I have read a number of recipes – all copying the recipe from Gluten-Free Artisan Bread in Five Minutes A Day – which I’m sure is delightful but it complicates things a bit too much. So I am distilling this recipe down so that it doesnt take you 9 years to read it. I also happened to misread the recipe the first time around, but the accident turned out perfectly and I think you’ll like the adjustment.
You will need to make a big vat of this flour mix in order to then portion out for your bread. I will begin with the flour combination. Following this is the recipe for 3 loaves of bread.
- 6 cups all-purpose gluten free flour (or you can do 3 cups all-purpose flour and 3 cups sorghum flour for a more whole wheat look to it)
- 3 1/4 cups white rice flour
- 1 3/4 cup tapioca flour
- 1 1/4 cup potato starch
- 1/4 cup xantham gum or psyllum husk powder
Add all ingredients to a container with a lid. Close container and shake aggressively so that the xantham/psyllum is evenly distributed throughout the mix.
Gluten-Free Bread (3 loaves worth)
- 6 cups of the flour mixture (above). Store the remaining in a sealed container
- 1 tablespoon (or 1 package – slightly less than 1 tablespoon but works well) instant yeast
- 1-1 1/2 tablespoons course kosher salt
- 2 tablespoons sugar (**note, sugar is a wet ingredient, not dry)
- 3 3/4 cups lukewarm water
- parchment paper or extra flour
In a small bowl, whisk together the yeast, sugar and lukewarm water. Let it sit for about 10min.
Add the lukewarm water to the flour and salt. Mix the dough – either with a stand mixer or by hand – until smooth. It will be wet. No kneading is necessary.
Cover the dough with a propped lid, or saran wrap and let rise for 2 hours.
**at the two hour mark if you are not making all of the bread you can refrigerate the remaining (or all) dough for up to 10 days.
Preheat oven to 450 and warm a pizza stone for 30min.
During this time – if taking dough from the refrigerator let the dough come to room temperature or if working with fresh dough – take a soft ball portion (larger than a grapefruit) of dough and place on a floured or parchment lined pizza peel. Dust the dough with flour, liberally. Making sure the dough is round, and slightly patted down to make a flat surface.
Take a knife and make shallow scores in the bread – more for decoration than anything else.
Once the pizza stone has been baking for 30min, shuffle the loaf onto the pizza stone. Bake for 45min.
Removing the bread from the oven, let cool fully on a cooling rack for 2 hours.