Over the past 13 years, since I was diagnosed with celiac, I have tried to make bread, find bread, defrost bread… you get it… it’s not yummy. Except Pão de queijo. That’s irresistibly good and always gluten free.

There’s a pizza place in my neighborhood (@Gioiaitaly_) that makes gluten free pizza crust and it’s so delicious that I became inspired to try to make bread again.

I found a recipe on @kingarthurbaking and decided to give it a try. I’m on my 3rd incredible sourdough loaf with all the smell, taste and feels of a traditional sourdough loaf and IT’S BEAUTIFUL!

Step 1- Make sourdough starter

1 cup warm water and 1 cup cup for cup gluten free flour – mix in glass jar and cover with towel and leave on your counter. Everyday, spoon out about half and discard and add another cup of flour and cup of warm water and mix. When it becomes bubbly and rises to the top, cover with plastic wrap and put in the fridge. Once you have in always save a tsp and mix in new flour and water. You will have supply back in 4-5 hours.

Preparing for gluten free magic

Step 2- Make the dough!

3 heaping cups @kingarthurbaking bread flour

1T salt

2T sugar

1 1/2 sourdough starter (doesn’t need to be exact)

1 3/4 warm water

Mix well in mixer for 3 minutes

Scrape down and beat again for 2 min

Leave in bowl for 30 min

Scrape out onto floured surface, press down and fold, repeating several times.

Place in lightly oiled bowl, cover with towel and let rise 5-6 hours.

Turn out on to slightly floured surface and gently press down.

Move to lightly floured bread bowl. Wrap in plastic wrap and put in fridge for a day.

Take out mid day and unwrap, cover with towel and let rise.

Put on piece of parchment paper and dust with gluten free flour.

Slash!

Slash the dough – I like a crisscross or a leaf design

Crisscross

Preheat the oven and a Dutch oven to 500.

Once ready, add dough on parchment paper to Dutch over, add an ice cube to the side and place lid.

Bake at 500 degrees 10 minutes, 450 x 20 mins, then remove lid and cook an additional 20 minutes at 450.

Let cool- or not- and Enjoy!!! This is real bread- all the taste, all the smells, all the feels. Takes some time. but just like most things, you get what you put in. 100% worth it. ❤️

Thank you @kingarthurbaking for gluten free flours that make bread that can be enjoyed!

Look at that slice
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