Featured Recipe by Kim at Let Them Eat Gluten Free Cake
On the sixth day of Breadmas my (GF) Baker gave to me, Gluten Free Italian Bread! Todays bread is not my recipe, because when someone is already doing something great, why try to change it! This Gluten Free Italian Bread has knocked the socks off of all my GF friends. And why wouldn’t it? It’s chewy, and soft. It doesn’t dry out, and it tastes like fluffy white sandwich bread! It’s exactly what everyone wants in their bread.Jump to Recipe
Let Them Eat Gluten Free Cake!
Yes! Let them! Kim’s website has been my go to for so many great recipes. My sister in law was diagnosed with celiac a few years ago. And let’s just say she wasn’t pleased about it. Since I love to feed people, I wanted to help. Now, recipe development isn’t crazy hard, but when the recipes are great you can’t argue.
First of all, Go check out her post about her blends HERE. It’s much more in-depth than I’ll go and she has great tips. Second, it’s important to have a scale for these blends. This is chemistry at it’s core, and you want your baked goods to be as goo as they can be.
Kim’s page has so much great info. And she opened my eyes to why flour blends I’d made in the past hadn’t been successful for GF breads. Gluten is a protein that strengthens as we mix our dough. It’s what makes bread dough springy and taught rather than battery. So when replacing gluten flours with GF flours, you have to account for the missing protein. Most flour mixes account for other aspects of standard flour, but not the protein part. She add WHEY PROTEIN!! It was like a bop on the head when I read that for the first time. Of course! You’ve removed a protein, so replace it with a strong protein! DUH! Seriously, go check out her page. It’s awesome.
My Only Changes
There not so much changes, as preferences. I am the only one who occasionally needs to give my digestion a break with GF bread. So I divide the dough into one small loaf and a couple burger bun size rolls (which I freeze). That way there’s no pressure for me to eat a whole damn loaf. Second, I bake mine in my Dutch oven, rather than on a pizza stone. The first time I did this by accident, but I liked the texture of the crust so much that I kept doing it.
Don’t forget to go back and check out the first 5 days of Breadmas recipes (linked below). And follow here, and on Instagram (@dorkylittlehomestead) for all 12 days of deliciousness!
Gluten Free Italian Bread
- Dutch Oven
- 453 g Kim's Gluten Free Bread Flour Blend Linked Above
- 29 g Sugar
- 2 tsp Koscher Salt
- 2 tsp Rapid Rise Yeast
- 480 ml Milk
- 56 g Butter Melted
- In the bowl of a stand mixer, whisk together the flour, sugar, salt and yeast. Add the milk and butter. Mix with beater blade on medium high for 5 minutes.
- Remove the beater blade. Cover and let rise at room temperature for 2 hours. Transfer to the fridge and chill for 4 hours.
- Heat oven to 450F, with a clean Dutch oven inside to heat up as well.
- Liberally flour a piece of parchment paper (slightly larger than a standard sheet of paper).
- Scrape the dough out of the bowl onto the parchment. With flour hands, and floured dough, gently coax the dough into a torpedo shape. Cover with plastic wrap and let rest for 30 minutes. It won't get much bigger, just slightly puffed.
- Remove the Dutch oven from the oven. Gently lift the loaf, parchment paper and all, into the Dutch oven, and replace the lid.
- Put the Dutch oven back into the oven and bake for 30-35 minutes. The top will be golden brown, and puffed up. Allow to cool on a wire rack completely before storing. Store in a sealed bag in the fridge for up to two weeks, or in the freezer for up to two months.