Gluten Free Crusty Bread
This round loaf, called a boule, of gluten free Crusty Bread is a recipe anyone can make. It takes time, organization and a willingness to learn. People around the world are baking wonderful gluten free bread every day and you can too.
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Servings: 1 loaf
Ingredients
- 1½ cups tapioca starch (193 grams)
- ½ cup brown rice flour (77 grams)
- ¾ cup sorghum flour (77 grams)
- ⅓ cup potato flour (not potato starch) (57 grams)
- 1 tablespoon active dry yeast
- 2 teaspoon salt
- 2 tablespoon xanthan gum
- 1½ cups lukewarm water (100°F)
- 2 large eggs lightly beaten
- ¼ cup melted butter
Instructions
DRY INGREDIENTS
- Combine flours, yeast, salt and xanthan gum together in a large bowl. Whisk to break up lumps and combine evenly.
WET INGREDIENTS
- Combine wet ingredients in a stand mixer with paddles. Gradually add the dry mixture continuing until it is all incorporated into dough. Using wet hands and a spatula dump the dough into a large bowl. Cover with a tea towel and let rest until the dough rises, approximately 2 hours.
- The dough can be refrigerated at this point for up to 3 days.
- Using wet hands form the dough into a ball shape. Place on a piece of parchment paper on top of a cutting board and let rest for 1 hour, loosely covered with plastic.
- Set the oven racks so you can place a metal pan with water under the bread. Preheat the oven to 450°F and place a baking stone on the middle rack.
- Dust the top of the bread with brown rice flour and make hash marks with a sharp knife.
- Transfer parchment and bread onto the preheated baking stone.
- Pour 1-2 cups of boiling water into the metal baking pan and place underneath the bread.
- Bake for 50-60 minutes or until nicely browned and firm. Cooking times will need to be adjusted for the size of your loaf and temperature of your oven.
Notes
Measuring ingredients by weight is the most precise for baking. Get yourself organized so this is an easy process in your kitchen. Watch my YouTube video showing how I organize to measure my EGFG gluten free flour blend. I don't use that blend to make this recipe but you'll see how I have it organized and can create a similar set up that will work for you.