Gluten Free Sourdough Boule
Dust off your wine glasses, crack open a round of cheese, lay out a spread of whatever bits are hanging in the fridge or pantry, and tear off a chunk of this crusty gluten free Sourdough Boule. It always amazes us how a simple loaf of bread has the ability to start conversation and bring friends and family to the table. Dip, dunk, toast, top or eat naked – stripped of any extras, and this artisan loaf loaded with sass will create memories. Try it and you will be a believer!
To make a fabulous loaf of artisan bread, you need an equally fabulous starter. We took tips from SRSLY Bread to get past the four day hump, and we also used grapes from our garden or SCOBY water from our Kombucha brew to give our starter batches a bit of a kick. You do not need to grow your own grapes or harvest Kombucha to make a delicious GF starter! Click on this link to head to our main recipe page where you will find a link to everything Flour Farm Sourdough.
An Artisan Loaf Loaded with Sass: Favorite Add-ins
From the pictures, you can clearly see that favorite add-ins for our gluten free sourdough boule include fresh rosemary and kalamata olives, which make this treasure a delight to serve for any occasion. This fragrant and savory bread is easy make and actually stays moist for days. Toast it up with olive oil and shredded Parmesan, top with diced tomatoes and you have a light dinner in minutes. Other tasty ideas include adding artichokes and sun-dried tomatoes to the dough, or a medley of fresh herbs and bits of charcuterie. Let your craving or curiosity be a guide.
Tips for the Perfect Boule:
- Use room temperature, fresh egg whites. Pasteurized or carton egg whites will work, we have just found that the rise and texture is consistently better with fresh egg whites. If using an egg substitute, do not use a flax egg. Your bread will not set, and it will be gummy in the middle. Use a leavening based egg replacer instead.
- Acacia fiber (prebiotic) makes the bread better- best not to skip it.
- Preheat a baking stone or baking sheet in the lower third of the oven about 30-45 minutes before baking.
- Bring unfed sourdough starter to room temperature before adding it to the mix- we leave it out overnight.
- If you refrigerate the dough overnight, not only is the flavor enhanced, but the bread will keep it’s shape better during the baking process. If you bake just after raising, the bread will spread out on the baking stone and look more like a disk than a rounded loaf.
- Refrigerated dough creates larger air pockets. Tear the bread open, instead of slice, for a more dramatic appearance.
- Score the top of the bread before putting in the oven. Be creative!
- Steam the bread for a perfect crust.
Let us know how your gluten free Sourdough Boule turned out. Did you add anything into the dough or did you make it au natural? Please leave a comment and rating in the space provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; recipe updated 5.20 for clarity
Making a Gluten Free Sourdough Boule in the Flour Farm KitchenPrint
Fragrant and crusty, this artisan loaf of gluten free Sourdough bread will bring your family and friends to the table. Add in your favorite savory bits such as fresh herbs, charcuterie, olives, sun-dried tomatoes, and artichokes – just to name a few. It’s best to allow the dough to rest and rise overnight in the refrigerator. If you are short on time, no worries – the bread will still taste delicious.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
- 177 ml (6 fl oz) Warm, Filtered Water (3/4 C)
- 1 T Light Brown Cane Sugar (14g)
- 2 1/4 tsp Active or Instant Yeast (7.5g) – Active yeast is preferred for refrigerated dough; if using instant yeast, add directly to dry ingredients
- 3 Large Pasture Raised Egg Whites (90g)
- 2 T Extra Virgin Olive Oil, or your favorite oil (30 ml)
- 2 tsp Apple Cider Vinegar (10 ml)
- 227g (8 oz) Gluten Free Sourdough Starter, 100% Hydration, room temp and unfed within 18-24 hours (scant 1 C)
- 170g (6 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/2 C + 2 tsp spoon & level)
- 57g (2 oz) Potato Starch (1/4 C spoon & level)
- 1 T Raw Brown Rice Protein (9g)
- Gums: 1 1/2 tsp Guar Gum (5g) + 1 tsp Xanthan Gum (3.5g) OR 3 tsp Tara Gum (8.5g) OR 4 T Psyllium Husk Fiber, not powder (20g)
- 1 1/2 T Ground Flax Seed (11g)
- 1 T Acacia Powder (7g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1 1/2 tsp Fruit Pectin, we use Pamona’s Universal Pectin (5g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1/8 tsp Ascorbic Acid (a large pinch of vitamin C – optional)
Optional Add-ins: use as a guide for your favorites
- 1 tsp dried or 1 T fresh Rosemary (or to taste)
- 40g (1.4 oz) Pitted Kalamata Olives, drained & sliced or chopped (1/3 C)
Equipment: Digital Scale (preferred), Proofing Basket or Linen-lined Medium Bowl, Stand Mixer with Paddle Attachment, Measuring Cups & Spoons, Spatula, Baking Stone or Sheet, Unbleached Parchment, Peel or Rimless Baking Sheet, Wire Cooling Rack, Oven Proof Metal Tray
Before You Dive In – Prep: please read!
- Bring egg whites, yeast, and unfed sourdough starter to room temperature
- Warm the water to proof yeast (between 105 & 110 F/38 C)
- Grind flax seeds
- Sprinkle flour on the linen-lined proofing basket or bowl
- Baking Day:
- Move oven rack to lower third of oven; place a baking stone on the rack
- Place an oven safe metal tray/pan large enough to hold a small cup of water in the bottom of the oven or on the lowest rack
Step 1: Combine the warm water and sugar in a liquid measuring cup or small bowl. Stir to dissolve the sugar and then add the yeas,t (if using Active yeast). Set aside to allow the yeast to proof. If the yeast doesn’t bloom, you need new yeast. This should not be an issue for instant yeast, (you can actually add the instant yeast directly to the dry ingredients and skip the blooming process.)
Step 2: In a stand up mixer with paddle attachment, add the egg whites, oil and cider. Mix on medium low while you combine the dry ingredients in a separate bowl.
Step 3: Whisk together the dry ingredients in a medium sized bowl.
Step 4: Turn the power to off. Add the yeast mixture and the sourdough starter to the mixer. Turn the mixer to low and blend until thoroughly combined. Turn the mixer off and scrape down the sides of the bowl.
Step 5: Turn the mixer to low and spoon in the dry mix and optional add-ins. When all the flour has been incorporated, scrape down the sides of the bowl. Turn the mixer to medium-high and blend for 1 minute. The dough should climb the sides of the bowl and look like thick cake batter.
Step 6: Use a rubber spatula to scrape the dough into a prepared (flour dusted) proofing basket or linen lined bowl. Smooth out the top with wet fingers or spatula. Loosely cover with oiled parchment, cling or lid to prevent sticking.
Options, Choose either A or B:
A) Place the bowl in the refrigerator for at least four hours or overnight. Remove from the refrigerator and allow to sit on the counter while your oven, baking stone (or sheet,) and metal tray preheat to 450 F/230 C.
B) Allow the dough to rise for about 1 hour. Do not let it rise the top of the bowl. Too much rise may cause the loaf to collapse. Preheat oven, baking stone and metal tray to 450 F/230 C while dough is rising. This quick version of baking will yield a loaf that does not keep its round shape in tact. The loaf will flatten out a bit and bake up like a disk.
Step 7: Turn bread dough out, flat side down, onto a peel or rimless baking sheet covered in parchment. Score the top if desired. Slide the boule onto the preheated baking stone or sheet. Pour about 1/4 C (2 oz) of water into the metal tray at the bottom of your oven. Quickly close the oven door to trap in steam.
Step 8: Bake for 15 minutes. Remove parchment and lower oven temperature to 400 F/200 C for 45-55 minutes. Tent the boule with foil if the crust gets too dark for your taste. Internal temperature should reach about 205F/96C.
Step 9: Remove from oven and allow to cool on a wire rack for about 2 hours. The bread may feel extra moist to the touch until fully cool. Eat within 3 days. Store in a container with the lid askew or linen bread bag (this will help maintain a sturdy crust.) Freeze for up to a month. If slicing before freezing, place parchment between slices.
Sourdough Starter: We used our own GF sourdough starter made with brown rice flour. For the recipe and instructions, click here.
The nutrition information provided below is for the recipe as written using gums, our sourdough starter at 100% hydration, fresh rosemary and kalamata olives. One loaf yields about 16 slices averaging 44g (1.5 oz) a slice.
Prep time does not include refrigeration time.
- Category: bread
- Method: baking
- Cuisine: French
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 3.5g
- Saturated Fat: 0g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free sourdough boule
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