Recipe Review: Kim's GF Artisan Bread

[blood_of_tiamat]

I tried Kim's GF Artisan Bread recipe from LetThemEatGFCake.com and it turned out really well for my first ever homemade loaf of bread. I would be willing to buy this bread if it was available for sale at a store. It's good enough to eat on its own!

The dough was very normal. A little stickier than gluten dough, but not much. It really held together in a cohesive mass, as it should, and rose really well in a room with a space heater in winter.

I followed the high altitude directions, and found the bread to be slightly too salty for my taste, so I may revert to the normal amount of salt on my next try. Instead of two loaves, I made one large loaf, and though I baked it for 75 minutes (15 min longer than recommended), it was still moist inside when I took it out and let it cool. Still very edible, though. Very good texture and taste, with a soft and springy interior and wonderful chewy, crunchy crust. I will make two smaller loaves next time. I also forgot to slash the top of the dough before baking, which may have prevented it from rising as much as it could in the oven, though it did still puff up nicely.

I'm looking forward to trying some of Kim's other recipes once I get the loaf recipe down, especially the cinnamon rolls and croissants.

Here are the exact ingredients I used (it has been noted in the comment thread of the recipe that the exact brand of white rice flour is important and can make or break the recipe):

-Bob's Red Mill Potato Starch
-Bob's Red Mill Tapioca Starch/Flour
-NOW Foods Yellow Pea Protein Isolate (single ingredient)
-Authentic Foods Superfine White Rice Flour
-Natural Grocers house brand psyllium husks
-Natural Grocers house brand xanthan gum
-Fleischmann's Rapid Rise Yeast
-Morton Iodized Salt

And some pictures.



Risen dough, ready to bake.



Fresh out of the oven.



First slice!



Closer to the center.