Side Dish

GLUTEN-FREE CRUSTY BOULE BREAD is for Side Dish.

GLUTEN-FREE CRUSTY BOULE BREAD takes 180 minutes to prepare.

GLUTEN-FREE CRUSTY BOULE BREAD takes 35 minutes to cook.

GLUTEN-FREE CRUSTY BOULE BREAD makes 40 servings.

The ingredients for GLUTEN-FREE CRUSTY BOULE BREAD are:

2 cups Brown Rice Flour
1-1/2 cups Sorghum Flour
3 cups Tapioca Starch (Tapioca Flour)
2 tablespoons Granulated Yeast
1 tablespoon Kosher Salt
2 tablespoons Xanthan Gum
2-2/3 cups lukewarm water
4 large Eggs
1/3 cup Canola Oil
2 tablespoons Honey

Here is how you make GLUTEN-FREE CRUSTY BOULE BREAD:

This recipe makes enough dough for at least FOUR - One pound loaves. The recipe can be easily halved. Serving size is 1/10 of one loaf of baked bread loaf. This recipe is 40 servings.1. Mixing and Storing the Dough: Whisk together the flours, tapoica starch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (NOT airtight) food container.2. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, or a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.3. Cover (NOT airtight), and allow the dough to rest at ROOM TEMPERATURE until it rises, approximately 2 hours.4. The flavor will be best if you wait for at least 24 hours of refridgeration, but the dough can be used immediately after the initial rise if you wish. Refridgerate remaining dough in a lidded (not airtight) container and use over the next 7 days. 5. On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refridgerated dough. Quickly shape it into a ball; this dough isn't stretched because there is no glutten in it. Just gently press it into the shape. You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.6. Allow the dough to rest for 90 minutes (only 40 minutes if you are using fresh, unrefridgerated dough) , loosely covered with plastic wrap, on a pizza peel prepared generously with cornmeal, or lined with parchment, or you can rest the loaf on a silicone mat or a greased cookie sheet .7. Thirty minutes before making trime, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack of the oven. Place an empty metal broiler tray on another rack below the baking stone.8. Just before baking, slash the dough with a series of 1/4 inch-deep parallel cuts across the top, using a serrated bread knife.9. Slide the loaf directly onto the hot stone (or place the silicone mat or baking sheet on the stone if you used one). Pour 1 cup of HOT tap water into the boiler tray below the stone, and quickly close the oven door. Bake for 35 minutes, or until lightly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and then bake the loaf directly on the tone or on the oven rack for the remaining baking time. Smaller or larger loaves will require adjustments in resting and baking times.10. Allow to cool on a rack on the countertop before slicing or eating.One, 1-pound loaf makes 10 slice servings.Number of Servings: 40Recipe submitted by SparkPeople user FRENCHYLOEB.

The nutritional information for GLUTEN-FREE CRUSTY BOULE BREAD is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 124.3

• Total Fat: 7.6 g
• Cholesterol: 5.3 mg
• Sodium: 177.2 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 0.7 g
• Protein: 0.7 g

The dietary needs meet for GLUTEN-FREE CRUSTY BOULE BREAD is Gluten Free