Crusty Gluten & Dairy Free Dutch Oven Round Artisan Bread!
This past month I had an all out war with 3 brand new gluten free bread recipes for Club Angell Plus! I made around 40 loaves of bread. I went through an absurd amount of gluten free flour. I could NOT STOP until I reached perfection. It was absolutely worth it.. but I must admit for a few days I want to stay FAR far away from my kitchen. :) My break will be short though as Its time to dive into Christmas Cookies & Bread for the month of December. I cant say for sure what will go up in December. But I have some fun idea. White Chocolate Peppermint Cinnamon Rolls, Panettone & Maybe Even Stollen & a few new cookie varieties! We shall see what magic I can make happen.
I’m getting off track here. Lets talk about THIS BEAUTIFUL Dutch oven bread!
My goal was to create a beautiful crusty loaf that wasn’t overly complicated. I tested out so many baking methods for this recipe including comparing single and double proofing results. To my surprise the single proof method worked just as good. However there is a caveat… If you wish to make the dough a day in advance and let it hang out in the fridge in a well sealed bowl you can totally do that. This technically is considered a slow cold proof. Doing this will make it so that you’re technically double proofing the dough.. But- your results will be similar wether you do this extra step or not. The flavor gets a bit better of course if the yeast has a longer period of time to ferment. But its good either way.
The best part about this recipe (in my opinion at least) is that I was able to make use of traditional banneton baskets! This gives the bread its perfect shape & the gorgeous texture & design on the top of the loaf. Using one is absolutely essential to this recipe. Without it your bread will proof wide rather than tall.
The way I use these baskets is different though than I have seen anyone else use them. Traditionally you literally douse the baskets in flour. I worked at a bread bakery at one point and the baskets were absolutely caked in flour. This is to prevent any issues with sticking. But- the #1 difference between gluten based flour and gluten free.. is that gluten flour needs a lot less water to expand and work its magic. For gluten free we need at least 50% more hydration to get the maximum rise. SO while yes we too can sprinkle out bread baskets with flour..I really didn’t want to do that. The dough soaks it up a bit and then the rise isn’t as good. When I proof my dough I’m always looking for creative ways to get as much moisture packed into the dough. I often put my dough into a warm (turned off) oven with steamy water. I also typically brush the dough with water before I let is rise. We really need to get as MUCH moisture in as possible. So its counter intuitive to me to then add an ingredient to the basket (flour) that’s going to have the opposite effect.
My solution is a can of oil. I have not seen anyone else this technique.. but it really does work like a charm! I buy 5 cans at once usually . Spray oil is the secret and magic behind being able to work with a lot of my gluten free doughs without drying them out! It doesn’t matter what oil you use either. Avocado, Olive, Vegetable. Whatever you want. I just buy cheap canola or vegetable oil spray since I go through so much with all my recipe testing trial and error.
I use this oil spray to DOUSE my bread proofing baskets. I usually give them a hefty spray- let them sit for a few minutes then go and do it again. Its important the oil really absorbs into the basket materials so that the basket becomes truly nonstick. As long as the basket is doused- you’ll have NO issues with the dough sticking and you’ll have a beautiful loaf every single time.
This bread is best enjoyed the day its made! Especially when its still a bit warm. Gluten free ingredients are tricky and keeping bread soft is one of the hardest things to figure out. I will continue to work on that part of things. One important trick though is to put the bread in a sealed ziplock back while its still a little warm. This will really help keep the bread softer for a few days by retaining moisture in the bag.
This does effect the crustiness of the loaf though.. so for the best crust possible I recommend making it and serving it the same day. On day 2.3,4 Its good warmed up & especially delicious toasted.
A few things I learned along the way:
Precision precision precision is the only way to go. Even 5 grams difference in flour literally will impact how the bread turns out. The balance of flour to moisture has to be exact to get my results. Don’t get lazy and have your grams close.. make sure they are exact!
The Gluten Free proofing basket:
Give the dough time to really rise to its full height. It needs to reach the top of the pan and I find this takes exactly 1 1/2 hours for me every time. Using my oven proofing method- you should not run into issues with the dough not rising. I prefer this over “Leave in a warn spot” directions as the temperature of your kitchen can range dramatically home to home & gluten free bread really does best if you give it a boost with a warm (not hot) oven.
Use the correct ingredients. PLEASE use what I have called for. This is not a flexible recipe… of course you can experiment but I don’t recommend it. I would hate for you to end up with a recipe flop.
The bread is going to collapse just a little as It cools. This is what I spent 15 days trying to work around. I made every adjustment I could think of to prevent that - but all that happened was that I got less rise or even more collapsing. With this version of the recipe the collapsing is minimal.
The hot box method for proofing the dough is essential especially in the winter if you live up north like I do. Otherwise the bread could take a full day to rise. This is a big loaf so it really needs the perfect warm & humid environment to rise to its full potential. The hot box method is simple- I preheat the oven while making the dough, then as soon as the dough is done I turn it off. I place the bread into the warm oven (always covered with a towel) and leave the door a crack for 5-10 minutes so that its not TOO hot. Then I close it for an hour. Gluten free bread needs about 50% more moisture and dries out easily. A dry dough- even if just the outside layer is dry can stop rising completely. This is why I like to also add a bowl of steaming hot water to the oven right before I close the door for the hour of slow proofing. It really makes a BIG difference. When I use the steaming bowl of water added I easily got an extra half inch in height.
IF you want to take the time halfway through the hour of proofing to reheat that water in the microwave and stick it back in the oven to get another nice burst of steam you can. This may be a good idea if you cant resist peaking in and checking on your breads progress.
Using a stand mixer works best. If you don’t have one or cant get one a hand mixer will work in a pinch. Its important to get the dough really well mixed.
Making the dough in advance. You can totally do this. You can make the dough and place it in a TIGHTLY sealed container and stick it in the fridge for up to 48 hours. You may want to give your container a quick spritz of oil as this dough is very very sticky. Then, when you are ready to bake it place it in the pan and follow the rest of the directions. Making it ahead is wonderful for the flavor. It acts as a slow first proof for the dough. Doing this is completely optional. The only thing about making it ahead of time is that I find its best to limit or remove the baking powder. It can cause an off putting flavor in the dough if the dough proofs for more than a few hours. Some brands do this more than others.
Ingredients (Some of these are affiliate links that earn me a few cents if you shop using them! :)
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Around the holidays it tends to sell out everywhere. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (Up to 40 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
Expandex
This bread is truly only possible because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
Chickpea/Garbanzo Bean Flour: I added this flour for a VERY specific reason. Its protein count + the fact it does not cause gumminess in baked goods. Gluten is a protein that provides structure. SO with gluten free baking we try to find new ways to add protein to bread! If you are allergic or sensitive to legumes. Superfine Brown or White Rice Flour can be used in its place in this recipe. The bread will turn out a bit chewier if you make that swap but it’ll still turn out great.
Bean flour has a strong flavor (and smell) that I don’t particular enjoy. But the good news is that if used in small amounts it can really help give gluten free bread good structure without affecting the flavor. Any odor or flavor it has in the mixing bowl will go away when it bakes. I promise the finished bread is delicious :).
Yeast: I recently learned about a special yeast made for sweet breads. Breads with sugar that are higher in fat have a harder time rising and typically take much longer to do so. Which means that this yeast has some extra oomph to it. Which gives me confidence that it could really benefit gluten free bread recipes. https://amzn.to/3AQPMsZ
If you don’t want to go to the trouble of getting that specific bag- any brand will do. Just make sure that its fast acting or listed as instant.
Oil- Any mild flavored oil will work great. Avocado oil. Vegetable oil or even olive oil.
Sugar- REAL Sugar is important. Its what feeds the yeast and makes this bread possible. I do not recommend swapping in a liquid sweetener as that could throw off the recipe. Please don’t use any keto sugars or even coconut palm sugar. It may not work as well.
Gluten Free Dutch Oven Round Artisan Bread
