So, I was excited to discover Jennifer Katzinger's Gluten-Free and Vegan Bread. I ordered it right away. Katzinger's basic baking theory is gluten-free bread does not need to rise like its glutinous counterpart. Instead, these loaves rely on oven-rise to give them some spring and a lighter crumb. I decided to make a loaf for an NDP dinner party for which I was providing a variety of baked goods. This country batard seemed like it would be a crowd pleaser. Here is the recipe, taken from the preview on Amazon.
- 15 mins at 400.
- 15 mins at 350. Rotate loaf in the oven then
- 15 mins at 350.
- Ground the chia seeds.
- Used warm water for the yeast--I could not get it to activate in room temp water.
- Added the oil after the yeast had activated.