Gluten-Free Artisan Bread
Gluten-free bakers and eaters now have the freedom to enjoy crusty artisan bread! The secret is our Gluten-Free Bread Flour, which forms a kneadable dough that can be proofed and baked like conventional wheat bread. The result of this gluten-free artisan bread recipe is a country-style bread that has complex flavor thanks to a starter. This bread is ideal for pairing with soup, making sandwiches, or eating as toast slathered with salted butter.
The gluten-free wheat starch used in this flour goes through additional gluten-free testing using both the R5 ELISA Sandwich and R5 ELISA Competitive methods to ensure it meets standards. Once produced, the final Gluten-Free Bread Flour is tested again to ensure a strict gluten-free standard of less than 20ppm, with a target of less than 10ppm, is met for the finished product. For more information, see our allergen program.
| Ingredient | Ounces | Kilograms | Baker's % |
|---|---|---|---|
| King Arthur Gluten-Free Bread Flour | 116.40 | 3.300 | 100.00% |
| Lukewarm water, 100°F | 174.60 | 4.950 | 150.00% |
| Fresh yeast | 0.14 | 0.004 | 0.10% |
| Total | 293.14 | 8.254 | 250.10% |
| Ingredient | Ounces | Kilograms | Baker's % |
|---|---|---|---|
| King Arthur Gluten-Free Bread Flour | 236.33 | 6.700 | 100.00% |
| Lukewarm water, 100°F | 231.04 | 6.550 | 97.76% |
| Salt | 7.05 | 0.200 | 2.99% |
| Fresh yeast | 3.38 | 0.096 | 1.43% |
| Granulated sugar | 9.70 | 0.275 | 4.10% |
| Poolish | 291.15 | 8.254 | 123.19% |
| Total | 771.60 | 22.075 | 329.48% |
Method
- Mix all poolish ingredients until well incorporated. Cover and let rest 12 to 15 hours at 70°F to 75°F. Desired final dough temperature is 73°F to 76°F.
- Combine poolish in bowl with final dough ingredients except for water. Mix with paddle in slow speed, adding water slowly, 2 to 3 minutes. Turn off mixer and let the mixture rest 20 minutes. Mix for 4 to 6 minutes in medium speed. Let rest, covered, for 90 minutes at 70°F to 75°F. Fold at 45 minutes.
- Divide at 750g and round the dough, using water instead of dusting flour. Let rest for 20 minutes.
- Shape the round into a loaf, dusting with gluten-free bread flour. Proof in flour-dusted basket for 45 to 60 minutes at 75°F. Some tears in the surface of the loaf are OK.
- Turn each loaf out of the basket and score the top. Bake at 475°F in a deck oven with steam. Vent steam after 25 to 30 minutes. Once the loaf starts to brown, continue to bake 10 to 15 minutes longer.
Looking for more? Check out our blog post, How to substitute Gluten-Free Bread Flour for regular flour.
