you persistence. You don’t really need luck, just stick-with-it-ness. Please take a picture of your loaf and show me over on Facebook, Instagram or Twitter. That is where I talk about what I am learning before the recipe gets posted on the website.
|½ cup (77 grams) brown rice flour|
|1½ cups (193 grams) tapioca starch|
|⅓ cup (57 grams) potato flour (not potato starch)|
|¾ cup (77 grams) sorghum flour|
|1 Tbsp yeast|
|2 tsp salt|
|2 Tbsp xanthan gum|
|1½ cups lukewarm water (100°F or below)|
|2 large eggs, lightly beaten|
|¼ cup melted butter|
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