Gluten-Free Peasant Bread

ALEXANDRA'S KITCHEN (2)
Ann Carolyn Seigies: "My go-to staple for GF bread! I use powdered butt…" Read More
8Ingredients
65Minutes
300Calories

Ingredients

US|METRIC
  • 1 cup water (lukewarm, buttermilk or milk**)
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons instant yeast (or active-dry)
  • 2 cups gluten-free flour
  • 2 teaspoons xanthum gum
  • 1 teaspoon kosher salt
  • 2 egg whites (80 g)
  • 2 teaspoons water (*To make foolproof lukewarm, that will not kill the yeast, water that's too hot can kill yeast, boil some water — I use my teapot. Then, mix 3/4 cup cold water with 1/4 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast. If using milk or buttermilk, zap them in the microwave for 30 seconds or so — just make sure the milk is not too hot to touch. It should be lukewarm. With buttermilk especially, be careful not to get it too hot or it will curdle.**I buy Red Star active dry yeast and SAF instant yeast in bulk from Amazon. I store them in my fridge, and they last forever. Also, if you buy instant yeast, there is no need to do the proofing step — you can add the yeast directly to the flour — but the proofing step does just give you the assurance that your yeast is alive. *** I have tried a variety of gluten-free flours in this recipe. I favor the ones made from rice flours, brown or white versus bean flours. I have had success with King Arthur and Hodgson Mill brands gluten-free flours. I have had success in the past, for this lemon-thyme shortbread recipe for instance with C4C, though I have not tried it with this bread mostly because my local market doesn't sell it. I read online that its mix contains xanthum gum, so if you are using C4C, you might need to make adjustments, since the recipe below calls for xanthum gum.)
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    Made it

    NutritionView More

    300Calories
    Sodium27% DV640mg
    Fat4% DV2.5g
    Protein14% DV7g
    Carbs21% DV62g
    Fiber16% DV4g
    Calories300Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium260mg7%
    Protein7g14%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A
    Vitamin C
    Calcium2%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Meg O. 2 years ago
    It didn’t rise as much as the recipe shows. You can’t remove the first proof from the bowl without it being too sticky and it basically breaks apart- and most gf bread should only be proofed once. Taste wasn’t bad. I used buttermilk. Maybe it was the buttermilk I used.
    My go-to staple for GF bread! I use powdered buttermilk, and it turns out delicious! Thank you, Alexandra😊

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