Bread – My Gluten Free Cucina

Gluten Free English Muffins (without sourdough)

My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!

That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.

Ingredients:

Dry Ingredients:

10 g. whole psyllium husk (not powder)
8 g. instant yeast
210 g. Better Batter Artisan Blend
210 g. Better Batter Bread Flour
25 g. sugar
8 g. salt

Wet Ingredients:

360 g. warm water
120 g. warm milk (microwave 45 sec.)
20 g. canola oil
10 g. apple cider vinegar

Other:

2 tbsp. butter, for the griddle
cornmeal, for sprinkling

Preparation:

Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!

Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.

Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.

The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.

Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.

Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.

Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.

Add the English Muffins and cook 7-8 minutes per side.

If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.

To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.

Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.

You can store them at room temperature for up to one day or wrap individually to freeze.

Slice it up, toast it twice, use the good butter!

Notes:

♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!

♫ If you want to learn how I made my Sourdough Starter, read here.

Gluten Free Seeded Pumpernickel Bread

This Gluten Free Seeded Pumpernickel Bread is a little different than my usual. It has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top. Visual and textural interest aside, it’s delicious!

Rye flour is not gluten free, so as I thought about how to make a gluten free pumpernickel bread, the first consideration was of course, the flour substitution. I used my favorite gluten free flour blend (see below) and added just the tiniest amount of cocoa and molasses to give it that darker shade, reminiscent of whole grain bread.

The verdict – I was hooked after one bite!

About the flour

Where are my Better Batter fans? Have you ever tried mixing their Artisan Flour Blend and their Bread Flour together? I know I’m not the only one who does this. I used a 50/50 combination in this recipe and wow! once you try working with this dough you will see why it’s my favorite.

Remember to use my Promo Code MGFC30 for 30% off at checkout!

This post contains affiliate links.

Ingredients:

165 g. Better Batter Artisan Flour Blend
165 g. Better Batter Bread Flour
8 g. salt
2 g. cocoa powder
1 g. instant yeast (about 1/8 tsp.) *
25 g. pumpkin seeds
25 g. sunflower seeds
10 g. white sesame seeds
10 g. black sesame seeds
55 g. sourdough starter
280 g. warm water
15 g. cider vinegar
10 g. molasses
15 g. olive oil

Preparation:

You will need a fully active sourdough starter to make this bread. * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along. After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.

To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine. In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.

You can use different seeds for this bread, for a total weight of 70g. I really like the way the black sesame seed stands out against the crumb.

With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough.

Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.

After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. You will be surprised at how you can actually knead this dough with your hands. Pretty cool for gluten free dough! Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.

Generously flour a 9″ round banneton and place the dough in the center. Cover and let it proof on the counter for 4 hours, then refrigerate overnight.

In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.

Carefully brush off the excess flour and score the top of your loaf. I did a box score.

Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.

Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray. The steam will help with the rise and give your loaf and a nice crispy crust.

The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.

Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature. While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).

I recommend waiting 24 hours before slicing, to be sure the crumb has set.

This bread toasts up like a dream. The texture of the seeds and the crispy crust were outstanding. I wish you could hear the crunch! I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!

If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.

Notes ♪ This is a small loaf, perfect for a one or two-person household. It is as beautiful to look at as it is to eat! Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.

Notes ♫ You can also bake this loaf in a Dutch oven. Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.

Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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Ingredients:

Waffle ingredients:

3 tbsp. melted butter at room temperature
3 tbsp. sugar
1/3 cup sourdough discard
2 eggs
3/4 tsp. vanilla
1 cup milk (I used 2%)
155 g. gluten free all-purpose flour
1-½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt

Chicken ingredients:

½ tsp. salt
½ tsp. pepper
½ tsp. garlic granules
½ tsp. onion granules
½ tsp. paprika
8 chicken breast tenders
milk or buttermilk (see preparation)
1 cup cornstarch
1 cup canola oil
powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Lemon Cardamom Sweet Bread

I have been working on this recipe for quite a while. I wanted a sweet bread with some texture, not too soft, no gummy center. Something that would stand up well to making French toast or bread pudding without turning to mush. After many bakes I was finally happy with this version. Check out the crumb! With hints of lemon and cardamom it is perfect for Easter and spring brunches.

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Ingredients:

2 cups milk (I used 2%)
1/2 cup sugar
2 tbsp. unsalted butter
zest of 1 lemon
1/2 tsp. ground cardamom
225 g. millet flour
120 g. brown rice flour
143 g. potato starch
45 g. almond flour
52 g. tapioca starch
15 g. whole psyllium husk
2¼ tsp. active dry yeast
1/2 tsp. salt
1 egg, for the dough
1 egg, for egg wash
1 tbsp. water
canola oil

Preparation:

Whisk together the first five ingredients in a small saucepan over low heat. Continue stirring just until the sugar has dissolved, about 5 minutes then set aside to cool.

Combine the flours, psyllium husk, salt and yeast in the bowl of a stand mixer. When the milk mixture has cooled to room temperature, combine with the dry ingredients and one beaten egg.

Mix the dough for 5 minutes on low speed until smooth and supple, then gather it together in the bowl and let it rest for 20 minutes.

Oil an 8″ round baking dish (I got mine from King Arthur) and spoon in the dough. Smooth the top with a spatula dipped in warm water.

Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.

Just before baking, whisk together one egg with 1 tbsp. water or milk. Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).

Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a thermometer).

Cool in the pan for 10 minutes then transfer to a rack. You may need to run a knife around the edges.

Let the loaf cool for at least 6 hours before slicing. Letting it rest overnight is even better, store in a bread bag once it has completely cooled.

Here’s my breakfast, the perfect French toast with a side of bacon!

Notes ♪♫ I adapted this recipe from my Gluten Free Millet Bread, which has a softer texture. If you prefer a soft loaf for sandwiches, check out this recipe.

Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game. The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish. It makes such a difference in the taste and texture of the finished loaf or rolls.

This recipe is for all the gluten free sourdough bakers who like to mix up your own flour blends! I enjoy experimenting with different flour combinations and was really happy with this bake! The dough was easy to work with and the rolls tasted great.

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Ingredients:

250 g. fully active sourdough starter
300 g. warm water
15 g. milk
30 g. canola oil
65 g. non-fat dry milk powder
70 g. tapioca starch
80 g. arrowroot flour/starch
75 g. brown rice flour
65 g. white rice flour
80 g. sorghum flour
15 g. potato starch
10 g. xanthan gum
1/8 tsp. instant yeast (optional, if your starter is a little
5 g. salt sluggish)
1 egg, or milk, or water (optional, to help the seeds adhere)
poppyseeds for topping
coarse salt, optional

Preparation:

Note-> You will need a fully active sourdough starter for this recipe. You can read about my gluten free sourdough starter Sophie, in this post!

Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.

I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.

Sprinkle a cutting board with flour and working with one piece at a time, roll the dough between your palms into a round. Place it on a lightly floured cutting board and rotate it in a circular motion to form a smooth round shape. Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.

Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).

Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack. Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then stored them on the counter in a plastic bag overnight. In the morning, I sliced them and wrapped each roll individually in plastic wrap. I left a few out for lunch and the rest went into a freezer safe bag. Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.

Notes ♪ Baking times given are for 2.5 oz. rolls. If you make yours smaller or larger you will need to adjust accordingly. Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ For rice flour, always use a superfine grind. I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.

Notes ♫♫ Check out this cute little Kaiser Cutter tool, from Ateco! My favorite Chef friend, Patrick Auger told me about it!

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Gluten Free Tartine Country Loaf

GLUTEN FREE TARTINE COUNTRY LOAF BREAD

What is Tartine?

Tartine Bread is a type of sourdough originating from The Tartine Bakery in San Francisco. It is a “no-knead” bread, made with a very small amount of sourdough starter (only 1 tbsp.) and no commercial yeast at all! The dough is developed by stretching and folding it at intervals, instead of machine mixing.

You will need a fully active and very robust sourdough starter to make this bread. Honestly, I wondered if Sophie (my sourdough starter) was up to the task and was pleasantly surprised. Way to go, Sophie!

There was so much I wanted to get right with this bread. The blistered, caramelized exterior and soft crumb. After much trial and error, I was making some very nice loaves. Do you see little hearts in the crust? 💕🥰

Developing the dough is a process, beginning with a well-fed starter, a preferment, and final dough. After an overnight rest in the fridge, the loaf is baked in the morning. This long fermentation is what takes you from a mere tablespoon of starter to the beautiful risen loaf you see in the photos.

Oh, and as if you hadn’t waited long enough, the baked loaf will need to rest a full day before slicing! Most gluten free breads need extra time to release their moisture but for this one I don’t slice for a full 24 hours. It is worth the wait.

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Like many sourdough loaves, Tartine is traditionally baked in a cast iron Dutch oven. If you don’t have one, or if like me you find that cast iron pots are getting too heavy to lift, then a lighter weight enamel roasting pan or ceramic pan with a lid will get the job done.

Enough talk- let’s bake!

Ingredients:

Preferment:

1 tbsp. fully active sourdough starter
75 g. warm water
50 g. gluten free all-purpose flour

Final dough:

all of the Preferment
280 g. warm water
250 g. gluten free all-purpose flour
10 g. whole psyllium husk
7 g. salt

Preparation:

If you work full time, you may be thinking “I don’t have time for all this”. Rest assured though, you can fit this into your workday. Just follow the steps!

Day 1 –

Evening – Take your starter out of the refrigerator, feed it and leave it out on the counter overnight.

Day 2 –

Morning – Stir together the preferment ingredients, cover with plastic wrap and let sit in a warm place for at least 7 hours (I used my proofing box). As the day goes on, it will become increasingly puffy and smooth.

Late Afternoon – Combine the final dough ingredients with the preferment in the bowl of a stand mixer with the paddle attachment. Mix just until combined to form a wet shaggy dough. You can also mix the dough together by hand with a stiff spatula or dough whisk.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rest 45 minutes while you have dinner.

Evening – Rub a large cutting board with olive oil and turn the dough out. Use a bench knife to spread the dough and fold it over on itself, rotating the cutting board as you fold.

The dough will be sticky, and you won’t be able to handle it like you would a wheat dough (i.e. “stretch and fold”). But- after a few dozen folds you should have a nice smooth ball.

Return it to the bowl and cover with plastic wrap. Leave it out on the counter until you go to bed.

Night – Refrigerate the dough overnight to be baked in the morning.

Day 3 –

Morning – Take the dough out of the refrigerator and let it stand at room temperature while you preheat the oven to 475º. Place a Dutch oven on the middle shelf while the oven is heating for 1/2 hour prior to baking (note- if you are not using cast iron be careful, read the instructions for your pot to make certain it can withstand being heated while empty).

Remove the preheated Dutch oven to the stovetop, sprinkle the bottom with cornmeal and use a stiff spatula to carefully nudge the dough from the bowl without deflating it. Cover and return the pot to the oven.

Reduce the oven temperature to 450º and bake for 30 minutes. Then remove the cover and continue baking another 20 minutes. Loaf is done when the internal temperature reaches 210º (check with a thermometer).

Carefully remove the loaf from the pan and place on a rack to cool. Once it reaches room temperature you can put it in a bread bag or use plastic wrap.

After all that, you will probably want to tear right into your loaf of bread. But- please be patient! This beautiful, artisanal loaf needs a full 24 hours to release its moisture. Rushing it can mean a wet sticky loaf instead of a gorgeous crumb like this!

Day 4-

Finally, the long-awaited moment! Slice and serve with dipping oil. What do you think? Was it worth the wait?

Notes:

♪ You do not need a stand mixer to make the preferment, but as mentioned above, I did use mine for the final dough. You can also stir the final dough together with a dough whisk or stiff spatula, just enough to form a wet shaggy dough, kneading is not required.

♪♪ I used Better Batter Gluten Free Flour in this recipe. When you shop Better Batter, remember to use my Promo Code MGFC30 for 30% off your full price purchase.

♪♪♪ Notice how small my loaf is? This loaf size is perfect for solo households, or a dinner for two. You can double the recipe if you wish, to make 2 small loaves or 1 large loaf. I kept it small for testing, and it is just right for me, a great size for gifting too!

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Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

When I began baking with gluten free sourdough a couple of years ago, I couldn’t imagine all the things that I would make with my starter “Sophie“. I started out with the usual rolls and loaves, made pancakes with discard, and even a quick bread.

Then one day, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, ironic).

Of all the bucket list recipes I had to try once I got my gluten free sourdough starter established (read about it here), this one was at the top of the list.

This was my first time making a gluten free version of Pain d’Epi and it was SO good. The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work. That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed. Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

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The Flour

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint. The flavor was fantastic, and the bread was perfect for dipping. You can absolutely use their Gluten Free Bread Flour, if you prefer a white bread. Or use 100g of each, I love doing that!

Ingredients:

200g Better Batter Artisan Flour Blend or Bread Flour about 1-1/2 cups
4g salt, about 1 tsp.
200g warm water, about 1 cup
70g active GF sourdough starter, about 1/4 cup
8g olive oil, about 1 tbsp.
10g honey, about 1 tbsp.
more olive oil for brushing
coarse salt, for topping

Preparation:

Combine the flour and salt and whisk well. Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water. Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours. I used my proofing box.

Here is the risen dough. Place it in the refrigerator overnight to really develop the flavor.

The next morning, bring to room temperature. You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already!

Preheat the oven to 425º while you shape the dough.

First, transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″. Don’t apply pressure, you want to deflate as few of the air bubbles as possible.

Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.

To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaf with olive oil and sprinkle with coarse salt. I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack. The internal temperature should read 210º. Cool in the pan for 10 minutes.

I love the smell of freshly baked bread filling my kitchen and was so pleased with how this loaf came out.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy. Trust me, you will have a hard time waiting!

You can cut it into slices or just tear off a section and dip it in olive oil. I made up a dipping oil with Tuscan seasoning, fresh garlic and rosemary.

This bread is best eaten the day it is baked. Leftovers can be refreshed in the microwave or toasted. Store at room temperature up to 1 day and freeze any remaining.

Notes ♪♫ A sourdough starter will take your gluten free baking to the next level with results you never dreamed possible. Read about my sourdough starter Sophie here.

Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

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Author: © My Gluten Free Cucina
Category: Gluten Free Bread
Method: Baking
Cuisine: French
Diet: Gluten-Free

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Description

I definitely stepped out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, how ironic).

Ingredients

Units Scale

· 200g Better Batter Artisan Flour Blend or Bread Flour about 1-1/2 cups
· 4g salt, about 1 tsp.
· 200g warm water, about 1 cup
· 70g active GF sourdough starter, about 1/4 cup
· 8g olive oil, about 1 tbsp.
· 10g honey, about 1 tbsp.
· more olive oil for brushing
· coarse salt, for topping

Instructions

Combine the flour and salt and whisk well. Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water. Increase the speed and knead for 5 minutes to form a soft, supple dough.
Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.
Place the risen dough in the refrigerator overnight, to really develop the flavor.
The next morning, bring to room temperature.
Preheat the oven to 425º.
Transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″. Don’t apply pressure, you want to deflate as few of the air bubbles as possible.
Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.
To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.
Now brush the loaf with olive oil and sprinkle with coarse salt.
Bake for 30 minutes on the middle rack. The internal temperature should read 210º. Cool in the pan for 10 minutes.
I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy. Trust me, you will have a hard time waiting!
This bread is best eaten the day it is baked. Leftovers can be refreshed in the microwave or toasted. Store at room temperature up to 1 day and freeze any remaining.

Notes

The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work. That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed. Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

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When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

Gluten Free Italian Torpedo Rolls

I’m pretty excited about these Italian Torpedo Rolls! When I was a kid, we always had them, fresh from the Italian bakery at every party and family gathering. I can still remember tearing one apart, the chewy texture of the crust giving way to the soft pillowy white bread inside. This recipe is as close as I have ever come to replicating those bakery rolls.

Yes, they are gluten free!

You are going to love this recipe!

Just 5 ingredients! Mix up the dough, rest on the counter overnight and bake in the morning. Use a stand mixer, or don’t! Try it and see if anyone can guess that these rolls are gluten free.

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About the flour

My bread friends know that I am a big fan of Better Batter flour for bread baking. So, which one is my favorite? Their Artisan Flour Blend is at the top of my list. It produces incredible breads with great flavor and texture every time. But their new Bread Flour is a star in its own right, especially if you want a true white bread.

This recipe is another of my experiments with blending these 2 flours together. I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for. You can use all bread flour if preferred.

Remember to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off full price items!

Enough talk, time to bake!

Ingredients:

490 g. Better Batter Bread Flour
90 g. Better Batter Artisan Flour Blend
8 g. salt
2 g. instant yeast (about 1/2 tsp.)
560 g. (about 2-1/2 cups) warm water

Preparation:

Weigh all the ingredients (yes, even the water, use a scale!). Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well. Add the water and beat for 6 minutes on low speed with the paddle attachment.

No stand mixer? You can combine everything in a large bowl with a dough whisk. Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.

Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.

In the morning, preheat the oven to 475º with a baking stone on the middle rack. Turn the dough out onto an oiled cutting board. Use a bench knife to divide it into 4 sections.

Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan. Score the rolls with a sharp knife or a lame positioned at an angle.

Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.

Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.

Wait for at least 8 hours and up to one day before slicing. Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

You are going to have a hard time waiting for these rolls, but I promise it will be worth your patience!

At long last, it’s time for tasting. These rolls are generously sized. Just like the bakery rolls of my youth. And back then, I could devour an entire roll in minutes! Here I’ve just sliced one up for dipping and to show you the crumb.

What would you do with a homemade, hot out of the oven Italian roll like this? Dip it in olive oil, or slather with garlic butter and toast it? Slice it thin for bruschetta? Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)! And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.

However you choose to enjoy them, these rolls are delicious!

Variation: Instead of torpedo rolls, shape the dough into 6 round bulky Italian rolls. You will be the envy of the BBQ! Be sure to adjust the bake time to 25 minutes.

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days. I recommend freezing any left over after the first day. You can reheat them in the microwave, but they will have the best their texture when toasted.

Gluten Free Italian Torpedo Rolls

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Category: Gluten Free Bread
Method: Baking
Cuisine: Italian
Diet: Gluten-Free

Print Recipe

Description

You are going to love this recipe!

Just 5 ingredients! Mix up the dough, rest on the counter overnight and bake in the morning. Use a stand mixer, or don’t! Try it and see if anyone can guess that these rolls are gluten free.

Ingredients

Units Scale

· 490 g. Better Batter Bread Flour
· 90 g. Better Batter Artisan Flour Blend
· 8 g. salt
· 2 g. instant yeast (about 1/2 tsp.)
· 560 g. (about 2-1/2 cups) warm water

Instructions

Weigh all the ingredients (yes, even the water, use a scale!). Combine the flours, salt and yeast in the bowl of a stand mixer and whisk well. Add the water and beat for 6 minutes on low speed with the paddle attachment.
No stand mixer? You can combine everything in a large bowl with a dough whisk. Be sure to turn the dough over on itself a few dozen times, while rotating the bowl to ensure the ingredients are well incorporated.
Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.
In the morning, preheat the oven to 475º with a baking stone on the middle rack. Turn the dough out onto an oiled cutting board. Use a bench knife to divide it into 4 sections.
Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a perforated loaf pan. Score the rolls with a sharp knife or a lame positioned at an angle.
Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.
Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.
Wait for at least 8 hours and up to one day before slicing. Remember that bread, especially gluten free bread continues to release moisture when it comes out of the oven, so you want to give it plenty of time for the center of the loaf to fully set!

Notes

Notes ♪♫ Like most breads, these rolls are best when eaten within 1-2 days. I recommend freezing any left over after the first day. You can reheat them in the microwave, but they will have the best their texture when toasted.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

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When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

Gluten Free Oatmeal Bread

How are you feeling about oats these days? As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes). If you are one who can have oats, then this bread needs to be in your breakfast rotation! It is a hearty, dense loaf that toasts up like a dream. It is so good, everyone in your family will love it, gluten free or not!

This post contains affiliate links.

Ingredients:

140 g. sorghum flour
100 g. gluten free rolled oats, processed into flour
120 g. tapioca flour
75 g. gluten free rolled oats, left whole + 1 tbsp. for topping
1-1/2 tsp. salt
2 cups milk (I used 2%)
3 tbsp. honey
3 tsp. instant yeast
1/4 cup cider vinegar
3 tbsp. whole psyllium husks

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º. Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave. Add to the bowl of your stand mixer then whisk in the honey and yeast. Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk. Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water. Be sure to spread it out evenly into the corners. Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water. Sprinkle rolled oats over the top and mist with water again to help them adhere. Notice the dough hasn’t risen much. That is normal for this recipe, but you should get a nice oven spring.

Score the dough. I like to make one long slash down the center. Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side. Continue baking for another 10 minutes. Lower the oven temperature to 400º then reverse the pan to the other side. Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf. The simple technique of rotating the pan from side to side during baking eliminates this problem. *See notes.

Return the pan to the original position. If browning too quickly, cover the top with foil. Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack. If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours! Even better, leave it covered at room temperature overnight and slice in the morning. Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded. Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats. I realize that not everyone can and that this bread may just not be for you. Whether or not you choose to consume oats is a personal choice. If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten. When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”. Huge holes running through a loaf of bread, usually along the top. By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook. Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen. The recipes were straight forward and always tasted great. No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed. I considered things like yogurt, sour cream or applesauce. But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup. It is my favorite flour for making muffins and quick breads!

This post contains affiliate links.

Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

195 g. gluten free all-purpose flour (about 1-1/2 cups)
1.3 g. cinnamon (1 tsp.)
3.3 g. baking soda (1/2 tsp.)
1.6 g. salt (1/4 tsp.)
.75 g. baking powder (1/4 tsp.)
.6 g. nutmeg (1/4 tsp.)

Wet Ingredients

105 g. granulated sugar (1/2 cup)
47 g. brown sugar (1/4 cup)
65 g. sourdough discard (1/4 cup)
50 g. canola oil (1/4 cup)
50 g. egg (1 large)
1 cup shredded zucchini (about 1/2 medium)
zest of 1/2 lemon
pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients. Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another. Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick. Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist. Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day. Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.