Gluten Free Sourdough Boule

You might also like these recipes for gluten-free multigrain sourdough sandwich bread, no-knead sourdough bread, and gluten-free Irish soda bread. For all of you sourdough lovers out there, I have today a beautiful boule made in a dutch oven. It’s a great bread, good for sandwiches or for dunking into soups and stews or throwing on the grill. And I love the way it looks, so artisanal, with that amazing cracked top. The combination of flours I use in this bread is very similar to what I used for my multigrain sandwich bread, which is baked in a loaf pan. But there’s more sourdough in this boule – a cup and a half to be exact, and when baked in the dutch oven, you get a slightly crustier bread that’s quite amazing.

Ingredients

Gluten-free Sourdough Starter Millet Flour Buckwheat Flour Tapioca Flour Rice Flour Xanthan Gum Salt Extra virgin olive oil Sugar Apple Cider Vinegar

If you’re not used to making gf sourdough breads, this may seem like a lot of ingredients, but once you get the flours, you can use them for multiple batches of bread. Also, the grains add amazing flavor, in addition to the great flavor of sourdough. If you eat gluten-free, you know how expensive sourdough breads are. Making your sourdough bread at home not only saves you a lot of money, it also gives you a bread free of preservatives and all of those other awful things you don’t want to put in your stomach.

How to make Gluten-Free Sourdough Boule

Make sure your sourdough starter is at least a week old and strong, as in it has a good amount of bubbling and it puffs up a few hours after feeding. If you have a mature starter, feed it at least twice the day before you bake this bread. Knead your bread until all the flours are well incorporated. You don’t need to knead sourdough breads for too long, but I like to give it at least three or four minutes in the stand mixer to make sure I have the right texture. The right texture for your boule dough would be slightly tacky but not so sticky or loose that you can’t work with it. Your gluten-free bread needs just one rise, unlike bread made with wheat or other flours that have gluten. You will need to preheat your dutch oven inside the oven to get it to the right temperature for your bread. You can experiment with other flours, but I find that the mix I used her produces a great, flavorful result, so I would advise sticking with it.

Serve

This boule, although slightly crusty, is extremely easy to slice and it has the perfect crumb for a sandwich bread. But you would do just as well grilling it and then slathering it with vegan butter or olive oil, or serving it alongside a soup or stew. Check to get new recipe updates by email.

Let’s get started with this bread, then. If you make it, be sure to leave a comment below or tag me @holycowegan on Instagram. Happy baking!