gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Boule – Another Way
A couple of weeks ago I decided that I would spend the next few months doing a bread “series”. Trying out new recipes, converting gluten recipes, and trying to find a variety of gluten-free breads that we can all like. The “series” has been a little on the slow slide, but only because there are only two of us and we can only eat so much bread. My goal is to try at least one new bread recipe a week, so hang in there.
Boule, is from the French for “ball”. It is a traditional shape of French bread resembling a squashed ball. It’s a rustic loaf shape that can be made of any type of flour. So I’m thinking that if I took this bread recipe and shaped it into a loaf, it would no longer be Boule. But that’s OK, we can call it anything we like. I decided today while I was eating it with my chicken salad lunch, that it reminds me a lot of the heavier loaves of artisan bread I used to buy in the bakery. Do you know which ones I’m talking about? Similar in texture and weight as the Asiago cheese bread, Kalamata olive loaf, etc. I didn’t really care for it with my salad. It was too heavy but would be fantastic with a nice Merlot, a good olive oil, aged balsamic, and roasted garlic. Will have to put that on my list for our Saturday snack nights in the back yard.
These mini Boule were made from the leftover dough from the other day. It keeps in the fridge for up to 7 days just fine. Another excuse to have fresh-baked carbs right at your fingertips!
Mini Boule
Olive Oil
Fresh Rosemary
Fresh Thyme
Kosher Salt
Drizzle a little olive oil in a baking dish or oven proof skillet. Brush to coat bottom of pan. Line with parchment. Scoop out a handful of dough at a time, forming a loose ball (or Boule) and place in the pan starting in the middle. Continue until all dough is used. (If you make a fresh batch of dough, you will have more mini Boule than I did. Mine was leftover dough after making a larger Boule.)
Drizzle each mound with olive oil, sprinkle with Kosher salt, herbs, and cover lightly with plastic wrap to rest in a warm place for 90 minutes.
At the 70 minute mark, pre-heat the oven to 450 degrees and add a small oven proof metal pan or skillet to the bottom of the oven.
When oven is heated, remove the plastic wrap from the bread, place the bread on the middle rack, and add 1 1/2 Cups of hot water to the pan in the bottom of the oven. Close the door quickly.
Allow to bake for 40-45 minutes. You can eat them warm, which I love to do. Who doesn’t love warm bread from the oven? But the ideal texture and taste is achieved when the bread has cooled completely.
12 Comments on “Boule – Another Way”
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gluten free zen 
Those look crunchy and tasty and i love the napkin in your first shot,, i am so shallow!! c
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It’s one of a set of linen napkins. They were my grandma’s. Along with the dish that has three feet, and the fork. I went over to my mom’s the other day and she had a big pile of Goodwill things she was giving away. The napkins I already had, but I was able to get away with about 40 pieces of silver and two really cool dishes. So I guess I’m shallow too. 😉
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Awesome that you go away with 40 pieces of silver.. the air out here turns silver black.. weird aye! c
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Interesting…that reminds me of a store my husband and I were in a while back. The gals there said that the Indian restaurant spices next door to them (one big building) tarnishes their jewelry. I kind of wondered if they were just being snotty, but now maybe it’s true!
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I bet your additions to the bread dough were delicious. I really enjoy rosemary in freshly baked bread. First off, the dough baking in the oven gives off such a great aroma. And when the bread is done, I’ve got all I can do to give it time to cool before I tear into it. These mini-boules would be such a test of my will!
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Yes, bread can be hard to resist. Especially warm right out of the oven. Usually I try to only eat breads a couple of times a week, but lately I’ve been on a “roll”. Ba-da-bump. Ha! Even though I’m probably only allergic to gluten grains, if I eat too many grains in general, they don’t agree with me and I will have swelling and joint issues. I was just telling myself a few minutes ago that it will be vegetables and proteins for the rest of the week. And maybe a cookie or two… 😉
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These look lovely! 🙂
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What lovely looking bread. I love all the additional ingredients. I’m sure they added amazing flavour. Your rolls look super crunchy! xx
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Found you through Celi at the Farmy… Your recipes look delicious and I won’t have to convert them to enjoy them. Thank you!!! ~ Lynda
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You are very welcome! Thank you for stopping by, so happy you were able to find me. Love C, she’s one of my very most favorites! 🙂
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That recipe looks wonderful, can’t wait to try it.
My son Troy was diagnosed with adhd about a year and a half ago. We spent 6 months trying supplements, some worked wonders others didn’t do too much. About a year ago we put him on a gluten free casein free diet and we have had wonderful results!
I am sharing out story and some good recipes through my blog. Here is a link if you want to read our story:
http://troysnewstart.blogspot.com/
Thank you for sharing!!!
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Good morning, Gloria! I would love to read your story, thank you so much for stopping by and for the kind comment. It’s really quite amazing how what we eat can literally change our lives. I’m happy you have found success with changing your son’s diet! I will stop by your blog today and say hello. 🙂
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