The smell of freshly baked bread is something that I will always love. Baking has always been what I loved doing growing up, but baking bread is still fairly new to me. The process of mixing, waiting for the dough to rise, forming the bread, leaving it to rise again, all before you can stick it in the oven to bake. It’s kind of a lot of work, but the results are worth it when the house starts to smell like bread.
Making gluten-free bread has been an even harder task. Either the dough doesn’t rise that much and the bread comes out flat looking or after waiting for the bread to cool down fully, I cut into it and the bread seems sticky inside…even after almost an hour of baking…
So here I am to document my journey of baking artisan style gluten-free bread! After many attempts, this recipe has shown the best results so far.
Artisan Gluten-Free Bread (adapted from Foodies of New England)
Makes: 1 6-inch round loaf
1 1/2 cups of Gluten-free flour
1 Teaspoon baking powder
3/4 Teaspoon salt
1 Teaspoon rapid rise yeast
1 Tablespoon sugar
1 cup water (heated to about 100F)
- in a bowl mix the GF flour, baking powder, and salt
- in a measuring cup, heat the water to about 100F (I heated mine in the microwave for about 1 minute), then add the sugar and yeast, and stir
- cover the measuring cup with plastic wrap and wait until tiny bubbles start to form on top (takes about 5-8 mins), then pour into the dry ingredient bowl, and mix
- the dough will be very sticky and loose, but should still be able to hold its shape when the bowl is scraped down and formed into a ball
- cover the dough with plastic wrap and leave in a warm area for at least 1 hour (I left mine to rise for almost 2 hours)
- preheat oven to 450F and remove dough onto a parchment sheet dusted with flour
- with flour-dusted hands, form dough into round dome, make sure to smooth out the top of the dome
- take a knife and make an X on the top of the dough
- while oven preheats, let the dough rest in a warm place
- bake bread for 30 mins tented with foil, then remove foil and bake for another 20 mins or until top is crusty and brown
- allow bread to cool completely before cutting into the bread loaf
- eat bread plain or top with your favorite butter and jam!
- store in the fridge or freezer in a container or freezer-lock bag
I have been making different kinds of gluten-free bread for the past 3 months. This recipe is the first one that actually came out good tasting! I was so suprised when I lifted the foil off the bread and saw how much the bread puffed up! Though this doesn’t taste nearly as good as some gluten-free breads I’ve bought from the store, it is still a good bread loaf. And I like that I know exactly what is going into the bread I am eating.
As I continue to bake gluten-free bread, I’ll update all of you on any good recipes I find! And if any of you have a go-to gluten-free bread recipe that you would like to share, please comment down below so we can all see. Though I have been baking artisan-style bread over the regular bread in a loaf pan, I would love to see any kind of gluten-free bread recipe you guys have been using!!
Every day, Lai day! Have a good day!