Gluten-Free Epi (and a Better Batter Gluten-Free Flour Giveaway)
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.
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
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.
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.
Repeat all the way down the loaf. (here is a post done with wheat flour, which will show the angle of the shears)
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.
I just got your Book about baking gf bread in 5! I am eager to try it!
fantastic!
Yay!
As my 12 year-old daughter LOVED eating artisan bread from your 5 minutes a day recipes, this summer I handed her your original book, had her read your opening chapter about Jeff’s grandma preferring home-baked bread over cake any day, and asked my daughter to read through the section on making boule. I then told her she could “go to it” and learn to bake the bread herself–all on her own. So she did! I was astounded. Within a matter of weeks, she was drawing our entire family of eight into the kitchen with the aroma of fresh hot bread from the oven. Making bread at least once a week became my Hazel’s passion. Until that is…this October, the week of her 13th birthday, we found out that she has Celiac’s. We were all dumbstruck. After some denial–due to the love our other five children have for my daughter’s fresh bread at dinnertime, we’ve come to the realization that it would be helpful for the entire family to try to eat as gluten-free as possible in support of our oldest daughter. Last week I heard from my sister-in-law that Jeff and Zoe have created a gluten-free method of baking the bread we all love, and can hardly wait now to give this book to my sweet baker, Hazel, as her main Christmas present under the tree next month! I cannot thank you enough for helping bring back some continuity in our diet and home routine! Bless you!
Thanks so much, Emily. Please let us know how your GF adventures go.
I have loved everything that I’ve made with Better Batter! So glad to hear that it works well with your recipes as well!!!
Can’t wait to try to make the epi and will definitely try the Better Batter flour!
Beautiful pain d’epi!
My doctor wants me to go Gluten free….I want to try this and I love Artisan bread. So hoping to get started here. Looking forward to giving this better batter a try.
Thanks Susan,
Enjoy the bread!
Cheers, Zoë
How did you use the BB flour in your recipe did you use enough to equal all of the flours? Please elaborate so others can use that flour mixture as a substitute.
We just swapped it for our Mixture #1 in the book (http://amzn.to/1msOBmY).
I’m so excited about this giveaway! I too have been on the hunt for the perfect GF flour and have heard good things about Better Batter!
I’ve been the baker in the family for years, everyone loved my bread. Then I started with stomach issues. I thought some gas was “worth” eating warm bread with butter, but gluten insensitivity tends to be progressive. I started getting itchy rashes when I ate gluten so I gave it up but continued to bake for my family. Now I can bake for ME! Thank you. Can’t wait to try this flour, it’s on my shopping list.
Great!