Gluten Free Bread

I first heard about Gary Chapman's book The 5 Love Languages from a pastor during our premarital counseling.  I feel like there's a lot of truth to his theory but I also feel like he's made a glaring omission.  Anyone else feel like food is the 6th love language that suspiciously got left out?🤷🏻‍♀️ I suspect that there is a large percentage of the population who feels love... through food (and coffee.)  😅

There's a special kind of love that comes from a crafting a loaf of freshly baked bread from scratch.🥖 Carefully measuring out ingredients, waiting patiently while it rises and then breathing in the amazing aroma that fills the house while it bakes.  And that all happens before that first bite of chewy, warm bread - heavenly is the only way to describe it.  

I grew up eating fresh Italian bread so I feel like the roots of my bread love run deep.  I enjoy the process of making bread almost as much as I enjoy eating bread and I've experimented with making all kinds of different kinds of breads.  Sourdough, French, Italian, Cuban, bagels, brioche, challah, panetone, flatbreads, focaccia, pita, baguettes, babka, cinnamon swirl, English muffins, dinner rolls, hot cross buns, soft pretzels, crescent rolls and croissants.  I actually have 68 different yeast bread recipes on my blog! 😳😂  Safe to say - bread is my love language. 

The one thing that was missing in my recipe index was a Gluten Free Bread recipe.  I'm not a Gluten Free eater so I needed a good excuse to come up with a great recipe for my fellow bread lovers who can't tolerate gluten in their diets.  That reason came this week with a dinner invitation from a Gluten Free friend.  What better thing to bring to a dinner party hosted by a friend with celiac than a loaf of homemade gluten free bread?🍞 

Gluten Free Bread
Gluten Free Flour Blend
24 ounces white rice flour
7.5 ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
3 Tablespoons nonfat milk powder

Bread
100 grams warm water
20 grams honey
2 1/2 teaspoons yeast
20 grams psyllium husks
375 grams water
15 grams olive oil
480 grams gluten free flour 
​12 grams salt

Combine 100 g. water, honey and yeast.

Let sit 10 minutes until foamy.  

Whisk together 375 g. water, psyllium husks and oil.  Let sit 10 minutes.  

Combine flour and salt in bowl of standing mixer.  

Add yeast mixture and psyllium mixture and use dough hook to combine.  

Scrape dough into a greased and floured banneton or loaf pan.  

Cover and let rise 1 hour.  Preheat dutch oven at 425 for 30 minutes. 

Transfer bread to preheated dutch oven using parchment paper.  

Bake 1 hour at 425.  Remove lid and bake another 15 minutes. 

Have I mentioned recently how I'm thankful for friends who are willing to be guinea pigs while I perfect my recipes?🤣   I have no idea why my loaf came out of the oven so flat.  It was nice and rounded going in and then - splat - it flattened like a pancake.🤷🏻‍♀️  Anyone with answers or better yet ... solutions to my flat bread issue - feel free to reach out to me.  Thanks.  

Ciao!

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