That sounds like an incredible gluten-free bread! The texture of artisan bread can be difficult to replicate without gluten, so it’s awesome to hear that this one is so successful. Do you have the recipe or any tips for making it? I’d love to hear more about how you achieved that perfect crust and soft interior!
INGREDIENTS
- 3 cups (420 g) Kim’s gluten-free bread flour blend
- 1½ teaspoons xanthan gum (additional to what’s already in the blend)
- 1 tbsp (5 g) psyllium husks (or 1 ½ teaspoons psyllium husk powder)
- 1 tbsp (9 g) instant/rapid rise yeast (not active dry yeast)
- 1 teaspoon kosher salt
- 1¾ cups (420 ml) warm water
- 2 tbsp (26 ml) olive oil
- 1 tbsp (21 g) honey
INSTRUCTIONS
Step 1: Mixing the Dough
In the bowl of a stand mixer with the dough hook attachment, whisk together all the dry ingredients. Add the honey, olive oil, and warm water. Mix briefly, then knead on medium-high speed for about 5 minutes. Scrape the dough into a cohesive mass using a rubber spatula, cover, and place in a warm, draft-free area to rise for 1-2 hours, or until doubled in size.
Step 2: Refrigerating the Dough
After the first rise, refrigerate the dough for at least 6 hours, or up to 10 days, to allow it to ferment and develop flavor.
Step 3: Shaping the Dough
When ready to bake, remove the dough from the refrigerator. On a floured surface, knead until smooth, adding more flour as needed. Shape the dough into a boule (round loaf) or baguette, ensuring it fits your baking method.
Step 4: Second Rise
Place the shaped dough on parchment paper and cover loosely with plastic wrap. Let it rise in a warm area until visibly puffed (about 30-60 minutes).
Step 5: Baking Methods
- Baking Steel or Stone: Preheat your oven to 450°F with a baking steel or stone in the middle rack and a shallow pan below. Once the dough has risen, carefully score the top with a serrated knife. Transfer the dough onto the baking steel (or stone) with parchment paper. Pour hot water into the shallow pan for steam, then bake for 30-40 minutes, depending on loaf size.
- Dutch Oven: Preheat a Dutch oven to 500°F. Carefully lower the dough (with parchment paper) into the Dutch oven, cover, and bake for 40 minutes. Remove the lid and continue baking for 20 minutes to achieve a golden crust.
Step 6: Cooling
Allow the bread to cool completely on a wire rack before slicing, to prevent a gummy texture inside.
NOTES:
This recipe makes 2-3 loaves, depending on size. Store extra dough in the refrigerator for up to 10 days, or freeze for up to 3 months.
You can shape the dough into different types of bread and even use it for pizza!
The bread’s flavor deepens with age, so don’t worry if it ferments a bit longer in the fridge.
Pro Tips:
- If you prefer to avoid psyllium husks, reduce the water to 1½ cups (360 ml).
- For high-altitude adjustments, consider slight changes in yeast, water, and salt levels.
Enjoy your freshly baked, gluten-free artisan bread with a perfect balance of crispy crust and soft, airy interior.
