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Gluten Free Artisan Bread in Five Minutes a Day Review and Gluten Free Baguette Recipe at knowgluten.me

Gluten Free Artisan Bread in Five Minutes Baguette Recipe

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission ©2014, Jeff Hertzberg and Zoë François Makes eight ½-pound loaves. The recipe is easily doubled or halved. This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious. We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do. The authors answer questions at GFBreadin5, where you’ll also find recipes, photos, videos and instructional material.

Ingredients

  • 6½ cups of gluten-free all-purpose flour
  • 1 tablespoon granulated yeast
  • 1-1½ tablespoons kosher salt
  • 2 tablespoons sugar or honey
  • 3¾ cups lukewarm water 100°F or below
  • Cornmeal or parchment paper for the pizza peel
  • Egg white wash 1 egg white plus 1 tablespoon water, for top of loaf

Instructions

  1.  Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6 quart bowl, or a lidded (not airtight) food container.
  2.  Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  4.  The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  5.  On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size)
  6. piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper.
  7. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  8.  Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
  9.  Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.
  10.  Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
  11.  Allow to cool completely on a rack before eating.