Recipes adapted from Gluten-Free Artisan Bread in Five Minutes a Day

and used with permission

2014, Jeff Hertzberg and Zo Franois
Page 1
Gluten-Free Crusty Bread
Gluten-Free Artisan Bread in Five Minutes a Day
Jeff Hertzberg, M.D. and Zo Franois
Makes four 1 -pound loaves. The recipe is easily doubled or halved.
Ingredient
Volume (U.S.), flour
packed into measuring
cups
Weight (U.S.) Weight (Metric)
Mixture #1: Gluten- Free All-
Purpose Flour from Gluten-
Free Artisan Bread in Five
Minutes a Day (see
GFBreadIn5.com/GFmix)
6 cups
2 pounds, 3
ounces
990 grams
Granulated yeast 1 tablespoon 0.35 ounce 10 grams
Kosher salt

1 to 1 tablespoons 0.6 to 0.9 ounce 17 to 25 grams
Sugar or honey 2 tablespoons 1 ounce 30 grams
Lukewarm water (100F or
below)
3 cups
1 pound, 14
ounces
850 grams
Cornmeal or parchment paper, for the pizza peel
Egg white wash (1 egg white plus 1 tablespoon water) for top of loaf
1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and
sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.

Recipes adapted from Gluten-Free Artisan Bread in Five Minutes a Day
and used with permission
2014, Jeff Hertzberg and Zo Franois
Page 2
2. Add the water and mix with a spoon or a heavy-duty stand mixer fitted with
the paddle.
3. Cover (not airtight), and rest at room temperature until the dough rises,
about 2 hours.
4. The dough can be used immediately after rising, though its easier to handle
when cold. Refrigerate in a lidded (not airtight) container and use over the
next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the
refrigerator overnight before use.
5. On baking day: Dust the surface of the dough with rice flour, pull off a 1 -
pound (grapefruit-size) piece, and place it on a pizza peel prepared with
cornmeal (use plenty) or parchment paper. Gently press and pat it into a ball-
shape, using wet fingers to smooth the surface. Allow to rest for about 60
minutes, loosely covered with plastic wrap or a roomy overturned bowl.
During this time, the dough may not seem to rise much, which is normal.
6. Preheat a baking stone near the middle of the oven to 450F (20 to 30
minutes), with an empty metal broiler tray on any shelf that wont interfere
with rising bread.
7. Dust the top with flour, and then slash, about -inch deep, with a wet
serrated bread knife.
8. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray,
and quickly close the oven door. Bake for about 45 minutes, or until richly browned
and firm.

Recipes adapted from Gluten-Free Artisan Bread in Five Minutes a Day
and used with permission
2014, Jeff Hertzberg and Zo Franois
Page 3
9. Allow to cool completely on a rack before eating.

The authors answer questions at GFBreadin5.com, where youll also find
recipes, photos, videos and instructional material.