Gluten Free Rustic Bread Recipes

GLUTEN-FREE RUSTIC BREAD

Steps:

• Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl.
• Stir in the egg whites and olive oil.
• Stir in the water and cider vinegar.
• Pour the batter into a non-stick loaf pan.
• Bake for 35 minutes at 175C/350F, starting from a cold oven.

DELICIOUS, RUSTIC, GLUTEN FREE SOURDOUGH BREAD

Steps:

• 1. Generously grease 9x5 inch bread pan with grapeseed or olive oil.
• 2. In a mixing bowl, add warm milk & honey, and whisk in yeast. Cover and allow to proof for 10-15 minutes. When mixture is nice and bubbly it is ready to use.
• 3. In a small bowl, melt coconut butter, allow to cool, and mix in xanthan gum. Mixture will be pasty. In the meantime, add Bob's Red Mill GF all purpose flour, Bob's Red Mill hazelnut flour, baking soda, & sea salt. Mix thoroughly.
• 4. With a paddle attachment, add flour mixture to proofed yeast, honey, and milk mixture. With speed on low, mix together. Add butter/xanthan gum mixture. Be sure to scrape sides of bowl into the mixture. Add GF Sourdough batter. Turn speed to medium high & mix well for 5 minutes. Again, be sure to scrape sides down into mixture. Mixture will be thick and sticky, much like a brownie mix.
• 5. With rubber spatula,spoon mixture into prepared bread pan, smooth out top with spatula. Cover and place in oven with oven light on. Fill a shallow dish with boiling water and put in bottom of oven. Allow dough to rise until doubled in size, approximately one hour.
• 6. When dough has doubled in size, gently remove from oven. Preheat oven to 375 degrees F. Place bread in middle of oven, on a baking sheet. Refill shallow baking dish with hot water and place back in bottom of oven. (I use a metal bread pan filled 3/4 way full) Bake for 40-45 minutes. Top will be a nice golden brown. Remove from oven & allow to cool in baking pan 5 minutes. Then remove and allow to finish cooling on wire rack for 30 minutes. NOTE: because our bread baked over the side of the bread pan a bit, I used a butter-knife to loosen bread from pan to remove without tearing.
• 7. This is a nice thick, chewy bread. Tastes much like a Rustic sourdough bread. My daughter likes hers with Tofutti cream cheese and apple butter. Tastes great with real butter as well! It also makes a great sandwich bread!

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.