Gluten-free All Purpose Flour

As I continue my quest to eliminate inflammation causing foods from my diet, I have turned to gluten-free baking. I absolutely love bread and don’t want to cut it out of my diet entirely so I searched on-line for a book that might serve as an instructional guide for gluten-free bread baking. That book, Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francios, popped up and the reviews sounded great. Their theory is that you need to make your flour mixture and your dough ahead of time, store in the refrigerator, and pull from it when you want to make your breads. Needless to say, not one step takes 5 minutes. It took quite a bit of time to make the all purpose flour mixture and even more time to mix up the dough. The amount of dough is A LOT to store in your fridge but I really wanted to check out this method- primarily because the pictures of their loaves looked beautiful and delicious. My first batch was satisfactory but the five minute description is seriously misleading. Once I pulled out the dough, there was further proofing that needed to be done before you could throw it in the oven. So buyer beware. This is a long process. The results were quite good, though, hence me including this in the blog.

This recipe is for the all-purpose flour mix only. Here are the links to the gluten-free dough and gluten-free baguette  recipes. It can be challenging to find all of the ingredients, but I was able to find them all at my local Whole Foods. If you get stuck, Amazon is also a great resource. Good luck!