• Breads From Anna Gluten Free Sourdough Artisan Boule

    When I took this Gluten Free Sourdough Boule out of the oven, I could barely speak for how beautiful it looked and how fragrant it smelled. And that was even before I tasted it. When it cooled, I took my first bite. I was beyond stunned. I closed my eyes and for a moment, gluten free didn’t matter. For all I knew, I was in a small french bakery in Paris, sipping a cup of coffee, enjoying the most wonderful, fresh, sourdough bread I’d ever eaten. The crust – the kind you pull apart – crisp but with some give, tender and chewy at the same time. The insides full of little air pockets, with a taste that was as good as any sourdough bread I’d ever eaten before.

    Though I’ve been baking Breads From Anna breads for a few years, this is the first time I tried making a free-formed artisan type bread from one of her mixes. I’m calling it a boule, cause it likes like the boules I’ve seen and, besides, I like the way it sounds:).

    Yesterday, I prepared this Breads From Anna mix in my Zojirushi bread machine, programmed for the dough cycle. I did this at another location, not at my house. I then brought it home but left it overnight in my garaged car. It wasn’t warm, but it wasn’t terribly cold either – probably in the low 50’s. When I woke up this morning, I remembered that I’d left the bread machine in the car, full of bread dough. I brought the machine into the house and let it sit on my kitchen counter for about 2 hours. I then poured the dough onto a greased clay baker called a cloche, patted it with damp hands to give it some sort of roundish shape, and covered it. I let it sit on the counter for another hour, then baked it, covered, in the cloche, at 350 degrees, for one hour. I then took off the lid of the cloche, spritzed the oven with water, and baked it for another 10 minutes. When I took it out of the oven and put it on the cooling rack, it was crisp and beautifully browned.

    When I sliced the boule and removed the first slice from the cutting board, I knew that I had achieved gluten free nirvana. We devoured almost the entire loaf in one afternoon. I forced myself to save a little chunk for tomorrow’s breakfast. Homage to the gluten free gods for bringing this bread to my kitchen. I am happy. Very happy.

    • Gaile

      sourdough! GF sourdough!? I have got to get my hands on this mix. Tell me, how sour is it (says the woman who loved extra sour…)

    • I Am Gluten Free

      Gee Gaile – it's been SO long since I had wheat filled sourdough, but for my tastebuds, it was plenty sour enough. And the texture was just phenomenal. Keep me posted if you make it!

    • Gaile

      Did you ferment it at all before mixing? I don't see a sourdough recipe on the site, so I must be missing something??

    • Lupus Girl

      that looks SO YUMMY!!!

    • I Am Gluten Free

      Gaile – I'm not that knowledgeable about how to make sourdough bread, but this bread tastes just like I remember sourdough bread tasting pre-gluten free. I believe sourdough bread starts with a starter that you feed for a period of time. I had a quasi-starter in that the bread ingredients were assembled and then left for about 18 hours to do their magic before baking. Hope that helps!

      Lupus Girl – yes, it is yummy!

      ~Ellen

    • http://www.awalkinmygarden.blogspot.com Christina

      I've never tried this brand before, but your free form loaf looks amazing!

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