World’s Greatest Gluten Free Italian Bread
Prep Time: 25 minutes | Cook Time: 1 hours | Total Time: 3 hr, 25 min | Difficulty: Medium |
2 cups (230g) arrowroot starch
1 cup (135g) millet flour plus extra for flouring the surface
1/3 cup (60g) sorghum flour + 2 tbs
2 tsp (8g) baking powder
2 tsp (7g) Xanthan gum
1 1/2 tsp (12g) salt
2 tbs (17g) psyllium powder
1 cup lukewarm seltzer water +2 Tbs (260g)
2 tsp (8g) active dry yeast
1/2 cup (120g) whole or plant-based milk, lukewarm
1 tbs sugar
2 large eggs, room temperature
1 1/2 tbs apple cider vinegar
1 tbs (10g) neutral-tasting oil
Directions:
Activate the dry yeast: Mix dry yeast with lukewarm milk and tbs of sugar. Set aside for 5-10 minutes, or until mixture starts frothing.
In a stand mixer fitted with the dough hook, whisk tapioca flour, millet flour, sorghum flour, baking powder, xanthan gum, and salt.
Make the psyllium gel: In a small bowl, mix psyllium powder and lukewarm seltzer water. After about 30-45 seconds, a gel will form.
In a blender, mix oil, eggs, milk/yeast combo, apple cider vinegar, and psyllium gel, then blend 3-5 seconds.
Add psyllium gel-egg mixture to flour and mix usung dough hook on low speed. Once incorporated move to medium-high speed and mix for 6 minutes, scraping down the sides periodically.
Remove the dough and using wet hands shaped and fold the dough in thirds. Transfer the shaped dough into a parchment paper sling in a large bowl. Cover with plastic wrap.
Proof the bread: Proof in a warm spot until 2 to 2.5 times its original size, about 1 1/2 hours. Because of the added vinegar and seltzer, the dough will be strong enough to hold larger air pockets without deflating.
Baking the bread: After your bread has been proofing for about 45 minutes, start preheating your oven. Place a dutch oven with the lid on the bottom (lowest) oven rack and preheat the oven to 500ºF.
Once the dough has doubled in size, use a knife and cut 3 1/4 inch deep slits in the top of the dough. Remove Dutch oven from oven and throw 4 ice cubes into the Dutch oven, lift the parchment paper sling directly into the dutch oven. Cover quickly and place in oven.
Bake for about 25 minutes then reduce temp to 400 degrees, remove lid, and cook for 25-30 more minutes. Internal bread temp should be 210 degrees. Bread should be deep golden brown on top, the bottom and side crust is crisp, and sound hollow when tapped.
Transfer bread onto a wire rack to cool - don't leave it in the dutch oven.
Let it set and cool for at least 2 hours before you slice into it. Otherwise the steam will escape and cause the starch to become gummy.
Notes:
This gluten free bread keeps very well in a closed container in a cool, dry place (or at room temperature) for 3-4 days. It'll stay beautifully soft for days, and you don't even need to reheat it before serving – although it toasts beautifully as well, either in a toaster or on the stovetop with a bit of butter.
You can substitute 1 cup of tapioca starch for 1 cup of arrowrootc.