Sometimes a nice, soft loaf of paleo bread is just what you need . . . especially if it’s slathered in strawberry jam. Other times, though, nothing but a crusty artisan loaf will do. If you love sourdough bread but just can’t commit to maintaining a starter, this recipe is for you.
Also called boule bread (boule is French for “ball”), this gluten-free artisan bread can be made in just a few hours (including rising time) from start to finish.
My version incorporates yogurt to give it a flavor that is similar to sourdough, but without all the hassle. Dairy-free yogurt works just as well as regular, making this recipe both gluten-free and dairy-free if needed.
Artisan Gluten Free Bread
The secret to crusty bread is, ironically, steam. During the first part of the baking process, steam keeps the outer dough moist while the inside of the bread rises and cooks. It also reacts with the starch on the surface of the dough to create a crisp, golden crust.
To achieve this effect I bake my boule bread inthis super affordable cast iron dutch oven. It has a heavy lid that captures and holds moisture in for the first part of the baking process. After that, the lid is removed so that the outer crust can bake into lightly golden, crispy goodness.
I’ve tried to think of every way this recipe could potentially flop and let you know in advance, the the instructions are SUPER detailed below. It’s not because making this bread is difficult – it’s not – I just want you to have all the info you need to easily enjoy hot, crusty, gluten-free goodness.
Gluten Free Yeasted Boule
While flatbread is delicious, no one wants a dense loaf of boule bread. With that in mind, it’s important that your yeast is active and therefore able to help the dough rise. If it’s brand new it should be fine, but if you’ve had it for awhile and you’re not sure if it’s still good, there’s a simple way to check.
The process is called proofing, and here’s how you do it: Heat a little water to 110-115F, add a couple tablespoons to a small bowl with a generous pinch of yeast and a little bit of honey. If it’s foaming within a few minutes it’s good.
In some recipes it’s perfectly fine to use the same measuring cup for wet and dry ingredients. Others, like this one, work better when you useliquid measuring cups(the ones with handles and spouts for pouring) for liquid ingredients anddry measuring cups(like these) for dry ingredients.
Gluten Free Crusty Boule
When measuring dry ingredients, spoon the flour into the cup and run a flat edge over the top to remove any excess flour. Shaking the cup until the top is even packs the flour down and can result in a more dense loaf.
If you don’t bake with yeast frequently, store it in the freezer to keep it active for a longer period of time. Make sure to let it thaw to room temperature before using it in recipes.
Serving: 3 oz. | Calories: 4171 kcal | Carbohydrates: 837 g | Protein: 71 g | Fat: 68 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 703 mg | Sodium: 9742 mg | Potassium: 1791 mg | Fiber: 36 g | Sugar: 33 g | Vitamin A: 1314 IU | Vitamin C: 2 mg | Calcium: 611 mg | Iron: 16 mg
Gluten Free Sourdough Boule
After making this recipe countless times in an effort to make it as fail-proof as possible, I’ve put together some troubleshooting tips that have helped me “rescue” a batch that is too sticky, dry, etc.
I have made this bread many times using the exact same recipe. Sometimes the dough turns out wet, and sometimes it’s on the dry side. Some of that may be due to differences in the amount of liquid in one egg versus another, but I’ve found that even when measuring the actual volume of the egg there is some variance. Other possible reason for variation are the fat content of the yogurt, the warmth of the room or porch, and the amount of time the dough rises.
Refrigerate it for 1-2 hours, or until it’s moldable. Form it into a ball and place it on a square of parchment paper, then let it return to room temperature for 1-2 hours before baking. Remember to preheat your oven to 500F and place your dutch oven inside about 45 minutes before you want to start baking.
Gluten Free Boule!
Use moistened (but not sopping wet) hands to smooth out surface texture. Keep in mind that too much water can create too much steam and lead to a softer crust.
Different all-purpose flours have different liquid absorption rates, so I can’t say for sure whether your pre-made blend will work. If you try it with a particular blend please leave a comment and let me know how it worked out.
Xanthan gum is difficult for a lot of people to digest, so I don’t typically use it in recipes. Psyllium husk powder serves the same purpose in this recipe.
The 3 Day No Scale Gluten Free Sourdough Bread (boule Loaf) Recipe
Possibly, but since baguettes don’t fit in a dutch oven I haven’t been able to get them as crispy as I’d like. I’m working on a slightly different recipe using a loaf pan or baking stone and will post it when it’s ready.
Grain-Free Flatbread – If you love Indian curries, Greek-style gyros, soft tacos, and mini personal pizzas, it’s time to grab a bowl and make up a batch of these soft and pliable gluten-free flatbreads.
Paleo Bread from Ditch The Wheat -This light, fluffy bread from my friend Carol’s cookbook, Ditch The Wheat, can be made with just ten minutes of hands-on time.
Gluten Free Sourdough Bread
Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.Those of us living gluten free often think we have to go without special things like a decent loaf of gluten free bread or fancy bread boules to serve with our soup. Not so! This recipe for homemade gluten free boule bread proves that we don’t need to go without or suffer through mediocre substitutes.
Craving a warming soup bowl like you used to be able to have in a restaurant? Now you can make your own gluten free, deliciously, anytime!
This gorgeous treat shouldn’t be reserved for only the gluten eaters in your life; make this gluten free boule bread recipe and share with gluten- and gluten-free eaters, alike. They’ll all love it and they’ll all be impressed!
How To Make Gluten Free Sourdough Bread • Boule & Loaves!
You don’t have to tell them that it was really quite easy and ready in an hour! They’ll think you slaved over a hot oven and wore out your forearms kneading these beautiful breads … but you didn’t.
There’s no gluten in our bread (duh), hence all those lengthy and energetic bread-baking steps used to produce gluten bread are unnecessary and in fact can cause your gluten free bread to NOT rise. Amazing, right?
Read all about the ins and outs of making homemade gluten free bread in my popular post: Top 18 Gluten Free Bread Baking Tips. You’ll come away a gluten free bread baking pro in no time!
Sourdough Bread (boule), Gluten Free
Now back to the recipe at hand: gluten free Bread Boule. Isn’t it a beauty? And it makes any soup you fill it with even more special and fancy, even though it’s not much trouble to make at all.
If you’d like another spin on edible gluten free bowls, check out my post on how to make a squash bowl for soups, too!
Here I’ve experimented with different sizes, shapes and crust treatments to see which works best. Funny thing, they’re all great! In fact, I shared on Facebook and Instagram and asked folks which one they thought was most appealing. Opinions differed —
Gluten Free Multigrain Bread Boule
Which do you prefer? Brushed with an egg wash of mixed egg plus 1 tablespoon water (on the left); dusted with more of my Flour before baking (top middle) or brushed with olive oil (bottom right)?
They all produce a lovely bread that’s not too hard or crusty on the outside, so it’s easy to finish your entire dinner, bowl and all!
Make sure you follow my ingredients specifically and don’t go making a lot of substitutions for best results. My award-winning Gluten Free All Purpose Flour or my Bread Mix both make this recipe one you can count on. No funky flavor, aftertaste or texture, and the bread doesn’t collapse, either.
Gluten Free Bread Bowl (boule)
Simply bake the gluten free boule bread as I lay out in the directions below and once cooled, cut the center of each boule out to fill with soup.
Then remove the center and serve with the soup for dipping or repurpose as gluten free croutons or cubes for stuffing later by cutting and freezing it.
Then fill with your favorite soup! Below is my gluten free veggie chili in one of these yummy gluten free bread boules.
Gluten Free Crusty Rosemary Boule Bread
When you gather your ingredients for this recipe, note that
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