Gluten-Free Crusty Boule
Makes enough dough for at least four 1-pound loaves
- 2 cups Brown Rice Flour
- 1 1/2 cups Sorghum Flour
- 3 cups Tapioca Flour (also called tapioca starch)
- 2 tablespoons yeast (can be reduced but you will have to increase the rise time)
- 1 tablespoon kosher salt (increase or decrease to taste)
- 2 tablespoons Xanthan Gum
- 2 2/3 cups lukewarm water
- 4 large eggs, whisked together
- 1/3 cup neutral-flavored oil or olive oil
- 2 tablespoons honey or sugar
- Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container. Combine the oil, honey and water, set aside.
- Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.
- continue to stir while you pour in another 1/3 of the liquid.
- The dough will start to come together in a thick dough. Add the final 1/3 of liquid and stir until the dough is nice and smooth.
- Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours.
- Place the dough in the refrigerator and store for up to 7 days. (I have a piece in the freezer and I will report back about how that turns out once I defrost it and bake it up. Stay tuned.)
Baking the bread Total Time: 125 minutes
- On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.
- Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.
- The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
- Use wet hands to smooth out the surface of the dough. This may take dipping your hands in the water a few times…to get a nice shape.
- Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.
- 30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees. Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.
- The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.
- Remove the pot from the oven and take off the lid.
- Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot. Return to the oven and bake for 20 minutes.
- After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.
- Once the bread is done baking remove it from the pot using a spatula.
- Allow the bread to cool completely before eating or the center may seem gummy.
- The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!
Found Originally on: http://www.artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule
Gluten-Free, Egg-Free Bagels
- Wet Ingredients
- 1 tsp evaporated cane sugar
- 1 cup warm water
- 1 tbsp active dry yeast
- 5 tbsp of ground flax mixed with 6 tbsp water (subbed for 2 eggs)
- 1 tbsp sunflower oil
- Dry Ingredients
- 2 cups of your favorite all-purpose mix
- 2 tbsp evaporated cane sugar
- 2 tsp sea salt
- 1 tsp baking soda
- 2-3 cups of all-purpose flour
- 16 cups water
- 2 tbsp evaporated cane sugar
- 1/4 cup sesame seeds
- 1/4 cup non-dairy milk (I used unsweetened almond milk)
- In the bowl of your mixer, add warm water and sugar. Stir to dissolve the sugar. Add yeast. Let sit for 10 minutes, until the yeast is doing that poofy thing.
- Using a whisk, add the flax and water mixture and oil. Whisk until combined.
- Using your mixer, or by hand, stir in the dry ingredients Mix until well combined.
- Using the kneading hook, knead dough for 10 minutes adding enough of the extra flour to make a dough that is not too sticky. You should be able to knead this dough by hand if you wanted to.
- Divide dough into 12 even-sized pieces (bigger than a golf ball but smaller than a tennis ball). Roll pieces into balls, placing under a dish towel as you go. Flatten each ball and then, using your index finger, poke a hole in each ball and gently stretch the hole so it is about 2 fingers wide. At this point the balls should start looking like bagels.
- Place bagels on a well-greased cookie sheet and cover for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees and prepare the poaching liquid by boiling the water. When it comes to a boil, stir in the sugar. Slip bagels in 3 at a time and cook over medium heat for 1 minute. After 1 minute, flip and cook for another minute. Remove and set on cookie sheet. I used a slotted spoon for this.
- Place sesame seeds on a plate and put milk in a small bowl. Using a pastry brush, wipe each bagel with milk and then press firmly in sesame seeds. Return to baking sheets and cook for 20 minutes, flipping after 10 minutes. Transfer to cooling racks and let cool.
Store in an air-tight container on your counter for two days. Slice and freeze any remaining bagels.
We made these gluten free biscuits last night they went really well with the dairy free gluten free gravy. It was a really well done recipe and was good the next day for lunch as well.
It was also a really satisfying and filling meal.
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We tried these last nights it was just me and the kids… and it was a hit… next time I may season the cornmeal with maybe some chili powder -or something- to give it that extra umph.
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Update: We made these last night and they turned out wonderfully. We used the gluten free flour blend we make from the Cooking for Isaiah cookbook. And used Bakers Semi-sweet chocolate squares. The cookies themselves wihtout the dip seemed like they would be good on the bottom of a pie crust or something they were really good thick solid cookie. We could even possibly pretend they were oreos and make oreos with them.
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