Wrapping up our month of gluten-free baking is this scrumptious Parmesan Herb Bread. Excellent for sandwiches, charcuterie platters, soup dunking, bruschetta, slathering with butter.
From AnkarsrumUSA recipe developer, Carmi Adams:
This bread uses a store-bought gluten-free flour blend. King Arthur is my favorite and the one used when developing this recipe.
For mixing up this dough, I use my usual method for bread dough: wet, then dry, then any add-ins last. Since there is no gluten to develop, the mixing is just 5 minutes, to help the dry ingredients start absorbing the wet ingredients.
Gluten-free is lacking the structure gluten provides, so free-form baking this bread on a baking stone would allow it to spread out too much. An oven-safe skillet lined with parchment paper is a convenient baking vessel.
Cover the dough loosely and let it rise till almost doubled in size.
This is a very wet dough, so it is going to bake low and slow in order to bake all the way through without the outside becoming overdone.
This bread is good for 2 days at room temperature, well wrapped. Any leftovers should be sliced, frozen individually, and then wrapped well and stored in freezer and thawed as needed.
Please let us know if you have any questions or comments about this recipe. Happy gluten-free baking!
Gluten-Free Parmesan Herb Bread
Prep Time: 20 minutes
Cook Time: 2 hours
Inactive Time: 1 1/2 hours
360 g. (1 1/2 cups) warm water, 105º F
3 large eggs, room temperature
57 g. (1/4 cup) olive oil
11 g. (2 tsp.) fresh lemon juice
44 g. (2 Tbsp.) date syrup or honey
12 g. (1 Tbsp.) instant dry yeast
320 g. (2 2/3 cups) gluten-free measure-for-measure/cup-for-cup flour
133 g. (1 1/3 cup) oat flour
22.5 g. (3 Tbsp.) psyllium husk powder
42 g. (1/2 cup) non-fat dry milk powder
3 g. (3/4 tsp.) baking soda
5 g. (1 tsp.) kosher salt
70 g. (1 cup) finely grated Parmesan cheese
3 g. (1 Tbsp.) Italian herb seasoning blend
olive oil for brushing
Line an 8-inch oven safe skillet with parchment paper.
In the stainless-steel bowl with the roller/scraper, combine the water, eggs, olive oil, lemon juice, date syrup and yeast and mix on medium high speed (4 o’clock) until combined.
Reduce speed to medium low (2 o’clock) and gradually add in the gluten-free flour, oat flour, psyllium husk powder, milk powder, and baking soda. Add in the salt last. Let mix for 5 minutes.
Add in the parmesan cheese and Italian herbs and mix until combined. Dough will be the consistency of sticky cookie dough.
Scrape dough out into the parchment lined skillet. Wet hands with cold water and shake off excess water. Shape dough into a round, rewetting hands as needed to prevent dough from sticking. Loosely cover and let rise until almost doubled in size, approximately 1 1/2 hours.
Preheat oven to 325º F. Position racks to bake bread in the lower part of the oven.
Once dough has risen, brush with olive oil and score the top with a horizontal and vertical slash using a lame or sharp serrated knife.
Bake for 1 hour 50 minutes – 2 hours, until top is browned, and loaf sounds hollow when top is tapped. If the outside of the loaf begins to brown too much before done, cover loosely with aluminum foil.
Carefully slide the loaf out onto a cooling rack and let cool completely before slicing into.
Bread will last for 2 days at room temperature. Slice and freeze any leftovers and pull out as needed to keep gluten-free texture optimal.
Yield: 1 large loaf