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July 15, 2023 at 12:02pm
In reply to Can this be used in the No… by Alison (not verified)
Hi Alison, this flour is going to behave quite differently in the No-Knead Crusty White Bread recipe, and the dough may not hold up as well in the refrigerator. I would highly recommend trying our Gluten-Free Artisan Bread recipe first. This recipe will yield a very similar bread, but is already formulated for this flour, so no adjustments necessary! As mentioned in this article, following a similar recipe that has been created for this flour is a good way to get your "sea legs" before launching into using this flour as a substitution flour. Keep in mind these tips when you do decide to try it in one of your favorite recipes:
To Substitute 1:1 for Wheat Flour
Add 2 to 3 tablespoons more liquid per cup of flour used in your recipe.
Rest Up
Mix dry ingredients with liquids and let the dough rest for 20 minutes before kneading to make it easier to handle. The dough will look quite wet at first, which is why allowing it to rest is important!
Quicker Rise, Slightly Longer Bake
Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Pre-heat your oven early and bake for longer; add an extra 5 to 15 minutes, depending on the bread.
Bake and Enjoy Later!
Breads will keep for 2 to 3 days at room temperature. Freeze for longer storage.