Artisan Parmesan Herb Bread

Artisan Parmesan Herb Bread

I like to measure out the ingredients in grams in gluten-free bread recipes because gluten-free flour varies and is all different. When I measure, I get consistent results across gluten-free flour.

Ingredients:

Psyllium husk mixture

• 20g WHOLE psyllium husks

• 373g water

• 14g olive oil

Yeast mixture:

• 6g yeast

• 100g warm water, (as if you were giving a baby a bath, too hot will kill the yeast)

Loaf ingredients:

• 65g raw honey

• 11g himalayan salt

• 482g all-purpose gluten free flour

Loaf add-ins:

• Fresh rosemary, chopped

• Fresh basil, chopped

• Fresh sage, chopped

• Garlic powder

• Parmesan cheese

Materials needed:

• Dutch-Oven Cast-Iron pan

• Banneton or bowl lined with a tea towel

• Kitchen Scale

• Bosch or Stand-up Mixer

Directions

1. In a Bosch or stand-up mixer with the dough hook attachment on, add psyllium husk, water, and oil. Mix for a second until combined and let the mixture sit to “gel” up. *Since there is no gluten in the flour, this mixture will sit and turn into a gel which will help bind the dough so you’re able to knead it.

2. While the psyllium husk mixture is "gelling up" in the bowl or Bosch, add yeast and water to a small bowl. Let the yeast and water mixture sit for 5-10 minutes making sure the yeast rises and expands.

3. When the yeast has risen, add the yeast mixture, honey, salt, and flour to the bowl/Bosch.

4. Turn on low and knead for 1-2 minutes or just until combined. *You don’t need to over-knead since there is no gluten in the bread. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water and knead. I usually don't need more water or flour.

5. Add-in a desired amount of chopped rosemary, basil, and sage. Add in Parmesan cheese and sprinkle in a desired amount of garlic powder. Turn the Bosh/mixer on low, and mix just until combined.

6. Dust a banneton with gluten-free all-purpose flour. *Or you can line a bowl with a tea towel if you do not have a banneton.

7. Knead the bread on a work surface and if it’s too sticky, you can add flour to your hands and the surface. However, every gluten-free flour is slightly different. *You don’t need to over-knead the dough, just shape it into a smooth circle loaf.

8. Let the loaf rise on the counter covered with a tea towel for 2 hours or until doubled in size.

9. During the last hour of the rise, set the oven to 425°F. Set the Dutch oven cast-iron pan with the lid on in the oven for 45 minutes while the oven is heating up.

10. When the loaf is done rising and the cast iron pan has been sitting in the oven for 45 minutes, the loaf is ready to bake. Carefully, flip the loaf onto a piece of parchment paper. Score the top of the loaf.

11. Carefully pull the hot cast-iron pan out of the oven, and take off the lid. Carefully holding both ends of the parchment paper, lower the loaf into the cast-iron pan. Set the lid back on.

12. Bake for 58 min-1 hour with the lid on or until internal temperature reaches 195-210°F. If it has not yet reached that temperature, keep the lid off and bake longer. Every oven is different!

13. Let the loaf cool COMPLETELY before cutting into it! If you don’t wait, it’ll result into a “gummy” loaf. Enjoy!