Artesian Gluten- Free Bread

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Looking for a bakery-style artisan gluten-free bread that is crusty on the outside and soft and chewy inside? This Artesian Gluten- Free Bread recipe is easy to prepare, made with simple whole-food ingredients, and tastes delicious like wheat bread.

Prep Time30

Cook Time1

Resting time2

Total Time3 30

Course: Baking

Cuisine: Healthy

Keyword: Artesian gluten-free bread

Servings:

Calories: 85kcal

Equipment

Ingredients

8 g Active dry yeast
25 g Sugar
390 g Warm water (this will be divided into 2 parts)
20 g Psyllium husk
130 g Sorghum flour
100 g Potato starch
90 g White rice flour
11 g Salt
12 g Apple cider vinegar

Instructions

In a small bowl measure 150g warm water and add in active dry yeast and granulated sugar, mix and set aside.
2. In a separate small bowl, add 240g warm water and psyllium husk, mix and set aside to form a gel.
3. In a large mixing bowl add sorghum flour, potato starch, white rice flour, sea salt and whisk to combine.
4. By now the yeast mixture should be frothy, add it into the dry ingredients as well as the psyllium gel and apple cider vinegar. Using the hook attachment of a stand mixer mix until the dough comes together pulling away from the sides of the bowl. This could take 5-10 minutes. Or you can need the dough by hand.
5. Lightly oil your work surface as well as hands with olive oil or other neutral tasting oil and place your dough onto the oiled area and knead the dough a couple of times until smooth and shape into a ball. Place the dough ball into a large lightly oiled bowl, cover with a damp towel and set aside to rise for 1 hour until doubled in size.
6. Once the dough is doubled in size lightly flour work surface with rice flour and place the dough onto the floured area. Knead the dough a couple more times shaping it into a tight ball and place seam side up into a proofing basket or bowl lined with parchment paper for a second rise. Set aside for 1 hour covered with a damp towel.
7. Preheat oven to 480°F and place a cast iron skillet on middle rack as well as a small baking pan on lower rack to preheat as well.
8. Once the dough has doubled in size, remove from proofing basket or bowl and place it onto a sheet of parchment paper. Score the dough with a bread lame or sharp knife. Add 5 ice cubes to the baking tray on the bottom rack and place the dough into the cast iron skillet. Bake for 20 minutes with steam. Do not open the oven door during this time.
9. Remove the baking tray with water from the bottom rack after 20 minutes and close the door, reduce the oven temperature to 450°F and continue baking for 40-50 minutes until golden brown.
10. Lift the bread out by holding the sides of the parchment paper and allow the bread to come to room temperature before cutting into it.

Nutrition