Name: Gluten Free Pain De Champagne
Yield: 6
Ingredients: 460 g King Arthur’s GF flour or 3 3/4 cups; 20 g psyllium husk or 2 Tablespoons + 2 tsp; 9 g sea salt or 1 Tablespoon; Mix the dry ingredients listed above, together; 90 g recently feed gluten-free sourdough starter or a little less than 1/3 cup (See note about timing below.); 500 grams purified water or 20 oz Start with 500 grams and work up to 575 grams if needed.; Instructions:; Mix together with a wooden spoon till it is loosely combined. (Any utensil that is not metal will do); Turn the mixture out onto a GF floured surface and knead/ work into a ball for at least 3 minutes.; Set in a banneton basket or medium-sized glass bowl overnight.* Covered with a light towel.; In the morning, it should have expanded/ risen some. It doesn’t double in size like traditional gluten-based bread but should have some spring to it.; If using a dutch oven: Turn out dough onto a piece of parchment paper and shape it into a ball. Let it rise for an hour.*; 30 minutes into the rise time, place the dutch oven into the oven and turn it on to 450 degrees to preheat.; (Alternatively if using a loaf pan, butter the bottom of a loaf pan and turn the dough out into the pan. Let it rise for an hour.* You will not be placing the pan in the oven to preheat.; When the oven is preheated and the dough has risen, carefully score or cut a design into the top of the loaf. (Just into the top crust, do not cut deep into the loaf.); If using a dutch oven: Carefully remove the dutch oven to a heat-protected workspace. Remove the lid, (watch out for steam), carefully place both the loaf and parchment paper inside of the dutch oven. Put the lid back on and the dutch oven into the oven.; (Alternatively, if using a loaf pan, place the pan into the oven. No additional steps are necessary. Bake for 1 hour.); If using a dutch oven: bake for 50 minutes covered, then carefully remove the lid for the last 10 minutes of baking time. Bake for 1 hour total.; Let bread rest in pan/ dutch oven for 10 minutes and then remove loaf to a cooling rack.; Let it completely cool before cutting into it to let the “crumb” set.

Ingredients

460 g King Arthur’s GF flour or 3 3/4 cups

20 g psyllium husk or 2 Tablespoons + 2 tsp

9 g sea salt or 1 Tablespoon

Mix the dry ingredients listed above, together

90 g recently feed gluten-free sourdough starter or a little less than 1/3 cup (See note about timing below.)

500 grams purified water or 20 oz Start with 500 grams and work up to 575 grams if needed.

Mix together with a wooden spoon till it is loosely combined. (Any utensil that is not metal will do)

Turn the mixture out onto a GF floured surface and knead/ work into a ball for at least 3 minutes.

Set in a banneton basket or medium-sized glass bowl overnight.* Covered with a light towel.

In the morning, it should have expanded/ risen some. It doesn’t double in size like traditional gluten-based bread but should have some spring to it.

If using a dutch oven: Turn out dough onto a piece of parchment paper and shape it into a ball. Let it rise for an hour.*

30 minutes into the rise time, place the dutch oven into the oven and turn it on to 450 degrees to preheat.

(Alternatively if using a loaf pan, butter the bottom of a loaf pan and turn the dough out into the pan. Let it rise for an hour.* You will not be placing the pan in the oven to preheat.

When the oven is preheated and the dough has risen, carefully score or cut a design into the top of the loaf. (Just into the top crust, do not cut deep into the loaf.)

If using a dutch oven: Carefully remove the dutch oven to a heat-protected workspace. Remove the lid, (watch out for steam), carefully place both the loaf and parchment paper inside of the dutch oven. Put the lid back on and the dutch oven into the oven.

(Alternatively, if using a loaf pan, place the pan into the oven. No additional steps are necessary. Bake for 1 hour.)

If using a dutch oven: bake for 50 minutes covered, then carefully remove the lid for the last 10 minutes of baking time. Bake for 1 hour total.

Let bread rest in pan/ dutch oven for 10 minutes and then remove loaf to a cooling rack.

Let it completely cool before cutting into it to let the “crumb” set.

Gluten Free Pain De Champagne

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Gluten Free Pain De Champagne

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts