Gluten-Free Crusty Boule, the Video!

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 and their desire to see the dough in action. I mix up a batch, let it rise, shape and then bake it. Handling the gluten-free dough is very different then our other recipes, so I hope having a video will be helpful.

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Gluten-Free Naan and an update on freezing the dough

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This past week I got together with 3 enthusiastic bread bakers.  I’d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. From those two buckets we baked everything from an epi and sticky buns to flatbreads like pita, pizza and naan. Out of a request for quick breakfast ideas to feed their kids (some of whom are on gluten-free diets) we experimented with making the gluten-free brioche into a naan. Rolled out in sugar and fried up in butter it was fantastic. The brioche cooked in this way had a crisp caramel coating with an almost pudding like interior. It was so good and easy that it got me thinking about making a more traditional version of naan with the gluten-free crusty boule dough I had left over. It was every bit as delicious as the naan made with our wheat doughs and still as quick.

I also experimented with freezing the gluten-free doughs. Several of you had wondered if this was a possibility since we only recommend refrigerating it for 5-7 days. At the bottom of this post you will see how that experiment turned out. (more…)

Gluten-Free Crusty Boule

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Gluten-free breads were a major request from readers of Artisan Bread in Five Minutes a Day. The options for buying gluten-free bread are both unsatisfying and expensive. So here is a wonderful bread that anyone, celiac or not, would want to eat.

Several readers have asked about the olive oil dough on page 302 of The New Healthy Bread in Five Minutes a Day. While the Crusty Boule (page 299 in the book) has a chewy and toothsome texture, the bread made with the olive oil dough has a much lighter, almost fluffy interior. Replace the neutral flavored oil in the Gluten-Free Crusty Boule recipe with olive oil if you prefer the texture of that loaf. They are both wonderful and give you fantastic options for free form loaves, sandwich breads, pizzas and even crackers. You will find all of these, plus many other gluten-free breads and awesome sticky buns in the book, with the link above.

For those of you who are celiac or just baking for someone who is you will find all of the directions and tips for handling gluten-free dough below. It is just as easy as the other recipes, but requires slightly different techniques and a new list of ingredients. (more…)