Gluten-Free Peasant Bread

While I was home a few weeks ago, I thought I’d try a new gf bread recipe. This one turned out to be fairly satisfying! The egg whites provide structure for the dough, so it has a good crusty outside, is reasonably sturdy when sliced, and has a pretty good flavor that’s great with the extra sharp cheddar you may have just picked up at the local farmer’s market!

IMG_4255The bread is baked in a smallish glass bowl. The one I used was part of a colorful set of Pyrex mixing bowls, and said 1/2 quart, which… I don’t really get, because it certainly holds more than two cups. Just make sure that the bowl you use has enough room leftover for the bread to rise some.

IMG_4241Ingredients:

  • 1 cup lukewarm water, milk, or buttermilk (water may give a slightly better texture, while milk or buttermilk give a better flavor)
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons active-dry yeast
  • 2 cups all-purpose gluten-free flour (I used a bit of King Arthur’s, and some Bob’s Red Mill when the KAF stuff ran out)
  • 2 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 2 egg whites
  • butter, for greasing the bowl

In a small bowl, dissolve the sugar into the water/milk, and sprinkle the yeast in. Let sit 10-15 minutes until foamy.

In a large bowl, whisk together the flour, xanthan gum, and salt. Stir in the liquid mixture, then the egg whites, and continue stirring until the flour is evenly moistened.

IMG_4237Cover with a tea towel or plastic wrap and set aside to rise in a warm spot for at least one hour, up to 2 hours.

IMG_4238Grease the bowl you’re going to bake in well with the butter, then gently transfer the risen dough from the larger bowl. Let rise a further 20-30 minutes and preheat your oven to 425.

IMG_4239Bake, in the bowl, for 30 minutes.

IMG_4240Turn the baked bread out onto a cooling rack, and cool at least 10 minutes before slicing.

IMG_4243 IMG_4256Easy enough!

Gluten Free Peasant Bread

From Alexandra’s Kitchen.

  • 1 cup lukewarm water, milk, or buttermilk (water may give a slightly better texture, while milk or buttermilk give a better flavor)
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons active-dry yeast
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 2 egg whites
  • butter, for greasing the bowl

In a small bowl, dissolve the sugar into the water/milk, and sprinkle the yeast in. Let sit 10-15 minutes until foamy.

In a large bowl, whisk together the flour, xanthan gum, and salt. Stir in the liquid mixture, then the egg whites, and continue stirring until the flour is evenly moistened. Cover with a tea towel or plastic wrap and set aside to rise in a warm spot for at least one hour, up to 2 hours.

Grease the bowl you’re going to bake in well with the butter, then gently transfer the risen dough from the larger bowl. Let rise a further 20-30 minutes while your oven preheats to 425.

Bake, in the bowl, for 30 minutes. Turn the baked bread out onto a cooling rack, and cool at least 10 minutes before slicing.

 

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Bread and tagged , , . Bookmark the permalink.

2 Responses to Gluten-Free Peasant Bread

  1. Mary Kate says:

    Lovely. I might try this with an egg replacer, as it looks good and easy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s