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Baking stars’ book goes gluten free

Bestselling bread cookbook authors Jeff Hertzberg and Zoë François are out with a new book devoted to gluten-free recipes, “Gluten-Free Artisan Bread in Five Minutes a Day.”

The book features 90 recipes for a variety of breads, pizzas and yeasted pastries.

Since the two bakers met in a MacPhail music class for toddlers and parents in 2003, they have collaborated on five books. Combined, the titles have sold more than 600,000 copies.

Their first books were mostly based on wheat, but some readers who came to their website (BreadIn5.com, where the authors answer questions) clamored for gluten-free versions. So Jeff and Zoë have finally obliged with an entire book of gluten-free bread recipes.

Most of the old favorites from their original book are here, now converted to gluten-free versions made with rice, sorghum, tapioca, oats, potato, and teff.

“And they had to be delicious and made with easy-to-find ingredients,” says Hertzberg. “People with celiac disease and gluten intolerance deserve fresh, tasty bread, too.”

Like Jeff and Zoë’s previous books, “Gluten-Free Artisan Bread in Five Minutes a Day” is based on refrigerating and storing a large quantity of pre-mixed dough: mix once, then bake many loaves over the next five to ten days. That’s what makes the method so speedy. You can try it yourself with their recipe for Gluten-Free Baguette, below. 

Gluten-Free Baguette 

This beautiful and crispy loaf is the symbol of France, and the gluten-free version is just as gorgeous and delicious as the original. The top of the loaf is brushed with egg-white wash to create a glossy crust, but in a pinch, water will do. Store-bought gluten-free blends don’t work in these recipes; mix up your own from the (downloadable) formula on BreadIn5.com/GFmix. Be sure the dough is mixed very well before resting, and if you have one, use a scale to measure ingredients for better accuracy.

Makes eight ½-pound loaves. The recipe is easily doubled or halved.

 

Ingredient

Volume (U.S.), flour packed into measuring cups

Weight (U.S.)

Weight (Metric)

Gluten-Free All-Purpose Flour from Gluten-Free Artisan Bread in Five Minutes a Day (see BreadIn5.com/GFmix)

6½ cups

2 pounds, 3 ounces

990 grams

Granulated yeast

1 tablespoon

0.35 ounce

10 grams

Kosher salt

1 to 1½ tablespoons

0.6 to 0.9 ounce

17 to 25 grams

Sugar or honey

2 tablespoons

1 ounce

30 grams

Lukewarm water (100°F or below)

3¾ cups

1 pound, 14 ounces

850 grams

Cornmeal or parchment paper, for the pizza peel

Egg white wash (1 egg white plus 1 tablespoon water) for top of loaf

 

Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.

Add the water and mix very well with a spoon, dough whisk, or a heavy-duty stand mixer fitted with the paddle.

Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.

The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.

On baking day: Dust the surface of the dough with rice flour, pull off a ½-pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.

Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.

Brush the top with egg-white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.

Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.

Allow to cool completely on a rack before eating.

Recipe ©2014, Jeff Hertzberg and Zoë François, from Gluten-Free Artisan Bread in Five Minutes a Day, used with permission of the authors.