Gluten-Free Crusty Boule Bread

While my oldest daughter is finishing out her high school career in Washington DC, she will be living with her Aunt, Uncle and two cousins.  She is never going to want to come home.  They are so much more fun and way cooler than her own family.  Just to seal the deal though, all day Monday, she was out on their new boat wakeboarding and tubing. We don’t stand a chance.

My baby girl has also quickly discovered what an amazing cook her Aunt Sherri is.  She boldly declared that Aunt Sherri’s mashed potatoes were better than mine less than 24 hours after arriving.
I mean, if I can’t even compete with food, what else do I have left???  I could probably fork up the money for the ski boat, but I wouldn’t have any money left to buy the truck to tow it with…..


Her strikingly beautiful Aunt Sherri is the one who whipped up this amazing, crusty loaf of gluten-free bread for me.  It is great to have someone who loves you enough to go buy all of those crazy specialty ingredients for gluten-free baking. 
After a slice of this bread hot from the oven, slathered with way too much butter, I was ready to move in for the next 9 months as well :)

My experience with gluten free bread up to this point was pretty lousy.  Very dry, crumbly and a more cake like texture than bread.  This one was crusty on the outside, soft and chewy on the inside.  And best of all, makes amazing toast in the morning as well :)

This recipe is quick to throw together when you have five minutes and then you toss the dough in the fridge until you are ready to use it, up to a week.  I wish all my bread recipes were this easy!
 
Gluten-Free Crusty Boule Bread
makes 4 – 1 pound loaves
2 C brown rice flour
1 1/2 C sorghum flour
3 C tapioca starch or flour
2 Tb yeast
1 Tb kosher salt
2 Tb xanthan gum
2 2/3 C lukewarm water
4 large eggs
1/3 C canola oil
2 Tb honey
1.  Mixing and storing the dough:  Whisk together the flours, tapioca starch, yeast, salt and xanthan gum in a 5 quart bowl, or a lidded (not airtight) food container.
2.  Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14 cup food processor (with dough attachment), or a heavy duty stand mixer with paddle, until all of the dry ingredients are well incorporated.  You might have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3.  Cover (not airtight) and allow the dough to rest at room temperature until it rises, approximately 2 hours.
4.  The dough can be used immediately after the intial rise or refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavor will be best if you wait for at least 24 hours of refrigeration.
5.  On baking day:  use wet hands to take out a 1 pound piece of the dough, about the size of a large grapefruit.  Quickly shape it into a ball.  This dough isn’t stretched because there is no gluten in it – just gently press it into the shape.  You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don’t use so much water as to make the dough soggy.  Place them each individually on a piece of parchment paper.
6.  Allow the dough to rest, loosely covered with plastic wrap for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough.) 
7. Thirty minutes before baking time:  preheat the oven to 450 degrees with a baking stone placed in the middle rack.  Place an empty metal flat pan on a lower rack.
8.  Just before baking, slash the loaf with a serrated bread knife with a 1/4 ” deep cut.
9.  Transfer the loaf and the parchment paper directly onto the hot baking stone.  Pour 1 C of hot tap water into the metal pan and quickly close the oven door.  Bake for about 35 minutes, removing the parchment paper after 23 minutes of baking so the bottom can brown as well.  Cool on wire racks before slicing.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *