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This recipe is from the following website with some changes by me.

1 cup lukewarm water, buttermilk or milk (I prefer water) 1-1/2 teaspoon sugar
1-1/2 teaspoon active-dry** or instant yeast (I use instant)
2 cups (256 g) gluten-free flour (I use President’s Choice with xanthan gum)
2 teaspoons (6 g) xanthan gum (use only if not already in your all-purpose flour)
1 teaspoon (6 g) kosher salt
2 egg whites (80 g) (I sometimes use one whole egg)
Room temperature butter, about 2 teaspoons

– If you are using instant yeast: In a large mixing bowl, whisk together the flour, xanthan gum (if not in the flour), salt, sugar, and instant yeast. Add the water. Add the egg whites (or 1 egg). Mix until the flour is absorbed well (dough should be quite wet).
– Using a spatula or by hand, transfer the dough to a bowl/casserole dish (I use a 1 quart Pyrex glass casserole) greased with butter. Note: Unlike the traditional peasant bread recipe, there is no punching down of the dough or kneading. I also use my wet hand to smooth the top of the dough somewhat.
– Cover dish with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (I let it rise for 2 hours.)***
– Preheat the oven to 425ºF.- I brush top of dough with melted butter before baking. I find it makes the crust more like regular bread.
– Bake for 30 minutes.
– Remove from the oven and turn the loaf onto a cooling rack. If you’ve greased the bowl well, the loaf should fall right out onto the cooling rack. I also brush the top with butter again.
– Let cool for 10 to 15 minutes before cutting. Enjoy!


* This recipe is from the following website but I made some changes that I fine works for me.…/…/21/gluten-free-peasant-bread/

** If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, Xanthan gum (if not in flour) and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Add the two egg whites. Mix using a spatula or wooden spoon until the flour is absorbed.

*** To make a warm environment to rise your dough, put the dish in the oven and turn on the oven light.

This bread is very good the day you cook it but like all gluten free bread it seems to lose its texture as time goes on. I slice and freeze it all except for what I am going to use in the first two days. When you take it out of freezer you can zap in microwave and it is just like fresh again. I find it also toasts quite well but you may have to put it in toaster twice. Love the texture of the crust. The gluten free bread that I have found most like the real thing. Enjoy!