Crusty Boule Gluten Free Recipes

GLUTEN-FREE CRUSTY BOULE BREAD

Steps:

• Mixing and storing the dough: Whisk together the flours, tapioca starch, yeast, salt and xanthan gum in a 5 quart bowl, or a lidded (not airtight) food container.
• Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14 cup food processor (with dough attachment), or a heavy duty stand mixer with paddle, until all of the dry 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.
• Cover (not airtight) and allow the dough to rest at room temperature until it rises, approximately 2 hours.
• The dough can be used immediately after the intial rise or refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
• On baking day: use wet hands to take out a 1 pound piece of the dough, about the size of a large grapefruit. Quickly shape it into a ball. This dough isn't stretched because there is no gluten 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. Place them each individually on a piece of parchment paper.
• Allow the dough to rest, loosely covered with plastic wrap for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough.)
• Thirty minutes before baking time: preheat the oven to 450 degrees with a baking stone placed in the middle rack. Place an empty metal flat pan on a lower rack.
• Just before baking, slash the loaf with a serrated bread knife with a 1/4 " deep cut.
• Transfer the loaf and the parchment paper directly onto the hot baking stone. Pour 1 C of hot tap water into the metal pan and quickly close the oven door. Bake for about 35 minutes, removing the parchment paper after 23 minutes of baking so the bottom can brown as well. Cool on wire racks before slicing.

HEALTHY GLUTEN-FREE ARTISAN BREAD -- FREE-FORM CRUSTY BOULE

Steps:

• MIXING AND STORING THE DOUGH:.
• Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container or the mixing bowl of your stand mixer (a metal mixing bowl should be fine as long as it is stainless steel).
• 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. (Unlike wheat doughs, we do not add all of the liquid at once and stir. If you do that it will result in a lumpy dough).
• Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together in a thick dough. NOTE: You can use your mixer for these steps with your bread hook rather than stirring the dough ingredients together.
• Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover container 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.
• NOTE: If you want to bake a loaf immediately after the initial proving you can bake it the first day, but you need to reduce the resting time before hand. In fact, you can mix the dough, shape it and let it rest on the parchment. After it has risen then slide it directly into the oven.
• BAKING DAY:
• On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you do not want to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles intact as possible.
• Use WET HANDS to remove a 1-pound (grapefruit-size) piece of dough from the bucket. In order to not handle the dough too much you can even scoop it out of the bucket with a slightly wet metal spoon.
• 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 and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times...to get a nice shape. Gently smooth it out with wet hands into the shape you want.
• Cover dough 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.
• 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.
• BAKING OPTIONS:.
• STONE OR COOKIE SHEET OPTION: If you want to bake using a baking stone, you can OR you can use a cookie sheet.
• Preheat oven to 450°F
• Place parchment paper with your prepared dough on prepared stone or baking sheet.
• Place a pan (not glass) under the baking stone or sheet (at least 4 inches away) and add a cup of hot water to it when you put the loaf in the oven to create steam.
• Bake at 450 degrees for 30 minutes.
• DUTCH OVEN OPTION: Preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees 30 minutes before baking time. (Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.)
• 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 20 minutes remove the lid, turn the heat down to 450F and bake for an additional 15 minutes.
• COOL THE BREAD:
• Once the bread is done baking remove it from the pot using a spatula or from the stone/sheet and transfer to a baking rack to cool.
• 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!

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS CRUSTY BOULE)

Steps:

• Making the dough (enough for 8 12-14" pizzas) --
• Use a 5+ quart lidded container, that can close but isn't airtight.
• Mix together (whisk) the dry ingredients (rice flour through xantham gum).
• In a separate container, mix together the liquid ingredients (water through honey).
• Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
• Cover and allow the dough to rise for at least 2 hours at room temperature.
• At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest.
• When ready to bake --
• Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
• In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
• Thirty minutes before baking, preheat the oven to 500 degrees F.
• Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
• Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
• Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
• This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
• Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
• Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
• Slide the pizza onto the stone or into the oven.
• Check for doneness in 10-12 minutes.
• May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
• Cool slightly on a rack before serving.