gluten-free crusty artisan bread

gluten-free crusty artisan bread

I am still working on the picture and detailed method for this post, please come back for more update later today.  Thanks.

Gluten-Free Millet and Amaranth Artisan Bread

My ingredient

** denotes my substitution

Dry Ingredients:

  • 288 g high protein gluten-free bread flour mix (2 Cups) **
  • 60 g millet flour (1/2  Cup)
  • 60 g amaranth flour (1/2 Cup)
  • 2 1/4 teaspoon xantham gum
  • 2 teaspoon agar powder
  • 2 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 2 Tablespoon chia seeds (or substitute flax-seed meal or shelled hemp seeds)
  • 2 Tablespoon Roasted Golden Flax seeds **

Wet Ingredients:

  • 1 medium-size egg  **
  • 1/2 Cup cold water
  • 1/4 cup olive oil
  • 2 Tablespoon agave nectar
  • 1 teaspoon cider vinegar
  • 1 1/4 – 1 1/2 Cups club soda at room temperature

Method:

Flour mix (by volume): 2 parts garbanzo bean flour, 1 part millet flour, 3 parts tapioca starch, 3 parts potato starch.

Heat oven to 450 degrees.  Place a lidded 3 quarts dutch oven in the oven to preheat.  Let it heat for at least 20 minutes.

Combine all the ingredients in a medium-sized bowl, whisk to combine.  Froth the egg.  Mix in the wet ingredient using 1 1/4 cups of club soda.  Mix the dry into the wet mixture.  Adjust liquid to achieve a thick-batter dough.

mixed dry ingredients

mixed dry ingredients

baked loaf

baked loaf

Pour the dough into the pre-heated pan.  Do this quickly.  Bake at 450 degrees F for 25 minutes with the lid on.  Ater that take the lid off and continue baking the loaf for another 25 – 30 minutes until the crust turn dark brown.

loaf baked in a pot

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