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, Metal Tray
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring egg whites, yeast, and unfed sourdough starter to room temperature
- Warm the water to proof yeast (between 105 & 110 F/38 C)
- 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
- Sprinkle flour on the linen-lined proofing basket or bowl
- Grind flax seed if using whole seeds
- 177 ml (6 fl oz) Warm, Filtered Water (3/4 C)
- 1 T Light Brown Cane Sugar (14g)
- 2 1/4 tsp Active or Quick Yeast (7.5g)
- 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) Sourdough Starter, room temp and unfed (scant 1 C)
- 170g (6 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/2 C + 2 tsp)
- 57g (2 oz) Potato Starch (1/4 C)
- 1 T Raw Brown Rice Protein (9g)
- Gums: 1 1/2 tsp Guar Gum (5g) + 1 tsp Xanthan Gum (3g) OR 4 T Psyllium Husk Fiber, not powder (20g)
- 1 1/2 T Ground Flax Seed (11g)
- 1 T Acacia Powder (8g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1 1/2 tsp 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)
- 1 tsp dried or 1 T fresh Rosemary (1-2g)
- 40g (1.4 oz) Kalamata Olives, drained & sliced or chopped (1/3 C)
Please read the prep note above before you begin, thank you!
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 yeast. Set aside to allow the yeast to proof. If the yeast doesn’t bloom, you need new yeast.
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. When all the flour has been incorporated, scrape down the sides of the bowl and 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. 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 and our sourdough starter at 100% hydration. One loaf yields about 16 slices averaging 44g (1.5 oz) a slice.
- Category: bread
- 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 artisan boule sourdough rosemary olive bread