Gluten-Free Whole Grain Artisan Bread

Makes 2 loaves

 1 cup Brown Rice Flour
3/4 cup Sorghum Flour
1 1/2 cups Tapioca Flour (also called tapioca starch)
1 tablespoon yeast
1 tablespoon sea salt
1 tablespoon Xanthan Gum
1 1/3 cups lukewarm water
4 Tbsp. ground flax seed mised with 6 Tbsp. water (should equal 1/2 cup)
1/6 cup olive oil
1 tablespoon raw agave or honey

 1.) Whisk together the flours, yeast, salt and xanthan gum in a bowl.  Combine the oil, agave and water, set aside.  Mix the flax seed and water together until egg like.  Dump flax seed mixture into dry ingredients and then stir while you pour in about 1/3 of the oil and water mixture.  Unlike wheat doughs we do not add all of the liquid at once and stir because it will result in a lumpy dough.  Continue to stir while you pour in another 1/3 of the liquid.  The dough will start to come together in a thick dough.  Add the final 1/3 of the liquid and stir until the dough is nice and smooth. 

 2.) Cover the bowl with a shower cap or plastic.  Allow it to sit on the counter for 2 hours. Get a glass of water and wet hands before removing dough from bowl. Divide into half for two loaves.  Place each piece on parchment paper and shape into a round ball.  Smooth with water until it is smooth.  Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. 

 3.)  30 minutes before baking time preheat oven with either a 5 1/2 quart Dutch Oven or a La Cloche to 500 degrees. The dough will not have grown much while resting, but it will seem a little bit puffier.  Use a serrated knife to gently cut slashes on top of the bread.  Sprinkle with sesame seeds and place in Dutch Oven or La Cloche with lid on.  Bake for 20 minutes and then remove lid.  Reduce oven temperature to 350 and cook another 15 minutes. 

 4.)  Remove from oven and allow to cool before slicing. 

 6.)  This loaf is also wonderful toasted and served with jam or Earth Balance Butter. 

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