Gluten-Free Crusty Boule

Name: Gluten-Free Crusty Boule
Ingredients: 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

Gluten-Free Crusty Boule was pinched from <a href="http://www.artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule" target="_blank">www.artisanbreadinfive.com.</a>

INGREDIENTS

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2 cups Brown Rice Flour

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1 1/2 cups Sorghum Flour

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3 cups Tapioca Flour (also called tapioca starch)

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

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1 tablespoon kosher salt (increase or decrease to taste)

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2 tablespoons Xanthan Gum

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2 2/3 cups lukewarm water

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4 large eggs, whisked together

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1/3 cup neutral-flavored oil or olive oil

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2 tablespoons honey or sugar

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