God damn. From the picture you'd think my first g-free bread attempt went swimmingly, right? Like that is some good-looking bread. Smelled great too. Then you pick it up and try to cut it. A normal knife could only scrape the surface of that bad boy, and when I tried to use an electric knife I ended up with a thumb gash that a week later my mom decided I should've had stitched up.
This recipe is more of an adventure for our readers than it is a ringing endorsement.
My poor dad has been a real trouper about his non-wheat bread, but it's been clear that there's a difference between his bread with wheat and his current version. I attempted to mitigate this transition by creating America's Test Kitchen's gluten free rustic bread, using their flour blend - all found in their "How Can It Be Gluten-Free Cookbook Vol. 2" (spoiler alert: I can tell you how for this recipe). I should mention that although this bread was nearly impossible to cut - watching what looked like sawdust from the crust being cut as I finally succeeded with the knife was a real turn-off - it doesn't taste that bad. In fact, my dad said it was the closest he'd tasted to real bread so far. All you'd do is wrap a piece in a damp paper towel and microwave for ten seconds, slather with butter, and enjoy a pretty decent snack.*
Long story short - ATK's cookbook is great if only for their ideas, and I'm hoping by creating more recipes that I'll end up loving their book, but I would not recommend making the rustic bread.
Everything looks and smells beautiful, but for the price of the ingredients and time involved it'd be easier to buy this at a local G-Free store and save your finger from being sliced.
*EIGHT. HOURS. LATER.