What if your home could be filled with the sweet aroma of a French bakery? And what if baking bread only took about 5 minutes of preparation daily? To make matters even more interesting, what if the bread was gluten-free? Thanks to the new book, “Gluten-Free Artisan Bread in Five Minutes A Day”, by Zoë François and Jeff Hertzberg, M.D, this is actually a realistic endeavor. The book includes just about everything you need to know about gluten-free bread in a visually pleasing manual. Gluten-free bread in five minutes, yes you can.
This gluten-free bread book is built on the premise that by mixing a large batch of dough, refrigerating it, and using it up over a 10-day period, your kitchen can serve as a home bakery most days of the week. And all it takes is just 5 minutes of actual labor each day.
It’s geared toward those with Celiac disease, an autoimmune disease triggered when an individual consumes gluten, and less serious wheat allergies and sensitivities that can cause symptoms including digestive problems, hives, itching, runny nose, wheezing, and swelling of lips.
The book includes a handy guide to gluten-free ingredients including gluten-free flours like almond, amaranth, quinoa, corn, and garbanzo flour to name just a few, as well as an equipment guide. And it answers so many of the questions that surface when experimenting with this new baking technique. Not to mention helpful tips for perfecting a loaf. Who knew that another benefit of storing dough is that the flavor develops over its lifespan? The first batch doesn’t taste like the last. And fresh bread should be stored on a nonporous countertop or surface. Don’t store inside foil or plastic because it creates humidity and softens the crust.
6 1/2 cups gluten-free all purpose flour
1 tbsp. granulated yeast
1 1/2 tbsp. salt
2 tbsp. sugar
3 3/4 cups lukewarm water
1. Whisk together flour, yeast, salt, and sugar in a large bowl or tub.
2. Add lukewarm water (100 degree F) and combine using a wooden spoon until smooth. Kneading is not necessary.
3. Cover loosely with plastic wrap and let rise at room temperature for 2 hours.
4. Refrigerate and use for the next 10 days.
5. When ready to bake, cut off a grapefruit-sized piece. Shape into a loaf (the dough cannot be stretched because there’s no gluten). Use cornmeal to deal with stickiness.
6. Let rest for 60 minutes. Preheat oven to 450 degrees F with a baking stone. Place a broiler pan filled with 1 cup water in the bottom shelf just before baking.
7. Dust the bread with flour and slash hatch marks. Place on baking stone and bake for 45 minutes or until golden brown. Let cool completely.
Check out the book: “Gluten-Free Artisan Bread in Five Minutes a Day.”
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Image: Stephen Scott Gross
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