Gluten-Free Bread

 Gluten-Free, Egg-Free, Soy-Free, Milk-Free Bread

This is a really good recipe for those intolerant to a lot of things. Made it for someone to enjoy bread. It even tastes like a nice loaf of bread. This is a take on a recipe from Let Them Eat Gluten-Free Cake. I made alterations. 

Yield:
1 medium loaf of bread

Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Gluten-Free Flour Blend:

285 g potato starch

250 g millet flour

75 g tapioca flour

15 g xanthan gum

75 g lentil flour

Dough Ingredients: 

350 g gluten-free flour blend

1 1/2 tsp xanthan gum

2 tbsp cornstarch

1 tsp salt

1 c cold water

2 tbsp olive oil

1 tbsp honey

150 g active gluten-free starter

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Directions for Bread:

1) Mix all dough ingredients in stand mixer.

2) Mix at medium speed for 5-10 minutes to ensure a thorough mix of ingredients.

3) Place dough in lightly-oiled pan to rise for 2-3 hours until doubled.

4) Lightly flour surface with coarse oat flour and shape. Knead gently.

5) Place dough in banneton or other shaped container dusted with coarse oat flour or cornmeal.

6) Allow to rise 3-4 hours.

7) Carefully transfer to parchment paper and score the top with a lame or sharp knife.

8) Place in pre-heated dutch oven at 500°F for 30 minutes. 

9) Lower temp to 450° and bake uncovered an additional 30 minutes.

10) Allow to cool completely before cutting.