An artisanal Gluten-Free Sourdough Boule made with multigrain flour. This bread has a slightly crusty, charred exterior and a soft crumb. Gluten-free, soy-free, nut-free, vegan recipe.
For all of you sourdough lovers out there, I have today a beautiful boule made in a dutch oven. It’s a great bread, good for sandwiches or for dunking into soups and stews or throwing on the grill.
And I love the way it looks, so artisanal, with that amazing cracked top.
The combination of flours I use in this bread is very similar to what I used for my multigrain sandwich bread, which is baked in a loaf pan. But there’s more sourdough in this boule — a cup and a half to be exact, and when baked in the dutch oven, you get a slightly crustier bread that’s quite amazing.
These are the ingredients you will need to make the perfect Gluten-free Sourdough Boule:
- Gluten-free Sourdough Starter
- Millet Flour
- Buckwheat Flour
- Tapioca Flour
- Rice Flour
- Xanthan Gum
- Extra virgin olive oil
- Apple Cider Vinegar
If you’re not used to making gf sourdough breads, this may seem like a lot of ingredients, but once you get the flours, you can use them for multiple batches of bread. Also, the grains add amazing flavor, in addition to the great flavor of sourdough.
If you eat gluten-free, you know how expensive sourdough breads are. Making your sourdough bread at home not only saves you a lot of money, it also gives you a bread free of preservatives and all of those other awful things you don’t want to put in your stomach.
How to make the perfect Gluten-Free Sourdough Boule
- Make sure your sourdough starter is at least a week old and strong, as in it has a good amount of bubbling and it puffs up a few hours after feeding. If you have a mature starter, feed it at least twice the day before you bake this bread.
- Knead your bread until all the flours are well incorporated. You don’t need to knead sourdough breads for too long, but I like to give it at least three or four minutes in the stand mixer to make sure I have the right texture.
- The right texture for your boule dough would be slightly tacky but not so sticky or loose that you can’t work with it.
- Your gluten-free bread needs just one rise, unlike bread made with wheat or other flours that have gluten. You will need to preheat your dutch oven inside the oven to get it to the right temperature for your bread.
- You can experiment with other flours, but I find that the mix I used her produces a great, flavorful result, so I would advise sticking with it.
What do you serve the Gluten-Free Sourdough Boule with?
This boule, although slightly crusty, is extremely easy to slice and it has the perfect crumb for a sandwich bread. But you would do just as well grilling it and then slathering it with vegan butter or olive oil, or serving it alongside a soup or stew.
Let’s get started with this bread, then. If you make it, be sure to leave a comment below or tag me @holycowegan on Instagram. Happy baking!
More gluten-free breads from the blog:
More bread recipes from the blog:
Gluten-Free Sourdough Boule recipe:
Gluten Free Sourdough Boule
- Stand mixer or large bowl, 3 to 4 quart dutch oven
- 1.5 cups gluten-free sourdough starter
- 1 tbsp coconut palm sugar (or maple syrup or any sugar)
- 1 cup warm water (not hot)
- 1 cup nondairy milk (I used almond)
- 1 tsp apple cider vinegar
- 1.5 cups millet flour
- 0.5 cups buckwheat flour
- 0.5 cups tapioca flour
- 0.5 cups rice flour
- 2 tbsp xanthan gum
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- Whisk the apple cider vinegar into the nondairy milk.
- In the bowl of a stand mixer with the dough hook attached, or in a large bowl if kneading by hand, place the sourdough starter. Add the sugar, warm water and almond milk mixed with vinegar and mix together on low speed or by hand.
- Add the flours and xanthan gum directly into the bowl, one by one, kneading a little as you go along so they are thoroughly incorporated. Knead for a couple of minutes until everything is well incorporated and you have a tacky, slightly sticky dough. If your dough looks dry, drizzle in a little more water and knead.
- Drizzle in the oil and knead for a couple more minutes until the oil is absorbed.
- Remove the dough to a countertop and knead slightly before shaping into a boule. You might want to oil your hands lightly before handling the dough. It should be slightly tacky but still quite supple.
- Place a parchment paper inside a bowl (I just use my stand mixer bowl for this) and sprinkle it liberally with any of the gluten-free flours (I used the rice flour)
- Place the boule on the parchment, cover loosely with a kitchen towel (or a shower cap), and place overnight or about 10 hours in a warm place, like the oven with the pilot light on.
- About a half hour before baking, preheat the oven to 500 degrees Fahrenheit with a 3 or 4 quart dutch oven inside it. Carefully, taking all the precautions you need and with oven mitts on, remove the dutch oven to the countertop. It will be screaming hot so be very, very careful handling it and do not touch the surface at any time without your mitts on.
- Carefully, pick your boule up by the parchment paper and roll it quickly into the dutch oven, so the seam side at the bottom is now on top. Cover with the dutch oven lid and place it back in the oven.
- After 30 minutes, remove the lid and turn the heat down to 450 degrees. Bake another 20 minutes.
- Remove the dutch oven to a rack and let it stand until it is completely cool. The bread should unmold quite easily but if it doesn't, run a knife along the sides of the pot to help it along.