This recipe makes two rustic loaves of gluten free bread. Simple to make, it results in wonderful crusty bread, perfect to serve with soups and stews.
Makes: 2 loaves
2 room temperature egg whites
475g gluten free plain flour
2 teaspoons xanthan gum
1 tablespoon sugar
1/2 tablespoon dried active baking yeast
1 teaspoon salt
cornmeal, for dusting
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Directions Preparation:20min › Cook:45min › Extra time:3hours › Ready in:4hours5min
Place the egg whites in a measuring jug. Add warm water to make 445ml.
Combine flour, xanthan gum, sugar, yeast and salt in the bowl of a stand mixer. Mix on low speed using the paddle attachment. Gradually add egg and water mixture, and mix until smooth, about 3 minutes. Cover with plastic wrap and let rise for 2 hours.
Lightly dust dough with flour. Weigh 450g of dough, then transfer to a floured work surface. Form dough into a ball. With a wet knife, score an 'x' on top of the dough. Cover with a bowl and let rise 1 hour. Repeat with other half of the dough.
Preheat the oven to 230 degrees C for 20 to 30 minutes with a pizza stone on the middle shelf and a baking tray on the bottom shelf.
Brush the top of the loaves lightly with water. Sprinkle the pizza stone with cornmeal, then transfer the loaves onto the stone. Pour 125ml of water onto the baking tray, then quickly close the oven door.
Bake for 45 minutes, or until golden brown. Remove loaves from oven and let cool before slicing.
If you don't have a pizza stone, simply bake the bread on a baking tray lined with baking paper.