Gluten-Free Artisan Bread

Gluten-free bakers and eaters now have the freedom to enjoy crusty artisan bread! The secret is our Gluten-Free Bread Flour, which forms a kneadable dough that can be proofed and baked like conventional wheat bread. The result of this gluten-free artisan bread recipe is a country-style bread that has complex flavor thanks to a starter. This bread is ideal for pairing with soup, making sandwiches, or eating as toast slathered with salted butter.

The gluten-free wheat starch used in this flour goes through additional gluten-free testing using both the R5 ELISA Sandwich and R5 ELISA Competitive methods to ensure it meets standards. Once produced, the final Gluten-Free Bread Flour is tested again to ensure a strict gluten-free standard of less than 20ppm, with a target of less than 10ppm, is met for the finished product. For more information, see our allergen program.

Poolish
Ingredient	Ounces	Kilograms	Baker's %
King Arthur Gluten-Free Bread Flour	116.40	3.300	100.00%
Lukewarm water, 100°F	174.60	4.950	150.00%
Fresh yeast	0.14	0.004	0.10%
Total	293.14	8.254	250.10%

Final Dough
Ingredient	Ounces	Kilograms	Baker's %
King Arthur Gluten-Free Bread Flour	236.33	6.700	100.00%
Lukewarm water, 100°F	231.04	6.550	97.76%
Salt	7.05	0.200	2.99%
Fresh yeast	3.38	0.096	1.43%
Granulated sugar	9.70	0.275	4.10%
Poolish	291.15	8.254	123.19%
Total	771.60	22.075	329.48%

Method

Mix all poolish ingredients until well incorporated. Cover and let rest 12 to 15 hours at 70°F to 75°F. Desired final dough temperature is 73°F to 76°F.
Combine poolish in bowl with final dough ingredients except for water. Mix with paddle in slow speed, adding water slowly, 2 to 3 minutes. Turn off mixer and let the mixture rest 20 minutes. Mix for 4 to 6 minutes in medium speed. Let rest, covered, for 90 minutes at 70°F to 75°F. Fold at 45 minutes.
Divide at 750g and round the dough, using water instead of dusting flour. Let rest for 20 minutes.
Shape the round into a loaf, dusting with gluten-free bread flour. Proof in flour-dusted basket for 45 to 60 minutes at 75°F. Some tears in the surface of the loaf are OK.
Turn each loaf out of the basket and score the top. Bake at 475°F in a deck oven with steam. Vent steam after 25 to 30 minutes. Once the loaf starts to brown, continue to bake 10 to 15 minutes longer.