Gluten Free Boule Bread
This gluten free boule bread recipe creates a rustic, round loaf with a crispy crust and a soft, airy interior—perfect for sandwiches, toasting, or enjoying on its own.
Ingredients
- 8 Grams Yeast (If using fresh yeast, use 24 grams.)
- 20 Grams Sugar
- 150 Grams Warm Water
- 250 Grams Water
- 20 Grams Psyllium Husk
- 130 Grams Tapioca Flour
- 100 Grams Millet Flour
- 50 Grams White Rice Flour
- 50 Grams Oat Flour
- 4 Grams Salt
Instructions
- In a bowl, combine the yeast, sugar and warm water. Stir to dissolve the sugar into the water and set aside until it starts blooming.8 Grams Yeast, 20 Grams Sugar, 150 Grams Warm Water
- In a new bowl, add water and psyllium husk. Stir to combine and set aside until gel.20 Grams Psyllium Husk, 250 Grams Water
- In a stand mixer bowl, add the rest of the ingredients and store to combine.130 Grams Tapioca Flour, 100 Grams Millet Flour, 50 Grams White Rice Flour, 50 Grams Oat Flour, 4 Grams Salt
- Once the yeast mixture has bloomed, add it into the stand mixer bowl. Add in the psyllium husk mixture as well. Using a paddle attachment, mix everything together. You might need to add a touch more water if there is anything dry at the bottom of the bowl. You will mix it until everything is mixed together and it starts to pull away from the bowl making the sides of the bowl clean.
- Prepare a proofing basket or a bowl with some millet flour. Shape the dough into a ball, and place it into the proofing basket. Cover the proofing basket and place in a warm area for 45 mins to 65 mins. You will know when it is done when it has grown a lot in size.
- Preheat the oven to 450F. Place a Dutch oven OR a cast iron skillet into the oven while it is preheating.
- Once the oven is preheated. Gently flip the dough proofing in the proofing basket onto a piece of parchment paper. Slice the top of the bread to create an air escape. Any pattern you would like.
- Place the parchment paper with the dough into the Dutch oven or skillet and put 2 ice cubes in with it. Bake for 40 mins.
- At the 40 minute mark, temperature check the middle of the bread. It should reach 208F (or whatever your boiling point is depending on your elevation). If it is done, remove it from the oven. If not, leave it in for 10 more minutes and then check it again.
- Remove from the oven, and place on a wire rack. Once the bread is cool, enjoy!