King Arthur Baking Company Flour Gluten-Free Bread Description
Directions
How to Bake with It
As if by magic, all your favorite breads can be made gluten-free with this versatile flour.
-
Enjoy gluten-free versions of classic yeasted recipes like sourdough boules, bagels,
cinnamon rolls, and burger buns.
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Substitute this flour 1:1 (by volume or weight) in bread recipes that call for wheat flour.
Add 2 to 3 tablespoons more liquid per cup of flour used in your recipe.
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Mix dry ingredients with liquids and rest dough for 20 minutes before kneading.
This method (autolyse) makes dough firmer and easier to handle.
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Dough made with Gluten-Free Bread Flour will rise about 50% faster than usual. Preheat
your oven early and bake for longer; add an extra 5 to 15 minutes depending on the bread.
Gluten-Free Dutch-Oven Artisan Bread - Makes 1 Loaf
You Will Need:
| Starter |
Dough |
| 3/4 Cup (170g) Water, Lukewarm (100°F) |
All the Starter (From Left) |
| 1/4 Teaspoon Active Dry or Instant Yeast |
3/4 Cup (170°F) Water, Lukewarm (100°F) |
| 3/4 Cup (90) King Arthur Gluten Free Bread Flour |
2 Teaspoons Granulated Sugar |
|
1¾ /cyos (210g) King Arthur Gluten-Free Bread Flour |
|
1 Teaspoon Salt |
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Mix starter ingredients until combined; some lumps are ok. Cover and set aside for 2 to 24 hours, at room temperature.
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Combine dough ingredients and mix until smooth and sticky. If mixing by hand, some lumps are OK. Cover and set aside for 20 minutes.
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Fold and press the dough over on itself on an oiled surface, about 5 to 6 times. Cover and let rise for 40 more minutes or until dough is puffy.
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Preheat oven to 450°F with an uncovered Dutch oven inside. Knead 5 to 6 times then loosely shape into a round. Place seam-side up in a floured brotform or towel-lined bowl. Let rise 30 to 45 minutes or until puffy.
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Flip onto a piece of parchment; cut slashes (score) the top. Use parchment to lift dough into preheated pot.
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Bake for 40 minutes with the lid on, uncover, then continue baking for 20 to 30 minutes more or until deep brown. Cool completely on a rack before slicing
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: 30
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 30 mg | 1% |
|
| Total Carbohydrate | 25 g | 9% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | g | 0% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 6 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 9 mg | 0% |
|
Other Ingredients: Gluten-free wheat starch*, corn starch, cellulose and psyllium fiber blend, sorghum flour, pea protein, xanthan gum, enzymes.
Contains: Wheat.
*The wheat starch has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.
This flour contains Gluten-Free Wheat Starch for the taste and texture of traditional bread.
Warnings
Do not eat raw cookie dough or batter.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Everything Pretzel Focaccia With Vegan Cheese Sauce
[vc_row][vc_column][vc_column_text]Whether you're gathering for the big game or hosting a laid-back hangout, this pretzel-style focaccia recipe was created to please everyone. Imagine the soft, pillowy texture of focaccia meets the salty, golden crust of your favorite soft-baked pretzel, topped with savory everything seasoning. The magic lies in a quick brush of a baking soda solution, giving it that unmistakable pretzel flavor and perfectly browned finish.
And what's a pretzel-inspired treat without cheese dip? Whip up a silky-smooth vegan cheese sauce that’s rich, creamy and oh-so-dippable. Customize it with jalapeños for a kick, chives for freshness or a sprinkle of turmeric and smoked paprika for bold color and flavor. Serve this irresistible combo, and watch it disappear faster than you can say “touchdown!”
Everything Pretzel Focaccia With Vegan Cheese Sauce
Dough
- 600 g bread flour
- 2-1/4 tsp. active dry yeast
- 2 cups warm water
- 1 Tbsp. light brown sugar (or other sugar)
- 1 Tbsp. salt
- 2 Tbsp. olive oil
Topping
- 1/2 cup boiling water
- 2 Tbsp. baking soda
- 2 Tbsp. olive oil
- Sprinkle Everything seasoning blend
- Sprinkle Flake sea salt
Vegan cheese sauce
- 2 Tbsp. all-purpose flour (gluten-free or regular)
- 2 Tbsp. dairy-free butter
- 1-1/4 cups unsweetened non-dairy milk
- 8 oz. vegan cheese (shredded)
- 2 Tbsp. nutritional yeast
- Salt (to taste)
- Pepper (to taste)
Optional additions
- Jalapeños (sliced)
- Chives (chopped)
- Plant-based meat-alternative crumbles
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric (for deeper yellow color)
- To make dough, in large mixing bowl, stir together bread flour and salt.
- In small bowl, combine yeast, sugar and warm water and let it sit 2-4 minutes until foamy.
- Add yeast mixture to bowl with flour and stir constantly, using wooden spoon or stand mixer with hook attachment, until dough forms. When there are no more lumps and the dough is combined, transfer to larger oiled bowl and cover dough. Let rest overnight in refrigerator to double in size. Alternatively, for a faster option, cover and place in warm spot to rise for 1 to 2 hours.
- Oil 9x13 baking dish. Turn dough out into dish and press it out with your hands until it covers the bottom evenly and completely.
- For topping, place baking soda in medium bowl. Bring 1 cup water to boil and pour it over baking soda. (Note: Mixture will foam up so use a slightly bigger bowl or cup.)
- Brush mixture on top of dough (Note: You won't use all baking soda mixture in this step; reserve it to use later.)
- Place dish in warm spot to rise again for 1 hour.
- Preheat oven to 450 degrees F. Brush top of dough again with baking soda mixture and sprinkle with everything seasoning and flake salt. Bake 25 minutes, until top is deep golden brown and edges are crispy.
- Remove focaccia bread from oven and let bread cool before slicing. (Note: It will cool faster if transferred to a cooling rack.)
- For vegan cheese sauce, heat medium pan over medium heat and melt vegan butter. Whisk in flour for 2 minutes until fully incorporated and bubbly. Slowly whisk in dairy-free milk until evenly incorporated.
- Whisk in nutritional yeast and stir in shredded vegan cheese until smooth. Reduce heat to low to keep warm, whisking occasionally, or remove from heat to cool.
- Serve sauce immediately with sliced focaccia bread.
- Once cooled, store bread in airtight container and refrigerate up to 5 days or freeze for up to 3 months.
Note: Sauce will thicken into a dip consistency when cool. To thin back into a sauce, scoop desired amount out and gradually heat in a small pot or a microwave-safe bowl, stirring regularly.
.
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Get the ingredients you’ll need (and more stuff, too!) from Vitacost.
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