Gluten Free Bread Bowl Recipe (Boule)

Ingredients:

• 5 cups + 2 tablespoons water, heated between 110 - 115°F
• 3 tablespoons brown rice syrup (Lundberg) (or light corn syrup)
• 2 tablespoons instant yeasts
• 1 tablespoon salt
• 1/4 cup sunflower oil
• 1/4 cup unsweetened apple sauce
• 2 teaspoons apple cider vinegar
• 3-1/4 cups cornstarch
• 2-1/2 cups rice flour
• 1/2 cup fava bean flour
• 1/2 cup tapioca flour
• 2 tablespoons gluten free rice starch (Hol Grain)
• 2 tablespoons xanthan gum
• 2 large eggs, separated (optional, but recommended)

Instructions:

To Make the Dough:
1. In the bowl of your stand mixer, fitted with the whisk attachment, combine warm water, brown rice syrup, yeast, and salt for a few seconds. Allow mixture to rest until the top becomes foamy, at least 5 minutes.
2. In a separate bowl, whisk together cornstarch, rice flour, fava bean flour, tapioca flour, rice starch, and xanthan gum; and set aside.
3. Once the yeast mixture becomes foamy, add oil, applesauce, and apple cider vinegar to the mixing bowl. Beat on low speed just long enough to combine.
4. Slowly add flour mixture, beating on medium speed. Once all of the flour is added beat for 4 minutes.
5. Add 2 egg whites and beat just until combined, about 1 minute. Reserve egg yolks and refrigerate for later use.
6. Cover dough loosely and allow to rise at room temperature for 2 hours.
7. Use immediately or store in refrigerator along with loose-fitting cover for up to 2 weeks.
To Make the Boule:
8. Place a sheet of parchment paper on a pizza peel (pizza spatula). (If you do not have a pizza peel, place on the back side of a rimmed baking sheet or the top of a non-rimmed baking sheet.) Oil the inside of 4 1/2-inch spring-form pans and place on top of the parchment paper. Scoop 1 1/2 cups of bubbly dough into the center of each ring and evenly distribute. Set aside to rise for 20 minutes.
9. Preheat oven with pizza stone inside to 500°F for at least 20 minutes.
10. Pull the parchment paper off of the pizza peel onto the preheat pizza stone. Bake for 5 minutes.
11. Using serrated knife, create about 3 – 4 slashes, 1/2-inch deep, into the top of each boule. Bake for an additional 10 minutes.
12. Make egg wash by whisking together egg yolk and 1 tablespoon water.
13. Remove rings from boules. Baste top and sides with egg wash. Bake for an additional 20 minutes.
14. Transfer boules to a wire rack to cool completely.

15. Slice off the lid. Using a serrated steak knife, cut along the inside of the crust of the bottom bowl. Using the knife, pry out the piece of dough. Pour soup, chili, or stew into the bottom and serve with the lid propped up on the side of the bread bowl. You may also use it to serve cold or warm dips. If not using immediately, store on your countertop, overnight, with no more than a tea towel to cover it. This helps the inner dough to dry out as well as to keep the crust crispy.

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