Delicious homemade gluten-free bread with a soft crumb and crisp, golden brown crust. Shaped into a beautiful boule like artisan bread. The texture is amazing!
Whisk together the flours, seeds, yeast, salt and sugar in a 5-to-6 quart bowl, or a 5 quart dutch oven, which is what I used.
Add the water and mix with a spoon. Cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours. Don’t be surprised that it doesn’t rise much. This is normal.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before using.
On Baking Day
Pull off a 1-pound (grapefruit size) piece of dough. Place it on a pizza peel prepared with a good amount of cornmeal or rice flour. Quickly shape it into a ball and smooth the surface pressing and smoothing with wet fingers. Cover loosely with plastic wrap and allow to rest for 60 minutes.
About 20 minutes into the resting period, preheat a baking stone near the middle of the oven to 450°F, with an empty metal broiler tray on any shelf that won’t interfere with the rising bread.
After the bread is rested, make 1/2-inch-deep slashes with a wet serrated bread knife, in a pattern that you like, a cross or crescents. Shimmy loaf onto the hot stone, then quickly pour 1 cup of hot tap water into the boiler tray, and immediately close the oven door.
Bake for 45 minutes, or until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time. Allow loaf to fully cool on a rack before eating – this is so hard! But it’s essential in getting the best texture.
Notes
Each of these blends should be mixed and stored in a large container for each. Keep stored in refrigerator or freezer for freshness. #1) gluten-free all-purpose flour mixture makes 4 1/4 pounds White Rice Flour: 6 cups, or 36 ounces, or 1,020 grams Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams Tapioca Flour or Starch: 1 3/4 cups, or 8 ounces, or 225 grams Potato Starch*: 1 1/4 cups, or 8 ounces, or 225 grams Xanthan Gum: 1/4 cup, or 1.4 ounces, or 40 grams*Don’t substitute potato flour#2) gluten-free whole-grain flour mixture
make 4 poundsBrown Rice Flour: 3 cups, or 1 pound, or 455 grams Teff Flour: 2 1/2 cups, or 1 pound, or 455 grams Sorghum Flour: 3 1/4 cups, or 1 pound, or 455 grams Oat Flour: 3 1/2 cups, or 1 pound, or 455 grams Xanthan Gum: 1/4 cup, or 1.4 ounces, or 40 grams