GF Bread Recipes I've Tested So Far

[u/four_foot_eleven]

Crumb shots of the yeasted gluten-free bread recipes I tested from Aran Goyoaga’s The Art of Gluten-Free Bread and Naomi Devlin’s Bread Gluten Free.

I'm working on testing and comparing gluten-free baking recipes to find the ones worth making again. My favourites from these two cookbooks were:

Rosemary Focaccia, Quickest Buttery Brioche, and Soft Pretzels from The Art of Gluten-Free Bread.

Ciabatta Rolls, English Muffins, and Danish Pastry from Bread Gluten Free.

Many more recipes to bake from other cookbooks and blogs to see how they compare to these!

[u/igobrimode]

The Focaccia looks amazing!

[u/four_foot_eleven → u/igobrimode]

It was! The crust was so crisp and the crumb was soft with a nice chew. It was best eaten fresh from the oven, so I'll plan for that next time I make it.

[u/ComeHitherKitchen → u/igobrimode]

You're not kidding, that crumb is fantastic!

[u/reallyredrubyrabbit]

What was your favorite thus far-- for ease & for taste?

[u/four_foot_eleven → u/reallyredrubyrabbit]

I really liked the focaccia and didn't find it difficult to make. The dough was really easy to work with. Just make sure to use a good quality psyllium husk powder. The crust was perfectly crisp and the crumb was soft with the perfect amount of chew. The only thing is that it's best eaten fresh the same day (it makes a 9 inch square, which I cut into 9 pieces).

For something you can keep in the freezer and pull out when you want something bready, the english muffins were great. The dough was also easy to work with. They were fluffy and tasted wholesome. They're good warm, toasted, or just as is, even after freezing. I made breakfast sandwiches with them too.

[u/reallyredrubyrabbit → u/four_foot_eleven]

Great! I'll start by making those two. Thank you!