Even though food intolerance can be cured, it takes time which means time avoiding the trigger foods, and of course allergies are a different story all together. The most visited post on my site is the Easiest Gluten-Free Peasant Bread Ever post which is understandable, because it truly is easy and it’s different than anything you can buy. I’ve worked with this recipe so many times now that I finally feel I can update the recipe which is not only gluten-free, but also dairy and egg-free, and now, xanthan gum free too. Of course, feel free to use butter instead of olive oil, and if xanthan gum doesn’t bother you, go ahead and add it if you wish. I’m using ground psyllium husks instead which helps with the smoothness because I’m just not convinced xanthan gum is a good choice for our family with multiple food intolerances. Also, I make up a big batch of the flour and store it in my pantry for ease of use, and I make up extra once-risen dough to store in my fridge for a week or two. If you find you can’t digest oat flour well, or don’t have access to certified gluten-free oat flour like Bob’s Red Mill, then replace it with Teff or Millet, or a combination of both. Here’s the recipe:
3 1/4 C Oat flour
2 C Brown Rice flour
2 C Millet Flour
2 C Sorghum Flour
1 3/4 C Tapioca flour
1 1/4 Potato Starch
1/4 C Ground Psyllium Husks
Mix all together for your flour blend.
4 T Flax Meal + 3/4 C warm water
6 1/4 C Flour blend (This is half of the flour blend from above.)
1 T yeast
1/2 T kosher salt
2 T sugar
Put the flax meal and water in a large measuring cup b/c you’ll be adding more water to it, but first let it sit for about 10 minutes. Mix the dry ingredients together. Add enough warm water to the flax mixture to get to 3 3/4 Cups liquid. I use a glass 2 cup measuring vessel in which the flax and water set for 10 minutes, then add water up to the 2 C line which I pour into the bowl with the dry ingredients, then add another 1 3/4 C of water to the mixture. If you have a 4 C measuring cup then it is even easier. Blend all together and let it rise for about 2 hours. I do this in the oven~ warm the oven up for a minute on high, then turn it off and let the dough rise with a damp towel over it. Once it has risen, it can be stored in the fridge for a week or two. This is enough dough for 3 loaves of the peasant bread baked in the pyrex glass bowls though you could also use this basic dough in another recipe if you wanted.
To bake the Peasant Bread
First oil or butter a pyrex bowl, or spray with a non-stick spray like Trader Joe’s coconut oil spray. However you choose to do this, make sure it is good and thick because the dough is sticky and I’ve ruined many loaves’ crusts by not making a good enough non-stick barrier. In other words, grease it well, then grease it again. I actually find the cooking spray works best. Take about 1/3 of the dough and plop it in the glass bowl to rise another hour or so. I do this in the oven again, which means I have to take it out of the oven when it is time to preheat.
Preheat oven to 425 degrees F. Stick a shallow pan of water on the bottom of the oven for steam. Bake the bread for 10 minutes before turning the heat down to 375 degrees F for about 22-25 minutes. Take the bread out of the bowl and if you like a crustier loaf as I do, put the bread sans bowl back in the over for another 5 minutes.
Let it cool before cutting.