Gluten free artisan bread … It turned out pretty well

On the first go around, the crumb was very dense, but it was mainly due to the fact that the dough did not have enough time to rise. I think the recipe calls for about two hours, but I find that I get much much better results after I let the dough sit there for close to four hours. Also, the bread got much airier after I added eggs to the dough… On the next go, I’ll just add egg whites and see if it’ll make any difference.

Thanks to the Courtesy of :

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