This recipe is an all-purpose gluten-free dough used for baguettes, batards, chibatta, and bagels (just to name a few). This calls for a rather large amount of dough so be sure to have enough room in the fridge for a 5-6 quart storage container. Before starting, you will need to mix up a batch of all-purpose gluten-free flour. This will be the flour you use to make the dough. If you are familiar with traditional gluten bread dough, you may be thrown by the very wet nature of this dough. Don’t worry, just expect to have lots of it stuck to your hands. After a 2 hour rise, the dough is ready to use but I would suggest against using the dough right away. The dough becomes much less sticky, thus easier to work with, once its been refrigerated overnight.
Gluten-free Dough (Master Recipe)
Print RecipeIngredients
- 6.5 cups of all-purpose gluten-free flour mixture (see link in description)
- 1 tbsp granulated yeast
- 1-1.5 tbsp kosher salt
- 3.75 cups lukewarm water (about 100 degrees F)
Instructions
Whisk together flour, yeast, salt in a mixing bowl.
Add the water to the flour mixture and mix using a stand mixture fitted with a paddle attachment. Mix slowly at first, to avoid sloshing. Mix until smooth (about 1 minute).
Pour into 5-6 quart lidded container using a spatula. Cover with lid that is slightly cracked.
Allow dough to rise at room temp for about 2 hours.
Refrigerate and use for the next 10 days.
Notes
If you are finding that your loaves need a bit more crisp or browning of the crust, consider adding about 2 tbsp of sugar to this recipe
No Comments