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, Aluminum Foil, Mixing Bowls, Rimless Baking Sheet or Peel, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Warm water to room temperature
- Soak gums
- Bring eggs to room temperature and separate
- Prepare proofing basket (spray linen with water and then flour it) or bowl
- Move oven rack to center and place baking stone in the middle
- Place a shallow oven proof pan (broiling tray – no glass) in the bottom of the oven or on the lowest rack
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3g)
- 296 ml (10 oz) Filtered Water – Room Temp or Lukewarm (1 1/4 C)
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (26g)
- 1 tsp Apple Cider Vinegar (4g)
- 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp)
- 85g (3 oz) Potato Starch (1/2 C)
- 2 1/4 tsp Active or Rapid Rise Yeast (8g)
- 2 T Cane Sugar (28g)
- 1/8 tsp Vitamin C Powder (pinch of ascorbic acid)
- 1 T Ground Golden Flax Seed (8g)
- 1 T Acacia Powder (8g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1 tsp Pink Himalayan Salt (6g)
- 1 1/2 tsp Pamona’s Universal Pectin (5g)
- 236 ml (8 oz) Tap Water (1 C)
Please read the prep note above before you begin, thank you!
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. 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.
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. 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).
- 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