Are you ready to elevate your gluten-free baking game? This Gluten Free Crusty Rosemary Boule Bread is not just any loaf; it's a warm, rustic masterpiece that will fill your kitchen with an irresistible aroma. Imagine pulling a golden-brown, crusty bread from the oven, its surface adorned with delicate slashes, revealing a soft, airy interior just waiting to be slathered with butter or dipped in olive oil. Whether you're gluten intolerant or simply seeking a wholesome bread alternative, this recipe promises to impress. Get ready to embark on a baking adventure that will have your friends and family begging for the secret to your delicious creation!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon dried rosemary
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425°F (218°C). Place a Dutch oven or heavy-bottomed ceramic baking dish with a lid inside the oven while preheating to ensure it becomes thoroughly hot.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, salt, and dried rosemary. Whisk the dry ingredients together until well incorporated and no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the warm water, olive oil, and apple cider vinegar. Mix with a wooden spoon or silicone spatula until a shaggy, sticky dough forms.
- Using slightly wet hands, gently shape the dough into a round boule shape. Do not knead extensively, as gluten-free dough requires minimal handling to maintain its structure.
- Carefully remove the hot Dutch oven from the oven using thick oven mitts. Dust the bottom with a light coating of gluten-free flour to prevent sticking.
- Gently transfer the shaped dough into the hot Dutch oven. Use a sharp knife to make a few shallow diagonal slashes across the top of the loaf to allow steam to escape during baking.
- Cover the Dutch oven with its lid and return it to the oven. Bake for 30 minutes with the lid on to create steam and help the bread rise.
- After 30 minutes, remove the lid and continue baking for an additional 10-12 minutes until the bread develops a golden-brown, crispy crust.
- Remove the bread from the oven and carefully transfer it to a wire cooling rack. Allow the boule to cool completely for at least 1 hour before slicing to ensure the interior sets properly.
- Once cooled, slice the bread and serve. The bread is best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Tips
- Use a Hot Dutch Oven: Preheating your Dutch oven is crucial for achieving that perfect crust. The steam created inside helps the bread rise beautifully, so don’t skip this step!
- Don’t Overwork the Dough: Gluten-free dough is delicate. Mix just until combined, and shape it gently to maintain its airy structure.
- Experiment with Herbs: While rosemary adds a delightful flavor, feel free to mix in other herbs like thyme or oregano for a unique twist.
- Check for Doneness: The bread should have a golden-brown crust and sound hollow when tapped on the bottom. If unsure, use a thermometer; the internal temperature should reach around 200°F (93°C).
- Cool Before Slicing: Allow the bread to cool completely on a wire rack before slicing. This step helps the crumb set properly, ensuring each slice holds its shape.
- Store Properly: For optimal freshness, store your bread in an airtight container at room temperature. If you want to keep it longer, consider freezing slices and toasting them when needed.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 45g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
