Gluten Free Crusty Boule
Reviews
This is great, and definitely the easiest gluten-free bread I've made. I cooked mine in a dutch oven and it came out great. It was a little undercooked so I would cook it a bit longer next time, but wonderful crust with soft moist crumb. I will definitely be using this often. (A second batch baked in the open oven with steam method was much less successful. I would recommend their dutch oven method).
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I've tried adjusting this bread with different starches, and I suggest subbing half the tapioca with equal weight in potato starch. The flavor and texture, I think, are much improved. Also, let it sit for a few days in the fridge and get some c... Read more
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I baked this bread on parchment on a metal cookie sheet, as I don't have a baking stone. I used the steam method, and was very pleased with the crunchiness of the crust, although the loaf made from 1 pound of dough seems quite small. I halved the recipe, and let the dough rest in the refrigerator for 24 hours (as recommended) before making. I will also use this batch of dough to make a pizza crust. Overall, I'm so far very pleased with the results.