I am a huge fan of "Healthy Bread in Five Minutes a Day" as the recipes respect my time and my budget!  
That said, the recipes are finicky and can be difficult to reproduce at the beginning.... my advice!  
Keep trying... it will be worth it.  
If you are interested.... this is the bread that is up in the left hand corner pic!

As they have posted the recipe, I shall re-post with the revisions that I have made...

For those that are interested - they also do have a video that shows the shaping of the boule:

Gluten Free Boule Video

The Original Recipe:
My Edit:

Gluten-Free Crusty Boule

Makes enough dough for at least four 1-pound loaves - or three 1.5 pound loaves 

Whisk together in the bowl of your stand mixer:

320 grams White Rice Flour

204 grams Sorghum Flour

365 grams Tapioca Starch

2 tablespoons Quick Yeast

1/2 Tbsp of Sea Salt

2 Tbsp Xantham Gum

In a separate bowl whisk together:

4 large eggs

1/3 cup sunflower oil

2 Tbsp sugar

2 Tbsp cider vinegar

2 2/3 cup room temp water

While the mixer is running, slowly add the wet ingredients to the dry...


Do not over blend.  Only blend until the dough shows that the xantham gum is activated and the ingredients are all incorporated in.

When the dough has mixed it up:
1. Cover the bowl with plastic wrap and let it sit for 2 hours at room temperature.

2. When the two hours are up... Either put it straight away to the fridge to use another day... or bake a loaf!

3. When you are ready to bake you must use wet hands... not too wet or you make the dough not so usable...  

Forming your Bread Loaf:

1. Grab about 1 to 1.5 lbs of the dough...  I do use a scale so that I maximize my loaves and they are the same size...

2. Rip off some parchment paper -- 

3. Put it on your wooden peel.   The dough will be sticky and unpleasant to work with... this is okay and totally normal.   ***  If you let the dough rest overnight it is easier to work with but it is not necessary...

4. Flop your 1.5 pounds of dough onto the parchment and shape it with wet hands.  Do not whack or over handle the dough -- you need those air bubbles!  That said - smooth the surface of your dough to make it look pretty.

5. Let it sit for about 40 min if the dough is fresh and room temperature.... and 90 to an 2 hours if the dough is cold from the fridge.

6  Lightly spray the top of the resting loaf with Pam - and loosely cover with plastic wrap.

As the dough is resting -- preheat your over with the stone in to 450 F.   Also remember to put the broiler tray onto the bottom rack of the oven to preheat...  I use a convection oven -- so gage your temperature accordingly.

After the dough has rested -- and the oven is good and hot...  

1. Generously sprinkle the top with flax seeds.... this is so pretty!  I use Maple Flax from Omega Crunch!

2. Slash to top of the dough with a very sharp and slightly wet serrated knife.  I use three or four slashes depending on the size of the loaf.  This is actually very important and not just cosmetic.  It helps the bread bake through...

Gently slide the bread onto the stone -- and put about 1.5 cups of water into the very hot broiler pan... close the oven very quickly and don't peek for 30 min.


At 30 min... open the oven and slide out the parchment paper so that the bread is now on the stone... and let it bake for 10 more min.

After the 10 min...  take out the bread and let it cool on a rack...  let it cool off.... I love this bread slightly warmish... mmmm