Gluten-free ready-to-bake yeast bread
Many people suffering from celiac disease or a wheat allergy must go on a gluten-free diet. This diet is free of wheat, barley, rye and other gluten-containing cereals. But just because you are eating gluten-free, it doesn't mean you can't enjoy bread.
If you or someone in your family is diagnosed with celiac disease, try this delicious recipe for homemade gluten-free bread. This ready-to-bake bread dough was inspired by New York baker Jim Lahey's "no-knead" technique. Mark Bittman wrote about Lahey's technique in the New York Times and it was also featured in Cook's Illustrated magazine.
The dough in this gluten-free version keeps up to 5 days in your refrigerator. When you're ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven.
Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won't brown as deeply.
Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)
- 1 cup warm (110 degree F) milk (cow's, hemp, rice, soy, potato, or nut)
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
- 2 cups potato starch
- 1 cup Carol's Sorghum Blend (see below)
- 1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
- 1 tablespoon cider vinegar
- 1 teaspoon sesame seeds, for sprinkling
Dissolve sugar and yeast in warm milk. Set aside 5 minutes.
In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.
When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.
Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
- 4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
- 2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
- 2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80 degrees F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.
Position rack in middle of oven. Set oven to 400 degrees F. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.
Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.
Carol's sorghum blend
- 1-1/2 cups sorghum flour
- 1-1/2 cups potato starch (not potato flour) or cornstarch
- 1 cup tapioca flour
Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.
Recipes from: 1,000 GLUTEN-FREE RECIPES by Carol Fenster (Wiley, October 2008, $35.00/hardcover)