Gluten free breads

Gluten Free Master Recipe


  • Brown rice flour 1 cup 
  • Tapioca flour 3 cups 
  • Potato flour (not starch)2/3 cups 
  • Granulated Yeast 2 tablespoons 
  • Kosher salt 1 teaspoon
  • Xanthan gum 2 tablespoons 
  • Lukewarm water (100 degrees or below) 3 cups
  • large eggs, lightly beaten 4 eggs
  • Unsalted butter melted, or oil 1/2 cup

Directions
  1. Mixing and storing the dough: Whisk together the flours, yeast, salt, and xanthan gum in a 6-quart bowl or a lidded (not airtight) food container.
  2. Combine the liquid ingrediants mix them with the dry ingrediants, using  spoon or a heavy-duty stand mixer (with paddle).  This recipe comes together more easily using the stand mixer.  If you're nor using a maching, you may need to use wet hands to incorperate the last bit of flour.
  3. Cover (not airtight) and allow it to rest at room tempature until the dough rises, approximately 2 hours.
  4. The dough can be used inmmediately after the initial rise, thought it is easier to when cold.  Refrigerate it in a lidded (not airtight) container and uses over the next 5 days.  Or store the dough for up to 2 weeks in the freezer in 1 pound portions.  When ising frozen dough, thaw it in the refrigerator overnight before use.
  5. On baking day: Using wet hands, tear off a 1-pound (grapefruit size) piece.  Quickly shape it into a ball; this dough isn't streched because there is no gluten in it - just gently press it into shape and use wet hands to smooth the surface.  Allow to rest and rise on a pizza peel prpared with cornmeal or parchment paper for 1 hour ( see sidebar, page 58), loosely cvered with plastic.
  6. Preheat a baking stone near the middle of the oven to 450 degrees farenheit.  (20 to 30 minutes), with an empty metal broiler tray on any shelf that won't interfere with rising bread.
  7. Dust the top with brown rice flour and slash the top, about 1/2 inch deep, using a serrated bread knife.
  8. slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray and quikly close the oven door.  Bake for about 40 minutes, or until richly browned and firm.  Smaller or larger loaces will require adjustment s in resting and baking time.
  9. Allow to cool ona rack before slicing and eating.

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