This gluten free boule has taken me four attempts to create. It is very tasty, has a hard, crunchy crust, and a wonderful texture. During my previous experiment, I only used 1/2 teaspoon of yeast and allowed the dough to rest for about 18 hours. It gave it a bit of sourdough flavor. You can experiment with this yourself. Meanwhile, enjoy this crusty gluten free boule. It tastes so good just with butter. I can’t wait to use it for spinach dip during the holidays and smaller versions for soups and chili.
Crusty Multi-Grain Gluten Free Boule
A crusty gluten free boule recipe that is tasty and contains many different whole grains. Use as bread, a bowl for spinach dip or chili, and more.
Ingredients:
- 1 cup potato starch (6 oz./83 g) (or more cornstarch)
- 3/4 cup cornstarch (3.3 oz./61 g) (or more potato starch)
- 1/2 cup sorghum flour (2.4 oz./66 g)
- 1/2 cup millet flour (1.9 oz./55 g)
- 1/2 cup brown rice flour (2.7 oz./75 g)
- 1/4 cup white rice flour (or more brown rice flour) (1.6 oz/90 g)
- 4 teaspoons instant yeast
- 4 teaspoons xanthan gum (0.13 oz./4 g)
- 1 teaspoon fine sea salt (0.3 oz./7 g)
- 1 teaspoon granulated sugar
- 1 3/4 cups water, heated to 110°F
- 1 Tablespoon olive oil
Instructions:
- Add the dry ingredients to the bowl of your mixer and whisk until thoroughly combined.
- Add the warm water and oil and beat until it is mixed well. Transfer the dough to an oiled bowl as wide as you desire your boule to be. Spray or coat the top with oil and cover the bowl with a tea towel and allow it to rise for 20 minutes.
- Turn the dough onto sheet of parchment paper dusted with brown rice flour and pat it down a bit.
- Transfer the dough to a pizza peel or back of baking sheet. Using fingers dipped in water, shape it into a round, boule shape, if not already done, and smooth out the top of the dough. Continue to do this for several minutes until all of holes are no longer visible and the shape is smooth and round. Spray the top with gluten free spray olive oil or oil it lightly with oil. If you would like to add any seeds (sesame, poppy, etc.), this would be the time to add them.
- Using a sharp knife, score the dough in a tic-tac-toe or diamond pattern. Set the dough aside and allow it to rise for 15 minutes.
- Place a cast iron pan on the center shelf in the oven and preheat it to 450°F while the dough is rising. On the lower shelf, place a baking sheet.
- Cut the excess parchment paper from around the boule dough so that it is circular. Transfer the dough along with the parchment paper to the preheated cast iron pan and place it back on the center shelf. Pour about 2 cups of water in the baking pan and quickly close the oven door.
- Bake your gluten free boule for about 1 hour and 25 minutes.
- Allow the bread to cool completely before slicing. (Slicing it earlier will only leave you gummy dough inside.) Slice it using a serrated knife.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.