In this video, I tested King Arthur Gluten Free Bread Flour and was pleasantly surprised with the results. Find out how this flour performs in overnight fermentation and discover the delicious GF artisan and buttery loaf bread recipes
Testing King Arthur Gluten Free Bread Flour: Does it live up to the hype
In a previous video, I tested the King Arthur Gluten-Free Pizza flour to make bread. However, I found that the taste was slightly off and the flour did not seem to tolerate overnight fermentation well.
After receiving comments from some viewers, I decided to try out the King Arthur Gluten-Free Bread flour, which is specifically made for bread baking. To my surprise, the results were very impressive.
I want to clarify that this video is not sponsored – I am sharing my genuine experience and opinions.
In the video, I provide Amazon affiliate links to the products I used, including the King Arthur Gluten-Free Bread Flour, OXO Silicone Pastry Mat, GIR Silicone Lids, 9-inch Proofing Basket, 9×4 inch Pullman Loaf Pan, and Emile Henry Bread Baker.
For those who are interested, I also share the recipes for Artisan Bread, Buttery Loaf Bread, and Artisan Bread Starter using the King Arthur Gluten-Free Bread Flour.
The chapters of the video are as follows: 00:00 Introduction, 01:10 GF Artisan Bread, and 04:21 GF Buttery Loaf Bread.
Thank you for watching and enjoy the video! Please feel free to leave any comments or questions below.
Transcription of “I Tested King Arthur Gluten Free Bread Flour” Video
In a previous video I compared King Arthur gluten-free pizza flour versus Caputo gluten-free flour for bread making I did not know that King Arthur makes a separate flow for gluten-free bread I got it let’s give it a try first we got to do the smell test it just smells like regular flour like regular allpurpose or bread flour.
With a slight earthy smell not very distinct yeah it smells like regular flour here’s an ingredients compared of the King Arthur gluten-free pizza flour versus the bread flour the difference between the two is that the bread flour has pea protein and enzymes the pizza flour has anactive yeast could these differences be the reason why the bread.
I made with the pizza flow wasn’t so tasty hm I don’t know the website on the packaging doesn’t work the correct linked is directly on the King Arthur website I’ll add the link in the description box below the recipe online for the artisan bread also has better instructions than the one on the packaging let’s make the artisan bread.
And The Buttery loaf recipe the gluten-free artisan bread can be made in the stand mixer or by hand mixing we need to First make the starter in a bowl add 170 G of water roughly around 100° f/4 teaspoon of instant or active dry yeast I’m using active 90 G of King Arthur gluten-free bread flour give it a.
Mix cover and let it rest for 2 to 24 hours when your starter is ready add 170 G of water roughly around 100° F half a teaspoon of instant or active dry yeast 2 teaspoon of sugar 210 G of King Arthur gluten-free bread flour 1 teaspoon of salt uh-oh I forgot to add the salt oh well when I’m ready to eat it I’ll just slather it with butter and sprinkle salt.
On it let the mixer run on low with a paddle attachment for 2 minutes if you’re mixing by hand you might have some lumps and that’s okay cover and let it rest for 20 minutes oil your working surface place the dough on it stretch and fold the dough over turn the dough and repeat a few times.
Cover and let it rest for 40 minutes stretch and fold the dough over again place it in a bread basket if you don’t have one you can use a bowl lined with a towel my basket is lined with rice flour to pre prevent it from sticking cover and let it rest for 30 to.
45 minutes preheat your oven to 450° F with your Dutch oven or baking vessel I’m coating the bottom of my Baker with rice flour to prevent it from sticking carefully place the dough in the baker score the bread.
Cover and let it bake for 40 minutes uncover and let it bake for an additional 20 to 30 minutes I took mine out after 15 minutes you guys this bread was so delicious it was very similar to real bread the texture was excellent it had a little sweetness overall very very.
Impressive let’s now try The Buttery gluten-free loaf bread you can use a stand mixer or mix it by hand to a bowl add 284 G of water 100° F two large eggs 28 G or 2 tbsp of butter 12 G or 1 tbsp of sugar 14 G or 1 tspoon of white vinegar 2 teaspoon of instant yeast 1 teaspoon of salt 360 G of King Arthur gluten-free bread flour mix on medium.
Speed with a paddle attachment for 1 minute cover and let the dough rest for 10 minutes oil or flour your working surface place the dough on it stretch and fold the dough over rotate and repeat shape the dough into a loaf place the dough into a buttered or oiled 8 1/2.
By 4 1/2 in loaf pan brush with egg wash for the egg wash beat one egg with 1 tbspoon of water King Arthur indicat that this step is important in order to keep the dough from drying out which typically happens with gluten-free flour cover and let it rest for 40 to 60 Minutes my house is really cold today so it took a little more than 60 Minutes.
Brush with egg wash again sprinkle with sesame seeds score the bread bake at 350° f for 55 to 60 Minutes I thought this loaf bread was just okay it wasn’t a complete bread texture like the artisan bread there are.
More recipes on the King Arthur website so check them out and let me know if you try any of them that’s it for me guys until another weekend bye
