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Gluten Free Maple Molasses Oatmeal Boule


5 tsp dry active yeast

2 cups warm water

1/3 cup molasses

1/2 cup pure maple syrup

1 tbsp salt

1 cup Gluten Free oats - finely ground

5 - 6 1/l cups Gluten Free flour

1 tsp EVOO for greasing the bowl


  • In a large mixing bowl add yeast and warm water, allow to sit for about 5 minutes until the yeast begins to bubble.

  • Add to the yeast mixture maple syrup, molasses, and salt. Stir until well combined.

  • With a wooden spoon stir in gluten free ground oats and 4 cups of gluten free flour - do not over mix. Dough will be very tacky/moist.

  • On a well floured surface turn dough out, knead in remains 1/2 or so, using enough to keep the dough from sticking to your hands and work surface.

  • Knead dough until smooth and elasticity - about 8-10 minutes.

  • In a well oiled bowl place dough and cover with plastic wrap and allow to rise in a warm spot until it rises - depending on temperatures, approximately 1-1 1/2 hours.

  • Once it has risen, turn onto a very lightly floured work surface - divide dough into 2 equal portions.

  • Shape dough into 2 round loaves - place dough rounds on a parchment lined baking sheet, cover and let rise - about 40 minutes.

  • Preheat over to 425 degrees - place a cookie sheet on the lowest rack.

  • Once the bread has completed its second rise and the oven is preheated - dust each loaf with flour - using a serrated knife slice 3 lines into the top of each round.

  • Bake the bread on the middle rack of the oven - pour 1 cup of hot water into the second baking sheet that was placed in the oven during preheating (this will create steam).

  • Bake for about 2-25 minutes or until the crust is brown and when the Botton of the loaf tapped it sounds hollow.

  • Remove bread and allow to cool for about 10 minutes prior to enjoying.

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