Gluten Free Boule Bread Recipe
Gorgeous, crusty gluten free bread bowls (boules) are just what we need for soup season, don't you think?
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Servings: 4 gluten free boules
Equipment
Ingredients
Plus
- 2 1/4 tsp. one packet rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
- 4 1/2 Tbs. sugar 56 grams or monkfruit sweetener or Swerve or maple sugar
- 1/4 cup extra virgin olive oil
- 1 1/2 cups warm water
OR
- 3 cups 405 grams gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup flax seed meal (or gfJules® Corn-Free Multigrain Flour
- 1/4 cup dry milk powder dairy or non-dairy (e.g. Coconut Milk Powder) OR almond meal or GF oat flour
- 2 Tbs. sugar
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. apple cider vinegar
Plus:
- 2 Tbs. honey agave nectar or coconut palm nectar
- 1 1/4 cup room temperature sour cream OR any plain yogurt or milk but dough will not hold its shape as well
- 1/4 cup extra virgin olive oil
- 2 large eggs OR 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water
- 2 1/4 tsp. one packet rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
toppings (choose one):
- olive oil for brushing on top
- 1 egg mixed with 1 Tbs. water for brushing on top
- gfJules Flour for dusting on top
Instructions
- If baking from scratch, whisk these dry ingredients together in a large bowl: gluten free flours, milk powder, sugar, baking soda, baking powder, and salt. Set aside.
- In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients.
- Gradually add the dry ingredients (or gfJules Gluten Free Bread Mix ) in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules, and beat well – 2 more minutes.
- The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too tight or taffy-like, it won't rise properly, so gradually mix in more water or your favorite milk, one-two tablespoons at a time, until the dough is still thick, but able to be smoothed with a spatula.
- Liberally dust a pastry mat or clean counter with more gfJules Flour and transfer the dough onto the surface, rolling gently in the flour to cover all sides. Divide dough into 4 equal sized balls, weighing approximately 250 grams each. Knead each slightly, if necessary, to form a smoother ball.
- Transfer to a parchment-lined baking sheet. Wet a large serrated knife and press into the bread in one or two lines or a circle approximately where you envision cutting out the top for the boule, rocking the knife back and forth to open the cuts slightly wider. This will give the bread natural rifts to rise from, and make it even prettier once baked.
- Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes – 1 hour.
- Preheat oven to 350°F (static) or 325°F (convection).
- Spritz with water once risen, if you prefer a crunchier crust.
- Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier! (Not necessary with gfJules Bread Mix.)
- Choose which look you prefer for the crusts and prepare by either brushing with olive oil OR mixed egg + 1 Tbs. water, or dusting with more gfJules Flour.
- Bake for 20-25 minutes, testing with an instant read thermometer to ensure it’s fully baked before removing from the oven. The thermometer should have reached 200º F and a toothpick inserted into the center should come out with only a few dry crumbs attached.
- Remove to cool on a wire rack for at least 10 minutes before cutting.
- Once cooled, cut straight up and down in a circle to cut the top out of each boule and cut into the bread to form a bowl to hold your soup. Save the part of the bread that was cut out for dipping in the soup or cube and freeze for making gluten free croutons or stuffing later.
- Serve with your favorite soup.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.