Gluten free artisan bread aka gluten free dutch oven bread aka bread that is going to make you feel like you are the most amazing baker in the entire world.
8.
That is the number of tries it took to get this recipe the way I dreamed it could be. And I dreamed it could be just like the real deal gluten filled version.
I knew deep down I could do it. Should I be embarrassed it took so many tries?
I don't think so. I am actually super proud, because it was freaking hard. Gluten free bread baking is no joke.
But I also had all these special requirements. I didn't want to use some crazy flour blend that required you to buy 13975 flours. I also didn't want to wait for it to rise.
And I did it!
When testing, each attempt came out gluey on the inside. Until one day I decided to add more things in it to help it rise and have more air pockets. That day I left the house with the bread in the oven and my husband in charge.
Well he forgot about it. And it burned slightly and he had no idea how long it was in the oven. Despite the burned exterior, the texture on the inside was perfect! So I knew I was one more bake away from giving you a gluten free bread you can make in under an hour.
So here we are today friends. I have stand before you with an amazing gluten free bread that you are going to want to make again and again!
Jump to:
What is gluten free artisan bread
Do you want my definition or the real definition?
Mine- any crusty loaf of bread that makes you feel fancy af for baking it yourself.
Real- A term that is vague in meaning but refers to a short shelf life bread usually offered unpackaged.
We have both of those here for you today. A super thick crusty bread that you can place in a basket and serve to your family. Yet, you also feel so freaking amazing about your baking abilities you can't even stand it.
Does this gluten free bread need to rise?
No! You can absolutely let it rise to enhance the flavor of the yeast, but you do not have to. I did not let the bread rise longer than it took to stir together and wait for the oven to be ready.
Ingredients and substitutions
To make this crusty loaf you will need:
- all purpose gluten free flour- I ONLY recommend two brands for this recipe, see below for more info
- xanthan gum
- rapid rise yeast
- kosher salt
- milk - I used dairy free
- egg
- baking soda
- sugar
Notes and Substitutions on the ingredients:
All purpose gluten free flour- I only recommend two flours for this recipe. Bob's Red Mill All Purpose Gluten free Flour works in this recipe. It is more of a whole grain flavor. I prefer King Arthur All Purpose Gluten free flour. This is the flour you see pictured in the loaf I made.
Xanthan Gum- don't skip this ingredient. It is necessary for the texture of the bread.
Milk- you can use regular milk or dairy free milk. I used a coconut milk from the carton. You couldn't taste it.
I know the ingredients in the loaf are more than you would typically see in a bread recipe. But it needs the extra ingredients to help create rise when baking.
Expert tips and storing the loaf
This gluten free bread is super easy to make in your dutch oven. It creates a beautiful crust due to the steam trapped in the dutch oven when you bake it.
But I have found that there are a few tricks that make this work the best aka not a gummy loaf of bread in the center.
- Be sure to follow the baking instructions regarding heating your dutch oven. It is mandatory to do those steps.
- For best results be sure to let the loaf cool for at least 30 minutes before cutting into it.
- I highly encourage you to use a kitchen scale to weight the ingredients with a weight measurement. It will produce the best results.
Let's bake gluten free bread folks!
PrintRecipe
Gluten Free Artisan Bread in a Dutch Oven
- Total Time: 55
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
An easy dutch oven gluten free bread you can have baked in under an hour! Great texture and super crispy crust.
Ingredients
- 16 ounces all purpose gluten free flour blend (without xanthan gum)- see notes- if you cannot weight which I HIGHLY encourage you to do the rough estimate is 3 cups spoon and level method
- ½ teaspoon of xanthan gum
- ½ teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 9. 6 ounces of milk (see note) - if you cannot weigh which I HIGHLY encourage you to do the rough estimate is 1 cup and 2-3 tablespoons
- 1 large egg, whisked
- 2 ½ teaspoons of rapid rise yeast (one packet)
Instructions
- Place your dutch oven in a cold oven with the lid off. Pre heat oven to 450°F, and let the dutch oven heat up with it.
- In a large bowl, add your dry ingredients and whisk to combine- this includes flour, xanthan gum, yeast, salt, baking soda, sugar.
- Add your liquid ingredients to the dry- whisked egg and milk
- Stir with a mixing spoon until it is combined and you have a nice soft dough. Once you the dough starts to from into a ball, use your hands to "knead" the ingredients more. This doesn't have to be a technical knead as we are not trying to activate gluten. This helps soften the gluten free flour in my opinion.
- Once the dough is incorporated and you have "kneaded" for a few minutes place the dough on a piece of parchment paper that has a very small amount of gf flour on it and shape the bread into a boule shape (round) with gf flour dusting your hands. Score the bread a few times with a knife. Just on the top and don't go too deep.
- Place the parchment paper with the boule into the oven and cover with the dutch even lid.
- Bake for 30 minutes and then remove the lid and bake for another 10 minutes.
- Total bake time is 40 minutes, bread will have a thick deep golden crust and sound very hollow when you knock on the bottom of it when it is finished baking.
- It is best to let the bread cool at least 30 minutes before slicing. Best used in the same day, this is not a loaf that will taste as good the next day.
Notes
- This recipe has been tested and turns out best with Bob's Red Mill All Purpose Gluten Free flour which is a different blend and is more of a whole wheat version. I prefer and like King Arthur Gluten Free All Purpose Flour which is more of a white bread as pictured.
- It is extremely important to WEIGH the milk and the flour if you have have a scale. I have provided rough estimates of what they would measure out to but for the most success you should weigh. Please note the liquid measurement is for weight not liquid volume.
- Prep Time: 15
- Cook Time: 40
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten free bread, gluten free artisan bread, gluten free dutch oven bread
Iris
A comment on the baking instructions: You state to place dutch oven into the cold oven, to preheat to 450. While researching dutch ovens and their use for bread baking, I learned that Staub highly recommends NOT to do that. Instead, fill the cast iron pot with water (about half way) and THEN place in the oven to preheat. When ready to bake the loaf, remove the pot and pour out the water, wipe well to make sure interior is dry, then proceed with recipe directions. Damage can be done to the pot otherwise. Thought I'd share. I own 2 Staub cast iron Dutch ovens, a 5 and a 4 quart, which although I purchased at great prices, are rather pricey items. I safeguard my investments. Suggestion: if your directions are to be used in a baking recipe such as yours, I'd recommend buying possibly a Lodge. On sale, and in stores like Home Sense and Home Goods, you can sometimes get lucky and find Lodge, Le Creuset, and yes, sometimes Staub. I'm going for the first two named here, and following the Staub advice.
★★★★★
Loren
Thanks for your input Iris!
Andrew
Aren't Staub and Le Creusette technically a cocotte, not a Dutch oven because they have enamel coating? A Dutch oven is cast iron and should be safe to preheat empty.
Paul G
Thanks. So glad I found this after several other sites' GF promises. I used the Bob's on this first loaf. Look forward to KA on the second. Had a little gummy, un-risen dough in the center bottom of the baked boule. Ideas for adjustments for that are appreciated. Please create and share more, Loren.
★★★★★
Loren
Hi Paul! Thank you so much for letting me know how much you liked the recipe. GF bread can be tricky as you you know with the gumminess and it would be hard to give one answer without knowing more details. Here are a few things to consider- making sure you preheat the dutch oven in the oven from cold, baking for longer if needed since all ovens are different, letting it cool all the way before slicing, weighing the ingredients vs scooping or spoon and level. I would love to help more if you could tell me more details about how you made it and what it looked like on the outside! Thanks so much.
Chris
My gluten free flour has xanthan gum in it do I still need to add it as the recipe says.
Loren
Hi Chris, no you won't need to add it, but just be sure the GF flour you are using is an All Purpose GF Flour vs a 1-1 or measure for measure flour. Thanks for asking!
Joe
Hi Loren,
I have so enjoyed this bread recipe. So much, in fact, that I'd like to make more of it at a time. Can you give any recommendations or altered instructions if I wanted to double the ingredients? For example, baking temperature and time?
Loren
Hi Joe,
I would be super hesitant to try and double the ingredients and still turn out with a loaf that isn't too hard on the outside and gooey on the inside with the instructions written as. My guess is you would have to adjust the baking time and temperature, but it isn't something I have tried. Thank you so much for supporting the site and I am so glad you love the recipe!
Lorayn
Can this be made dairy free? Could I use almond milk instead of milk?
Thanks so much!
Loren
Hi there! Yes, you can. I used coconut milk from a carton each time I made this.
Ruth
Have you tried freezing the bread? It would be just me eating it and could not possibly eat it all in one day.
Loren
I have tried freezing it! It is best toasted, not served as sandwich bread after freezing. Thanks!!
Patty
What size Dutch oven do you use? I only have a 4 quart and a 1.5 quart.
Loren
Hi Patty. I use a 6 qt. I would think the 4 will work, the bake time might need to adjust since the bread dough ball may be thicker.
Brittany
Can you use an egg substitute like flax eggs?
Loren
Hi Brittany, no unfortunately that won't work well at all. I know its a bummer but the egg is what helps it rise and not be gummy.
Joan
Hi Loren
Have you ever used Pamela’s gluten free all purpose flour, artisan blend and whole grain? I’ve had good results in other recipes with this blend.I am going to give your recipe a try with this product. Also regarding the thread about preheating the Dutch ovens, I have a Lodge and have made other bread recipes requiring the preheat method with no damage to the pot. Looking forward to the outcome.
Joan
Loren
Hi Joan!
I haven't tried her flour for this recipe. I hope it works great for you! And thank you so much for your input on the Dutch oven. I also use a Lodge with no issues.
Hannah
I used your recommended flour, luckily that's what I had in the pantry. I measured and weighed ingredients just as you said. The only difference was I had an almond/coconut blend milk. The dough was extremely sticky. It was nearly impossible to knead with hands even with dusting flour. I've made lots of bread before, but this was my first GF try. This one did turn out ok. I'll have to get used to the flavor, but it looks pretty.
Loren
Thanks for giving the recipe a try Hannah! Yeah for sure gluten-free bread isn't going to taste like regular bread.