Gluten-Free Peasant Bread

This recipe is adapted from Alexandra Stafford’s Bread Toast Crumbs, a brilliant nose-to-tail bread book for baking dummies and dough pro’s alike. Read the post above for some more tips that are scattered throughout the book, including what to do if your dough doesn’t seem to rise enough in the given time.
Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves

Ingredients

  • 4 cups AP gluten-free flour
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups lukewarm water
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 tablespoons neutral oil like grapeseed
  • 1 teaspoon white wine or cider vinegar
  • Softened unsalted butter for greasing

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  2. Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  3. Transfer the bowls to the oven (use a baking sheet to make it easier), and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

Recipe Notes

Note that this recipe differs from Ali’s master peasant bread recipe in that it doesn’t have two rises, and therefore doesn’t require a bowl cover.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!