Gluten-Free Crusty Boule


When Jeff and I set off to write HBin5 we knew it would include gluten-free recipes. It was the #2 request from our readers of ABin5, more of a plea than a request. The options for buying gluten-free bread are both unsatisfying and expensive, two qualities we try to avoid. We wanted to create wonderful bread that anyone, celiac or not, would want to eat. Along the way we learned a lot about baking with flours that don’t have gluten, which is what gives wheat breads their desired texture and ability to rise. It took several failed attempts, some sleepless nights and ultimately the advice of experienced gluten-free chef Shauna from Gluten Free Girl before we landed what we think is a dynamite crusty loaf, that just happens to be gluten-free.

Several readers have asked about our olive oil dough on page 238. While the Crusty Boule has a chewy and toothsome texture, the bread made with the olive oil dough has a much lighter, almost fluffy interior. Replace the neutral flavored oil in the Crusty Boule recipe with olive oil if you prefer the texture of that loaf. They are both wonderful and give you fantastic options for free form loaves, sandwich breads, pizzas and even crackers. You will find all of these, plus many other gluten-free breads and awesome sticky buns in Healthy Bread in Five Minutes a Day.

For those of you who are celiac or just baking for someone who is you will find all of the directions and tips for handling gluten-free dough below. It is just as easy as our other recipes, but requires slightly different techniques and a new list of ingredients.

Gluten-Free Crusty Boule

Makes enough dough for at least four 1-pound loaves

2 cups Brown Rice Flour

1 1/2 cups Sorghum Flour

3 cups Tapioca Flour (also called tapioca starch)

2 tablespoons yeast (can be reduced but you will have to increase the rise time)

1 tablespoon kosher salt (increase or decrease to taste)

2 tablespoons Xanthan Gum

2 2/3 cups lukewarm water

4 large eggs, whisked together

1/3 cup neutral-flavored oil or olive oil

2 tablespoons honey or sugar

click here to see the video of this recipe


Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container. Combine the oil, honey and water, set aside.


Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. Unlike our wheat doughs we do not add all of the liquid at once and stir. If you do that it will result in a lumpy dough.


continue to stir while you pour in another 1/3 of the liquid.


The dough will start to come together in a thick dough. Add the final 1/3 of liquid and


stir until the dough is nice and smooth. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours. Place the dough in the refrigerator and store for up to 7 days. (I have a piece in the freezer and I will report back about how that turns out once I defrost it and bake it up. Stay tuned.)


On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.


Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.


The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.


Use wet hands to smooth out the surface of the dough.


This may take dipping your hands in the water a few times…


to get a nice shape.


Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.

30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees. Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees. To find directions for baking on a stone see page 237 of HBin5.


The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.


Remove the pot from the oven and take off the lid.


Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot. Return to the oven and bake for 20 minutes. After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.


Once the bread is done baking remove it from the pot using a spatula.


Allow the bread to cool completely before eating or the center may seem gummy.


The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

To read an interview Jeff and I did about the gluten-free chapter of HBin5 visit Wasabimon.


Brown Rice Flour: 1 cup = 5 1/2 oz = 160 grams

Tapioca Flour (Starch): 1 cup = 4 1/2 oz = 130 grams

Sorghum Flour: 1 cup = 4 3/4 oz = 135 grams

Corn Starch: 1 cup = 4 1/2 oz = 130 grams

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1,042 thoughts on “Gluten-Free Crusty Boule

  1. Thanks Zoe! I’m going to mix up the dough today. I intend to buy your HB in 5 Minutes book too. Several people I know have also just been diagnosed with a gluten allergy–I know what I’m giving them for Christmas this year. Makes shopping easy!

    Thanks again,

  2. Hi Zoe,

    I tried the gluten-free boule and it’s delicious! Thank you. You might want to let people know that the dough is really wet and completely unlike “real” bread dough. It looks like a gooey mess when it’s mixed but once baked it’s delicious. I’ve made your other (yummy) bread recipes so I had faith that no matter what the dough looked like it would probably work–otherwise I may have been tempted to throw the whole thing out.

    I hope a gluten-free bread book is in the works.


    1. Hi Laurel-Lea,

      I’m so pleased you tried the gluten-free boule. This recipe is directly from the gluten-free chapter in Healthy Breads in Five Minutes a Day. We talk more about the doughs in the book than I have in this post. There are several different types, but they all behave about the same way.

      Thanks and enjoy! Zoe

  3. I need some help with my dough, specifically pizza. I get a thin layer in the middle that is almost clear, but not bread like. Is that under cooking of the dough? The outside is brown, should I cook at a temperature lower than stated in the recipe to cook it longer? I see this in other products too, not just the pizza.

    1. Hi Dana,

      How long are you preheating your baking stone? Your pizza crust will cook evenly only if your stone is blazing hot. You might need to preheat for as long as 45 minutes if you have a very thick stone. This will probably help with all of your loaves.

      Let us know if this sounds like the issue. Zoe

  4. Hi Zoe,

    I do preheat, but not for 45 minutes. The clear layers is uniform across the crust. I think I might cover the crust with foil so I can bake longer, as long as the recipe calls for.

    1. Hi Dana,

      Where in the oven is the stone. For pizzas you really want it on the bottom rack, especially if the top is cooking quicker than the bottom.

      Are you using an oven thermometer?

      Thanks, Zoe

  5. Hi Zoe,

    I put the pizza in the middle rack. I will try the bottom rack. We don’t have the thermometer in the oven all the time, but we did test the oven temp not that long ago and about 5 minutes after the oven preheated, it was at temp. The bottom and top are coming out very nice, except the middle just doesn’t seem to cook through. I also got this with a GF cobbler. There was a layer of clear that settled in the bottom, and it was a little rubbery. I think I might try less xanthum gum.

  6. I have been doing a brown rice flour sourdough starter and wanted to incorporate it into this recipe. What changes need to be made to the measurements so it’s not too wet?

    Thanks, Debbie

  7. America’s Test Kitchen/Cooks’ Illustrated did a comparison test of dutch ovens. Tramontina 6.5 qt was $40 and recommended as good value. Also Lodge brand was under $60. You’ll probably have to replace knob with metal.

    I’m looking forward to trying the g-f boule for my sister. Flours on hand and looking for time.

    My darling husband is quite happy with my variation of the European Peasant dough (ABin5), loaf, English muffins or naan.

    Bravo to you both!

    1. Hi Carla,

      Thanks for the tip, I’m familiar with Lodge, but hadn’t tried the Tramontina.

      Enjoy the G-F breads! Zoe

  8. I’d love to try this out for pizza dough, but didn’t find any instructions. Should I let the dough rise twice like the bread recipe? Do you recommend baking before freezing if I want to make a batch of crusts to use when needed?

    1. Annie: It’s there, in the book (Healthy Bread in Five, on Amazon at, in Chapter 9 with the rest of the detailed gluten-free instructions. Our publisher would kill us if we put the whole book out here on the web for free! We haven’t yet experimented with freezing the gluten-free crusts to use as needed but it may work nicely.

      Hope you understand…


  9. Since I am lazy, I was wondering whether it’s possible to make 2-lb loaves instead of 1-lb. Is it just a question of adjusting the cook time, or are there other factors to consider? I’m also flirting with throwing in some flax/pumpkin seeds for a hippie variation…

    1. Hi Deena,

      If you want to make a larger loaf you will need to increase the resting time and the baking time. I usually add about 20 minutes more rest and 10-15 more baking time. Check for doneness by the color.

      If you add seeds to the dough you want to make sure it isn’t so much that you will change the consistency of the dough. If you add too much you will lose some of the gluten development.

      Thanks, Zoë

  10. Hi there,

    My son was just diagnosed with Celiac…How do you do the gluten free bread at altitude? I live at 7500 ft. When I was baking the standard loaf, I used the vital wheat gluten; however, this is no longer an option. Suggestions?

    1. Hi Rebecca,

      Have you tried baking it without changes? I have not talked to anyone who has tried the gluten-free recipes at high altitude yet. If it doesn’t come out well then I would try reducing the amount of yeast and perhaps adding a teaspoon more xanthan gum, but I’m not sure if that will create the strength you will need? I’ll try to do some research and see what I find out.

      Thanks, Zoë

  11. Thanks for coming up with the GF recipes… I’m a huge fan of your original recipe and recently had to go GF. My only issue is that I didn’t get a lot of rise with my dough. Any suggestions?

  12. Thanks for posting the GF Boule recipe online, I’ve had so many disappointments with GF recipes in general, I’m loathe to buy a cookbook on spec. However, I just ordered HB in 5 based on trying and LOVING this recipe.

    FWIW, I find most of the specialty flours locally at Indian and Asian markets. I’m allergic to wheat and every other grain except rice, so I don’t need gluten-free certified/dedicated factories – this may help those who aren’t celiac, but need to avoid wheat and other grains, as the costs at the ethnic markets tend to be much lower than a comparable health food store brand.

    1. Hi Gina,

      Thank you so much for trying the g-f recipe, I’m thrilled that you like it! Thank you for the advice about the g-f flours, I’m sure this will be very helpful for a lot of people.

      Thanks and enjoy! Zoë

  13. Hi Jeff and Zoe,

    Your bread recipes are incredible and so accessible! Growing up, my mom always made our bread, but I’ve never done it ’cause it seemed so time consuming. Your efforts have opened that door for me 🙂 Thank-you so much! Making bread is so unexpectedly satisfying!

    I do have a question or two though.
    1) I think in your first book, the rest times are shorter than in your second book… do I lose something if I continue with shorter rest times?
    Your 100% whole wheat recipe (first book), without the addition of extra wheat gluten, is gorgeous by-the-way.

    2) I tried your g.f. boule. I have no idea what to expect relative to the “normal” dough behaviour. I’ve scanned “comments” because I’m sure someone else has asked… I just couldn’t find the answer. The rice dough didn’t rise much… if it even rose at all. Should it? Would it be a significant rise, like maybe half the rise of the wheat-based breads? Maybe my dough was too wet. My loaf turned out less porous than the picture on your website, quite dense, and a bit gummy. Still tasted better than the rice bread I buy, and the crust was glorious! So I’m happy 🙂
    The g.f. brioche is next, along with the sweet potato spelt bread.

    Many many thanks for all your work! Rebecca

    1. Hi Rebecca,

      The whole grain breads tend to me much denser and require a longer rest time than the breads made with white flour. If you do a short rest they will probably be too dense and perhaps even gummy on the inside.

      The gluten-free dough should rise considerably in the bucket, but then only slightly once you have formed the loaf. If the dough looks like the dough in my post then maybe you can try letting the dough rest a bit longer before baking and see if that makes for a lighter loaf?

      Thanks and enjoy! Zoë

  14. Hi Zoe,

    thanks, I’ll try again. My dough sort of looked like yours when I looked down on to the top of it, (although I can’t tell how wet yours is, mine was rather soppy… maybe because I beat the eggs), but it really didn’t rise in the bucket over the 2hrs. I put my bucket on top of my warm oven for an extra hour and it maybe expanded a tiny bit. Not even 1/2 the degree of rise that I would see with the wheat-type doughs, pre-refrigeration.

    Thanks ever so much for answering! I feel so spoilt being able to ask questions and receive a response! Rebecca

    1. Hi Rebecca,

      Hmmm? This actually sounds like a case of bad/dead yeast. Either the yeast is very old and lost its power or the water was too hot and it died. Do either of these seem possible? The dough should rise just like the regular wheat doughs, so no rise at all is not right. The dough for the crusty boule is not “soppy” once it is mixed, so it may be that it was just way too wet. When you try the g-f brioche, that dough seems “soppy” when it is first mixed, that is why you have to add the liquid so slowly.

      Be sure to scoop and sweep the ingredients and maybe if you are using the same yeast try proofing it first to make sure this batch is good.

      Hope this helps! Zoë

  15. Thanks Zoe; so maybe this is why: I mixed the dry ingredients, salt and yeast together, but then realized I didn’t have 2hrs, so I left the flours and yeast in a sealed container til the next day. Maybe this killed the yeast? Oops.

    I scoop and sweep, and always lukewarm water… as a scientist I tend to follow protocols carefully, at least for the first time (grin). I’ll keep a careful eye on moisture next time, and stop if it looks like things are getting too wet.

    Thanks so much for your help! I’ll proof the yeast tonight, to be sure the jar is at least ok. Rebecca

  16. Hi Zoe and Jeff,

    It is wonderful that you have included some gluten-free recipes in your new book! Myself and other family members are intolerant to gluten, as well as eggs, milk, soy, etc…. I was wondering if you think some of your recipes would turn out well if I used substitutions for the common allergens. Even for the recipes that contain gluten, it would be helpful to know if they can be easily adapted for multiple allergy or vegan eating habits. I have had a lot of success using rice milk in recipes, but I’m fairly new to making bread and I’m nervous about replacing the eggs. For pancakes or muffins, I typically use flax eggs (ground flax meal and water) or a pre-mixed egg replacer like EnergyG. Any thoughts? Maybe I will give the recipe above a shot and let you know how it turns out.
    Thanks for help!

  17. Hi Zoe or Jeff,

    I proofed my yeast, and it is active. So I tried another half-batch of the rice bread. May I ask if it takes a lot of stirring to make the dough smooth? Mine looked more like the rough dough with 2/3 of the liquid added, rather than the last smooth one that has all the liquid, and mine stays that way over the next 2hrs without changing shape or rise. Lack of smoothness is the only thing I can think of that I maybe did wrong, but it’s not mentioned in the book so maybe that’s not the problem.

    From the image above it looks like your dough rises to half or double of it’s original height in the bucket, do I see this correctly?

    I’d really love this to work properly, as I have problems digesting much wheat. Any other suggestions you might have would be greatly appreciated. Thank-you for your time! Gratefully, Rebecca

    1. Hi Rebecca,

      Yes, my dough is also pretty rough when mixed up and it doesn’t smooth out as it rises. It does almost double in size in the bucket over the next two hours.

      What kind of flours are you using? Perhaps you are using a brand that is absorbing more water than the flours I use?

      Do you have a stand mixer? Sometimes the g-f dough does well to be mixed on medium high with the paddle attachment, if you can’t get it well incorporated with a spoon.

      Glad your yeast is working, it is very rare that it doesn’t.

      Thanks! Zoë

  18. Hi Zoe,

    Thanks so much for not giving up on me yet! I think I am using the same types of flours, but here are the differences: my Sorghum flour only came as stoneground rather than the “sweet white” that I just saw linked to your recipe. Would this be the problem? Brown rice flour (noname, from bulk section in health store), tapioca starch (noname, completely white), my eggs were only medium size as I didn’t have large, and my oil is grapeseed.

    I left out 1/3 cup of liquid from my half-recipe because it was becoming quite wet again. Despite “easy to mix because wet” the dough never looks smooth-ish like the dough in your final pre-rise picture.
    I don’t have a stand mixer, but I will ask some friends if they have one.

    Thank-you! Rebecca

    1. Hi Rebecca,

      Once the dough sits for a time does it firm up or does it stay “soppy” even after the initial rise?

      Is the stone ground sorghum very powdery and flour-like or is it grainy?

      Thank YOU for sticking with this, we will try to figure out the issue! Zoë

  19. I LOVE you Jeff and Zoe! Thank you, thank you, thank you.

    This is the best GF bread recipe out there. From my first batch, I’ve made one loaf of bread and pizza. Bread was great (though I think my loaf was a bit bigger and could have used a few more minutes of baking time, but it was good nontheless). Pizza completely blew me away. It tastes like wheat pizza! I was in heaven after having tasted it! Can’t wait to try the rest of the GF recipes (brioche is next).

    I’ve also made regular boule for my partner. THat one turned out well, too, but it was not as exciting as the GF one (I mean, it is on its own, but regular bread does not excite me as the GF one).

    Keep up the good work and I can’t wait for the next book (hopefully it will have a few GF recipes as well).

    1. Prunella: So glad the GFs are working for you. It was the 1 area of new book that we lost sleep over, because it was new to us.

      Bake on!

  20. Hi Zoe,

    The Sorghum flour is powdery, like the Red Mill one, although it has more of a brown colour. I did go and buy the Red Mill sorghum and used that instead. The dough I made with it was less wet and it looked smooth-ish, like your dough, so that was great :>

    I tried adding a wee bit of lemon juice to my water, to see if that helped the bread rise. I believe my last attempt might have risen a third to just under half of the starting height. Maybe. But that’s better than before :>

    My next steps are to either let the dough rise for 4 hrs instead of 2, or to maybe mix the yeast in with warm water rather than putting into the flour first, or thirdly to bake it without ever putting it in the fridge. I’m not sure what other steps to experiment with to encourage the sort of rise you see.

    My boule certainly looks denser/less airy than your lovely picture above. Although, all that said, that doesn’t stop me from enjoying it :>

    Thanks so much for listening and advising!

    1. Hi Rebecca,

      Depending on the temperature of your kitchen you may want to try letting the dough rest a bit longer before baking. Sometimes, if the conditions are cool the yeast does take longer to activate. This should make a difference in the rise and the dense crumb.

      I know that adding a bit of acid to wheat helps to develop gluten strength, but I have not heard the same is true with the xanthan gum. Please let me know if you are seeing a difference with that.

      Thanks, Zoë

  21. I just had to cut out gluten, and I’m so excited that I’m already familiar with your method. I’m just wondering if you have the weights of the flours you used. Since I’m completely unfamiliar with gluten-free flours, I’d like to increase my likelihood of having it turn out well.

  22. I’ve had wonderful loaves and pizza dough with the master recipe. Some of the others are great too, but for that nice crusty bread I am addicted to the Master Recipe. Also, it is much lighter using white whole wheat flour.

  23. Hi I am all set to make the GF bread but i can’t get Sorghum flour in Ireland, do you have any suggestions for substitution?

    1. Bronagh: I’m going to refer you to Zoe, who spent more time with those recipes than I did. She’s respond here in the next 24 hours. Jeff

    2. Hi Bronagh,

      I would go with sweet rice flour as a substitute. Perhaps you will want to start with a 1/2 batch to make sure you like the results! Please report back.

      Thanks! Zoë

  24. Thank you for this recipe! I can hardly wait to try it. I see that several of the other gluten free recipes in your “Healthy Breads” book use some soy flour. I am hypothyroid and soy is a goitrogen (interferes with the thyroid hormone process), so I avoid it. Is there a substitute you could recommend?

  25. Oh sorry! You already answered my soy flour replacement question. I thought I had read all the other comments, but I guess not. 🙂 Have a great day!

  26. Zoe and Jeff: This is really a wonderful option. The very best gluten free bread recipe yet. The boule turned out great – pizza next! Thanks so much for all your hard work in perfecting this and for this wonderful site.

  27. hiii…
    I am very happy to find this recipe, but I want to ask … in my country is difficult to get the sorghum flour … Can I replace it with oat or rice flour?plz help me..

    1. Hi Stephanie,

      You can replace the sorghum flour with brown rice flour, but it will change the flavor of the bread. I would start with a 1/2 batch to make sure you love it!

      Thank you and enjoy! Zoë

  28. can i only ground my brown rice in a coffee grinder or food processor?
    thank you so much…i’ll try it with brown rice flour…

    1. Stephanie: We haven’t tried grinding our own rice. I would guess that you won’t be able to get it fine enough to use as a flour, but if you can, that should work. Jeff

  29. I just made the Gluten Free bread. It is better than any wheat bread that I have had. The texture is wonderful, and the crust is crusty. Thank you, thank you.

  30. I just baked my second loaf of this boule from the same batch of dough, and it seems awfully moist and sticky. Almost mealy. The crust is great, but the texture of the inside leaves a lot to be desired. Any idea what I’m doing wrong? I’m new to bread-from-scratch, so it could be anything. (But I’ve been gluten-free for six years, so I know it’s not the lack of gluten.)

    1. Hi Julie,

      Was the first bread baked from this batch the same way or was it more to your liking? How old was the dough the second time you baked? If the dough was getting to the end of its storing life then it may benefit from a slightly longer rest.

      Thanks, Zoë

  31. Learned ABin5 from a friend and love it! Even took it camping with us (to WI, not MN-sorry!) With the holidays coming, I’m planning to bake and give. Can I freeze the ABin5 master recipe dough. I see where you’ve successfully baked from frozen g-f, but wondering about basic recipe. PS: asking for your book(s) for Cmas!

  32. I keep writing to ask about substituting G-F doughs and never get an answer. Am I looking in the wrong place? Searching out the discussion in the Gluten Free section.

  33. I am trying to swap brown rice for almond flour. I also am wondering if I can use chia flour instead of sorghum flour. I am trying to replace that healthy feeling I had when I was eating the full grain recipes in HBin5. Can I also add olives to the G-F olive bread?

  34. Jeff, I am attempting to use almond flour instead of brown rice flour. They weigh about the same, but I don’t know about their uptake of liquids.
    For the people who write in about cooking at high altitude, I live at 7,500 feet, and using your GF and non-GF recipes, I have not made any changes and have happily ended up with the best bread I’ve ever had. Thank you and Zoe for your alchemy.

  35. Hi guys, today I’ve been invited to a party where the host is a celiac. I wanted to bring some freshly baked bread, but I haven’t yet tested your chapter about gluten-free baked goods yet (btw, I loooove HBin5) and I don’t have time to experiment with the recipes. The only problem is, I can’t find any Sorghum flour anywhere. How can I replace that? Will some rice flour do? Sorry for the question, but I have never baked anything gluten-free before so I really have no idea what I should be doing. Thanks in advance!

    1. Serena: Why don’t you just go ahead and do our GF olive-oil bread, which doesn’t call for sorghum? Or our “Not Rye” Bread, which also doesn’t use any sorghum? Jeff

  36. If I mill my flour myself, do I use the same measurements?
    I’m very excited to try this for my daughter who is gluten intolerant.

    1. Hi Lisa,

      I have never tried to grind my own g-f flours and I’m not sure you can get them as fine as the commercially ground varieties. It may take some playing with to find out how they behave. The home ground wheat flours tend to be coarser and therefore they don’t absorb as much water. I would start with 1/2 a batch.

      Let me know how it goes. Zoë

    1. Hi Irvnz,

      These recipes make a very large batch. I have had good luck swapping tapioca in equal parts for some of the cornstarch.

      If you are changing the recipes I would start with half a batch.

      Thanks, Zoë

  37. Can someone help me here? I made the original french boule in the book and when going into the oven it is perfectly round, after it comes out it seems to explode on one side. Why is this?

    1. Angie: Usually this is the result of either inadequate resting time after shaping, or not slashing deeply enough before baking. See if that helps.

    1. haven’t tried in stainless; should work. Problems might be:

      1. could stick– grease well (which doesn’t seem to be necessary w/cast iron) if pan is sized so that loaf will connect with sides, and use parchment for the bottom.
      2. Heat delivery may be less even, could have hot spots or burned bits– not sure about that.

      Worth a try though… Jeff

  38. YAY! I found your site via Gluten Free Girl and the Chef and ooooh to be able to bake this lovely looking loaf again.

    I am a horrible baker, and my first batch was tasty, but not perfect. I can’t wait until mine looks more like yours! yum!

    1. Hi jenna,

      So glad you tried the g-f breads! Thanks to the Gluten Free Girl’s advice I think that chapter is wonderful!!! 🙂

      Cheers, Zoë

  39. I have yet to try the recipe, but I was wondering- is it possible to use Bob’s Red Mill all-purpose GF flour in place of the other flours? It seems to have a similar ingredient list so would this swap be okay?

    1. Whitney: The question is whether it’s going to absorb water differently than the mixtures we recommend in Healthy Bread in Five ( or here on the site. Which recipe (which page number) are you working from.

      We haven’t tested Bob’s mixtures so it would be a matter of trial and error. Too wet and it won’t hold a shape, too dry and it’s not storable. Which is why we can say our bread is “five minutes a day.” Jeff

  40. I tried this tonight and didn’t get the rise before I baked or one in the oven. It tastes good but sure wish it would have raised more. I used the full amount of yeast to. I will keep trying though, it’s an easy bread to do.

  41. I made your gf boule mix yesterday. Tonight, for the first time in almost a year, we had delicious pizza!!! It had a wonderful chewy texture and crust and yet it was light and delicious – so much like what we used to enjoy!! My 10 year old is thrilled (as am I). I have to buy your book now – I need fresh dinner rolls and cinnamon rolls!!! Thank you both for experimenting with gf flours for us. We appreciate you (and the results!)

    Oh, one quick word, I followed the posted directions to a t, but my dough was soupy when I added the last liquid. I simply added more of the flours until it looked like yours (video). It worked great!!! (then I saw that you don’t spoon in your flour like most gf recipes. I really think that’s where most people are having troubles. Just about every other gf recipe stresses spooning in the flour, which I find cumbersome and messy. I much prefer your scoop method!) Again, thank you!!!

    1. Hi Rachele,

      Thank you so much for trying the bread! It is true that our scoop and sweep is not the norm, but we are always trying to find ways to make it just a touch easier and faster!

      Cheers, Zoë

  42. After more than a year owning the Healthy bread book, I finally got around to making a GF olive oil loaf today. I’m hoping to make pizza with some of the dough tomorrow, but I don’t have a wooden pizza peel. Any other ideas? I have a stone, a metal peel and a silpat sheet. How can I make it work with those? Thanks, Susan (Jeff: I was Rachel’s G.S. leader.)

    1. Hi Susan, so fun re-connecting this way!

      You can use the back of a cookie sheet or any flat wooden board to substitute for a peel. If you do the silpat, no need to slide off, just bake on the pad (though the crust won’t be superlative). Same for a greased cookie sheet– no sliding (you don’t need to grease a silpat).

      The GF’s definitely don’t rise as much as wheat-based dough. There is some decent oven spring though. See what you think, and if the finished result isn’t what you want, check back here and we’ll figure it out. Jeff

  43. With the GF recipes, is it normal that the dough didn’t rise much? (My husband makes bread w/ the original book, and his dough grows a lot.) I didn’t get much volume out of the mix in the container or the loaf while it rested. Is this just another GF trait?

  44. Thanks Jeff. I enjoyed the olive oil bread last night. Tonight I’m going to try some pizza and bread sticks. I’ll let you know how it all turns out.

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