Step 1

If baking from scratch, whisk these dry ingredients together in a large bowl: gluten free flours, milk powder, baking soda, baking powder, sugar and salt. Set aside.

Step 3

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, sour cream, apple cider vinegar, oil, and egg or flax seed and water mixture).  Gradually add the dry ingredients (or gfJules Gluten Free Sandwich Bread Mix  plus 2 tablespoons sugar) in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.  Once incorporated, add the yeast granules, and beat well – 1-2 more minutes.

Step 5

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too tight or taffy-like, it won't rise properly, so gradually mix in more sour cream or your favorite milk, one-two tablespoons at a time, until the dough is still thick, but able to be smoothed with a spatula.

Step 7

Liberally dust a pastry mat or clean counter with more gfJules Flour and transfer the dough onto the surface, rolling gently in the flour to cover all sides. Divide dough into 4 equal sized balls, weighing approximately 250 grams each. Knead each slightly, if necessary, to form a smoother ball.

Step 9

Transfer to a parchment-lined baking sheet. Wet a large serrated knife and press into the bread in one or two lines or a circle approximately where you envision cutting out the top for the boule, rocking the knife back and forth to open the cuts slightly wider. This will give the bread natural rifts to rise from, and make it even prettier once baked.

Step 11

Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes – 1 hour.

Step 13

Preheat oven to 350F (static) or 325F (convection).

Step 15

Spritz with water once risen, if you prefer a crunchier crust.

Step 17

Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!

Step 19

Choose which look you prefer for the crusts and prepare by either brushing with olive oil OR mixed egg + 1 Tbs. water, or dusted with more gfJules Flour.

Step 21

Bake for 20-25 minutes, testing with an instant read thermometer to ensure it’s fully baked before removing from the oven. The thermometer should have reached 200º F and a toothpick inserted into the center should come out with only a few dry crumbs attached.

Step 23

Remove to cool on a wire rack for at least 10 minutes before cutting.

Step 25

Once cooled, cut straight up and down in a circle to cut the top out of each boule and cut into the bread to form a bowl to hold your soup. Save the part of the bread that was cut out for dipping in the soup or cube and freeze for making gluten free croutons or stuffing later.

Step 27

Serve with your favorite soup.