Gluten Free Artisan Bread – the Crusty Boule
What tastes better than a hearty, crusty boule, especially when dipped in your favorite sauce, soup or stew? The answer: not much! We LOVE our Gluten Free Artisan Bread recipe for seriously tasty loaves. Best of all, we earned it. We have been working on the perfect boule for almost a year. I research, experiment, (Dave tastes,) and return to research. My respect for the art of baking grows with each attempt at something new. Our boule recipe results in a flavorful, hearty loaf that balances density, taste and oven spring.
Crusty Boule: Tips for Success
The most important discovery to baking a gluten free crusty boule involved soaking (hydrating) the gums before adding them to the mix. This recipe uses both guar gum and xantham gum and they each play a role in balancing out the loaf (if using tara gum, add to the dry mix and do not soak). Also, I added organic ground golden flax seed and acacia powder to enhance texture and rise. Click here to read an article we wrote on the power of acacia.
Our bread recipe requires two rises: a thirty minute rise after blending, and an overnight rise in the refrigerator (the dough needs at least 4 hours in the cooler.) Refrigeration increases the rise without having to overload the recipe with yeast, and it brings forth an earthy, yeasty flavor. Don’t be tempted to knead or punch down the dough. Handle the dough gently and it will reward you with delightful air pockets.
Use a proofing basket to maintain the shape of the boule. Proofing baskets are inexpensive and help tremendously. An alternative way to maintain the shape of the bread is to proof in a flour lined bowl (we use linen.)
Bake the bread at a very high temperature on a baking stone with steam. Your boule will come out of the oven crusty on the outside and springy on the inside. The hearty, chewy texture is addictive!
Please let us know how your gluten free Artisan Bread turned out! Did you enjoy biting into a hearty, crusty boule? We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm 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 replacement ingredients, 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
Recipe Inspiration: Arthur Avenue Bread in the Bronx (Teri’s old stomping grounds); Photos by DuPree Productions; Recipe updated 9.20
Baking Gluten Free Artisan Bread in the Flour Farm KitchenPrint
The boule may be the traditional shape of French bread, but to us it represents a delicious work of art. Grace your table with a gorgeous loaf of gluten free Artisan Bread and share the love!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
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.
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3.5g)
- If using Tara Gum, omit Guar and Xanthan Gums and use 3 tsp of Tara – Do not hydrate. Add to dry blend.
- 296 ml (10 fl. oz) Filtered Water – Room Temp or Lukewarm (1 1/4 C) note: if using Active yeast, reduce water to 8 oz and see note next to yeast below
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp spoon & level)
- 85g (3 oz) Potato Starch (1/2 C spoon & level)
- 2 1/4 tsp Instant or Rapid Rise Yeast (7.5g) note: if you only have Active yeast, place yeast in 2 oz of warm water with a pinch of sugar to activate and reduce water above to 8 oz. Allow to bloom for 15 minutes.
- 2 T Cane Sugar (28g)
- 1 T Ground Golden Flax Seed (7g)
- 1 T Acacia Powder (7g)
- 1 1/2 tsp Fruit Pectin, we use Pamona’s Universal Pectin (5g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1/8 tsp Vitamin C Powder (optional: pinch of ascorbic acid)
- 236 ml (8 oz) Tap Water (1 C)
Equipment: Digital Scale (preferred), Baking Stone, Proofing Basket or Bowl, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Instant Read Digital Thermometer, Measuring Spoons & Cups, Unbleached Parchment, Aluminum Foil, Mixing Bowls, Rimless Baking Sheet or Peel, Cooling Rack
Before You Dive In – Prep: Please Read!
- Warm water to 100 F/38 C
- Bring eggs to room temperature and separate
- Prepare proofing basket or bowl (spray linen with water and then flour it)
Step 1: Whisk gums rapidly into the warm water for about 30 seconds. If the mix is a bit lumpy – that’s OK. Set aside.
Step 2: Add egg whites, oil and vinegar to the bowl that attaches to the stand mixer. Secure the bowl to the mixer and attach the paddle. Turn the mixer onto low and mix until frothy. Do not make meringue! We let the machine do its thing while we mix up the dry ingredients.
Step 3: In a separate bowl, whisk together the dry ingredients.
Step 4: Add the gum mixture to the frothy egg whites. If using Active yeast, add now. Continue to blend on low for about 30 seconds.
Step 5: Spoon in the dry blend. Mix until flour is completely incorporated. Turn the mixer off and scrape down the sides of the bowl.
Step 6: Turn the mixer to medium and mix for 5 minutes. The dough will resemble a thick batter. Turn the mixer off and use a spatula to scrape dough into a ball. Cover loosely and allow to rise undisturbed in a warm place for 30 minutes. Do Not let the dough rise longer than that.
Step 7: Gently transfer dough into a floured and lined proofing basket or bowl. Smooth out the surface with wet fingers. Cover loosely with cling or a lid, (allow the dough to “breathe.”) Refrigerate for a minimum of four hours, preferably overnight.
Step 8: Remove dough from the refrigerator. Allow it to sit in the container as you preheat the oven. The oven must preheat for at least 45 minutes.
Step 9: Place baking stone or a rimless baking sheet in the middle of the center oven rack. Place shallow baking ban on the floor of the oven or the lowest rack. This pan must not be glass, or it could shatter. A metal broiler tray is what we use. Preheat oven to 450 degrees Fahrenheit/ 232 C.
Step 10: When the oven is ready, place a sheet of parchment over the proofing bowl. Then place a peel or rimless baking sheet over the parchment (not the same one that you put in the preheating oven if using.) Invert the bowl and place it upside down on the parchment and baking sheet. Slowly remove the bowl. Score the top of the dough, (be creative!), and slide the boule on its parchment onto the baking stone or preheated baking sheet. Quickly pour the water for steam into the shallow tray and close the oven door.
Step 11: Bake for 55-60 minutes, (adjust time if making smaller loaves with this recipe.) Twenty minutes before the end, remove parchment for a crisper bottom crust. Also, if the crust is browning too dark for your taste, tent the loaf with foil. Use a rimless baking sheet or peel to remove the loaf from the oven. The internal temperature should be around 205 F/96 C. The crust will appear a rich, dark brown. Place loaf on a cooling rack. Allow loaf to cool completely before slicing for best flavor and texture. Cooling should take several hours.
To Store: We discovered that the best way to store the boule is to wrap it in linen cloth and keep in on the counter for up to 2 days. An airtight container will create a soggy crust. If you do not plan to eat it within a few days, slice and freeze or freeze it whole in a freezer safe container or bag. If slicing, place parchment between slices for easy removal if you only want a slice or two. Defrost on the counter overnight.
Size Variations: This recipe makes a 1 1/2 lb loaf (24 oz). You can break the dough up into smaller loaves, or double the recipe for 3 – 1 lb (16 oz) loaves.
The nutrition information provided below is for the recipe as written using avocado oil. Assume each slice is an average of 50g (1.7 oz).
Prep time does not include rise time in the refrigerator.
- Category: bread
- Method: baking
- Cuisine: French
- Serving Size: 1 slice
- Calories: 130
- Sugar: 3g
- Sodium: 45mg
- Fat: 3.5g
- Saturated Fat: 0g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gluten Free Artisan Bread Boule
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