Easy Artisan Gluten Free Dough Recipes
EASY ARTISAN GLUTEN-FREE DOUGH
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.
Provided by Demelza
Categories Yeast Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast & salt.
- Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
- .
ARTISAN STYLE GLUTEN FREE BREAD
This artisan style gluten free bread has a fantastic texture and delicious flavor. It also mixes up quickly and can be baked into various shapes and styles.
Provided by Eric Rusch
Categories Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the dry ingredients (flour, sugar, yeast).
- Cut in the butter until it's dispersed throughout the flour.
- Gradually stir in the water and milk. You may want to warm up the milk to about 100ºF first.
- Cover and let the dough proof in a warm place for 15 minutes.
- Re-mix the dough, form it into the desired shape, and proof it in greased bread tin or a rice flour dusted proofing basket until about double in volume. This takes 1-2 hours, depending on your room and dough temperatures.
- Preheat your oven to 400ºF. If making an artisan style loaf, preheat your baking vessel too.
- Bake for 1 hour covered and 15 more minutes uncovered. If baking in a loaf pan, tent the pan with foil until the last 15 minutes.
GLUTEN-FREE PIZZA
This recipe is another of Judith Fertig's from her book 200 Fast & Easy Artisan Breads. I have not made it, but am posting it by request. You will use half of Easy Artisan Gluten-Free Dough, Recipe #446567 for the crust. Use your choice of preferred toppings, gluten-free of course. Judith uses a cookie sheet & makes a rectangular pizza, I am sure you could make a traditional round pizza, just make sure to use baking parchment on your pizza pan. She says it will feed 8 - 12 people, I have cut that back to 4 - 6 servings. If you are feeding a teenage boy feel free to change this to 1 or 2 servings. I have created a gluten-free recipe book in my shared cookbooks that includes all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. .
Provided by Demelza
Categories Lunch/Snacks
Time 3h
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Use half of Easy Artisan Gluten-Free Dough, Recipe #446567.
- Line cookie sheet with baking parchment.
- Pat or spread dough to a 10 x 14 inch rectangle, use a wet plastic spatula, or wet your hands.
- Cover with a teatowel & let rest for 40 minutes.
- Spread sauce over dough, add toppings & cheese.
- Drizzle with a bit of olive oil if desired.
- Place cookie sheet on baking stone & bake at 350 F for 25 - 30 minutes.
Nutrition Facts : Calories 221.9, Fat 14.1, SaturatedFat 7.6, Cholesterol 44.2, Sodium 653.5, Carbohydrate 9.4, Fiber 0.6, Sugar 6.7, Protein 14.7
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