While browsing food blogs the other day I stumbled upon this peasant bread recipe which looked like a good candidate for gluten-free baking. One reason is that it is a no-knead recipe, which works well for gluten-free flours, and the other was that the ingredient list was surprisingly short and simple. My bread did not turn out as prettily as Alexandra’s, but it was easy and the tastiest gluten-free bread I’ve had since, well, ever. I replaced the four cups of flour with: 1.5 C of gluten-free oat flour, 1 C millet flour, 1/2 C tapioca starch, 1/2 C Brown Rice Flour, and 1/2 C sorghum flour. I added 1 teaspoon xanthan gum and replaced the butter with olive oil for greasing the Pyrex bowls which are used in baking this bread. (You can use a different pan, but I went ahead and used the Pyrex bowls and am glad I bought them as I’ll be making this bread recipe again and again.) The crust turned out crisp and golden, while the inside was soft and delightful. Truly a more than pleasant peasant bread.
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