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loaf of bread with a buttered slice of bread next to it

Gluten Free Artisan Bread in a Dutch Oven

  • Author: Loren
  • Total Time: 55
  • Yield: 12 slices 1x
  • Diet: Gluten Free


An easy dutch oven gluten free bread you can have baked in under an hour! Great texture and super crispy crust. 


  • 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 
  • 1/2 teaspoon of xanthan gum
  • 1/2 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 1/2 teaspoons of rapid rise yeast (one packet)


  1. 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.
  2. In a large bowl, add your dry ingredients and whisk to combine- this includes flour, xanthan gum, yeast, salt, baking soda, sugar.
  3. Add your liquid ingredients to the dry- whisked egg and milk
  4. 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. 
  5. 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. 
  6. Place the parchment paper with the boule into the oven and cover with the dutch even lid. 
  7. Bake for 30 minutes and then remove the lid and bake for another 10 minutes.
  8. 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. 
  9. 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. 


  • 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