Last week I tried a recipe for Artisan Bread that was gobbled up before it cooled. There were many posts on this over at Delphi and I have not read them all, but if you are interested here are the links
http://forums.delphiforums.com/celia...es?msg=14862.1
post threads 57977.1 and 57672.1

What caught my eye was that this bread has no dairy or eggs and it is very easy to make--you just have to plan 12 to 18 hours ahead. I made a couple of changes from the post I found this in so I think it is ok to post here.


Gluten Free Artisan Loaf Bread

2 cups GF Flour Mix (I used the 6/2/1 rice (1/2 brown,1/2 white)/potato/tapioca)
1 1⁄4 tsp. xanthan gum
1 tsp. salt
1 tsp. sugar
1 Tbs brown sugar
1/2 tsp. yeast
2 tsp. olive oil
1 cup water (cold or lukewarm water is fine)

Mix all dry ingredients in a large bowl. Quickly add olive oil and water to the bowl; mix by hand. Cover bowl with plastic wrap and let rise 12-18 hours at room temperature. I put it in the oven (not preheated) to keep the draft off of it and removed it before preheating the oven.
Preheat the oven to 450°F with a corning ware covered casserole in the oven. After 20-30 minutes, take out the hot pan, add the dough and smooth out the top. Put the lid on the pan, and put the entire thing in the oven. After 20 minutes, remove the lid and then bake 20 minutes more.

This bread had a crunchy crust and chewy center. We made a shape like a loaf of Italian bread but it could be any shape. Some of the posts I read suggested double rising, and spraying the bread with water before baking and again when taking off the lid 1/2 way through baking. They also suggested using a cast iron dutch oven to bake in.

I think I will continue to experiment with this because it is easy and seems to be pretty forgiving. Maybe I will try different flour mixtures to see if I can make it somewhat nutritious. I might even try to see how it freezes.

--Judy