How to bake with it:
As if by magic, all your favorite breads can be made gluten-free with this versatile flour.
- Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels, cinnamon rolls, and burger buns.
- Substitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour. Add 2-3 tablespoons more liquid per cup of flour used in your recipe.
- Mix dry ingredients with liquids and rest dough for 20 minutes before kneading. This method (autolyse) makes dough firmer and easier to handle.
- Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat your oven early and bake for longer; add an extra 5-15 minutes depending on the bread.
Gluten-free dutch-oven artisan bread:
Makes 1 loaf
You'll need
Starter:
- 3/4 cup (170 g) Water, Lukewarm (100º F)
- 1/4 Teaspoon Active Dry or Instant yeast
- 1/4 Cup (90 g) King Arthur Gluten-Free Bread Flour
Dough: All the starter
- 3/4 cup (170 g) Water, Lukewarm (100º F)
- 1/4 Teaspoon Active Dry or Instant yeast
- 2 Teaspoons Granulated Sugar
- 1 3/4 Cup (210 g) King Arthur Gluten-Free Bread Flour
- 1 Teaspoon Salt
Directions:
1. Mix starter ingredients until combined; some lumps are OK. Cover and set aside for 2-24 hours, at room temperature.
2. Combine dough ingredients and mix until smooth and sticky. If mixing by hand, some lumps are OK. Cover and set aside for 20 minutes.
3. Fold and press the dough over on itself on an oiled surface, about 5-6 times. Cover and let rise for 40 more minutes or until dough is puffy.
4. Preheat oven to 450ºF with an uncovered Dutch oven inside. Knead 5-6 times then loosely shape into a round. Place seam-side up in a floured brotform or towel-lined bowl. Let rise 30-45 minutes or until puffy.
5. Flip into a piece of parchment; cut slashes (score) the top. Use parchment to lift dough into preheated pot.
6. Bake for 40 minutes with the lid on, uncover, then continue baking for 20-30 minutes more or until deep brown. Cool completely on a rack before slicing.
