Bread dough , simple, endlessly versatile and wheat free

Inspired by Jim Lahey,  Peter Reinhart, Zoe Francois and Jeff Hertzberg MD we have played with hundreds of basic bread doughs.  In order to come up with a simple and versatile dough that would suit the Gluten Free diet.

• 1 tbsp baker's yeast
• 1 tbsp kosher salt
• 1 tbsp raw sugar
• 1/4 cup ground golden flaxseed
• 1 cup arrowroot flour
• 2 1/2 cups corn flour
• 2 1/2 cups rice flour
• 3 1/2 cups warm water

In a large plastic bowl (one with a cover is preferable) dissolve yeast salt and sugar in 3 cups warm water.  In a small bowl combine the flax seed and remaining 1/2 cup of water.  After 5 minutes the yeast mixture should have some bubbles. Mix in flours and flax seed mixture.

When all is well blended allow the dough to rise at room temperature.  Five hours of rising time is preferable, however you can work with the dough and have good results after 2 hours.  The dough will be ready to work with when it begins to flatten on top.

You may use the dough as soon as it rises or you may keep it and use as needed.  It lasts for up to three weeks.  As it ages it will take on a sourdough flavor.

For basic bread or rolls; preheat an oven to 450 f.  Make a ball of dough to fit in your hand.  Use flour to keep it from sticking to your hand, the work space and rolling pin.  Roll out about an 8 inch circle, brush butter or oil on it.  Roll it up and roll it out again brushing more oil or butter on it.  Do this 3 times.  Depending on the size of the loaf you want you can roll a couple balls together.  Cook your bread for 20 to 25 minutes or until the bread has browned to your liking.  If you prefer a crunchy crust and soft center.  Bake the bread with a pan of water on the rack below it.

We have more variations on this recipe to come.

Photo Credit: laespanolitacr.com

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