Gluten-Free Crusty French Bread Boule
Ingredients
Yeast Mix
- 245 g warm water
- 12 g active dry yeast
- 28 g sugar
Binder Mix
- 300 g warm water
- 22 g psyllium husk
Dry Ingredients
- 90 g white rice flour
- 90 g sorghum flour
- 200 g potato starch
- 120 g tapioca starch
- 12 g salt
Instructions
- Prepare the Yeast Mix by adding water, sugar, and yeast to one bowl. Whisk to combine.
- Prepare the Binder Mix by adding the warm water and psyllium husk to a separate bow. Whisk to combine.
- Measure dry ingredients into a third bowl. Add dry ingredients to your mixer or a large bowl if mixing by hand.
- Add Yeast Mix and Binder Mix to the dry ingredients. Knead well for 8-10 minutes.
- Dust the countertop lightly with white rice flour. Remove dough from the mixer or large bowl and place on the countertop. Gently knead the dough by hand until smooth. Shape into a ball and spin until the seam on the bottom is sealed.
- In a medium-sized bowl, add a clean tea towel and dust with white rice flour. Place the dough with the seam side up into the bowl. Cover with the sides of the tea towel. I like to spritz with a little water on the dough and the towel to make sure the dough does not dry out.
- Let rise for 45-60 minutes or until doubled.
- At the beginning of the rise turn your oven to 450. Add a Dutch Oven. Both the Dutch Oven and the oven need time to get very warm, usually an hour will make sure they are hot enough.
- When the dough is ready, turn it out onto a piece of parchment paper. Remove the tea towel. Slice several deep cuts into the top of the bread. Spritz with water.
- Use the parchment like a sling to put the dough into the hot Dutch Oven. Add several ice cubes under the parchment to help provide steam during baking.
- Bake for 30 minutes.
- Remove the lid and rotate the Dutch Oven for an even bake. Bake for an additional 30 minutes.
- Remove the bread from the oven. Remove the pan and parchment paper. Place the loaf on a cooling rack for at least an hour before cutting for the best texture.