Gluten-Free Multigrain Boule

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Michael Ruhlman

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Ingredients

15 grams ground flaxseed meal

15 grams ground chia seeds

60 grams boiling-hot water

100 grams gluten-free oat flour (make sure it’s certified gluten-free)

100 grams almond flour (make sure it’s blanched almond flour, finely ground)

100 grams teff flour

85 grams potato starch

85 grams arrowroot powder

70 grams buckwheat flour

30 grams milk powder

1 ½ teaspoons active dry yeast

1 tablespoon sugar

2 teaspoons kosher salt

2 large eggs

2 tablespoons apple cider vinegar

8 ounces warm water

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