A gluten-free twist on a classic sourdough boule recipe using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. This boule has a crispy crust and a soft, chewy interior with the tangy flavor of sourdough.
Ingredients: 3 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. 1 1/2 cups lukewarm water. 1 cup gluten-free sourdough starter. 2 tsp salt. 1 tbsp olive oil. 1 tsp honey. Extra olive oil for brushing.
Instructions: Mix the gluten-free sourdough starter and warm water together in a large bowl. Mix everything together well. To the sourdough mix, add the gluten-free 1-to-1 baking flour and salt. Mix until you get a sticky dough. Leave it at room temperature for 12 to 18 hours with a damp cloth or plastic wrap over the bowl. Start by heating the oven up to 450F 232C. To heat up, add a Dutch oven or another oven-safe pot with a lid. When the time for fermentation is up, take the pot out of the oven and carefully add the dough to the hot pot. Make a boule out of it. In a small bowl, mix the honey and olive oil. Then, brush the mixture over the boule to make a golden crust. Put the lid on top of the pot and bake in a hot oven for 30 minutes. Take off the lid and bake the boule for another 15 to 20 minutes, or until it is golden brown and when you tap it, it sounds hollow. After baking, take the boule out of the pot and set it on a wire rack to cool. Then, cut it into slices. Have fun with your tasty gluten-free sourdough boule!
Prep Time: 20 minutes
Cook Time: 50 minutes
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