Authentic home cooking from Spain, with US measurements. 
Rustic Gluten-Free Sourdough Boule
If you don’t have any issues with gluten, you probably can’t imagine how hard it is to find a decent loaf of bread. The ones sold at supermarkets taste terrible and are expensive. Finding a bakery that makes them is tough 😩 because it takes a lot of different flours and binders to make good gluten-free bread. Thanks to research and the work of many professionals who have studied how to work with these ingredients, today we can enjoy amazing gluten-free breads. Thank you to everyone for your help and support so we can enjoy bread again! Here’s an example of this boule—it’s a flavorful bread since buckwheat has a strong taste, and the crumb is dense but delicious!
Rustic Gluten-Free Sourdough Boule
If you don’t have any issues with gluten, you probably can’t imagine how hard it is to find a decent loaf of bread. The ones sold at supermarkets taste terrible and are expensive. Finding a bakery that makes them is tough 😩 because it takes a lot of different flours and binders to make good gluten-free bread. Thanks to research and the work of many professionals who have studied how to work with these ingredients, today we can enjoy amazing gluten-free breads. Thank you to everyone for your help and support so we can enjoy bread again! Here’s an example of this boule—it’s a flavorful bread since buckwheat has a strong taste, and the crumb is dense but delicious!
Open in Cookpad AppSteps
- 1
Prepare the gluten-free sourdough starter the night before so it’s active.
- 2
In a bowl, combine all the ingredients, including the sourdough starter, with half of the water. Mix well, then gradually add the rest of the water.
- 3
- 4
Dust your work surface with flour and shape the dough into a boule. The dough should be smooth and easy to handle.
- 5
Dust a proofing basket with flour and place the dough inside, sprinkling more flour on top.
- 6
Let the dough rise at room temperature until it doubles in size. (This will depend on your home’s temperature—less time in summer, more in winter. I use a proofing box and it took about 3 1/2 hours.)
- 7
Preheat the oven with a Dutch oven inside to 465°F (240°C).
- 8
Score the dough and bake it in the covered Dutch oven for the first 20 minutes.
- 9
Remove the lid and continue baking for another 20 to 30 minutes.
- 10
Take the bread out and let it cool on a wire rack.
- 11
Enjoy! Check out how delicious this toast looks.
- 12
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