I’ve been enjoying great tasting gluten free bread, tortillas, hamburger buns, pizza crusts, and flatbread, all made from one basic recipe (this makes it easier to only shop for these basic ingredients). I am using the refrigerator rise method given in Healthy Bread in Five Minutes a Day (their website is: artisanbreadinfive.com). The recipe has several modifications to make it to my liking:
Gluten Free Basic Refrigerator Dough
in a large (6 qt +) glass, pottery, or plastic bowl, whisk together:
1 cup organic brown rice flour (decrease to 1/2 cup if making sourdough)
1 cup millet flour
1, 1/2 cups sorghum flour
3 cups tapioca flour
2 Tb. xanthan gum
1 Tb. fine sea salt
2 Tb. yeast (omit if making a sourdough)
beat slightly, then stir in with wooden spoon:
4 large eggs
melt on stove top, then add:
1/3 cup butter (may substitute coconut oil or ghee)
heat to tepid on stove top, then add in divided parts:
2, 2/3 cups filtered water (reduce to 2, 1/6 cups if using sourdough starter)
2 Tb. honey (dissolve in water)
Continue to stir with wooden spoon until all flour is combined. Cover, and set on counter for 2 hours, or until dough has risen. Cover tightly and store in refrigerator for up to 1 week. Dough is ready immediately, or develops a better flavor, great digestibility, and fewer carbohydrates with a longer “soak” during several days in the refrigerator. You will not knead the dough when removing it from the fridge, just carefully break off the amount of dough for baking.
Bread: allow to rest baking stone/bread pan for 1 hour, covered, then bake approx. 1 hour in 350 degree oven, or until the internal temperature is 200-210 degrees. Directions for crusty bread are given on the Artisan Bread In Five site. Cool completely before slicing. Yields 2 medium loaves.
Buns: Let rest 1 hour on baking pan/stone, then bake at 325 for about 35 minutes. Cool completely before slicing. Yields about 12 hamburger buns.
Pizza Crust: place about 1/4 of dough on a large square of freezer paper. Cover with another square of freezer paper. Roll to the size of
a pizza pan, then place in freezer, for up to a month. When frozen, the crust can be removed, the paper stripped from it and immediately placed on a pizza pan or stone. It will then melt and be ready to bake by the time you have toppings on it. (I preheat my stone to 500, and bake the pizza for 10 minutes.) Yields 4 pizzas.
Flat Bread: using the freezer paper method above, roll the dough to the size of a tortilla, then fry on medium in a cast iron skillet with a Tb. of butter for each side. Yum!
Tortillas: Omit yeast from recipe; I also reduce eggs to 1, but it works with 4 as well. Place the amount of a small fist of dough on freezer paper, cover with freezer paper, and roll to a round tortilla, just as in the method above for pizza crust. I keep stacks of these in the freezer. Heat cast iron griddle or skillet to medium heat, then remove tortilla from freezer and paper, cook without oil for about 2 minutes, until you can see the underside has cooked. Flip to cook other side. These are delicious and flexible! Yeild 18-20 tortillas.
Sourdough: I have recently been making this bread recipe with a GF brown rice sourdough culture which I purchased from culturesforhealth.com. To do this, I omit the yeast, and substitute 1 cup of active sourdough starter (from a jar on my counter) for 1/2 cup of the brown rice flour, and 1/2 cup of the water. All the other instructions for bread apply.