Recipe Pantry • Gluten-Free
Artisan Gluten-Free Multigrain Boule
Teff, sorghum, and millet come together in a Dutch oven boule that bakes like a real artisan loaf — crusty, chewy, and packed with whole grain flavor. No gluten. No compromise.
Ingredients
Overnight Sponge
| Metric | Volume | Ingredient |
|---|---|---|
| 100g | 3/4 cup | Sorghum flour |
| 100g | 7 tbsp | Warm water (~90°F) |
| 1g | 1/4 tsp | Instant yeast |
Seed Soaker
| Metric | Volume | Ingredient |
|---|---|---|
| 30g | 3 tbsp | Sunflower seeds |
| 15g | 1 tbsp | Whole flaxseeds |
| 15g | 1 tbsp | Sesame seeds |
| 60g | 1/4 cup | Warm water |
Final Dough
| Metric | Volume | Ingredient |
|---|---|---|
| 150g | 1 cup + 2 tbsp | Teff flour |
| 100g | 3/4 cup | Millet flour |
| 70g | 1/2 cup | Tapioca starch |
| 20g | 3 tbsp | Whole psyllium husks |
| 8g | 1.5 tsp | Fine sea salt |
| 5g | 1.5 tsp | Instant yeast |
| 190g | 3/4 cup + 1 tbsp | Warm water (~90°F) |
| 20g | 1.5 tbsp | Extra virgin olive oil |
| 8g | 1.5 tsp | Apple cider vinegar |
| 10g | 1.5 tsp | Maple syrup or honey |
Process
1
Mix the overnight sponge Night before
Whisk together sorghum flour, warm water, and a pinch of instant yeast until smooth. Cover loosely and rest at room temperature 8-12 hours.
2
Set up the seed soaker Night before
Combine sunflower seeds, flaxseeds, and sesame seeds with warm water. Cover and let sit alongside the sponge overnight.
3
Whisk the dry ingredients
Combine teff flour, millet flour, tapioca starch, psyllium husks, salt, and instant yeast. No clumps of psyllium.
4
Combine wet ingredients & sponge
Whisk warm water, olive oil, vinegar, and maple syrup. Add the overnight sponge and mix until mostly smooth.
5
Bring the dough together 5 min rest
Pour wet into dry, mix until cohesive (~2 min). Fold in drained seed soaker. Rest 5 min for psyllium to gel. Dough will be sticky and dense — that's correct.
6
Shape the boule
On a lightly oiled surface, fold edges toward center, rotating. Flip seam-side down and coax into a tight ball. Transfer to a floured banneton seam-side up.
7
Proof 1-1.5 hr
Cover loosely and proof at room temperature until risen ~50% and slightly lighter to the touch. GF dough won't double — that's normal.
8
Preheat Dutch oven 45 min
Place Dutch oven with lid in oven. Preheat to 475°F (245°C) for at least 45 minutes. Lower third of oven.
9
10
Covered bake 20 min
Bake covered at 475°F (245°C) for 20 minutes. The lid traps steam for maximum oven spring.
11
Uncovered bake 30-35 min
Remove lid. Reduce to 450°F (230°C). Bake until deep mahogany brown and internal temp reads 205-210°F (96-99°C). Don't pull at golden — you want dark brown.
12
Cool completely 2+ hr
Remove from Dutch oven immediately onto a wire rack. Cool at least 2 hours before slicing — the psyllium gel is still setting. Cutting early = gummy interior.
🔬 Why Psyllium Husk Is the Backbone
Psyllium husk forms a gel that replaces gluten's two critical functions: trapping gas bubbles for rise, and giving the crumb elasticity. This recipe uses whole husks (20g). If using powder, reduce to 15g. Wrong form + wrong quantity = gummy or crumbly bread.
Baker's Percentages
Sorghum flour
28.6%
Teff flour
42.9%
Millet flour
28.6%
Tapioca starch
20%
Psyllium husks
5.7%
Salt
2.3%
Total water
82%
📐 Learn How Baker's % Works →
Henry's Tip
Don't skip the sponge. It's what makes this loaf taste like actual bread instead of a science experiment. And don't cut it early — GF bread needs at least 2 hours to cool. The crumb is still setting.
Storage
🏠 Room temp: 2-3 days wrapped in a clean kitchen towel or paper bag. Avoid plastic.
❄️ Frozen: Slice first, freeze up to 3 months. Toast directly from frozen.
🔄 Refresh: Warm slices at 350°F (175°C) for 8-10 minutes, or toast directly.
Classroom Lessons
🎓 Crust & Crumb Academy
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