No-knead GF bread

December 22, 2006

With all the buzz happening on the internet about that no-knead bread recipe, I hunted for a GF version. And found it and the Delphi forums back in November. However, I had to get my hands on sorghum flour, which my local store doesn’t carry.

Last weekend, a co-worker was kind enough to go to Whole Foods for me and get some, among other things like Dagoba Chocolate and Lara Bars.

Yesterday afternoon, I put together the dough and let it sit until about 6:30 this morning. I don’t have a cast iron dutch oven (yet!) so after judging the size of the risen dough, I put it into a small casserole dish.

No-Knead Bread from the Delphi Forums
From a member named Susan

2 cups Bread Flour Mix (I used:1/2 cup Sorghum, 1/2 cup Cornstarch, 1/2 cup Potato starch, 1/2 cup Tapioca flour)
1 1⁄4 tsp. xanthan gum
3⁄4 – 1 tsp. salt
4 tsp. sugar
1/4 teas yeast
2 tsp. olive oil
1 cup water

Mix all dry ingredients in large bowl of electric mixer. Quickly add olive oil and water to the bowl; beat at high speed for 3 minutes. Spoon dough into a bowl; cover with a light cloth and let rise overnight. In the morning stir the dough to get rid of huge bubbles, and preheat the oven to 450°F with a cast iron dutch oven (with lid) in the oven. After 30 minutes, take out the cast iron pan, add the dough and smooth out the top with a wet spatula. Put the lid on the pan, and put the entire thing in the oven. After 20 minutes, remove the lid and then bake 20 minutes more.

When I took the lid off, I put a pan of water into the oven. I must not have stirred it enough because I got a big-ass bubble. But it looks like regular bread, smells wonderful, and tastes like…..BREAD! Next time I do this, and I definitely will, namely for GF rolls for Christmas Eve, I will leave it in the oven a little longer. But oh my god, it’s good.

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{ 7 comments… read them below or add one }

Jay T December 27, 2006 at 9:52 am

Wow, that looks great. Hey do you mind if I post that on my site as well? I will point all my readers directly to you for the “how to”.

Sheri December 27, 2006 at 8:22 pm

I don’t mind as long as they’re aware that I didn’t create the recipe; I found it on the Delphi forums.

Mike Eberhart January 16, 2007 at 4:50 pm

The crust on that bread looks spectacular. Yeah, you have some bubbles, but that is usually a good thing in bread imho. The one large bubble at top may need to go, but if it tastes good anyhow, so be it. I wondered if you had a chance to try baking this recipe again, and if you successfully de-bubbled it :)

Sheri January 16, 2007 at 5:31 pm

Oh yes – I use this all the time now. I am going to try Shauna’s hopefully this week. And to stop the bubble – Don’t stir it after rising. But I like some bubbles – let’s the jelly seep thru! LOL

Erin S. February 9, 2007 at 8:58 am

Thanks for the recipe, I can’t wait to try it and use xantham gum for the first time. I will definitely let you know how it turns out.

Catherine March 12, 2007 at 3:06 pm

This looks great. Have you found any new combinations?

Sheri March 12, 2007 at 4:49 pm

Catherine – I haven’t played with it lately, but once I can get my hands on millet flour, that will be the next test.

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