Amazing, easy, Gluten Free Bread that really tastes like a regular, artisan style bread!!

Finally, a recipe for a gluten free bread that actually tastes like an amazing regular bread with a thick crust and airy crumb. This is an artisan style gluten free bread, made with a few ingredients, very little effort, and done the same day. Hard to believe, but all the folks who are gluten free, can now start enjoying amazing bread, once again!! Enjoy

Regarding the flour I used, here is what it says on the package: “Specifically formulated for people intolerant to gluten. Ingredients: gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fiber, Thickener: Guar. flavoring”

* Amazon.com – Caputo Fioreglut Gluten Free Flour https://amzn.to/3ur4e8D
* Amazon.com – Cambro proofing container: https://amzn.to/3W7OJid

**My video for amazing Gluten Free Pizza: https://youtu.be/y2IU8_8oIEw

Proofing basket affiliate links
► Amazon.ca – bread proofing basket https://amzn.to/347wmUP
► Amazon.com – bread proofing basket https://amzn.to/3rngxSI

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts affiliate links
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

Yeast affiliate links
► Canada https://amzn.to/39b2kOa
► US https://amzn.to/396ru0n

Other videos
► Regular artisan bread recipe https://youtu.be/d8KoQP4LCr0
► Gluten-Free Pizza recipe https://youtu.be/y2IU8_8oIEw

ARTISAN-STYLE, GLUTEN-FREE BREAD
INGREDIENTS:
• 500 grams (1.1 lbs) (17.637 ozs.) (3 3/4 – 4 cups) Caputo Brand, “Fioreglut”, gluten-free flour (this flour works best, period)
• 5 grams dry yeast (i.e. 1 ¼ to 1 ½ tsp)
• 400 grams (400 ml) (14.1 oz) of luke-warm water, around 80-degrees F
• 10 grams salt (i.e. 1 ½ tsp)
• 12 grams (3 tsp) extra virgin olive oil (EVOO) plus more for mixing
• Some extra gluten-free flour for dusting

Process
• Add yeast to the flour, and then add the water, mix to incorporate (before you mix, coat your hands with EVOO. If using a spatula to mix, coat the spatula with EVOO)
• Then add the salt and mix in until incorporated
• Now add the EVOO and continue mix (use the pincher method, which is to squeeze the dough while mixing)
• Once all ingredients are mixed thoroughly together, let rest, covered, for 10 minutes
• After 10 minutes, coat your hands with some EVOO and shape the dough into a round shape (like making a large meat ball)
• In a proofing basket (or bowl), sprinkle it generously with gluten free flour (this will help prevent the dough from sticking) and then place the dough in the basket
• Sprinkle some gluten free flour on top of the dough and cover with a kitchen towel until it doubles in size, which is typically 3 – 4 hours
• Place a Dutch oven with its lid (or any other oven proof bakeware and lid) into the oven and preheat the oven to 450 degrees F
• Carefully remove the hot Dutch oven from your oven, and carefully place the dough inside. Score the top of the dough with a bread lame (or you can cut the top with scissors) Place lid on top and cook in oven for 30 minutes with lid on
• After 30 minutes, remove lid and cook for 10 minutes.
• After 10 minutes, change setting on oven to broil and broil for 5 minutes (this will add an amazing color to the top of the bread)
• Then remove the bread and let stand 30 minutes. Enjoy 😊

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.

Thank you!

Hello, everyone.
My name is Ivo and welcome
to Cooking with the Coias.
There are so many people these
days that are gluten free.
So today, folks, we are going to
make an amazing gluten
free bread artisan
style.
Easy to make.
Fantastic results.
Yes.
Artisan style.
Crusty.
Normal.
Great bread for.
All the gluten free folks out.
There. And if you’re not gluten free
and you want to make regular bread,
I’ve got some great recipes.
I’ll put the links in the
description for you below.
They’re also amazing.
But today, folks, we’re going to
make an amazing loaf of gluten
free bread. Let’s get started right
now.
So the key to this recipe
is.
Actually this particular flour here.
From Kabuto.
It’s called Fiore Glued.
And this gluten free flour
is the key to making fantastic
bread.
Other flours might work.
I don’t know.
But this one I do know is
amazing. And I highly recommend that
if you try this recipe with other
flours and it doesn’t work.
Make sure you get this flour because
it’ll come out fantastic.
In fact, I also have a recipe
for gluten free folks
making pizza with this
flour.
So I’ll put a link in that
description for you if you haven’t
seen it yet and you want to check it
out, because I also make an amazing
pizza with this particular
flour.
So I have this package opened
already. We need 500 grams
of the the fiery
goat flour, gluten
free flour. So that’s measure of
500 grams.
In fact, it
might be just 500 in here.
In fact, there are
500 grams of the flour.
That’s our start.
So to our flour, we are going
to add five grams
of yeast.
This is just your active dry yeast
and five grams is about
one and a quarter to one and a
half teaspoons of
yeast.
And then just quite simply mix that
in.
All right. And now to that,
we are going to add water.
I have here 400 grams
of lukewarm water.
And when I say lukewarm, I mean
about, oh, about 80 degrees
Fahrenheit.
So you add water and
now it’s time to mix.
Now, any time you mix, we’re going
to get our hands in there for sure.
And for that, I’ll take my ring off
and it’s going to get a sticky and
messy.
So I’m going to start off with the
spatula. But any time you use a
spatula with gluten free,
you always use a pre
oiled spatula.
You oil it with a little bit of
extra virgin olive oil.
Okay. In fact, we’re going to use
that on our hands when we mix this.
So I’ll show you in a minute.
But right now, let’s get this
flour mixed up.
These tubs, by the way, are
excellent for making
those breads,
pizzas, you name it.
It might be time for me to start
using my hand at this point.
So I believe I will.
I got a good start going,
so time to get my hands sticky.
So that means
a little bit of extra
virgin olive oil into
the hands
and start to mix.
And you can mix using what
they call a pincer method.
So if I just turn here, you can see
you just grab the dough
in your hands and pinch it.
Pinch, pinch, pinch.
Okay, that’ll
ensure that everything gets mixed up
properly.
It’s a simple method, and it works
very well.
And you can see here, everything’s
coming together.
So because it’s gluten free,
we’re not forming any gluten.
So once it’s all mixed together,
that’s as long as you have to do to
get it to go.
So right now, I see a little bit of
flour still there that I need to
pick up and incorporate.
There we go.
That’s done.
Okay. Once it’s all incorporated,
you know, you’re good at that step.
Now what you have to do is add your
salt.
So I have here
ten grams of salt.
So you can add your salt at this
point.
And again, oops, a little bit left
in there.
Just continue to mix that in.
Okay. Use that. Pinch your method
and just mix that salt in.
Now it’s time to add the extra
virgin olive oil.
So I have here.
12 grams of extra virgin
olive oil.
Okay, so we’re going to add an extra
virgin olive oil in there,
12 grams.
And now we’re going to mix that.
And you can see the beautiful olive
oil there.
Extra virgin.
That’s what you want.
You want the best flavor you can
always get.
So always use the best ingredients.
Makes a difference.
Okay. And continue to work that
extra virgin olive oil using
that pincer method
until it’s all absorbed.
And this whole process is actually
really relatively quick
because you’re not kneading because
there’s no gluten.
So all you’re doing is mixing and
incorporating. And once that’s done,
you’re done.
In fact,
that looks really good.
So that’s it.
Our dough is now ready.
It needs to rest for.
10.
Minutes. So I’m just going to clean
my hands off
and scrape the edges of this,
and then we’re going to let this
rest for 10 minutes.
There we go. So I’m just going to
scrape the edges.
And get this.
Together so that it can rest nicely.
Like I said, it’s got to rest for 10
minutes.
So now that my hands are clean,
I can just kind of scrape to
scrape the bowl.
There we go.
We’re just going to let this sit
nice and patiently for 10 minutes.
Cover it 10.
Minutes with our 10 minutes now up,
it’s time to.
Get ready to proof our bread.
I like to use these proofing
baskets. They’re fantastic.
But if you don’t have one, just
use a regular bowl.
It’ll be perfectly fine and
take some. I have some other gluten
free flour here
that I use
as opposed to, let’s say, my
my good baking.
CAPUTO Flour.
I save that just for pizza
and bread and
add basically add some
gluten free flour to your bowl
so it doesn’t stick when we put
it in there.
Okay, put that aside
and let’s put just some gluten free
flour on our countertop.
And yes, a little bit of
extra virgin olive oil on the hands.
Extra virgin olive oil is your
friend when it comes to gluten free
bread or pizza, for that matter.
Take the dough out.
And remember, it’s not going to feel
like your normal typical
bread if you use our dough.
If you’re used to making regular
bread because there’s
again, there’s no gluten.
So it’s going to have a totally
different feel to it.
All right. So
olive oil,
both hands.
Pick up your dough and basically
shape it.
That’s all you’re going to do at
this stage.
See, shape it into around
which is an open pocket there.
Just kind of see if we
can it’s a little
bit dry with the flour.
We’ll just flatten that out and
reshape it.
Here we go.
Basically, you’re making one big
meatball.
Okay.
You’re shaping it into a round.
Best that you can.
Now as this proves it’s going to I
know it’s going to crack a bit.
You’ll probably will probably see it
crack a little bit as it proofs.
And but that’s okay.
It’s normal for this kind of breath.
There we go. I’ll tell you right
now, this, folks, is the start
to an amazing.
Gluten free bread.
Okay.
Nice and round that goes on top.
We take
a little more of our
gluten free flour
sprinkler on the top.
And now this has to
rest because it has to rise.
It basically has to double in size.
So what we’re going to do,
going to cover it up with a towel
and it’s going to rest now nicely
for anywhere from 3 to
4 hours. That’s the typical rising
time. So we’re going to let this sit
and rest and keep an eye on it.
Once it doubles again, 3 to 4
hours.
It’ll be ready to break.
So it’s been 3 hours.
And we actually could have put this
in the oven by now if
I were to preheated it.
But I just want to show you look how
much it’s grown, Pat.
Gluten free bread has grown very,
very nicely. So having said that,
what I’m going to do now is preheat
the oven to 450
degrees and
I’m going to use a Dutch oven
with the lid.
It goes in empty because we not
only want to preheat the oven, we
want to preheat our Dutch oven.
You could use any container you want
as long as it has a lid.
So that goes in.
All right.
Ivan said at 450,
let’s get it preheated.
It’ll take about 30 minutes, and
then we can put our bread in the
oven. So with our oven now at 450
to take out our preheated Dutch
oven, very hot.
So be careful.
Okay.
Now, quite simply,
we’re going to take our bread.
As you can see, it’s risen nice.
And I had mentioned it might break
up a bit. That’s perfectly fine,
because we’re going to.
That’s actually going to be the
bottom
of the bread.
So we’re going to take our lid off
and then very gently and
be careful that you don’t touch your
Dutch oven because it’s hot.
We basically going to pour it
into the
Dutch oven.
There we go.
And then with the bread lamb,
just give a cut.
I’m going to cut that right up the
middle. And then you can get a
little fancy that we’re going to cut
a little bit on the sides here.
And if you do not have a bread
lamb, you could use a razor or
you know what? Even just a pair of
scissors will work just fine.
There we go.
It’s got a nice design
on there.
And what we’re going to do now,
the lid goes back on.
And back into the oven.
We go at 450
and we’re going to cook that now.
It’s going to stay in there for 30
minutes with the lid
on. So it’s been a half an hour.
So now at this point, what we want
to do is take
the lid off.
There we go. We can see our bread is
cooking nicely.
All right. So now we’re going to
cook it with the lid off for
10 minutes.
We’ll cook it with the lid off for
10 minutes.
And then we’re going to see if we
can brown the top a little bit.
Okay. It’s been 10 minutes.
So what we want to do now
is take a look at our bread.
You can see how it’s already looking
really, really nice.
And you can add a little more color
to that bread now by
actually putting
it on broil for the last 5
minutes. So that’s what we’re going
to do right now.
And again, the broiling is only to
add a little more color to
our perfectly baked
gluten free bread.
All righty. Our 5 minutes is up.
Let’s take a look and see
how our bread is doing.
Oh, my goodness, folks,
look at that bread right there.
Now, does that look like to you
a gluten free bread?
I know. Absolutely not.
Right?
Oh, my.
You know, there’s no reason.
Why
just because and there’s so many
people who are gluten free these
days that they cannot enjoy
a beautiful slice of bread,
just like we do with the regular
bread.
So what I’m going to do now, folks,
we’re going to let this rest.
I don’t want to I’m going to cut it.
I want you to see the inside,
because the crust is beautiful and
so is the inside
of the bread. The crumb is
absolutely beautiful.
You’re going to see.
But we got to let it rest for at
least let’s let it rest
for 30 minutes.
Okay. And then we’ll come right back
to it. So it’s been about 30
minutes. Let’s cut into our fresh
loaf of bread. Okay.
And before we cut into it, I just
want to show you look at the nice
rise.
We get some nice rise on that loaf
of bread. Absolutely beautiful.
All right, so let’s just cut it
right up the middle hard.
Listen to that crunch already.
Remember, now, this is gluten free
bread, not regular bread.
Oh, my goodness.
Still steaming a little bit because
it’s only been 30 minutes.
Take a look
at that.
We got beautiful crust
and even check out the crumb.
Beautiful crumb.
You got some air pockets, even
though, like I
said, it’s gluten free bread.
We’ve got beautiful crust, beautiful
air pockets.
Look at the crust on here.
Beautiful crust, beautiful crumb.
Springy, absolutely
perfect for gluten free
bread. It’s unbelievable.
Let’s do the taste test care.
Nice little piece for a taste test.
And remember how we darken the top
of the bread.
Well, actually, the bottom of the
bread is also not bad.
It’s got a nice golden brown color
to it. So the bottom as
well as the top
to me are absolutely perfect.
So I just kind of cut a little piece
off the end here.
Let’s give that to taste test.
Look at that nice little piece of
bread right there. Such a small
piece. This is truly a taste
test.
And I like to put a little
bit of olive oil on my
regular bread, so I’m going to put
it on my gluten free bread.
I’ll tell you what, folks.
Hmm.
This gluten free bread
is so good you
could serve it as regular bread
at your dinner table.
It would go over just as well.
Absolutely unbelievable.
Such a simple recipe.
The flour is the key.
But you know what?
I’ve seen all the gluten free bread
in the stores frozen section.
It is not pretty.
This bread is much better
than pretty.
It’s delicious.
And for those of you who are gluten
free, you now have access
to a phenomenal piece of
bread like you’ve never had before.
Tastes like regular bread.
Unbelievable.
So folks who are tuning in from
today, I want to thank you for
joining me on today’s episode of
Cooking with the Coias.
If you’re gluten free or you know
someone who’s gluten free, give
this recipe a try.
You will not be disappointed.
It really is amazing.
Thanks for tuning in.
Until next time.
Bon appétit.