While reading the Living Without Facebook Page,I saw a post for a gluten free Boule bread. Several comments said that the attempt was not successful, so I decided to give it a try. This bread has a very fine crumb.
At first, I cut the recipe in half. It was successful, so I decided to do the full recipe with a couple more modifications. I replaced part of the buckwheat flour with coconut flour. I added an additional 2 tablespoons of water.
There are a few rules for making gluten free bread (IMOHO)
- Accurate measurement - stir the flours and level off the measuring cup
- Beat the dough to add in air - do not use a dough hook.
- The yeast has to be very good - only one rising
- The flour mixture determines the outcome
- If you don't succeed at first, try, try again!
Harvest Bread (Gluten-Free, Dairy-Free)
modified from Gluten-Free, Dairy-Free Harvest Boule Bread
2 cups white rice flour
2/3 cup brown rice flour
1/8 cup coconut flour (modification)
1/4 cup buckwheat flour (modification)
1/2 tsp powdered ginger (modification)
1/2 tsp baking soda (modification)
1 tsp salt
1/4 cup instant potato flakes (Potato Buds)
1 Tbsp xanthan gum or guar gum (xanthan)
Yeast and sugar
2 Tbsp dark brown sugar
1 Tbsp yeast
3 large eggs, room temperature (extra large)
3/4 cup + 2 tbsp water or prune juice, lukewarm (water)
1/4 cup vegetable oil (Omaggio Grapeseed oil)
2 Tbsp molasses or dark corn syrup (molasses, full flavor)
1. Gather all of the ingredients on the counter at least an hour before making the bread. This is to insure that any refrigerated items are at room temperature and that you have the ingredients to make the bread.
2. Lightly grease or spray with oil spray, the pan you will be baking the bread in.
3. Combine all of the dry ingredients except yeast and set aside. Measure the flours accurately, using a dinner knife to ‘level off’ the measuring cups. Shake or stir the flours before measuring as some may be packed, which would cause too much to be used.
10. When the dough has doubled, place pan in preheated oven and bake about 30 to 40 minutes or until done.
It is really good! I divided the dough into 1 large and one small loaf pan. The small loaf came out of the oven a little sooner than it should have. The only difference was the browning.
Serving size: 1/16 of a recipe. Nutrition information calculated from recipe ingredients.
Amount per Serving
Total Fat 5.12g
Saturated Fat 0.85g
Total Carbohydrates 30.02g
*Ingredients used and substitutions are shown in parentheses and where noted.