| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 11g | 1.5g | 57g |
| sugars | fibre | protein | salt |
| 3g | 5g | 9g | 0.58g |
About Gluten-Free Pain Poilâne
For those who appreciate the earthy and rustic flavors of artisan bread, Gluten-Free Pain Poilâne perfectly encapsulates what it means to be wholesome and nutritious. Indeed, this is the kind of bread that speaks to the soul, offering a different yet equally delightful path for bread lovers who have to consider their gluten sensitivities. 
Like all Pain Poilâne variations, it presents the stunning array of flavors and textures that make authentic Pain Poilâne a culinary heritage.
Tracing the Origins
The story of Pain Poilâne begins with the renowned Poilâne bakery in Paris, well-known for its signature miche – a large, round, sourdough bread. This Gluten-Free Pain Poilâne seeks not to mimic the original, but rather it takes inspiration from it. The gluten-free version maintains its original spirit, yet it revamps the traditional recipe with healthful ingredients, making it accessible for those on a gluten-free diet.
A Symphony of Unique Ingredients
Gluten-Free Pain Poilâne boasts of unique ingredients that set it apart from conventional versions. It introduces elements like flax seed meal, chia seeds, and various flours such as gluten-free all-purpose flour and tapioca flour. The addition of xanthan gum is another interesting twist, ensuring that the bread maintains a nice, sticky texture even without gluten. A hint of sweet honey and apple cider vinegar for a subtle tang rounds off the bread’s flavor profile. The use of olives and pumpkin seeds add an element of surprise, infusing each bite with unexpected yet delightful textures and tastes.
Crafting and Pairing Gluten-Free Pain Poilâne
Making this bread is akin to a culinary journey. The dough needs to be nurtured and cared for; after all, artisan bread-making is a labor of love. Once ready, a bite into this bread can only be described as an immersive experience. The crust is both chewy and crunchy, a beautiful paradox that any artisan bread aspires to achieve.
Gluten-Free Pain Poilâne is versatile, pairing well with many dishes. It makes an excellent companion for hearty soups like the traditional French onion soup or the Tuscan white bean soup. It would also complement a variety of spreads, cheeses, hummus, and cold cuts. The bread’s sweet and nutty flavor profile also makes it a great match with a hot cup of tea or coffee.
It is in this harmonious blend of tradition, creativity, and health that Gluten-Free Pain Poilâne finds its place in the canvas of our culinary experiences, forever etching its unique flavor profile into the heart of every discerning food lover.
What You’ll Need
- 1 cup warm water
- 1 1/2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1/3 cup olive oil
- 3 large eggs
- 1 teaspoon cider vinegar
- 2 cups gluten-free all-purpose flour
- 1/4 cup flax seed meal
- 1/4 cup chia seeds
- 1/4 cup tapioca flour
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 2 tablespoons sunflower seeds (optional)
- 2 tablespoons pumpkin seeds (optional)
Method
Step One
Begin by gathering all your ingredients. Warm the cup of water to about 110°F or until it’s warm to the touch but not hot. In a small bowl, combine the warm water, sugar, and active dry yeast. Leave the yeast mixture to sit for about 5-10 minutes until it becomes frothy.
Step Two
In a separate larger bowl, combine the olive oil, eggs, and cider vinegar. Mix them together until they’re well combined. Now, carefully pour in the yeast mixture and mix all the wet ingredients together.
Step Three
In a different bowl, mix together the gluten-free all-purpose flour, flax seed meal, chia seeds, tapioca flour, xanthan gum and salt. Once these dry ingredients are well mixed, begin to slowly add this dry mix into the wet ingredients. Using an electric mixer or a sturdy whisk, mix all the ingredients together to form a batter-like dough.
Step Four
Add the honey into the dough and mix thoroughly until it’s fully blended into your dough. If you’ve chosen to include sunflower and pumpkin seeds, now is the time to fold them into your mix.
Step Five
Now, grease and dust a bread pan with some gluten-free flour. Pour in the dough mix and smooth the top with a spoon or spatula. Cover it and let it sit in a warm place to rise for about 1 to 2 hours, or until the dough has roughly doubled in size.
Step Six
Preheat your oven to 375°F (190°C). Once your dough has risen and the oven is hot enough, bake the bread for about 30-35 minutes or until the top is golden brown. Insert a toothpick in the center of the bread, it should come out clean when the bread is done.
Step Seven
Once the bread is cooked, remove from the oven and let it cool in the bread pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Step Eight
After cooling completely, your Gluten-Free Pain Poilâne is ready to slice and serve. Enjoy each slice by itself, or with your favorite accompaniments. Don’t forget to store any leftovers in an airtight container!
