Do you miss crusty artisan bread? I have been quite jealous watching bakers around the world make beautiful artisan loaves. Plus, I was inspired by the beautiful boules at my local gluten free bakery. That's why I decided to make this simple yeasted boule recipe for home cooks.

Use this recipe as a base and add in whatever mixins you want, like your favorite seeds (pumpkin! flax! chia!) or aromatics (rosemary! garlic!).

Substitutions

Psyllium Husk can be either powder or flakes, just make sure you weigh it with an accurate scale.

Arrowroot Starch/Flour can be substituted for Tapioca Flour (aka Tapioca Starch)

Strongly Recommended

Blue Enamel Dutch Oven

Compostable Parchment Paper

Mixing bowl

Food scale

1. Combine water, psyllium husk, honey, instant yeast, and oil. Mix and set aside until a gel forms.
2. In a large bowl, combine brown arrowroot flour, sorghum flour, brown rice flour, and salt. Add any mixins at this time. Mix.
3. Add wet ingredients to dry ingredients and mix well, using your hands once the dough becomes shaggy. After mixing, your dough should form a ball. Smooth out the cracks by rolling the ball around the sides of the bowl until the bottom of the dough ball is smooth.
4. Line an 8" bowl with a cotton cloth and dust the cotton cloth with sorghum flour. Place the dough into the bowl with the smooth side down. Let rise for 1-3 hours until the dough stops rising.
5. Preheat an oven to 425°F with a lidded enamel dutch oven inside.
6. When the oven is preheated, gently transfer the dough to a sheet of parchment paper, smooth side up. Optionally, score the dough. Carefully lower the parchment paper into the hot enamel dutch oven. Place the lid on the dutch oven and return to the oven.
7. Bake for 45 minutes with the lid on, then remove the lid and bake for another 25 minutes.
8. Let cool on a rack for a few hours before slicing. Enjoy!