Gluten Free Artisan Bread

I'll be honest. Making bread is NOT my most highlighted talent. I've made more failures in the bread category than I'd like to admit. Being gluten free it is really a hit and miss with finding the right recipe and what works with ingredients. This recipe is by far one of the best I've found and is EASY! No long list of fancy ingredients, no sourdough starter stuff, no fuss no muss. AND it is ONE bowl! It's bouncy and moist, holds together and doesn't have a grainy after taste. SO GOOD!

This recipe is not my own creation but I wanted to save it so that you all could have access to it on my own page. This is from Gluten Free on on  Shoestring and I followed it exactly other than using a different GF flour and ACTIVE DRY YEAST instead of INSTANT yeast like she uses. I do weigh out my ingredients on a kitchen scale to ensure proper amounts and if you haven't yet gotten yourself one and love to bake, you should! They are cheap and SO helpful!

I do want to make a note about the ingredients:
- To make it vegan, you can try to sub a chia egg (1 Tbsp ground chia seeds + 1 Tbsp water, mixed and allowed to thicken) as I have not tried but have seen other people use this in other breads. Replacing the milk with dairy free is not an issue.
- I use King Arthur All Purpose flour in this loaf and as we know all GF flours are not equal. I think any mix that includes both starches and rice flours is a good bet.
- If you use INSTANT yeast decrease the amount 6g and just add right into the dry ingredients as this kind of yeast does not need to soak.
- If your flour doesn't contain xanthan gum, add 1 1/4 tsp into your dry ingredients.

INGREDIENTS:

• 1 1/2 cups + 2 TBSP (227 g) all purpose gluten free flour
• 1/4 cup + 2 TBSP (54 g) tapioca starch/flour
• 2 tsp (8 g) cane sugar
• 2.5 generous tsp (about 7.5 g) dry active yeast
• 1/4 tsp baking soda
• 1 tsp (6 g) sea salt
• 1 cup (8 oz) warm milk (about 95°F)
• 1 egg (50 g, weighed out of shell) at room temperature, beaten
• 1 TBSP (14 g) extra virgin olive oil

DIRECTIONS:

1. Grease a 1 or 1 1/2 quart glass or stainless steel oven safe bowl and set it aside. If you don’t have a glass bowl, you can use a small round pan or cast iron skillet with high sides. I sprinkled my bowl after oiling with a little bit of oats.
2. In a large bowl, place the flour, tapioca flour, sugar, baking soda and salt and whisk to combine well.
3. In a small pan warm your milk to about 95 degrees and add the yeast to it. Whisk and allow to foam up a little, about a minute. 
4. Create a well in the center of the dry ingredients and add the milk/yeast, egg, and oil, and mix well until smooth.
5. Transfer the batter to the prepared baking bowl, skillet, or pan, and smooth the top with clean, wet hands or a wet spatula. Cover the dough with an oiled piece of plastic wrap. Place it in a warm, moist place to rise for about an hour, or until the dough has doubled in size. I turned on my oven light to provide the warmth and set it inside.
6. Remove from the oven and preheat to 375°F. Remove the plastic wrap and place the bowl in the center of the preheated oven and bake for 30 minutes, or until the bread is golden brown all around.
7. Remove the bread from the oven and turn the loaf in the bowl so it’s upside down. Put the bread back into the oven and bake until the crust has darkened slightly all around, and the bread sounds hollow when knocked on the bottom or top, about another 20-25 minutes. Everyone's ovens vary so please just use your best judgement with color and hollow sound.
8. Carefully remove the bread and place onto a wire rack to cool completely before slicing and serving.