I used the basic one out of artisan gf bread in 5 minutes. It’s an amazing book, I highly recommend it!
The flour is 50% white rice flour, 25% oat flour, 12.5% potato starch and 12.5% tapioca starch (% by weight)
I used 955g flour, 30g sugar, 15g salt, 10g yeast, and 880g warm water. Mix until it’s smooth and leave to rise for 1-2 hours. You can refrigerate the dough to cook later, just take it out at least an hour before cooking so it comes to room temperature
Preheat the oven and a pizza stone to 450° for 30+ mins. 5-10 mins before baking I add a tray of water to the oven You can also use a Dutch oven instead of a stone and water
I shape the dough with wet fingers on a bed of corn meal so that it doesn’t stick, squishing the bread as little as possible to keep the gases trapped. Dust with flour, slice the pattern on top, then pop in the oven
Bake for 45-55 minutes, until the crust is golden brown and the sharp tips of the crust are just starting to blacken.
Take out and leave to cool, 1.5-2 hours. If you cut early into warm bread, it looses it’s moisture and collapses into an Udi’s-rice-loaf mochi-bread texture.
Eat same day, or slice and freeze for later
It’s spectacular recipe! It’s the Holy Grail: crusty, white French bread that’s gluten free!
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