Making gluten-free bread

I do quite sincerely love bread. Not being able to eat truly good bread is one of the things I most dislike about being gluten-free. Though, truth be told, truly amazing bread is pretty hard to find. Good gluten-free bread is even harder to find. I usually just substitute corn tortillas, though they don’t work as a bread substitute for everything. Particularly peanut butter. Peanut butter on a corn tortilla is not good.

I did find a decent (not great, but good enough) gluten-free bread recipe awhile ago, and decided to make a batch yesterday. It’s fairly dense, so a little goes a long way, and the rising always seems to go wider than taller, but it’s a proper bread, especially for sandwiches.

Rustic Bread from the How Can it be Gluten-Free vol 2 cookbook

4oz oat flour
8oz warm (110F) water
1T sugar
1t yeast

Mix all together and let sit for 30 minutes. Turn oven on and let heat to 200F, turn off. Line rimmed baking sheet with parchment paper, and set it inside another baking sheet.

12oz ATK gluten-free flour mix
5T powdered psyllium husk
1T yeast
1T sugar
1.5t salt
9oz warm (110F) water
2 eggs
1T cider vinegar

Using a stand mixer (paddle attachment), mix all dry ingredients together on low speed. Slowly add remaining ingredients and starter. Mix until dough is sticky and uniform.

Divide dough into 2 equal pieces. Shape each on clean counter into 8″ rope, taking care to not taper ends. Transfer loaves to prepared sheet, 4″ apart.

Cover loosely with plastic wrap and put into warm oven for 10 minutes. Remove, and let rise until double, about 20 minutes. Meanwhile, heat oven. to 350F.

Remove plastic wrap and make 3 diagonal slashes in each loaf. Spray with water. Bake for 90 minutes, rotating pan halfway through cooking.

Let cool on wire rack for ~3 hours, until completely cool. Serve. Can be stored in plastic for 3 days at room temp or 1 month in the freezer.