Gluten-Free Artisan Boules

Make your own loaves of gluten-free bread. You can bake the round loaves on a pizza stone or a regular baking sheet.

Serves: 16Hands-on: 30 minutesTotal: 5 hoursDifficulty: Easy

Serves: 16


  • 1 cup plus 2 Tbsp. brown rice flour, divided
  • 3⁄4 cup sorghum flour
  • 1 1⁄2 cups arrowroot starch
  • 1 Tbsp. instant yeast
  • 1 1⁄2 tsp. salt
  • 2 tsp. xanthan gum
  • 1 1⁄3 cups water, heated to 110°F
  • 2 large eggs
  • 3 1⁄2 Tbsp. olive oil, divided
  • 1 Tbsp. honey


  • Line a baking sheet with parchment paper. Dust with 1 tablespoon brown rice flour.
  • In a large bowl, whisk together 1 cup brown rice flour, sorghum flour, arrowroot starch or tapioca starch, yeast, salt, and xanthan gum. In another large bowl, whisk together water, eggs, 2 1⁄2 tablespoons olive oil, and honey. Pour wet mixture into the dry ingredients. Stir for several minutes until the dough is like a very thick cake batter and you can form it into a loose ball.
  • Pour a tablespoon of olive oil over dough. Using your hands, coat the dough with the oil. Place the ball of dough into a large bowl and dust with remaining brown rice flour. Cover loosely with plastic wrap or a kitchen towel. Set dough in a warm place to rise for 2 hours or until doubled in size.
  • Gently tip dough onto the prepared baking sheet. Using a pastry scraper or large knife, divide the dough into two pieces. Shape each piece into a ball. Place loaves several inches apart on the baking sheet. Using a sharp knife, make three overlapping slashes to make a triangle on the top of each loaf.
  • Preheat the oven to 400°F. If using a pizza stone, place it in the oven now to get very hot.
  • While the oven is heating, cover the dough again with plastic wrap or a kitchen towel and allow it to rest and rise for an additional 30 minutes.
  • If using a pizza stone, use the baking sheet to slide the parchment paper with the bread loaves onto the hot stone. Without a pizza stone, place baking sheet in the oven and bake for 30 to 45 minutes, or until golden-brown and hollow if tapped. Bread should reach an internal temperature of 180–190°F if tested with a thermometer. Place loaves on a wire rack and allow to cool at least 2 hours.