Would you like to make gorgeous gluten free Artisan bread? Today I'm going to show you how!
We all know that as gluten-free bakers we can't just whip up a classic recipe easily. We need to use a gluten-free formula that will perform correctly and that's not easy to figure out, but we can learn from the ancient techniques and with the right combination of whole flours, starches and binders, make a bread that is very close and delicious.
So I put on my thinking cap and used what I've learned over the years baking bread. First of all, the classic recipe is all purpose flour, salt, yeast and water. I knew I needed to give the bread structure so I used buckwheat and added some eggs. I liked it, but one of my testers said she wasn't fond of the flavor. So the next time I made it, I used part buckwheat and part sorghum. My other tester loved it and said the dough was great to work with!
My first boule rose beautifully, had a perfect thin crust, a fair amount of holes and lovely crumb but after a day it was dry. On a suggestion from another friend, I added the pectin and it made a huge difference in retaining the moisture.
I've been long distance baking with a friend in England who bakes with regular flour. I was inspired and a bit jealous after seeing her bread. I was determined to make a gluten-free artisan boule like she did and it was fun stepping up to the challenge.
Read more!