Artisan Gluten-Free Bread Challenge!

Ever wonder if the recipe on the back of the box (or bag) of your favorite ingredient is any good? Gesine tries it out on an ingredient whose “bake of box” recipe promises to make great “Gluten Free Artisan Bread.” Bold claim! Can it stand up to the hype? Will it be a soggy dud? Let’s find out!

0:00 Introduction
0:36 Gluten Free Bread Flour Brand
1:02 Wheat Starch
1:32 Ingredients in the package
2:40 A Starter is Involved
2:57 Starter Ingredients
3:38 90 Degrees?
4:00 Making the Starter
4:22 Yeast and Flavor
5:26 Combining Ingredients
6:14 Rest for 20 Minutes
6:28 Kneading the Dough
6:46 Get Puffy for 40 Minutes
6:55 Shaping
7:03 Knead and Shape into a Round
7:21 Cover and Proof for 40 Minutes and Preheat the Oven
8:33 Box Score with a Lame
09:18 Bake
09:23 Underwhelming results
10:27 Trying again with some modifications
10:45 Room Temp and Oven Temp
11:19 24 Hour Starter
11:28 Mixing Ingredients
12:02 20 Minute Rest
12:10 Kneading
12:41 Cover for 40 Minutes or until its PUFFY
13:13 Its been an hour to get the PUFFY and Warmer
13:59 Shaping Rough Ball
15:03 Cover and rest for at least 40 Minutes
15:12 1 Hour rest until Puffy
15:46 Score with Lame
16:10 BAKE
16:12 Results and recommendation
20:10 Conclusion

New episodes every other Friday at 10am EST!

Subscribe to my YouTube

Follow me on Instagram

And visit my website here

[papaloongie]

14 comments for the best person on yewTeube??
Great and helpful video.
Let the binging begin!!
Cheers from Montreal
I lived near St Albans for a long time..
🎉🎉

[lunavanbutterfly]

Thank you! You have no idea how helpful this is after going year after year from recipe to blah recipe. Much appreciated.

[estherward]

So helpful and entertaining. I love the 80s aesthetic.

[selenapowell]

Thank you for giving us insight into the gluten free world. My daughter is gluten free and I’m always trying to make her world a little more normal 😊

[nicolelee]

Enjoy this episode thank you so much. Looking forward to trying this bread.

[debbiethorne]

Thing that stands out is the overall size of your loaves.
Small.
Try Caputo GF flour. Mine is proofing right now-hearty large loaf.

[stephaniebunn]

I have too many friends who, for a variety of reasons, had to give up gluten. So I've tried *so* many g-f recipes, and most are meh at best.
But I did very much like the King Arthur stuff. No, it's not an exact replacement, but it's so much better than the, as you mentioned, grainy and unpleasant offerings out there.
I have a feeling I'm really going to enjoy this series!

[momljj]

I think the pea protein has more odor and is more off putting than the sourgum
Caputo has a wheat starch flour that smells heavenly when mixed
artisan breads on their site for their gluten free are phenomenal

thank you for doing this
I love that you get your nose right in the bowl

[DemiLulu]

I pretty much gave up on bread when I had to give up the gluten. This recipe gives me some hope. The brief Cilla cameo also gave me life.

Have you tried the Bonté GF bread from Montpelier? I still miss your macaroons. I searched and searched which kept flinging me to endless pages of macarons. But then I stumbled across your blog and why I will never find them. I will live quietly with my memories instead.

[etm]

I really like sorghum because to me it tastes like wheat.

[angelataormina]

Thank you for doing so much testing! And could you please provide info about the lame you demonstrated?

[N..-]

Will that flour starch affect my wheat allergy?

[jvallas]

Are you aware this is categorized as "for kids" and therefore won't allow subscribing?