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Artisan Bread

on Jan 28 2023
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    Real, sliceable gluten-free bread with a hearty crust and a satisfying, nutty flavor: that is what this artisan loaf delivers. Made with our All-Purpose Flour Artisan Blend and a little almond flour, it bakes up golden and tall, with the kind of structure that holds up to sandwiches, toast, and everything you have been missing. It is dairy-free, naturally sweetened with a touch of honey, and worth every minute of the rise. Deliciously gluten-free, the way Pamela's has done it since 1988.

    Prep Time 15 minutes, rise 45 to 60 minutes
    Cook Time 60 to 70 minutes
    Total Time 2 hours 20 minutes
    Serving Size 1 slice

    Ingredients

    • 3¼ cups (460 g) Pamela's All-Purpose Flour Artisan Blend
    • ¾ cup almond flour
    • 2¼ teaspoons salt (see note)
    • 3½ teaspoons yeast
    • 1½ cups warm water (about 100°F)
    • 2 tablespoons honey or agave
    • 3 large eggs
    • ¼ cup plus 2 tablespoons oil
    Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Directions

    1. Proof the yeast: sprinkle the yeast over the warm water (about 100°F) and let it sit until foamy, 5 to 10 minutes. If it does not foam, start over with fresh yeast.
    2. In the bowl of a stand mixer, whisk together the All-Purpose Flour Artisan Blend, almond flour, and salt. In a separate bowl, whisk the honey, eggs, and oil. Make a well in the dry ingredients, add the egg mixture and the foamy yeast water, and mix on low until the flour is moistened. Turn to high and mix just until combined, less than a minute. The dough will be thick and batter-like, not a kneadable dough. That is exactly right.
    3. Spray a 9x5-inch loaf pan with nonstick spray and fit it with a parchment collar that stands above the rim, so the loaf does not spill over as it rises and bakes. Scoop the dough in. With an oiled spatula, smooth and dome the top, then cut a couple of small slits in the top to prevent uneven splitting.
    4. Drape loosely with plastic wrap and let rise in a warm, draft-free spot until doubled, about 45 to 60 minutes. Toward the end of the rise, preheat the oven to 350°F.
    5. Bake 60 to 70 minutes, until deeply golden and the internal temperature reaches about 205 to 210°F. If the top browns too quickly, tent it loosely with foil.
    6. Let the loaf rest in the pan a few minutes, then turn it out onto a wire rack and cool completely before slicing. Gluten-free bread firms up as it cools, and slicing it warm can make it gummy.
    7. Contains almonds. This bread gets its nutty flavor and texture from almond flour, so it is not tree-nut-free.
    8. On the salt: 2¼ teaspoons suits an enriched gluten-free loaf, but if you prefer a less salty bread, start with 1½ teaspoons.
    9. To keep it gluten-free: Pamela's All-Purpose Flour Artisan Blend is GFCO-certified gluten-free, so this is real, sliceable bread with no gluten.
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    Recipe Tips & Notes

    How to serve and store it

    • Serve: slice for sandwiches, toast it for breakfast, or serve it warm alongside soup and salad.
    • Store: keep it wrapped or cut-side down at room temperature for 2 to 3 days.
    • Freeze: slice first, then freeze up to 1 month, and toast straight from frozen.

    Variations

    • Seeded top: brush the domed top with a little water and sprinkle with sesame or poppy seeds before baking.
    • Rolls: scoop into a lined muffin or popover pan for individual rolls, and reduce the bake time.

    Gluten-Free 1:1 All-Purpose Flour, 4 lb.

    Featured Product

    $19.49

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    Size: 4 lbs

    Pack Size

    Pamela's Gluten-Free 1:1 All-Purpose Flour is a GFCO-certified artisan blend that swaps cup for cup into the recipes you already love. No dairy, no nuts, no corn, no soy, no salt, no leavening. Just scratch baking, back in your life.

    Bake like you always have

    Measure it 1:1 in place of wheat flour for cookies, cakes, muffins, pancakes, and pie crusts. Most recipes need no changes at all; if a batter thickens as it sits, thin it with a splash of liquid and keep going. The subtle flavor works in savory cooking too: thickening gravy, coating chicken, breading fish.

    Yes, even yeast breads

    Use 1 teaspoon of dry yeast per cup of flour and add water until the dough is a sticky batter, like banana bread. For a taller loaf, line the pan with a parchment collar 3 to 5 inches above the rim.

    Never scoop the bottom of the bag

    The 4 lb. bag keeps serious bakers stocked, and Subscribe & Save delivers a fresh bag on your schedule with 10% off every order. Pause or cancel anytime.

    Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    We've Got Answers

    A 9x5-inch loaf pan, fitted with a parchment collar that stands above the rim so the loaf can rise tall without spilling over.

    Bake until it is deeply golden and the internal temperature reaches about 205 to 210°F. That is the reliable way to avoid a gummy center.

    Gluten-free bread dough is meant to be thick and batter-like, not a kneadable dough. You scoop it into the pan rather than shaping it by hand.

    Yes. It is made with oil, water, eggs, and honey, with no butter or milk, so it is naturally dairy-free.

    It is gluten-free, made with Pamela's GFCO-certified All-Purpose Flour Artisan Blend. It is not nut-free, since it contains almond flour.

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