My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help!
Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter for 12-16 hours. In a separate bowl combine the "soaker" ingredients together and cover with plastic wrap and leave on the counter for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till golden brown. Cool before using in the bread. Prep all the ingredients you will need ahead. This will help to make things move faster. In a large bowl add the "night before" mixture, the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth and elastic. Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 minutes. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till the potatoes and onions are well incorporated. Add a little olive oil to a bowl and place the dough into the bowl. Cover the dough with plastic wrap and allow to rest till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the bread with a sharp knife. Place into a preheated 440 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.