Gluten Free Crusty Boule

Name: Gluten Free Crusty Boule
Total time: 3 h 45 min
Cuisine: British
Ingredients: 400g gluten free white bread flour, check the label if you need it dairy free; 2 tbsp psyllium husk powder; 2 tsp fast action dried yeast; 2 tsp fine salt; 1 tsp caster sugar; 1 tbsp olive oil; 1 tsp cider vinegar; 420ml warm water; 2 tbsp rice flour, for dusting

A round gluten free loaf with a crisp, crackly crust and a soft crumb, baked in a hot pot with psyllium for structure.

Time3 hr 45
LevelMedium
Costabout £0.32 a head
Oven230°C (210°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

162kcal
31.7gcarbs
0.9gof which sugars
2gfat
0.5gsaturates
4.2gprotein
1.3gfibre
1.3gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

10 slices

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 ggluten free white bread flourcheck the label if you need it dairy free
2 tbsppsyllium husk powder
2 tspfast action dried yeast
2 tspfine salt
1 tspcaster sugar
1 tbspolive oil
1 tspcider vinegar
420 mlwarm water
2 tbsprice flourfor dusting

Method

1
Whisk the flour, psyllium, yeast, sugar and salt in a large bowl. Add the water, oil and vinegar and beat with a wooden spoon for 2 minutes, until thick, sticky and stretchy. It should hold its shape and not be pourable. Rest for 10 minutes while the psyllium swells.
10 min
2
Line a medium bowl with baking paper and dust with the rice flour. Scrape the dough in. With wet hands smooth the top into a dome. Cover and leave somewhere warm for 1 hour to 1 hour 15 minutes, until puffy and about half as big again. It will not double.
65 min
3
About 30 minutes before the end, put a lidded cast iron pot or casserole into the oven and heat it to 230°C (210°C fan). Make sure the pot is oven safe to this heat.
30 min
4
Slash the top of the dough with a wet knife. Lift the dough out by the paper into the hot pot, put the lid on and bake for 30 minutes.
30 min
5
Take off the lid and bake for 15 to 20 minutes more, until deep golden and hollow sounding on the base.
18 min
6
Cool on a wire rack for at least 2 hours before cutting. Gluten free crumb is gummy if sliced warm. It slices best and toasts well the next day.
120 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.