Who knew you could make such handsome bread gluten-free?!

I recently bought this book from Japan.

This book teaches you how to bake vegan/gluten-free bread with the use of a Staub pot.

The book arrived a few weeks ago, and I wanted to try a recipe as soon as I got it, but I couldn’t.

Unfortunately, I had to wait until this weekend.

That reason why I had to wait was because I didn’t have a proofing basket, and I needed to order one.

I had never used one before.

Using a proofing basked was recommended in the book.

I thought I could make bread without a basket, but the main reason I wanted to use it was to add the ring design.

I did use the basket, but the design was so subtle on the final result.

I don’t know why, but the bread still looked amazing!

(Nex time I may push the dough down a bit.)

I liked the crust, but I liked the inside even better!

It was exactly how I wanted it to be.

It’s far from being dense, which I was afraid it was going to be.

I think the key was NOT to knead/mix the dough much.

The book specifies the brand of rice flour.

I can’t get the specified Japanese brand product, so I used the Thai rice flour I usually use.

From my experience of using this particular flour I adjusted the amount of some ingredients, but it worked very well.

Delicious!!

I baked this bread for breakfast this weekend.

It turned outgreat!

The recipe of the bread is from the new book I got from Japan.

The recipe used potatoes as a topping (the one on the front page), but I decided to go with tomatoes, corn, onion slices, and basil mayo.

Once it was baked, I sprinkled fresh basil.

Since it doesn’t take much time to make, it’s a perfect brad to prepare for breakfast.

Isn’t it great that you can enjoy freshly baked bread in the morning?

Remember my recent attempt at making GF baguette?

https://sideb.culinarytribune.com/2022/10/29/v-gf-baguette

It turned out pretty good, but I wanted to have some holes inside.

So I tried agagin.

(Well, to tell you the truth, this is the third time. My second one turned out better on the outside, but it still did not have holes inside).

This time I baked it at a higher temperature and for a longer time, which helped creating the better look and flavor.

Now here is the test.

Well, this one created some small holes, which was much better than the first two.

This is not exactly what I hoped for, but this certainly gave me hope to continue this journey.

Here are two recipes I refer to (both in Japanese)…

https://www.youtube.com/watch?v=054ciyyEb7s

https://www.youtube.com/watch?v=zFqBR4UiE_c

By the way, this (above) is the inside of my second baguette.

Notes for myself…

-More water

-Longer time for rising

-Bake at the lower rack

-Have steam inside oven

-Bake at a higher temp

-Use the broiler function at the end

This (above) was my second baguette.

And this (below) is my third baguette.

Which do you like better?