https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/
Saw dust, dry, crumbly, sad, more butter makes it better, all words and phrases used to describe the taste and texture of gluten-free bread. I have Celiac so “cheating” is never an option. I am at the mercy of cheap yucky gluten-free bread or extremely expensive, hard to find OK gluten-free bread….Until now baby.
Feast your eyes on the above picture ^^^^^. I stumbled on this gem and gave it try this bread is amazing. I have never been an avid bread maker but between the cost and scarcity I’m teaching myself out of pure desperation.
I have tried several so called easy recipes and my take away is this: Making gluten-free bread is hard and needs exact science to work, no pinch of this or that allowed. I enjoy being in the kitchen and the fact that my entire family is gluten-free helps keep me motivated to soldier on and find the very best bread recipes.
The link below will take you to the link of the original recipe I used. I substituted the potato starch for corn starch, because its cheaper and it’s all I had and I didn’t want to drive the 50 mile round trip go to the store. I was also very lazy when it came to rising the bread. Wrangling three littles determined to destroy my home means I can’t always stop at the exact intervals of 1 hour on each rise so my rise times ventured more towards the 2 to 3 hour mark, whether that helped or hurt I’m not sure but it worked out either way.
I cook on a wood stove exclusively (more on that later in this blog) so I like using my antique Dutch oven for anything I can it just seems to work so well in the wood cook stove like peas and carrots. For this recipe I used the Dutch oven and put around 5 ice cubes in the bottom under the parchment paper. She also explains the water pan in the oven method but that’s a lot of work and as we have already established I seriously lean towards the lazy side.
Anytime you try something new it doesn’t work quite as well the first time as the 100th time you do it, luckily for me I’m not a perfectionist so I just keeping do things all the while genuinely surprised when they get better and better. This recipe is one of those times were the 4th loaf was so much better than the first.
I’ve heard that different people can make the same bread recipe and it tastes different even if they all share the same skill level. I personally think it has to do with the kneading, for some reason you get into a rhythm and it’s like putting your signature on it. If it’s your first time or your pretty new to making bread be patient while your finding your groove.





