{"id":5811,"date":"2021-04-08T22:45:05","date_gmt":"2021-04-09T02:45:05","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=5811"},"modified":"2022-12-02T16:09:03","modified_gmt":"2022-12-02T21:09:03","slug":"gluten-free-no-knead-artisan-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-no-knead-artisan-bread\/","title":{"rendered":"Gluten-Free Crusty No-Knead Artisan Bread"},"content":{"rendered":"

DO NOT TOUCH THIS ARTISAN<\/span>\u00a0BREAD!!
\n<\/span>JUST MIX AND BAKE IN 1 BOWL!!
\n<\/span>No dough to knead.<\/span><\/span><\/strong><\/p>\n

Gluten-Free Dairy-Free Artisan Bread<\/span><\/strong>
\nCook time: 45 minutes <\/span>Total time 75 minutes.
\nYield: 15 inch loaf. Servings 8<\/span><\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/span>
\n
\nSo delicious that I always have it on hand. Sometimes<\/span><\/strong>
\njust plain toasted (instead of crackers) is all I want.<\/span><\/strong><\/p>\n

It’s A hearty style bread with a chewy crust that
\nreminds <\/span><\/strong>me of a deli bread, like sourdough or
\npumpernickel. <\/span><\/strong>Makes a great Panini. It tastes great
\n<\/span><\/strong>with mustard.<\/span><\/strong><\/p>\n

If you toast it and spread it with Dijon mustard, <\/span>top it with
\nsauerkraut and mozzarella, put it in a grill pan or panini,<\/span>
\nyou’d think you ate the best Reuben sandwich,<\/span>
\nwithout noticing the meat is missing!<\/span><\/p>\n

\"\"<\/p>\n

This has become my favorite bread! I’ve always liked<\/span>
\na bread that has substance. I use this for grilled cheese<\/span>
\nsandwiches and grilled meatless Reubens.<\/span><\/p>\n

This recipe can easily be made <\/span><\/strong>with your favorite <\/strong>
\nunsweetened non-dairy milk.
\n\"\"<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"\"
\n\"\"<\/p>\n

Vegan:<\/strong> There is only one egg in this recipe,\u00a0<\/span>
\nso it can likely be replaced with a \u201cflax or chia egg\u201d
\n(1 tbs. ground <\/span>seeds + 2 tbs. lukewarm water,
\nmixed and allowed <\/span>to gel).
\n<\/span>
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0INGREDIENTS<\/span><\/strong><\/p>\n

1-1\/4 cups +1 tbs. oat flour
\n1\/4\u00a0cup +1 tbs. tapioca (starch\/flour)
\n<\/span>1\/2 tsp. *xanthan gum <\/span><\/span>(or ground flaxseed
\n<\/span>\u00a0 \u00a0 \u00a0 \u00a0 softened in 2 tbs. of warm water)<\/span>
\n2 teaspoons coconut sugar\u00a0<\/span>
\n2 1\/4 generous teaspoons instant yeast<\/span>
\n1\/4 teaspoon baking soda<\/span>
\n1 teaspoon kosher salt
\nsub a tablespoon of kosher salt use
\n\u00bd or \u00be teaspoon of table salt\u00a0<\/span>
\n1 cup warm nondairy milk (about 95\u00b0F)<\/span>
\n1 egg at room temperature, beaten
\n<\/span>\u00a0 \u00a0 \u00a0 (or flax or chia egg above)<\/span>
\n1 tablespoon extra virgin olive oil<\/span>
\n
\nDIRECTIONS<\/strong><\/span>
\nGrease a 1 or 1 1\/2 quart (preferably larger) glass oven safe bowl
\nand set it aside. The dough rises quite high\u00a0 and should be baked
\nbefore it doubles.
\n<\/span>If you don\u2019t <\/span>have a glass bowl, you can use a small round pan
\nor cast iron skillet with <\/span>high sides. If using an aluminum pan that
\nisn\u2019t dark in color, raise the oven <\/span>temperature to 400\u00b0F.<\/span><\/p>\n

\"\"<\/p>\n

In a large bowl, place the oat flour, tapioca, starch, xanthan
\ngum, sugar, yeast, and baking soda, and whisk to combine well.
\n<\/span>Add the salt, and whisk again to combine. Create a well in the
\ncenter of <\/span>the dry ingredients and add the milk, egg, and oil, and
\nmix vigorously. The <\/span>bread dough\/batter should come together
\nand lighten a bit in color as you mix. <\/span><\/p>\n

Transfer the dough-batter to the prepared baking bowl, skillet, or
\npan, and <\/span>smooth the top with wet hands or spatula (do not compress).
\nCover the <\/span>dough completely with an oiled piece of plastic wrap.\u00a0<\/span>
\nPlace it in a warm, moist place to rise for about 30 minutes, or until
\nthe dough <\/span>has increased to about 1 and a half of its original size. In cool,
\ndry weather, the <\/span>dough may take longer to rise. In warm, moist weather,
\nit may take less time <\/span>to rise.<\/span><\/p>\n

\"\"
\nWhen the dough is nearing the end of its rise, preheat your oven to <\/span>
\n375\u00b0F. After the dough has risen, remove the plastic wrap and place
\nthe bowl <\/span>in the center of the preheated oven and bake for 30 minutes,
\nor until the bread <\/span>is lightly golden brown all around.<\/span><\/p>\n

Remove the bread from the oven and rotate the loaf in the bowl so it\u2019s
\nupside down. Return the bread to the oven and bake <\/span>until it has darkened
\nslightly all around, and sounds hollow when thumped on, <\/span>about another
\n15 minutes.
\nThe internal temperature of the bread should reach <\/span>about 195\u00b0F on an
\ninstant-read thermometer. Turn the bread onto a wire <\/span>rack to cool completely.
\nadapted from NICOLE HUNN GlutenFreeOnAShoestring.com<\/a><\/span><\/p>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

DO NOT TOUCH THIS ARTISAN\u00a0BREAD!! JUST MIX AND BAKE IN 1 BOWL!! No dough to knead. Gluten-Free Dairy-Free Artisan Bread Cook time: 45 minutes Total time 75 minutes. Yield: 15 inch loaf. Servings 8\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 So delicious that I always have it […]<\/p>\n","protected":false},"author":1,"featured_media":6170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,232,94,63,32,33,247],"tags":[133,23,29,46,79,48,162,28,51],"class_list":["post-5811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-breads-rolls","category-breakfast","category-dairy-free","category-lunch","category-snack","category-vegan","tag-bread","tag-dairy-free","tag-easy","tag-gluten-free","tag-kosher-pareve","tag-non-dairy","tag-oat-flour","tag-quick","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=5811"}],"version-history":[{"count":55,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5811\/revisions"}],"predecessor-version":[{"id":7874,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5811\/revisions\/7874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6170"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=5811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=5811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=5811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}