Crusty Bread that Even Those Who Eat Gluten Might Like
- Yield 16 servings
- 1 1/4 cups (8 ounces) potato starch
- 1 1/4 cups (3.5 ounces) almond flour
- 2/3 cup (3 ounces) oat flour
- 1/2 cup (3 ounces) millet flour
- 1 tablespoon active dry yeast
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons coarse salt
- 1 1/3 cups warm water (about 110F)
- 2 eggs
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 tablespoon canola oil for oiling bowl
- Place potato starch, almond flour, oat flour and millet flour in the bowl of a stand mixer. Mix on low speed about 30 seconds to blend well. Add yeast, xanthan gum and salt. Stir to combine.
- Pour warm water, eggs, canola oil and honey into dry ingredients. Mix on medium speed until dough has come together. It will be soft.
- Place dough in a large oiled bowl. Cover with a clean cloth; let dough rise until doubled in size, about 2 hours.
- At the end of rising, preheat oven to 425F. Cut dough into halves and form 2 small boules (rustic ovals). Make 3 (1/4-inch deep) cuts with a serrated knife on top of each boule.
- Place boules on a pizza stone or baking sheet on the bottom rack of oven. Bake 30 minutes, until bread is browned and sounds hollow when tapped on the bottom. Cool 30 minutes before slicing. Makes 2 small loaves (8 servings each).
Recipe adapted from Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (Wiley 2010).