gf and me’s crusty bread II

gluten free crusty bread II. gf and me 2013.

Our original crusty bread is one of our most popular posts, so we figured gf and me’s readers might be interested in another artisan bread recipe. This one uses our new favorite flour – tapioca flour – and has a wonderful flavour and good air pockets. Like our original crusty bread, it too has a soft chewy crumb.

For more on tapioca flour see A Taste of Brazil’s post “Tapioca Flour: What Is It Really?” For a raisin bread version of our original crusty bread, see Rural Route Lupiac’s blog. Also see her post on her copycat recipe for Cup4Cup all-purpose gf flour. We haven’t had a chance to try it out yet, but it looks fantastic!

What you’ll need:

¾ cup white rice flour

¼ cup corn starch

½ cup tapioca flour

1 teaspoon xanthan gum

3 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon instant quick rise yeast

1 cup water (you can also use carbonated water for a bit more lift)

Cast iron pot like a Dutch oven

TIP: The bread’s crumb is soft but we find it a bit gummy for sandwiches. We’ve tried to “un-gum” it by using less water, less xanthan gum, and/or less starch, but nothing seems to both improve the texture and give us the same flavour. For example, replacing the corn starch with a high protein flour like quinoa will give a better texture, but we find it leaves that “bitter gluten free bread” taste.

What you’ll do:

In large bowl, whisk together dry ingredients to combine well – really well.

Add water and stir with a spoon until a wet, sticky dough forms.

Seal with lid or plastic wrap and set aside for 12 to 18 hours.

TIP: Really, you don’t need to give it so much rising time since gluten free bread will not rise all that much. We keep this step, though, because we found it adds to the sourdough flavour.

TIP: At this point you can store the dough in the refrigerator for a few days before baking.

Heat oven to 450 degrees. Warm pot and its lid in oven for 30 minutes

While pot is warming, remove dough from bowl and shape into a ball on a rice floured surface.

After pot is heated, remove it from the oven and drop in the ball of dough.

Cover and return to oven for 30 minutes. Then remove lid and return to oven for another 15 minutes.

Place on cooling rack to cool.

TIP: The bread is good warm, but we like it best once it has cooled. Eat it quickly, though, because the loaf won’t keep.

Like this recipe? You might also like gf and me’s:

original gluten free crusty bread

potato flour tortillas

gluten free scones

Photo credit: gf and me 2013.

26 thoughts on “gf and me’s crusty bread II

  1. Pingback: easy crusty bread – sshhh, it’s gluten free | gf and me

  2. Good idea. The way they cut it in Brazil is with a little manioc flour – to dry out and lessen the gumminess (I lived there for a few years and baking with wheat flour was too costly). You might want try finding manioc online and reduce the tapioca by a small amount, made up with the manioc (yucca).

  3. Thanks so much for the mention, gfandme and more importantly thanks for being so inspirational. 🙂 Your tortilla post and the crusty bread post are the sole reason both of those are now weekly staples in my gluten-free world. 🙂

  4. Pingback: gluten free and dairy free sandwich bread – it’s awesome! | gf and me

  5. Pingback: gf and me’s crusty bread II | healthnutmumblog

  6. This is the GF version of Jim Lahey’s no-knead method. I was going to give it a go when I was more familiar with GF cooking. Thanks for the head start and stopping by my blog 🙂

  7. Pingback: gluten free beef stew | gf and me

  8. I used to make bread bowls to serve chilli in before giving up wheat. I think I’ll try using this recipe and making smaller loaves, and see if I can tweak it into a workable bread bowl version!

  9. Pingback: crispy on the outside, soft in the centre: gluten free slider buns | gf and me

Leave a Reply