When you hear me talk about how I am dealing with my newly found "food allergies", I will be referring to rubber and cardboard alot. You see, since I have had the pleasure of enjoying creamy dairy filled ice cream, and fluffy homemade gluten-y bread for almost 34 years now.... my so called "Allergy Friendly Recipes" have a lot to live up to. I will not be settling for this so called "food" that is so terrible tasting.
One of the problems I have encountered so far was finding a gluten free bread that did not contain eggs. Not only could I not find a packaged bread.... but I had trouble finding a recipe online as well. So what do you do when you are hungry and can't find any bread to make a big fat sandwich with??? Well, if you are me then you create one yourself!
I had found a few Artisan Bread recipes that seemed simple enough, however they were not allergy friendly.
So with some modifications..... Viola!
The Easy Gluten Free, Dairy Free, Egg Free, Soy Free Artisan Bread Recipe is born! And the best part? No kneading involved, and one bowl! You do need to mix it up in the morning or the night before baking though, it needs to sit for 6-8 hours.... I find it easy to mix it up the night before and bake first thing in the morning! When making this bread recipe it is easiest done in a large disposable tupperware. I used a large bowl with lid. You need to put a small hole in the lid so the dough can breathe when rising.
Easy No Knead Artisan Bread Recipe {Gluten Free + Vegan}You will need a large container with lid, and a Pizza Stone or Dutch oven or other Stoneware with Lid, and a cookie sheet for baking.
Ingredients:- 6 C. Gluten Free Flour Blend plus more for dusting {I use Pamela's Artisan Flour}
- 3 cups warm water
- 1 Packet of Active Dry Yeast
- 1 1/2 T. Fresh Rosemary Chopped {can use dried}
- 1 T. Sugar
- 1 ½ T. Salt
- 1 1/2 Cups Warm Water for steam during baking {do not mix in!}
Pour water in large container, let yeast dissolve. Add Salt and Sugar. Stir. Slowly stir in flour one cup at a time. While gradually adding flour sprinkle in Rosemary so it mixes well in dough. Once all flour is added, continue stirring until combined. The dough will be lumpy and stringy in some parts. It will all come together once it sits for a while. Place lid on bowl, don't forget to poke a hole in the lid. Let sit for 6 hours or overnight.
Once dough is ready, Preheat your oven to 450 degrees. Place baking dish in oven, I used a Dutch Oven and place empty cookie sheet in oven as well. Sprinkle a little flour on the counter and scoop dough out of bowl with floured hands. The dough will be sticky. Divide dough into two pieces. Flour your hands some more. Shape dough into mounds. Cut an x in the middle of the bread mound. Take baking dish out of oven CAUTION! HOT!
Did you try it? Please let me know what you thought!!! Enjoy your fluffy doughy allergy friendly bread, I know we did!
{dough after the resting phase}
