The products for this post were provided by Jovial Foods but all opinions are completely my own.
I recently discovered that I was reacting negatively to several foods so I committed to eliminating gluten and dairy from my diet for six months! It has been a challenge to completely change my eating habits but the positive results I am seeing are keeping me motivated. One aspect of this new diet that really disappointed me was that I wouldn’t be able to make homemade bread anymore.
I was overjoyed to find out that Jovial Foods makes a gluten free bread flour and created several delicious recipes on their website. This Crusty Gluten Free Artisan Bread is a great substitute for bread made with regular white or wheat flour if you can’t eat gluten. For this crusty bread recipe you will need a Dutch Oven, which is a helpful addition to any real food kitchen. I use mine ALL the time, so it is definitely worth the investment.
Jovial Foods is committed to providing products that are free of all major allergens. They sell a variety of products including gluten-free flours and pasta, tomato sauce, olive oil, beans and einkorn flour. I love that they list the source of all of their products and even highlight the farmers that grow and harvest the food! While it isn’t always possible to grow all of your own food, it is comforting to know that there is a company you can trust to be transparent about the ingredients in the products they sell!
They grow a grain called Einkorn, which is an ancient form of wheat that has never been hybridized or modified by humans in any way. Many people who suffer from gluten intolerance find that they are able to digest Einkorn, without the same negative side effects they would normally have from eating white or wheat flour. To learn more about Einkorn flour, you can read my article The Beginners Guide to Using Einkorn Flour.
Crusty Gluten Free Artisan Bread
- 3 cups warm water at 100° F
- 2 tsp active dry yeast
- 5 1/4 cups Jovial No. 1 or No. 2 Gluten Free Whole Grain Bread Flour, plus more for dusting
- 1 3/4 tsp fine sea salt
- 3 tbsp Extra Virgin Olive Oil
- 2 tsp apple cider vinegar
- 1/2 tsp baking soda
Place a Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F. The pot will have to preheat for 1 hour.
In a large bowl, whisk together the water and yeast until dissolved and creamy. Let stand for 15 minutes until the mixture bubbles.
Add the flour and the salt and whisk until all of the flour is absorbed. Add oil and whisk until it is incorporated. The dough will be very soft. Cover the bowl with plastic wrap and let rise for 45 minutes.
With a stiff spatula, mix the dough vigorously to deflate the rise. In a small bowl, beat the vinegar and baking soda together until the baking soda dissolves. Stir the baking soda mixture into the dough and mix until well-incorporated.
To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a tall round, mixing with the spoon gently as you go to release any air pockets.
With a small offset spatula, gently smooth out the surface of the loaf. Lightly dust the top of the loaf with flour.
Remove the pot from the oven and take off the lid. Be careful, the pot will be very hot. Lift the loaf up by the edges of the parchment paper and lower it into the pot. Cover and place in the oven.
Bake the bread for 45 minutes with the lid on the pot.
Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire rack and cool the bread completely before slicing, about 3 hours. The bread will be even better if you let it sit out overnight and slice it the next day.
*The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.
Original recipe can be found here on Jovial Foods website.
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