Print
Email
Well it is official, our readers are as obsessed about bread as we are. I know this because so many of you watched a video about dough rising! In fact, I did this post to satisfy the folks using our gluten-free chapter from Healthy Bread in Five Minutes a Day
Find the Gluten-Free Crusty Boule recipe here.
The tools and ingredients I use in this video can be found here:
Danish dough Whisk
6-Quart Round Food-Storage Bucket with Lid
Xanthan gum
Related posts:
Thank you for your wonderful recipes and books! I’ve been making 5-minute bread for several months. Now my daughter has been diagnosed with celiac so I’ve mixed up my first batch of your gluten-free recipe. In the written form of your recipe you give directions for baking in a Dutch oven yet in the video you bake on the stone. Can you tell me what the difference in outcome would be if I baked in a Dutch oven? Thank you!
Hi Debbie,
They are just two different ways to get a nice crust. Some people have a Dutch Oven, but not a stone, or the opposite. The Dutch Oven creates a great environment for a good crust.
Thanks, Zoë
Thank you! I’ve been using the stone so will continue with that method! Happy Thanksgiving!
I would like to make the gluten-free brioche, but is calls for milk and I am on the gluten-free AND casein-free diet. What would be the best substitute for milk? I can have soy, rice, almond, coconut or potato milk. Thank you so much!
Hi Joy,
You can use soy, rice or almond milk for sure. I have not heard of anyone using coconut or potato, but it may be worth a try. I’d start with a small batch to make sure you like the flavor.
Thanks, Zoë
Hello,
I have been baking your bread since we moved to the States from Germany about 1.5 years ago. I just missed the bread from home and happened to find your master recipe on the web and since then I have been baking my own breads. And, I own both of your books. My husband and kids love it. Unfortunately, I just found out that I am allergic to yeast.
Would you happen to have a recipe without yeast or gluten? I would very appreciate your help.
Thank you!
I meant, yeast and gluten.
Hi Lynn,
Are you allergic to all yeast or just commercial yeast? I’m wondering if a starter made from wild yeasts is ok? If so, you can make our breads using a sourdough starter. http://www.artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes
Thanks, Zoë
Thank you for your quick response. I am actually allergic to brewers yeast and bakers yeast.
Hi Lynn,
There are some flatbreads, like roti, that don’t use any yeast. They are in our Pizza and Flatbread book.
Thanks, Zoë
Afternoon,
In your written version of this recipe you suggest pouring 1/3 of the oil and water at a time to keep the dough from getting lumpy.In the video you simply pour in all the liquid ingredients.Which way is best.I prefer the video but do not want lumpy bread.
Ps
I am so excited to try your GF recipes.
Kate
Kate: Funny. We’re often more cautious in print than we are in real life! If you want to be extra-cautious, do it the way we wrote it. Jeff
Lol…I love simplicity. I will try it video style..
Kate
These look wonderful! I’ve been a diagnosed celiac for over 10 years and so glad to find your recipes and video online. How does the large portion of cooked bread store? I live in Texas and don’t want to heat up my kitchen everyday for fresh bread, even though it would be terrific.
Hi Tracie,
If you don’t go through the loaf in a couple of days I would freeze it.
Thanks! Zoë
We made your gluten-free crusty boule this weekend. We have a fantastic flatbread from the dough, but our boule was a little “dough-y” and dense. I am wondering if it didn’t rise enough because we used Ener-G egg replacer in the recipe. We are trying to eat vegan for the next month. What would you recommend for egg replacer? Anything else we could have done wrong?
Elizabeth: We tested as it was written, so my guess is that the substitution is the problem… Did you see our post on egg-free at http://www.artisanbreadinfive.com/?p=1906 ?