Gluten-Free Epi (and a Better Batter Gluten-Free Flour Giveaway)

Gluten-Free Epi | Breadin5 (1 of 1)

When Jeff and I set out to write Gluten-Free Artisan Bread, we tried every commercially available flour blend to see if there was one that matched the results we got by mixing our own. Sadly, there were none. They either didn’t taste good, which was a deal breaker, or the bread had a dense texture that we weren’t willing to put up with. So, we created our own mix of flours, which creates a great tasting bread with a lovely texture. But, it does require buying several flours to create just the right flavor and texture.

As I slipped through time looking at gorgeous photos on Instagram recently, I noticed a bunch of gluten-free pastries made with Better Batter Gluten-Free Flour. I was skeptical, because of my previous experience with other brands, but I finally gave it a shot. Well, you can guess, based on the fact that I am writing about it, that I LOVED the results. Not only was the flavor there, but the texture was nearly the same as our home mixed flour. It is really convenient to have a single flour to buy, especially for those who don’t do other gluten-free baking and don’t stock a variety of flours.

Gluten-Free Pita | Breadin5 (1 of 1)

I mixed up our Master recipe from our Gluten-Free Artisan Bread and used Better Batter ounce for ounce to replace our Flour Mixture #1. After baking these beautifully crusty Epi, I also tested our pita breads, which came out perfectly puffed and had a lovely color. I haven’t tested all the breads in the book, but I think it is worth a try. Until then, I am confident that it works in our Master recipe and will bet it will be a success in any recipe using our Flour Mixture #1.

I contacted Naomi Poe, who started Better Batter and she graciously agreed to host a giveaway with us, so you can have a chance to try out the flour for yourself. She is going to send out a 5-pound box of Better Batter to FOUR lucky winners. All you have to do is write a comment below and you will be entered to win. US citizens only. All of our contest rules apply

Better Batter flour ingredients: rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin

Gluten-Free Epi | Breadin5 (5 of 5)

Shape 8 ounces of the Master Recipe from Gluten-Free Artisan Bread into a baguette (directions here). Place the baguette on a piece of parchment, cover with plastic and allow to rest for 40 to 60 minutes. Dust the rested loaf with flour.

Gluten-Free Epi | Breadin5 (4 of 5)

Using Shears, snip the dough to shape the Epi. You want to cut at a 20° angle and cut almost to the parchment, but not quite. Gently place the cut dough off to the side.

Gluten-Free Epi | Breadin5 (3 of 5)

Repeat all the way down the loaf. (here is a post done with wheat flour, which will show the angle of the shears)

Gluten-Free Epi | Breadin5 (2 of 5)

Slide the epi, on the parchment into the oven onto the preheated Baking Stone. Add steam and bake for about 30 minutes or until richly brown.

Gluten-Free Epi | Breadin5 (1 of 1)

Leave a Reply

Your email address will not be published. Required fields are marked *

113 thoughts on “Gluten-Free Epi (and a Better Batter Gluten-Free Flour Giveaway)

  1. Just got your artisan bread in five cookbook and made the pita recently. So impressed! I would love to try the Better Batter flour!

  2. My daughter’s doctor had recommended, some time ago to use a gluten free diet. Somewhat sad, as we used to bake your breads together and have not done that recently, because of gluten limitation. To use this flour & be together in the kitchen again is what we’d enjoy so much. Thanks for the chance to do that with this great sounding flour from Better Batter

  3. I would like to enter the giveaway contest, please! I have considered a gluten-free diet to hopefully decrease stomach upset and gain more energy, but figured I would just be too miserable without bread and toast. I imagined I could probably give up most cake, pastry, muffin, and cookie temptations and create alternatives, but I just knew there was no way to get a good bread replacement which was a deal breaker. If this stuff works out, I will be singing its virtues all over the Internet.

  4. I just found your Whole Grain Master Recipe, and a link on that page brought me here. I can’t wait to try it out! What a great idea for a no-knead bread, to have the dough ready in the fridge and bake portions at a time. Love it, thanks!

  5. Just now mixed up your whole-grain GF flour. Eager to make a loaf.

    Did the AP one several weeks ago to splendid results. Thanks! Never knew you could make tasty GF bread.
    Have used Better Batter before and would love to try the new mix.

  6. I bought some Better Batter flour based on your post, and also have your GF bread book. Your pizza dough recipe on pg172 calls for the all-purpose flour, cornmeal, potato starch, anthem gum, etc.

    My question is, how to adapt the regular (from your artisan flat bread book), or your GF pizza dough recipe, using the Better Batter dough? i.e., do I still need to add the cornmeal, potato starch, anthem gum, etc?

    thank you!

    1. Hi Kristin,

      This is a great question. For the pizza recipes the cornmeal is added for flavor, so I would keep that in the recipe, but substitute the better batter for the rest of the flours.

      Thanks, Zoë

      1. Thanks Zoe! Should I ignore the Zanthan gum in the recipe, as it appears there is already some in the flour mix?

      2. Hi Kristin,

        I think there is enough xanthan gum in the better batter that you won’t need to add any additional to the mix. You may want to start with a 1/2 batch just to make sure you like the results. If so, great! If not, let me know and we’ll try to make some adjustments.

        Thanks, Zoë

      3. Hi again, I cannot find potato starch in the grocery store, in The twin cities. Do you happen to know which section it is normally stocked? In tried the gluten free flour section but no luck. Thank you. I’m still wanting to try the Better Batter with your GF pizza dough recipe.

      4. It’s a Bob’s Red Mill product, and whatever Bob’s products they have, they’re all usually together in a Bob’s display. I can’t remember which Twin Cities stores we found them in, and haven’t bought in a while, so you may have to call around.

  7. I really enjoy the breads in the Gluten Free book. I’d love to try Better Batter Flour. Thanks for hosting the give away!

  8. Happened to discover your books through a friend and haven’t stopped baking bread since. Would love to try the Better Batter Flour as I know many people with gluten issues.

  9. I’ve tried several of your GF recipes but have had mixed success. This sounds like a really good GF option – love the ABin5 Epi from regular flour, would like to try with the Better Batter. Fingers crossed!

  10. I have been baking more since I discovered your books. My kids are loving it, my husband says I’m trying to fatten him up buy he doesn’t stop eating the bread! I guess it must be good, but for my health issues I would like to try the gluten free flour, thanks!

  11. Your epi looks fabulous!!! Also enjoying your Craftsy class, I am learning a lot! Thanks for a chance to win, we have family members that are gluten free.

  12. Ever since I came across your bread in five recipe several years ago, I use it exclusively. We haven’t bought bread in a long time because the bread I make tastes so much better and is so easy! I’d like to give the Better Batter gluten-free flour a try so I can make bread for my daughter when she comes to visit as she has gone gluten-free for her health.

  13. I have just introduced myself to “The New Artisan Bread in Five Minutes a Day” cookbook, and was so pleased to see a chapter of GF goodies included!! I would *love* to try the recipes with an all-in-one flour 🙂 Thank you for your recipes and research, and for the opportunity to win!

  14. I just discovered your books. My daughter is gluten free and misses homemade bread. I would love to try the Better Batter and make bread for her again.

  15. Better Batter is fabulous!

    I made a boule with your GF recipe and Better Batter flour. Great crumb, just a bit dense, which I also had when first starting baking ABin5 breads at home several years ago.

    I used the steam method, and other tips such as letting the bread cool at least two hours on a wire rack.

    Thank you again for your recipes!!

  16. Hi! I bought your book, and have been experimenting with the flour mixture. So far, so good. My best results have been using your basic dough to make pizza, and using the dough after it has rested in the fridge for about a week. Thanks!

  17. Thank you for hosting this contest! I’m fairly new to the gluten-free baking field as my niece’s mother has been given those dietary restrictions. After all the years of learning ‘how’ baking works and practicing until it was easy, this is starting over cold from scratch.

  18. I’ve just stated being GF and made my first batch of dough from the book.
    I would be very interested in winning a bag and trying it against the homemade mixture in the book. See if I can get better results,or easier mixing. Trying to get a friend to do this but she “doesn’t have time” to make up mixtures.

  19. I’m four months into removing gluten from our diet and I’m always eager to try a new blend, especially one so highly recommended. My family’s favorite bread recipes have come from the GF Artisan Bread book.

  20. I was just diagnosed with celiac and I love baking. I’m still trying to figure out gluten-free baking and flours, and this looks great!

  21. How many commercial gluten free flours have I tried? Let me count the brand’s…. I do think that someday someone will crack this, and maybe this is it.

  22. Although I understand the appeal of the flour, some who have potato allergies need to avoid both types of the starch. I found another gluten-free flour sans the potato that is amazing. It happened to come from a recipe by Jeanne Sauvage, who is also helpful in explaining the chemistry involved with making breads and sweets gluten-free. I have also taken a course on Craftsy that addressed gluten-free cooking, but not yours it seems.

    However, I will look up your course because bread is one of those things that takes practice and more

    1. Hi Kim,

      I have, but have not had great success using it in our recipes. I think their pizza flour mix has potential, but you may have to make some adjustments. If you play with it, I would make a small batch to make sure you like the results.

      Thanks, Zoë

  23. I got the GF Artisan Bread in 5 cookbook for Christmas and am truly loving the results. If the Better Batter is equivalent and makes it even easier, I am all for trying it.

  24. Thank you for this article. I too have been totally frustrated with the gluten-free breads out there. They either taste like saw dust taste like Styrofoam or they are brick heavy,dense and dry. I would love to taste a truly edible, flavorful bread. I would love the chance to try out your Better Batter. Please send it to me!
    Thank you.

  25. Just got the book this week and have gone through an entire batch. I just made the brioche one and can’t wait to try the breads with that recipe. Excellent book. Love to try all the variations with all the flours. Thank you.

  26. I’m so excited to have found your cookbook. I had given up on the gluten-free baking because of the awful results. Now I have renewed interest to try again. I found your Artisan Bread in Five Minutes a Day in the library and checked it out. Then I realized that you have a web site!

  27. I’m so excited to read your cookbook that I found in the Library. I’ve ordered the one with gluten-free recipes and am so anxious to try them Having been so disappointed in my in gluten-free baking, I am so ready to see some great results. I also just found your web site!

Leave a Reply

Your email address will not be published. Required fields are marked *