Delicious Gluten-Free Artisan Bread
This delightful gluten-free artisan bread is a perfect staple for anyone looking to enjoy fresh baked bread without gluten. Adapted from Dr. Carol Fenster's 'Gluten-Free 101', this recipe is suitable for both hand baking and bread machines. The blend of gluten-free flours gives this bread a soft, yet sturdy texture, making it ideal for sandwiches or as a side with soups and salads. With variations available for different loaf sizes (1 lb, 1.5 lb, and 2 lb), you can easily adjust to your needs. Following the step-by-step instructions ensures a beautiful loaf every time. Whether you are new to gluten-free baking or an expert, this recipe will help you achieve delicious results with the perfect rise and flavorful crust. Enjoy the aroma of freshly baked bread wafting through your kitchen!
10
Servings
185
Calories
13
Ingredients
Ingredients
active dry yeast
2 1/4 teaspoons (none)
sugar
1 tablespoon, divided (4.5 teaspoons or 2 tablespoons) (none)
water
1 cup, 110°F (1 1/2 cups or 2 cups) (heated to 110°F)
gluten-free flour blend
1 1/2 cups (2 1/4 cups or 3 cups) (none)
potato starch
1/2 cup (1/2 cup or 3/4 cup) (none)
powdered milk
1/4 cup (1/3 cup or 1/2 cup) (none)
xanthan gum
1 1/2 teaspoons (2 teaspoons or 3 teaspoons) (none)
guar gum
1 teaspoon (none)
salt
3/4 teaspoon (1 teaspoon or 1 1/4 teaspoons) (none)
soy lecithin
1/4 teaspoon (1/2 teaspoon or 1 teaspoon) (none)
large egg
1 (2 or 2) (beaten)
butter or canola oil
1 tablespoon (1 1/2 tablespoons or 2 tablespoons) (melted)
cider vinegar
1/2 teaspoon (1/2 teaspoon or 1 teaspoon) (none)
Instructions
1
Prepare your baking pan according to the size of the loaf you are making: use an 8x4-inch pan for a 1-pound loaf, a 9x5-inch pan for a 1.5-pound loaf, or two 8x4-inch pans for a 2-pound loaf.
2
In a small bowl, combine the active dry yeast, 2 teaspoons of sugar, and warm water (110°F). Allow the mixture to sit for about 5 minutes until it becomes frothy.
3
In a large bowl or the bowl of a heavy-duty stand mixer using regular beaters (not a dough hook), mix the frothy yeast mixture with the remaining ingredients, including the rest of the sugar. Ensure everything is well combined.
4
Blend the mixture on medium speed for 1 minute, scraping down the sides of the bowl as needed to create a uniform batter.
5
Transfer the dough into the prepared pan(s). Cover lightly with aluminum foil and allow it to rise at room temperature (around 75-80°F) for 45 to 60 minutes, or until the dough reaches the top of the pan.
6
Preheat the oven to 375°F. Just before baking, use a sharp knife to make three diagonal slashes, about 1/8-inch deep, in the top of the loaf to allow steam to escape.
7
Bake the bread in the preheated oven for 55 to 65 minutes, or until it is beautifully browned and has an internal temperature of 205°F, measured with an instant-read thermometer. If necessary, cover the bread with a foil tent after 20 minutes to prevent over-browning.
8
Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition Information
2g
Fat
40g
Carbs
3g
Protein
< 1g
Fiber
192mg
Sodium
21mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Delicious Gluten-Free Artisan Bread?
It is a soft and sturdy gluten-free bread suitable for sandwiches or as a side, adapted from Dr. Carol Fenster's 'Gluten-Free 101'.
Can this recipe be made in a bread machine?
Yes, this recipe is specifically designed to be suitable for both hand baking and bread machines.
Who is the original author of the source material for this recipe?
The recipe is adapted from Dr. Carol Fenster's book titled 'Gluten-Free 101'.
What pan size should I use for a 1-pound loaf?
An 8x4-inch pan should be used for a 1-pound loaf.
What pan size is required for a 1.5-pound loaf?
A 9x5-inch pan is required for a 1.5-pound loaf.
How many pans are needed for a 2-pound loaf?
You will need two 8x4-inch pans to make a 2-pound loaf size.
What temperature should the water be for the yeast?
The water should be heated to exactly 110°F to properly activate the yeast.
How long does the yeast mixture need to sit?
The mixture of yeast, sugar, and warm water should sit for about 5 minutes until it becomes frothy.
Should I use a dough hook with my stand mixer?
No, you should use regular beaters rather than a dough hook when using a heavy-duty stand mixer for this recipe.
How long should the batter be blended?
The mixture should be blended on medium speed for 1 minute, ensuring the sides are scraped down.
What is the ideal temperature for the dough to rise?
The dough should rise at room temperature, ideally between 75 and 80°F.
How long does the rising process take?
The rising process typically takes between 45 to 60 minutes.
How do I know when the bread is ready to be baked?
The bread is ready to bake when the dough has risen to reach the top of the pan.
What temperature should the oven be set to?
The oven should be preheated to 375°F.
Why should I slash the top of the loaf?
Slashing the top of the loaf with a sharp knife allows steam to escape during the baking process.
How deep should the slashes in the dough be?
The three diagonal slashes should be approximately 1/8-inch deep.
How long does the bread take to bake?
The bread takes between 55 to 65 minutes to bake fully.
What is the target internal temperature for the finished bread?
The bread is done when it reaches an internal temperature of 205°F.
How can I prevent the bread from over-browning?
If the bread is browning too quickly, you can cover it with a foil tent after the first 20 minutes of baking.
What is the best way to cool the bread?
Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Can I substitute butter with oil?
Yes, you can use either 1 tablespoon of melted butter or 1 tablespoon of canola oil.
Which gums are used in this recipe?
This recipe uses a combination of xanthan gum and guar gum to provide structure.
Does this recipe include soy lecithin?
Yes, it includes a small amount of soy lecithin (1/4 teaspoon for a 1lb loaf) to improve texture.
What are the nutritional statistics per serving?
Each serving contains 185 calories, 2g of fat, 40g of carbohydrates, and 3g of protein.
How many servings are in one recipe?
The recipe yields approximately 10 servings.
Is this bread high in fiber?
No, this bread is low in fiber, containing less than 1 gram per serving.
What is the sodium content per serving?
There is 192mg of sodium per serving.
Does this recipe require eggs?
Yes, the recipe requires large beaten eggs (1 egg for a 1lb loaf, 2 eggs for larger sizes).
What flour blend is recommended?
The recipe calls for a gluten-free flour blend combined with additional potato starch.
Is cider vinegar necessary for this bread?
Yes, cider vinegar is included to help with the rise and texture of the gluten-free dough.