Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Gluten Free Crusty Boule
Page 236
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Recipe Reviews
kfranzetta from San Francisco, CA
I baked this bread on parchment on a metal cookie sheet, as I don't have a baking stone. I used the steam method, and was very pleased with the crunchiness of the crust, although the loaf made from 1 pound of dough seems quite small. I halved the recipe, and let the dough rest in the refrigerator for 24 hours (as recommended) before making. I will also use this batch of dough to make a pizza crust. Overall, I'm so far very pleased with the results.
One of the better GF bread recipes I've made, and I've made many. This recipe is also available on the author's website. The methods they use in this book for preparing the bread are very useful and I find them carrying over into making of other recipes.
I've tried adjusting this bread with different starches, and I suggest subbing half the tapioca with equal weight in potato starch. The flavor and texture, I think, are much improved. Also, let it sit for a few days in the fridge and get some cold fermentation flavors going.
This is great, and definitely the easiest gluten-free bread I've made. I cooked mine in a dutch oven and it came out great. It was a little undercooked so I would cook it a bit longer next time, but wonderful crust with soft moist crumb. I will definitely be using this often. (A second batch baked in the open oven with steam method was much less successful. I would recommend their dutch oven method).
(edited 16th April 2010) (0) comment (1) useful
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