I recently snagged an awesome cookbook find. (Don’t you LOVE when that happens?!!) It’s called GLUTEN-FREE ARTISAN BREAD IN 5 MINUTES A DAY. The concept of this book is super cool. Using a master gluten-free artisan bread recipe, you can make dough that will last in your fridge for up to 10 days. When you are ready to cook delicious fresh bread, simply section out a grape fruit size of dough, loosely cover it, and let it hang out for 60 minutes before baking. Nothing beats fresh bread, right? If bread is your thing, I highly suggest looking into this great gluten-free option and other baking ideas in this cookbook.
First Step, Make the Gluten-Free All-Purpose Mixture in a large batch to have on hand for future uses.
- White Rice Flour – 6 Cups
- Sorghum Flour- 3 1/4 Cups
- Tapioca Flour or Starch – 1 3/4 Cups
- Potato Starch – 1 1/4 Cups
- Xanthan Gum or Ground Psyllium Husk – 1/4 Cup
*Make Sure the Flours are Very Well Mixed For Consistent Distribution When Cooking
5 INGREDIENT ARTISAN BREAD RECIPE:
Gluten- Free All-Purpose Mixture- 6 Cups
Granulated Yeast- 1 Tablespoon
Kosher Salt- 1 to 1 1/2 Tablespoons
Sugar (Optional) 2 Tablespoons
Whisk together the flour, yeast, salt and sugar (if using) in a 5-6 quart bowl, in a lidded (not air-tight so the gasses can escape) container.
Warm the water slightly, add the water to the mix with a spoon and mix until the dough is very smooth.
Allow the dough to rise for about 2 hours in a container with a lid that is not completely air tight, or use a bowl and loosely cover it with plastic wrap.
YOU HAVE 2 BAKING OPTIONS:
Bake Right Away– Right after you Make the Dough, With No Rise. Place a 1 pound piece of dough, shape it on a piece of parchment paper, and put it cold into the oven. Set the oven to 400 degrees, and bake for 75 minutes. This only works with freshly made dough.
Refrigerate for up to 10 Days– On Baking day, pull off a 1 pound grapefruit sized piece of dough. Place on a pizza peel sprinkled with cornmeal or parchment paper. Because this this dough doesn’t have gluten, it doesn’t stretch. Just gently pat it into shape. Allow it to rest for 60 minutes, loosely covered with plastic wrap. The dough may not seem to rise much.
Pre-heat a baking stone in the center of the oven to 450 degrees. Place an empty broiler tray (Non-glass or it may shatter) for holding water on any shelf that won’t interfere with rising bread. Dust and slash the top of the bread with your desired pattern.
Slide the bread onto the pre-heated stone and bake with steam. (Carefully) pour 1 cup of hot water from the tap into the metal broiler tray (Situated on the rack beneath the dough) and close the oven door to trap in the steam. Bake for about 45 minutes total. (If you used parchment paper, remove the paper after 20 min of baking.) Remove the bread, and allow it to cool completely. Never eat gluten-free bread warm or they may be undercooked on the inside. Let it rest for up to 2 hours before eating.
Store the remaining bread in the fridge for up to 1- days to enjoy fresh artisan bread again!
TRY THIS RECIPE OUT AND LET US KNOW HOW YOU LIKE IT! HAVING FRESHLY BAKED GLUTEN-FREE BREAD ALWAYS ON HAND COULD COMPLETELY CHANGE THE WAY YOU COOK!
* Please Note: This is merely an opinion blog. The research and information covered in this blog is open to public domain for discussion. We do not have any formal medical background. We simply want to share and discuss foods for those with Crohn’s Disease. Because people suffering from Crohn’s Disease tolerate a variety of foods differently, recipes often need specific alterations for each individual. Get creative! Leave out the foods that don’t work for you and use the foods that make you feel good. As always, please consult your doctor or health care professional before applying ideas from this website. Happy Cooking!!