Printable Gluten-Free Artisan Bread Recipe Card
A delicious gluten-free artisan bread that's light but full of flavor. Feel free to print or save this recipe card for easy reference when making this bread or shopping for ingredients.
Servings: 36 slices
Calories: 96kcal
Ingredients
- 250 grams brown rice flour about 2 cups
- 195 grams sorghum flour about 1 1/2 cups
- 300 grams tapioca flour about 2 1/2 cups
- 2 teaspoons xanthan gum
- 1 Tablespoon salt
- 2 1/2 cups warm water warned to 100F
- 30 grams granulated sugar about 2 Tablespoons
- 21 grams active dry yeast about 2 Tablespoons
- 1/3 cup olive oil
Instructions
- Bring all ingredients up to room temperature.
- Heat water to 105 to 115 degrees Fahrenheit.
- In a 4-cup measuring cup or medium bowl, mix the hot water with the sugar. Stir until almost dissolved.
- Add the yeast and set aside to proof for 5 minutes.
- In the bowl of a stand mixer or large mixing bowl, add the flours, salt, and xanthan gum. Whisk to combine.
- In the mixing bowl, with the flours, add in the proofed water-yeast mixture and the olive oil. Mix on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl.
- Turn the mixer to medium speed and beat for 9 minutes.
- Transfer the dough into a bowl and cover tightly with a lid. Refrigerate the batter for at least 6 hours.
- Place sheets of parchment paper on the counter to provide a work surface. Divide the dough into thirds and place each third on a piece of parchment paper.
- Form dough into a round loaf. It doesn’t have to be perfectly circular. A lot of genuine artisan bread looks a little lopsided or roughly oval-shaped.
- Transfer the loaves to a few pots that are big enough to allow room to rise and cover them with lids. An easy way to do this is to lift the pieces of parchment paper with the loaves on them and place them in the pots. Allow the loaves to rise until their volume increases by about 50%.
- Preheat oven to 450F. While the oven is preheating, place a Dutch oven with the lid on, into the oven to heat. See the instructions below for preparation without a Dutch oven.
- Once the bread is ready to bake, use potholders to very carefully remove the pot from the oven. Place the bread, parchment paper and all, from the large pot into the hot Dutch oven. Put the lid on the Dutch oven.
- Bake at 450F for 40 minutes. After 40 minutes, remove the lid and continue baking for about 10 minutes.
- Test the bread for doneness with an instant-read thermometer (it should register 205F).
- Remove the baked bread from the oven and very carefully lift the parchment paper from the Dutch oven to a wire rack to cool.
- Let the bread cool for at least 4 hours before slicing.
Nutrition
Calories: 96kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 201mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 2mg | Iron: 0.4mg
