Our Guess is No one Will Notice This Is GF Bread.
This bread is really a delight, GF or not, and it is so easy to make that you can’t fail. (if you do fail, try again!)
The only drawback is the texture of the dough, which is really sticky, but you just have to grease your hands a little bit to handle it well.
Consume it on the same day or freeze it cause it doesn’t taste as great the next day. When you freeze it, it maintains its flavor and consistency.
Also this dough is multipurpose, you can make smaller breads for little sandwiches and even pizza crust. We will be sharing our pizza crust soon!
Another upside is that it uses very cheap ingredients, no mix or special ingredients, so it is very affordable to make, we added the numbers along with the ingredients (USA retail prices).
Finally, you will be proud of yourself for making such a delicious bread, you will also receive compliments from GF and non-GF people, so take action, buy the ingredients and bake this little piece of art from Italy!
If you like it, remember to share, it means you care!
Italian Artisan Bread
1 1⁄2 cups warm water
2 large eggs, beaten slightly $1
- Place flours, xanthan gum, salt in a bowl. Blend well (use a whisk or a heavy duty mixer).
- Dissolve the sugar in warm water, and add yeast to active it, it should foam a bit.
- Blend into the dry ingredients.
- Add the eggs, the oil and the vinegar. If you use your hands, grease them first or put the mixer on high for 3 minutes.
- Form 2 to 4 long loaves with a greased spatula, move them carefully onto a greased cornmeal-dusted cookie sheet. Slash diagonally every few inches.
- Pre-heat oven to 400° F. Cover the dough and let rise in a warm place until doubled in bulk, about 20 minutes.
- Bake for 35 to 40 minutes.
- Cool the loaves down before consuming.
Dough is very sticky and tender, the greased spatula will do the job easily. (you can also simply wet your hands a bit)
Remember! If you are not going to consume it on the same day, freeze it. When consuming again put in the oven for 5 minutes.
This recipe was inspired by a recipe from the blog The Gluten Free Girl.