![]() If your gluten-free flour mix contains xanthum gum, no need to add additional. Use a high-quality gluten-free mix, such as C4C or King Arthur Flour.Bake at a higher temperature (425✯ or so) for the entire time to ensure the loaf will be cooked through and not super dense.Use a little more yeast proportionally to help lighten the bread’s texture.For every 2 cups of flour (128g), use 1 egg.For every cup of flour (128g), use about a teaspoon of xanthum gum.Unfortunately, a respectable loaf did not materialize before my uncle’s arrival, but one has since. It seemed like a good time to take an earnest stab at making a gluten-free peasant bread. I answered as I have to everyone who has asked thus far: no, not yet. Panicked by the thought of serving dinner without warm, fresh bread on the table, she called asking if I had ever successfully made the peasant bread gluten free. This is the position my mother found herself in a month ago while preparing for the arrival of her brother-in-law, who had recently adopted a gluten-free diet. And you might want to treat him/her to a loaf of freshly baked bread but you don’t know where to begin. You might have this friend, this uncle, this cousin. For the past year, the most frequent question asked on this blog is this: Can the peasant bread be made gluten-free?Įveryone knows someone - a friend, an uncle, a cousin - recently diagnosed with Celiac disease who has had to forget bread as he/she once knew it.
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