4.5 from 6 votes

The Joy of Baking Gluten-Free Crusty Bread at Home

Baking bread is more than just preparing food; it’s an experience that fills the kitchen with warmth, aroma, and anticipation. For those who follow a gluten-free lifestyle, the challenge of creating a crusty, golden loaf can seem daunting. Yet, with the right ingredients and a little patience, it is entirely achievable. Today, we’ll explore how to make an incredible loaf, while diving into some handy tips, the history behind the ingredients, and ways to enhance flavour and texture.

The Magic Behind the Ingredients

Every loaf begins with quality ingredients. The gluten-free crusty bread mix used here is specially designed to provide that signature crunch and chewy texture, which is often missing in many store-bought gluten-free options. Adding a touch of caster sugar may seem unusual, but it helps feed the yeast, giving the dough that perfect rise.

Olive oil contributes a subtle richness while keeping the crumb soft. Interestingly, olive oil has been a kitchen staple for thousands of years, dating back to ancient Mediterranean civilizations, where it was prized for both cooking and medicinal purposes. Similarly, apple cider vinegar not only helps with dough structure but adds a gentle tang, a flavour note that complements the natural sweetness of the bread.

Tempered water is another key factor. Using water at just the right temperature ensures the yeast activates effectively without shocking it. Yeast itself has a fascinating history, with evidence of its use going back over 5,000 years in Egyptian bread-making. Combining these ingredients carefully is the first step to achieving a loaf with that perfect balance of softness inside and crispness outside.

Mixing and Forming the Dough

Once the dry ingredients are combined, adding the liquid components allows the mixture to hydrate. This step is crucial, as it gives the flour time to absorb moisture fully, which in turn creates a dough that is smooth and workable. A stand mixer can simplify this process, but kneading by hand offers a tactile satisfaction that machines cannot replicate.

After kneading, forming the dough into a ball and gently rolling it out on a lightly floured surface helps develop the structure further. Bringing the edges to the centre and flipping the dough over seals the bottom and creates a tight, resilient loaf. This step may seem minor, yet it plays a significant role in ensuring the bread rises evenly and maintains its shape during baking.

Proofing: The Waiting Game

Proofing is often where beginners stumble, but it is essential for achieving that light, airy texture. Covering the dough and leaving it in a warm spot encourages the yeast to ferment, producing gas bubbles that expand the dough. Even on cooler days, positioning the tray near a slightly warm oven can make a difference.

It’s amazing how proofing transforms the dough. What starts as a dense mixture gradually becomes soft, puffy, and full of life. Patience at this stage pays off in the final loaf, and rushing it can compromise both texture and flavour.

The Art of Baking

Preheating the oven to the right temperature ensures that the bread gets an initial burst of heat, which helps with oven spring – the rapid rise in the first few minutes of baking. Placing a pan of water in the oven might seem unusual, but this step is key. The steam created during baking contributes to the loaf’s signature crust, producing a glossy, crackly exterior while keeping the inside soft.

Brushing the dough with egg white and making shallow slits across the top is both practical and aesthetic. The egg white helps achieve a golden sheen, while the slits allow steam to escape, preventing cracks in unwanted areas. As the loaf bakes, the aroma that fills the kitchen is a delightful preview of the final product.

Checking for Doneness

Timing is important, but visual and tactile cues are even more reliable. After the initial bake, removing the pan of water and rotating the loaf ensures even cooking. The bread is ready when it sounds hollow upon tapping – a simple test that signals a perfectly baked loaf. Cooling on a wire rack while covered with a tea towel preserves the crust’s integrity and prevents it from becoming soggy.

Storage Tips

Gluten-free bread can dry out faster than traditional bread, so proper storage is crucial. Pre-slicing and freezing individual portions is an excellent strategy. This method allows you to enjoy fresh-tasting slices whenever you like, without sacrificing texture or flavour. Additionally, storing the bread in a cool, dry place before freezing helps maintain its quality for longer.

Enhancing Flavour and Texture

Experimenting with additions can elevate your loaf. Seeds, nuts, or dried herbs can add complexity and enhance the sensory experience. Using high-quality olive oil or experimenting with different vinegars can subtly change the flavour profile, giving each loaf a unique signature.

Understanding the role of each ingredient also helps with troubleshooting. If the loaf turns out dense, it could be due to under-proofing or insufficient kneading. Conversely, a crumb that’s too open might indicate over-proofing. By observing and adjusting, you can achieve consistent results that rival artisan bakery bread.

Why Homemade is Worth It

Baking at home allows you to control every aspect – from ingredient quality to seasoning and baking techniques. The satisfaction of slicing into a loaf you made yourself is unmatched. Plus, knowing that every slice is free from gluten adds peace of mind for those with dietary restrictions.

Homemade bread also fosters creativity. Over time, bakers develop an intuition for dough, learning when to adjust hydration, proofing times, and baking conditions. Each loaf becomes an opportunity to perfect technique and explore flavours, which is part of the joy of baking.

Conclusion

Creating a loaf that’s both crusty and tender may seem like a challenge, but with the right approach, it’s entirely possible. From understanding the history of ingredients to mastering proofing and baking techniques, each step contributes to a bread that’s full of flavour, texture, and satisfaction.

Whether you are baking for family, friends, or just for yourself, investing time and care into the process results in a loaf that is truly special. By following these tips and embracing a little patience, your kitchen can become the home of some seriously impressive gluten-free bread that rivals anything found in stores.

Crusty Gluten-Free Bread

Recipe by Che

Baking bread is an age-old tradition that spans across cultures and centuries. While traditional bread recipes often rely heavily on gluten to achieve that perfect crust and chewy texture, the demand for gluten-free alternatives has led to innovative solutions and delicious results.

Difficulty: Medium

4.5 from 6 votes

Prep time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Ingredients:
320 grams 320 Gluten-Free Crusty Bread Mix (Made by Gluten-Free by Che)
17 grams 17 Caster Sugar
20 grams 20 Olive Oil
10 grams 10 Apple Cider Vinegar
300 ml 300 Tempered Water
1 1 Egg White for Brushing

Directions

Mix the Dry Ingredients: Combine the gluten-free crusty bread mix and caster sugar and instant dried yeast in a mixing bowl. Whisk thoroughly to ensure all ingredients are evenly distributed.
Combine Ingredients: Pour tempered water into the dry ingredients. Add the olive oil and apple cider vinegar and leave for 10 minutes to allow to hydrate. Knead the mixture for 10 minutes until it forms a smooth dough and the sugar has completely dissolved. Alternatively, use a stand mixer on high for 10 minutes.
Form the Dough: Remove the dough from the bowl and form it into a ball. Sprinkle a little arrowroot flour on your bench top and roll out the dough using a rolling pin dusted with arrowroot flour. Once rolled out, bring the sides to the middle, flip it over, and slightly roll to seal the bottom.
Proof the Dough: Place the dough on a baking tray lined with baking paper. Cover with cling film and allow to proof for about one hour. Place the tray near the oven, especially on cold days, and slightly open the oven door to help with proofing. The dough should double in size.
Preheat the Oven: Preheat your oven to 220°C. Place an ovensafe pan that can hold water inside the oven to heat up.
Prepare for Baking: Once the dough has doubled in size, brush it with egg white. Make some shallow slits across the top of the dough.
Bake the Bread: Place the dough in the oven. Boil a kettle of water and pour the boiling water into the preheated oven pan. Quickly shut the oven door to create steam. Turn the oven temperature down to 200°C and bake for 20 minutes.
Adjust and Continue Baking: After 20 minutes, remove the tray with water from the oven. Rotate the bread to ensure even baking. Bake for an additional 40 to 50 minutes, depending on your oven. The bread is done when you knock on the top and bottom, and it sounds hollow, like someone knocking on a door.
Cool the Bread: Once baked, transfer the bread to a wire rack. Cover with a tea towel and let it cool completely (3-4 hours) before slicing.
Storing: For best outcomes it’s always best to freeze gluten-free bread right away, pre-slice the bread and pop each slice into its own freezer bag, gluten-free bread shamefully goes dry quicker than none gluten-free bread.