GLUTEN FREE ROSEMARY BOULE BREAD

December 19, 2014

GLUTEN FREE ROSEMARY BOULE BREAD

Boule in French means “ball”.  This type of bread I make once in a while.  It’s a bit time consuming but worth every minute of your time.  It comes out tasting and looking best when it’s baked on a pizza stone and tastes best if you use fresh rosemary.

Very crunchy crust and the aroma of the rosemary will fill
your kitchen!  Yummy.

1 1/3 cups water heated to about 105 degrees

1 tablespoon of yeast

1 tablespoon of honey

1 cup brown rice flour

1 cup potato starch

1 ½ cups tapioca flour

1 ½ teaspoons salt

1 tablespoon xanthan gum

2 large eggs

3 tablespoons extra virgin olive oil

2 fresh sprigs of rosemary finely chopped (or 1 tablespoon of dry, fresh is best)

 Preheat the oven to 450 degrees

 I always start by proofing the yeast; it’s just the way I was taught so it’s a habit of mine.  I heat up the water, add the yeast and honey, mix with a whisk and let sit.

Next I add all the dry ingredients to the bowl of my standing mixer, give it a quick little mix.  To the dry, add the eggs and oil, give another quick mix.  Then with the mixer on low, add the yeast mixture, mixing slowly at first.  Once that comes together, add the rosemary and turn it up a little bit.  Mix well and set the mixer on high for about 3 minutes, scraping the sides and bottom as you do so.  

 Find a big serving bowl with a round bottom; it makes it easier to shape.  Oil the bowl and take the dough from the mixer and transfer it to the bowl.  Place plastic wrap sprayed with oil on top, and on top of that a dry clean dish towel.  Allow this t rise for about an hour and a half.

While waiting for the dough to rise, line a well-oiled cookie tray with parchment paper and oil the top of parchment paper.  Once the dough has risen, remove the plastic wrap and dish towel from the dough and turn it over onto the cookie sheet lined with parchment paper.  It should resemble a half round ball at this point.  Take wet hands and make sure you smooth the surface out GENTLY, don’t flatten it re-wet your hands as you go.   

 Make a 2 inch long X incision on the top of the dough, don’t go deep or you will let all the air out, leaving the air in the dough before cooking is what makes the inside of this dough so fluffy. Making the x incision allows the air to escape during cooking, otherwise your bread will have many unwanted cracks in the crust.

 

Slide the dough AND the parchment paper onto the pizza stone.  This could be tricky which is why I oil the cookie sheet, it allows the parchment to slide off easier.  If you are having trouble, try pulling on the parchment paper to get it to slide off.  Once it's on the pizza stone, spray the dough down with water.   Repeat spraying it with water every 3 minutes for the first 15 minutes (a total of 5 times).

Right before I put it in the oven.

After all the spraying is done, shut the door and let the bread cook for another 20 minutes, totaling about 35 minute of cooking time.  After it’s cooked it should make a hallow sound when you knock on it, and it should be fairly browned, not burned.  This is how you know it's done. 

Serve warm with butter, or put some olive oil sprinkled with garlic powder in a bowl and dip the bread in, yummy!!