Ah, rustic bread – I love you so. Nothing beats having some freshly baked rustic bread to dip in a warm comforting homemade soup.
Just over three weeks ago I attended a class at Well Seasoned Gourmet Food Store in Langley, BC and was taught how to bake a great gluten-free rustic bread. The course was “Wheat Free Gluten Free with Pastry Chef Tina Bacon”. Gluten-Free, oh my! I must admit that was pessimistic because I have tried many gluten-free breads from either Whole Foods, Donald’s Market or other specialty bakeries, and most seemed very hard, stale and heavy. All to be thrown in the garbage after reaching mid-loaf.
But this recipe has turned me into an optimist with regards to gluten-free breads! I also tried this recipe this past weekend with sun-dried tomatoes and oregano (instead of olives) and my girl friend Char has given it thumbs up!
The Verdict Of Crusty Gluten-Free Bread?
I love cooking but not normally into baking per se. But I am positive that I will make this rustic gluten-free bread in future and with different flavors, herbs / and or spice to go with my soup of the day. This bread recipe is not hard and heavy. It comes out especially nice right out of the oven! Also, I love the fact that you can make the bread dough and keep it in the fridge for 7 days and bake it when needed!
I decided to take Tina Bacon’s recipe and add chopped walnut stuffed olives into the dough and call it Crusty Olive Almond Gluten-Free Bread.
Ingredients For Crusty Olive Almond Gluten-Free Bread:
- 2 cups brown rice flour
- 1 1/2 cups sorghum flour
- 3 cups tapioca starch
- 2 tablespoons yeast
- 1 tablespoon kosher salt
- 2 tablespoons xanthan gum
- 4 large eggs, at room temperature
- 1/3 cup olive oil or vegetable oil
- 2 tablespoons honey
- 2-2/3 cups lukewarm water
- 12 almond stuffed large olives, chopped
Instructions Crusty Olive Almond Gluten-Free Bread:
- In a medium bowl, whisk together dry ingredients until thoroughly combined.
- In a large bowl, whisk together eggs, oil and honey. Whisk in warm water that is approx 110°F – 120°F.
- With a wooden spoon gradually add flour, stirring after each addition.
- Stir in chopped almond stuffed olives.
- Loosely cover bowl with plastic wrap and allow to rest about 2 hours on counter.
- Wrap bowl airtight and refrigerate minimum 2 hours and up to 7 days.
- When ready to bake a loaf, line a pizza pan or baking sheet with parchment. Cut off about 1/4 of the dough and with wet hands quickly shape into an oval.
- Place on the prepared pan and smooth surface with your fingers.
- Loosely cover with plastic and allow to rest 90 minutes. It won’t rise much.
- After one hour of resting preheat oven to 450F.
- Just before baking use a sharp knife to cut 1/4″ deep slashes diagonally across loaf.
- Slide loaf with parchment onto the oven rack and bake for about 35 minutes until golden brown and firm.
- Transfer to a rack to cool before slicing.
- Serve with a nice bowl of soup! (BTW – Tomato soup will go well with this Olive Almond Rustic Bread.)