I recently found a new and wonderful gluten free bread recipe in “Relish” . There is no gluten to develop, so kneading isn’t necessary. It has a crisp crust and has a yeasty bread taste. It was so easy that I won’t spend the six dollars a loaf for gluten free at the store.
Crusty Bread (Gluten Free)
- 1 1/4 cups (8 ounces) potato starch
- 1 1/4 cups (3.5 ounces) almond flour (same as almond meal)
- 2/3 cup (3 ounces) oat flour
- 1/2 cup (3 ounces) millet flour
- 1 tablespoon active dry yeast
- 2 teaspoons xanthan gum*
- 1 1/2 teaspoons kosher salt
- 1 1/3 cups warm water (about 110F)
- 2 eggs
- 2 tablespoons canola or olive oil
- 1 tablespoon honey or agave nectar
- 1 tablespoon canola or olive oil for oiling bowl
- Place all of the flours, yeast, xanthan gum and salt in a bowl and stir to combine.
- Pour warm water, eggs, oil and honey into dry ingredients. Mix with a hand mixer in medium speed until dough has come together. It will be soft.
- Place dough in a large oiled bowl and cover with a clean cloth; let rise until doubled in size, about 2 hours.
- Heat oven to 425°.
- Cut dough in two halves, shaping them into small rustic ovals and place on a pizza stone or baking sheet and place on the bottom rack of heated oven.
- Bake for 30 minutes, until bread is browned and sounds hollow when tapped on the bottom. Let cool before slicing.
- Note:*Xanthan gum is important for structure and texture. It is not inexpensive but you'll use very little in the recipes you make with it. The HEB in Woodway has it for sure in the health foods section, packaged by Bob's Red Mill. You'll find it at Natural Grocer and Whole Foods also. Natural Grocer is usually the best source and the most reasonably priced for the different flours.