On my first date with my husband, as we sat nervously talking they brought out an artisan bread basket. The first thing I did was break open a piece and closely examine the crumb to see how it was mixed. My now-husband thought I was completely insane, but luckily he still asked me out on a second date. I fell in love with artisan bread while studying at a French cooking school in Portland, Oregon. The perfect soft inside with that crisp crunchy outside brings joy to my heart. It was something I didn’t think I’d ever be able to experience again once I went gluten-free. 

Bread is an art form that should be celebrated. 

So I’ve worked hard to perfect the art of gluten-free artisan bread. This gluten-free bread has that crunchy outside with a beautiful soft inside.  I hope that you can fall in love with gluten-free artisan bread too.   The Recipe  You will first need to mix your own flour combination, exact measurements are essential. Creating the proper flour mixture is a true science. Each type of flour does something different to mimic the elasticity of gluten. The whey protein and pectin are key components of this. They help to make this dough shapeable and have the texture and moisture of traditional gluten bread.    —Gluten-free Bread Flour — Ingredients 504 g superfine brown rice flour (30% of total) 504 g superfine white rice flour (30% of total) 252 g tapioca starch/flour (15% of total) 252 g potato starch (15% of total) 84 g potato flour (5% of total) 12 g xanthan gum (3% of total) 36 g pure powdered pectin (2% of total) 302 grams of unflavored whey protein isolate (18% of total) Directions

1. Add all weighed ingredients into a large bowl.
2. Whisk together completely, making sure that it is a cohesive blend.
3. Store in an airtight container

    -Artisan Bread- 6 1/2 cups Gluten-free Bread Flour (990 grams) 1 to 1 1/2 tablespoons coarse kosher salt (10 to 15 grams) 1 tablespoon instant yeast (or dry active yeast) (10 grams) 2 tablespoons sugar (30 grams) 3 3/4 cups lukewarm water (850 grams) parchment paper  

1. Add the flour and salt to a large bowl.
2. In a separate bowl add yeast, sugar, and warm water. Let sit for a few minutes.
3. Add the yeast mixture to your flour.
4. Blend together, ensuring all the dry is mixed completely in. There is no need to mix further or knead.
5. Let the dough rise for 2 hours in a warm place. It is better if you put it in the fridge for at least 12 hours (it will keep for 10 days in the fridge)
6. Shape into a round or a baguette on parchment and let rise for 2 hours.
7. Preheat oven to 450 with a baking stone or an upside-down sheet pan
8. Slide parchment onto the stone or sheet pan and pour 1 cup of water into the bottom of your oven.
9. Close the oven and DO NOT OPEN for at least 20 mins. You do not want the steam to escape. This steam will make your bread moist on the inside and crisp on the outside.
10. Bake the baguette for 25 minutes or a round for 40 minutes.
11. Let cool for at least 15 minutes.
12. Slice and enjoy your beautiful bread.