Garlicky Garbanzo Bean and Herb Bread
Most breads made with wheat flour are fairly lean and basic. The ingredient list can be as short as flour, water, and yeast. For gluten-free breads, the ingredient list is always far longer, but many of the results can be similar.
We think of artisan bread as being less industrial and more handcrafted, and those are the breads you will find in this chapter. However, there are differences. Most artisanal wheat breads are free form and take their shape from the hands of the baker. That is not the case with gluten-free breads; the majority are baked in loaf pans because of the soft texture of the dough. Despite this difference, you’ll still find that chewy, filling quality of a good basic bread in this chapter.
These breads are fairly lean because they don’t contain a large amount of butter or olive oil. Most of them are chewy and dense, but at the end of the chapter are four essential breads for every cook’s repertoire: French baguette, sourdough boule, ciabatta, and white toasting bread.