artisan

It&#039;s finally here y&#039;all!  We&#039;ve made the gluten free sourdough starter and this gluten free artisan sourdough bread is just one of many wonderful uses for it!!

Gluten Free Artisan Sourdough Bread

(350 g) Kim's gluten free bread flour blend

tbsp psyllium husk powder ((not required, but it will help with the stretch of the dough))

tsp kosher salt

(240 ml) water

olive oil

tbsp honey

(140 g) gluten free sourdough starter ((mature and ripe)**)

The night before you&#039;re ready to make the dough for your bread, discard all but about ⅓ of your starter and feed it with 100 grams of whatever flour you&#039;ve been using and 100 grams of water (or a splash or two more to make a thick pancake-like batter).

The next morning, in the bowl of a stand mixer or a large bowl, whisk together the dry ingredients and then add the wet ingredients (including the ripe starter), beating on low until well combined.  Increase the speed to medium high and mix for 5 minutes.  If mixing by hand, mix vigorously for 5-7 minutes.

Cover the dough and allow it to rise in a warm, draft-free area until doubled in size, about 3-4 hours (sourdough always takes longer to rise).  Place the risen dough in the refrigerator overnight.

The next day, remove the dough from the fridge and turn it out onto a well-floured surface.  If using baking soda, add ¼-½ tsp to top of dough and begin kneading dough until smooth.

Form into a round and turn over into a floured banetton basket or in a floured tea towel-lined bowl, or shape into a round on a square of parchment paper.  Cover and allow it to rise until puffed and noticeably larger, but not doubled in size, about 2-3 hours.

Towards the end of the rising time, place Dutch oven with lid (or baking steel or stone and shallow pan) into the oven and preheat it to 500° F for 30 minutes.

When the dough has finished rising, carefully flip it out onto a sheet of parchment paper and slash (score) it with a lame or sharp serrated knife.  Open the oven door, carefully place the loaf in the Dutch oven, parchment and all, and replace the lid.  Alternatively, slide the loaf, parchment and all, onto a baking steel or stone and pour one cup of hot water into shallow pan.  Immediately close the oven door and drop the temperature to 450° F.  Bake the bread for 40 minutes.  If using a Dutch oven, remove the cover and continue to bake for another 20 minutes.  If using baking steel or stone, bake the bread for a full 60 minutes.

Remove the bread from the oven and allow to cool before slicing.

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Easy Sourdough Artisan Bread Recipe

flour

¼ cups (296 ml) warm water*

(177 ml) active sourdough starter (75%-100% hydration (I prefer 75%))

(15 ml) honey**

(5.9 gr) salt

Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.

Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that&#039;s still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)

Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.

Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.

After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there&#039;s a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.

To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.

When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).

Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.

To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you&#039;ll need to create some steam (that&#039;s what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.

Remove to a wire rack to cool at least 30 minutes before cutting.

Easy dutch oven bread ready in just a few hours - no overnight rise needed.

Easy Crusty French Bread

active dry yeast (9 grams)

sugar (4 grams) (use honey if you prefer)

water (300 grams)

(10 grams) kosher salt

Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.

Let the yeast proof for about 5 minutes, until the mixture is foamy.

Add kosher salt and flour to bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don&#8217;t worry &#8211; it will become more smooth and elastic as we go!

Lightly flour all sides of your dough (don&#8217;t mix the flour in &#8211; it&#8217;s just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

MIX THE DOUGH &amp; FIRST RISE (1 HOUR):

When dough has risen, lightly flour a large cutting board.

Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN &#8211; you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).

Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the center (like you&#8217;re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf. Watch the video(s) above to see exactly how we do this!

Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.

SHAPE THE DOUGH &amp; FINAL RISE (30 MIN):

While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.

HEAT THE OVEN :

When the oven is hot, you&#8217;re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.

Lay a piece of parchment paper down on your counter or cutting board (optional &#8211; it makes transferring the bread easier!)

Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time &#8211; this is what will create those beautiful cracks on top of the bread!

VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.

Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.

After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.

When bread is done, use oven mitts to pull the pot out of your oven.

Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.

BAKE!

I LOVE this recipe!! I will be making this again and again!!
Can this be made a day in advance placing it in the fridge after the first rise?

I made this today for the first time, and used a Lodge cast iron Dutch Oven with Kirkland parchment paper liner.  Even though the liner has a 425* rating, it worked fine for this at 460* . I followed as written.  It's beautiful and smells so good. Great recipe and very simple!

This was my first time making bread, and I absolutely LOVE this recipe! Your directions are clear and straightforward, and you answered all of my questions as I read along. It really was as easy as you said it would be! I do not have a stand mixer, but it was easy enough to make by hand. And the dutch oven (I used my Le Creuset) achieved the perfect fluffy + crusty texture. I will definitely be making this again! Thank you!

I love this recipe and it’s simplicity. However I have a questions regarding the water amount. 1 1/4 cups seem to not wet the flour enough. It becomes pretty dryish dough. Should I add more water for 2.5 cups of flour?

https://content.jwplatform.com/videos/asvvfMtA.mp4

How to make easy crusty french bread from scratch with a stand mixer!

French Bread With A Stand Mixer

This gluten free artisan bread will CHANGE.YOUR.LIFE!!&nbsp; Seriously.&nbsp; Crusty bread that you thought you'd never have again.&nbsp; One bite and you will absolutely be in HEAVEN!&nbsp; Better still, no one will know it's gluten free!

Gluten Free Artisan Bread

(420 g) Kim's gluten free bread flour blend

tbsp instant/rapid rise/fast-acting yeast ((not active dry yeast))

water

In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk.  Combine the honey and olive oil with the water in a liquid measuring cup.  With the mixer on low, slowly add the water mixture.  When fully incorporated, turn mixer up to medium high and knead for 5 minutes.  Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula.  Cover with plastic wrap and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.

Put the dough in the refrigerator for at least 4 hours, preferably overnight, but up to 10 days. 

On baking day, remove the dough from refrigerator and dump out onto well-floured surface.  Knead until fairly smooth, adding more flour as necessary.  It&#x27;s a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour.

To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom.  Place on parchment paper.  To shape into a baguette, smooth dough and begin elongating it and tapering it at the ends, adding more flour as necessary.  Roll out as thick or thin as you&#039;d like and as long as you&#039;re able to fit in your oven (make sure it will fit on your pizza steel or stone).  Place it on a sheet of parchment paper.    

Place loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly larger, but not doubled in size, about 1/2 to 1 hour.  Meanwhile, set up your oven for baking.  Place baking steel or stone onto middle rack and shallow pan underneath.  Preheat oven to 450° F.    

When dough has finished rising and is visibly larger, run a serrated knife under hot tap water and cut slits in dough swiftly but uniformly, about ½-¾ inch deep.  Fill up a cup measure with really hot tap water and set aside.

Using a pizza peel (paddle), slide loaf (or loaves) into oven onto baking steel (or stone), parchment and all.   Immediately pour cup of very hot tap water into the shallow pan.  Quickly shut the oven door.

Bake for about 30 minutes for baguettes, or about 35-40 minutes for boules, or longer for larger boules (some larger boules can take up to an hour or more).  If the loaves are getting too browned, you can cover them loosely with foil.  The loaves will look crusty and done on the outside, but will feel light when picked up.  If they feel heavy, they&#039;re not done yet.  Allow to bake for another 10 minutes and then check again, picking up the loaf with two gloved hands.  If still feeling heavy, allow to bake for another 5 minutes and check again.

Remove from the oven and place on cooling rack.  Allow to cool before cutting (or it will be gummy on the inside).

Bread baked in a cloche has a crusty exterior and a tender interior that&#039;s more like the European and artisan breads. This easy, basic loaf is a great way to jump in to cloche baking - instructions for dutch oven as well. Simple recipe for beginners.

Rustic Bread In A Cloche

water (, 110F)

active dry yeast

sugar

bread flour

vital wheat gluten

salt

Rustic Bread in a Cloche

Add the yeast and the sugar to 1/4 cup of the water and stir until blended.

Set aside until foamy - about 3 to 5 minutes.

Add the remaining water to the yeast mixture.

Stir in 1 cup of the bread flour and the gluten.

Stir in the salt.

Add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl - you may need a little more flour or you may not need all of the flour.

Knead in your mixer according to manufacturer's instructions.

Knead with Mixer

Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until the dough is firm and elastic. It should feel like your earlobe when you pinch it.

Form into a ball, place in an oiled bowl, cover with a clean, damp cloth, and let rise in a warm place for 45 minutes, or until it's doubled.

Knead by Hand

Gently deflate the dough and knead lightly.

Sprinkle flour on the bottom of the cloche.

Form the dough into a ball and place on the floured bottom of the cloche.

Cover with the cloche top and let rise 45 minutes.

Preheat the oven to 450F.

Dust with flour and score with a sharp knife or baker's blade.

Cover with the cloche top and bake for 35 minutes.

Cool the bread, uncovered.

In a Cloche

Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.

Preheat the dutch oven about 15 minutes before using.

Spray with no-stick spray.

Sprinkle in a coating of cornmeal.

Gently flip the dough off the parchment and into the dutch oven.

Cover and bake for 20 to 30 minutes.

Remove cover and bake 5 more minutes to crisp the crust.

Remove from dutch oven and let cool.

In a Dutch Oven

The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe!

Fullproof Artisan No Knead Bread

(425 grams) flour, bread

½ cups (340 grams) room temperature water

In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet dough ball forms.

Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.

When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.

Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.

Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.

The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.

Cover the dough with plastic or a kitchen towel until pan has heated.

Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.

I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.

Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.

Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.

Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.

Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.

This no-knead whole-wheat bread is as quick and easy to make as it is healthy. It requires no kneading and is done, start to finish, in less than two hours.

Jim Lahey's No-Knead Whole-Wheat Bread

bread flour,

whole-wheat flour

table salt

yeast

Wheat bran, cornmeal,

In a medium bowl, stir together the flours, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.

Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the surface in 1 piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough feels tacky or sticky, dust the top lightly with wheat bran, cornmeal, or flour.

Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost double in size. When you gently poke the dough with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

About half an hour before you think the second rise is complete, preheat the oven to 475°F (245°C). Adjust the oven rack to the lower third position and place a 4 1/2-to-5 1/2-quart heavy Dutch oven or pot with a lid in the center of the rack.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very hot.) Cover the pot and bake for 30 minutes.

Remove the lid and continue baking until the loaf is a deep chestnut color but not burnt, 15 to 30 minutes more. The bread is done when it registers 200°F to 210°F (93°C to 99°C) on an instant-read thermometer.

Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.

Slice and&#8230;sigh. Originally published October 5, 2009.

My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week. &nbsp;<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div><img alt="Italian Ciabatta Dinner Rolls | chefdehome.com" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls.jpg" loading="lazy" width="533" height="600" srcset="https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls.jpg 100w,https://media.chefdehome.com/533/0/0/ciabattarolls/ciabatta_rolls.jpg 533w" sizes="(min-width: 992px) 533px, (max-width: 414px) 93vw, 96vw">Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired. <img alt="Homemade Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_4.jpg" loading="lazy" width="450" height="600" srcset="https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_4.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_4.jpg 100w,https://media.chefdehome.com/450/0/0/ciabattarolls/ciabatta_rolls_4.jpg 450w" sizes="(min-width: 992px) 450px, (max-width: 414px) 93vw, 96vw">In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta. <img alt="Homemade Fresh and Rustic Italian Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_1.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_1.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_1.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_1.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_1.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more. For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry. <img alt="Making of Italian Ciabatta Bread Dinner Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Make ahead Ciabatta Rolls for Christmas dinner and I tell you, you will thank me for this excellent recipe.

Italian Ciabatta Bread Rolls

Flour

Sugar

tsp Active Dry Yeast

Cup Water

& 1/4 Cup All-Purpose Flour,

tbsp Olive Oil,

Salt

Water

Cup Milk

For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)

For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 &amp; 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)

Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.

Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.

Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.

Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.

Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Gluten Free Rye Bread

(1 cup) gluten free sorghum flour

(1 cup) gluten free brown rice flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(2 tablespoons) cacao powder or cocoa powder

(1 teaspoon) sea salt

(2 teaspoons) whole caraway seeds

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

molasses

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

I am going to make this this weekend. I’m so excited to found your recipe! In the instructions you mention whole cumin seeds but the instructions do not indicate that… How much cumin seed should I add? 

Thank you so much!

Sandra

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Artisan Gluten Free Bread

Learn to make your own homemade bread. This Gluten Free Flax Bread is made in an artisan style giving the bread a very rustic look.

Top 17 artisan recipes from across the web

The most viewed artisan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Gluten Free Artisan Sourdough Bread

Easy Sourdough Artisan Bread Recipe

Easy Crusty French Bread

Gluten Free Artisan Bread

Rustic Bread In A Cloche

Fullproof Artisan No Knead Bread

Jim Lahey's No-Knead Whole-Wheat Br...

Italian Ciabatta Bread Rolls

Gluten Free Rye Bread

Gluten Free Flax Bread

How to Make a Cheese Plate

No-Knead Italian Bread

Homemade Crusty Artisan Bread

Homemade Crusty Artisan Bread

3 Ingredients No Knead Bread Withou...

Jim Lahey's Overnight No-Knead Brea...

Dutch Oven Cinnamon Raisin Bread

Top 17 artisan recipes from across the web

The most viewed artisan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Artisan Sourdough Bread

Easy Sourdough Artisan Bread Recipe

Easy Crusty French Bread

Gluten Free Artisan Bread

Rustic Bread In A Cloche

Fullproof Artisan No Knead Bread

Jim Lahey's No-Knead Whole-Wheat Br...

Italian Ciabatta Bread Rolls

Gluten Free Rye Bread

Gluten Free Flax Bread

How to Make a Cheese Plate

No-Knead Italian Bread

Homemade Crusty Artisan Bread

Homemade Crusty Artisan Bread

3 Ingredients No Knead Bread Withou...

Jim Lahey's Overnight No-Knead Brea...

Dutch Oven Cinnamon Raisin Bread

The most viewed artisan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine