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When you learn that gluten is not your body’s favorite, the first thing that brings tears is the thought of giving up bread. Mssing french baguettes or artisan boules – the kind with a textured look and crunch to its exterior, the inside revealing a soft crumb and spring to its “step”. Your single lady dinner of crostini with good cheese, olives and a glass of wine is gone. And the simple egg sandwich that saved you many times from hangry outbursts – well, people better watch out.
I don’t miss many gluten-ful things, and I’m actually thankful for figuring out that years of auto-immune issues were related to gluten. I was forced to explore many “new to me” foods and nourish myself the natural way – with whole grains, vegetables, fruit, lean protein, legumes, nuts, and real dairy.
But dang. Sometimes you just want a piece of really good bread!
Knowing what brilliance came from Zoë and Jeff’gluten-free pizza dough, I had anxiously been awaiting their Gluten-Free Artisan Bread in Five Minutes a Day book. Living in the same city as this duo and writing a book at the same time, we chatted a little during the process. They put in so many long hours, loaf after loaf tested and retested to bring this brilliant bread technique to those of us who have to avoid gluten.
My first loaf (which is the book’s master dough recipe pictured in the two photos above. The pictures following this paragraph are the Whole Grain Loaf.) It was a special experience for me, as it was my first time making any kind of homemade bread.
I had watched my grandmother do it, and my mom made the best homemade buns, but I was nervous about getting the process just right.
That was my Type A personality coming out in full force, which truth be told was why I didn’t do a ton of cooking before this blog was born. Little did I know that being in the kitchen gave me the freedom to embrace creativity and break away from too much self-judgement.
The wonderful thing about Gluten-Free Bread in Five is that it truly simplifies the process. You literally mix the flours & dry yeast, stir in warm water and let the dough do its thing in a warm spot. After that you keep it in the fridge and when you feel like baking a fresh loaf, soft pretzels or a puffy & blistered piece of naan, you get your oven & baking stone smoking hot, no kneading required.
Are you pinching yourself hearing these favorites you never thought you’d be able to have again? I’ve made all of those I mentioned above and with each bite I felt like I died and went to heaven.
The taste & texture is far better than any gluten-free bread product at the super market.
Jeff and Zoë provide all the insight to achieve bread baking success the easy way. You’ll learn about things like why it’s important to have an oven thermometer, the 3 different ways to produce the steam that gives your loaves that beautiful, crusty top, and what different flours do in gluten-free baking (they did the science experimenting for you!).
I’ve used a lot of their gluten-free baking tips in recipe development since, as you’ll see here with my gluten-free Christmas cookie recipes!
And as they discuss in the book, the brand of flour you use does matter. Bob’s Red Mill is their choice when using individual flours to make a gluten-free blend, and mine as well, each one finely ground to produce the lightest loaf and consistency.
They have every flour you could ever need and are an amazing resource for all things baking. I’m grateful for their passion in making gluten-free flours accessible and affordable.
(No eggs, 50% Whole Grains)
You’ll find this recipe on page 99 of Gluten-Free Artisan Bread in Five Minutes a Day (which you can buy here) and I added the two seeds for texture and appearance. It is shown as pictures 3-6 in this post.
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Can I substitute guar gum for xanthan? My understanding is one needs to double the amount if so. Do you know?
Hello! The author of the book where this recipe is from states that ground psyllium husk can be used instead of xanthan gum, in equal amounts. They do not say anything about guar gum.
Can I bake this bread in a bread maker machine? If yes, are there any changes in the recipe? Thanks.
Hello! I have not tested this in a bread machine.
Thank you for your reply.
Can chocolate chips or cocoa powder be added to this recipe? If so would it alter the recipe liquids?
Hi! I don’t have a pizza stone. Will a cast iron skillet work? Thanks!
That should work well!
I’m tempted to buy the 5 minute book. We have allergy to eggs. Do their recipes have eggs?
There are egg-free recipes! It’s a great book, I recommend.
Love the Gluten-Free Artisan Bread in Five Minutes, it was an amazing realization that I could have back the wonderful bread that I had been backing for years in a form that my gluten free body could love without consequences. The Brioche is very good as well.
I’m trying to figure out which part of this is only five minutes. Although the recipe looks delicious, the title is extremely misleading.
The authors call it “Artisan Bread in 5 Minutes” because you make the large batch of dough, pull off pieces of it through out the week for loaves, and have it in the oven in 5 minutes.
I don’t know if you will see this or not as this is an older post but I have a question about the size of the loaves. In the pictures they appear to be a good size but when i made one it turned out to be about the size of a large roll. Which only using a grapefruit sized piece of dough I can understand it wouldn’t be large. My question is, can I make a larger loaf so it can be sliced & used for sandwiches on occasion or is it only meant to be eaten as a side?
Hope you see this & thanks for any input you can give me.
hi elizabeth! although the pictures make the loaf look big, i would say they are about 5 inches in diameter. i haven’t tried a larger loaf, so you’d have to play around with a longer bake time.
Can one substitute honey, maple syrup or black-strap molasses for the raw cane sugar and do you think it would be equal to adding the two extra tablespoons of liquid called for it using brown rice flour instead of the white rice flour?
Hi Diana! I’m not sure if that would work, as I haven’t tried it that way. You could ask Zoe, the author of the book. Her website is zoebakes.com — have a great day!
Hi Amanda, I mixed up a half batch of this last night and it’s honestly a gooey mess. I left it in the fridge to see if that would help but it didn’t seem to. I looked up the recipe on the GF AB 5 minutes a day site, and it lists 6.5 cups flour to 3.75 cups liquid. Is the 4.75 cups liquid in your recipe above a typo perhaps?
Hi Lindsey! The recipe you see here is for the Whole Grain Gluten-Free Loaf from the book, which is part GF Mix #1 (which is what you found on their website) and part GF Mix #2. These mixes are different flour blends, the GF Mix #2 being all whole-grain, which is in the book. The recipe which I have posted about is for that Whole Grain Loaf, which does actually call for 4.75 cups of liquid because of all the whole grains. So, if you used just the Mix #1 and did not use the other part Mix #2, that would be why it is too much liquid. When both mix 1 & 2 are used as stated above, more liquid is needed so that it is absorbed all of the whole grains.
thanks so much for responding so quickly Amanda. I didn’t have any whole grain flour, so that is definitely where I went wrong. Lesson learned! do you think my ‘dough’ is salvageable for anything?
Ah, yes, that was the problem then :) Do you have more of flour mix #1 left? If so I would add about 1/2 cup to it, work it in and see what you have. Maybe another 1/2 cup if it is still really sticky, although this dough is made to be sticky before it bakes. I would then press it on with my hand, using saran wrap on top of the dough to make something like a flatbread. You could also try shaping it into rolls. Not sure it will work though…
I don’t have their book, yet. Can I sub all purpose gluten free flour for both flours?
Can you use all gluten free all purpose flour for this recipe instead of 2 kinds?
i don’t see where to add the sugar in the instructions! I’m assuming you add it with the other solid ingredients, before adding the water but thought i would check to make sure. Thanks!
You are correct, thanks for catching that! I’ve updated the instructions now. Happy bread baking :)
This looks like real bread! Thank you, will try it tomorrow. I don’t have a pizza stone though – would a baking tray work, or maybe a glass casserole dish lid?
Hi Lorna! It is delicious. If you don’t have a pizza stone, the other option is to use the heaviest gauge baking sheet or jelly-roll pan that you have. Just know that it will not be as crisp as what is shown above. Do not use a glass casserole lid, as it will burst at this high of heat.
Oh my. It’s amazing.
I am so impressed by this beautiful loaf and also completely inspired to try my hand at gluten-free bread soon too! Thanks for your constant inspiration, Amanda!
I am so excited about this. I’ve been doing a gluten free diet for a few weeks now, and I miss real, crusty, fluffy bread like crazy. Cannot WAIT to try this!
Thanks for stopping by Courtney! Are you feeling better with no gluten? It can be tricky to figure out what causes our bodies to react, but I hope you find the answer. And yes, this gf bread is sure to cure those cravings! :)
I haven’t really been feeling any better yet, which is discouraging. I think more experimenting is going to be necessary to find the right balance for me. But I’m hopeful!
I just added that book to my wishlist! I am going through an elimination diet after testing positive to eggs, beef and peas. Then further removing gluten and dairy because I still wasn’t feeling great. I have missed bread as most store bought have eggs or egg whites in them. Your photos are gorgeous and I can’t wait to try out this recipe!
Oh, I hope you are feeling better Meg! It’s always difficult to pin down the problem, but sounds like you’re almost there. I am so thankful for this book, I think you’ll love it! I’m making a Christmas Panettone Bread tomorrow with the dough :) xo
I’ve been lusting after this book for quite a while …. it sounds great!
Merry Christmas …. and enjoy breaking bread with those you love.
Hi Carly! Yes, you need this book. It’s so amazing. It would make a nice self gift if you don’t win the giveaway. Thanks for stopping by!
This inspires me to put my fears aside and to try to bake bread for myself!
Hi Elizabeth! Seriously makes my day to hear from you. I hope you are doing well! And yes, this bread is so simple and seriously amazing. I almost cried the first time I took a bite. Anybody can do it – I was so scared of the yeast in bread making, but this takes all the fear out of it. xo
Beautiful crusty bread! We’re going gluten-free and I can’t wait to try this recipe and get the book :)
Hi Kelli! How did the gf Thanksgiving go? You will LOVE this book. I can already see your “midnight baker” baking up a storm with it too. I made a few loaves this weekend for our family Christmas and nobody could tell the difference. Happy holidays to all of you! xo
So much of this post resonates with me, from autoimmune to type A! :) I can’t wait to check out this cookbook. I hope you have a merry Christmas!!
Tessa, we are soul sisters :) I hope you have a great holiday! xo
Wow Amanda, I’m so excited to see this! I used to love bread but had to give it up due to my son’s wheat allergy. This artisan bread looks AMAZING. Pinned
Love their books! This looks incredible
i love their books too Marye! do you have their Artisan Pizza book? so many great ideas and combinations.