Gluten-Free Artisan Bread Recipe (Boule Bread)

3.98 from 38 votes

Gluten-Free Artisan Bread Recipe (Boule Bread)

This gluten-free artisan bread has a golden, crusty outside and a soft, airy inside with a sourdough-style flavor. Recipe makes two loaves.

Prep Time 30

Cook Time 35

Time for dough to rise 2

Calories 4171kcal

Author Heather Dessinger

Equipment

Thermometer
Dutch oven
Wire rack (optional)

Ingredients

2 cups white rice flour
1½ cups sorghum flour
3¾ cups tapioca starch
2 tbsp psyllium husk powder
4 tsp sea salt
2 tbsp active dry yeast
2 tsp honey
¾ cup water
1½ cups yogurt (room temperature)
2 tbsp olive oil (or avocado oil)
4 eggs (room temperature)

Instructions

To Make Your Dough

Set eggs and yogurt out on the counter so that they can reach room temperature. I don't like to wait so I place my eggs in a bowl of warm water for about 20 minutes and gently warm the yogurt on the stove until it's room temperature to touch.
Gather all remaining ingredients (white rice flour, sorghum flour, tapioca starch, psyllium husk, salt, active dry yeast, honey and oil) except water and place them on the counter.
Place the active dry yeast in a bowl that will hold at least 1.5 cups of liquid.
Combine all remaining dry ingredients (white rice flour, sorghum flour, tapioca starch, psyllium husk and salt) in a large bowl and stir together until fully incorporated.
Heat 1½ -2 cups of water to 110°F-115°F. You want there to be enough water in the pot that you can place the thermometer in and measure the temperature without the thermometer touching the bottom of the pot.
When the water is the right temperature, measure out 3/4 cup of water and add it to the bowl with the active dry yeast.
Add honey to the bowl with the water and the active dry yeast and stir until the yeast is mostly dissolved. There may be a few small granules or lumps even after you've stirred - that's totally fine.
Let the mixture sit for 10 minutes, until the foams vigorously. While it's doing that, it's time to mix up your other ingredients.
In a separate bowl from the dry ingredients, whisk together the eggs, yogurt, and oil.
When the yeast mixture is foaming vigorously, gently add it to the liquid mixture. It doesn't need to be whipped in, just loosely mixed. Try to maintain as much of the foam from the yeast mixture as possible.
Slowly pour the wet ingredients into the dry, about a 1/3 of the mixture at a time. With each pour use a wooden spoon or spatula to incorporate the liquid. Rather than mix intensely, gently toss the flour like it's a salad so that the liquid retains as many air bubbles as possible.
Mix everything together well and cover the bowl with a damp towel. Let the bread dough rise for at least two hours in a warm spot. In the summer I place my dough on our back porch, but the top of the fridge is a good spot, too.
Set a timer for 1 hour and 15 minutes.

Baking Your Boule Loaf

When the timer goes off, set your oven to 500F and place the dutch oven inside.
After the oven has been heating for 45 minutes, gently lift half of the dough out of the bowl and replace the moist towel. Don't knead or flatten the dough - you want as many of the bubbles to stay intact as possible. Gently form the dough into a ball with your hands and then place it onto a piece of parchment paper that will fit inside of your dutch oven.
In order to smooth the dough on the outside, flip it over a few times on the parchment paper. The parchment paper smooths the dough and if you try a few different sides you'll usually find a pretty one, which in my opinion is one with some cracks but not a lot. If your dough is too wet or dry to do this, see the Troubleshooting & Tips section below.
Remove the dutch oven and place it (and its lid) on a heat-proof surface such as a thick oven mitt or trivet. Carefully use the edges of the parchment paper to lower the dough inside. Replace the lid and bake covered for 20 minutes.
When the 20 minutes is up, remove the lid and lower the heat to 450*F. Bake for another 15 minutes until golden brown.
When the 15 minutes is up, set the oven to broil and brown the crust for a few minutes if desired. Remove the dutch oven and place it on a heat-proof surface. Remove and place the lid on a heat-proof surface, then carefully lift the corners of the parchment paper to remove the bread loaf. Be careful not to touch the hot dutch oven.
Set the first boule loaf aside to cool, preferably on a wire rack if you have one.
Place the dutch oven back in the oven and return the heat to 500F. Once the oven has reached five hundred degrees, bake the second loaf using the same process as the first.
Optional Step: Put some tapioca flour or arrowroot in your hands and rub them together. Flip the bread upside down and rub the top of the bread to give it an artisan look. I flip mine because I don't want the tapioca/arrowroot to settle in the cracks, just the surface.

Nutrition