Gluten Free Artisan Bread Recipe (EASY & No Knead)

Discovering the Perfect Gluten-Free Artisan Bread Recipe

Introduction

This gluten-free artisan bread recipe is on that I have worked so hard to perfect! I have always wanted to make bread for my family that could replace store-bought bread. I have always been one to appreciate homemade goodness and wholesome ingredients and store-bought bread (especially gluten-free bread) does not always have the best ingredients. This gluten-free artisan loaf is a perfectly crusty bread with a soft texture and delicious yeasty flavor!

Making gluten-free bread that is soft, yet holds together and doesn’t crumble, is a difficult goal to achieve! To replace wheat flour for gluten-free flour, it takes a combination of flours to replicate. And even then, you still need a couple of ingredients to boost the recipe into a success, like psyllium husk and baking powder! But I have done all the work and research and trouble-shooting for you! Read on for my go-to artisan bread recipe and the bread flour recipe I use for ALL my yeast baking!

My Gluten-Free Journey

Calling all bread lovers who have to live the gluten-free diet life! I am SO excited about this post! I have spent months trialing and addressing errors in the realm of gluten-free bread making, and I have FINALLY landed on a foolproof method! This blog is your first step in making delicious and easy homemade gluten-free bread! I was diagnosed with Celiac Disease almost 20 years ago (WOW), and the gluten-free diet wasn’t the hype that it is today. In fact, the bread and cracker substitutes were SO bad, I pretty much went Paleo before it was a thing and not by choice LOL. The alternatives were just that bad!

All-purpose flour blends that are gluten-free became better and better, and easily became a 1-to-1 replacement for regular flour in most baking endeavors like cookies, pies, or cakes. But yeast bread was another thing… I could never get it to rise well, or the flavor was off, or it would be too gummy. THEN I started wanting to move away from using so much rice flour (I was looking for flours with higher nutritional elements) and I wanted to eliminate xanthan gum altogether (if you are curious as to why, keep reading LOL). And I finally landed, albeit 20 years later, on recipes I feel confident sharing because they will make gluten-free friends rejoice everywhere!

This blog covers not just a balanced bread flour blend but also a delicious gluten-free bread recipe (think crusty, artisan bread), so you can start your journey of fresh baked bread today! I have tons of other bread recipes on my blog if you are interested in a different bread recipe – but all use the gluten-free bread flour blend highlighted below!

Why You’ll Love This Recipe

• Once you have a big batch of gluten-free bread flour, this recipe follows those similar to regular artisan bread baking!
• It yields a bread the whole family will love – even those that don’t need to eat gluten-free.
• It isn’t full of nasty ingredients like those you will find in grocery stores.
• You will have the joy and honor of making fresh bread for your family again!
• This recipe makes a loaf that has a beautiful, soft texture!
• The flavor of this bread is a perfect blend of nutty and sweet and yeasty – perfect for sandwiches or morning toast!
• Only one proof – no proofing a second time required!

Looking for a different yeast bread recipe? Check out the other bread recipes I have on my blog! (I will be making a separate page for bread baking soon – because the number of recipes is growing!) And check out the recipe card below for all the exact measurements for this gluten-free bread recipe!

Gluten-Free Artisan Bread Ingredients: Detailed Ingredient Breakdown for Gluten-Free Artisan Bread

1. Gluten-Free Bread Flour Blend

The foundation of your gluten-free artisan bread, a high-quality gluten-free bread flour blend is crucial for achieving the right texture and flavor. This blend typically combines various gluten-free flours and starches to mimic the properties of wheat flour. My preferred blend includes:

• Tapioca Flour (Starch): Adds elasticity and chewiness to the bread.
• Ivory Teff Flour: Provides a mild, slightly nutty flavor and is rich in protein and fiber.
• Millet Flour: Light and mild-flavored, adding essential vitamins and minerals.
• Sorghum Flour: Adds a sweet, nutty flavor and is rich in antioxidants.
• These flours work together to create a balanced mix that supports the structure, rise, and texture of the bread, without relying on rice flour or xanthan gum.

2. Psyllium Husk

Psyllium husk powder is a crucial ingredient in gluten-free baking. It acts as a binder and helps to mimic the elasticity and chewiness that gluten provides. Psyllium husk absorbs water and forms a gel-like substance, which helps to hold the dough together and maintain moisture, preventing the bread from becoming crumbly. It also contributes to a better rise and texture in the finished loaf.

3. Baking Powder

Baking powder is a leavening agent that helps the bread rise by releasing carbon dioxide gas when it comes into contact with moisture and heat. It ensures the bread has a light and airy texture. In gluten-free baking, where the dough can be denser, baking powder gives an additional lift, making the bread less dense and more pleasant to eat.

4. Salt

Salt enhances the flavor of the bread and also helps to strengthen the dough by tightening the gluten-free flours’ protein network. This improves the structure and texture of the bread. A pinch of salt can make a significant difference in bringing out the subtle flavors of the other ingredients.

5. Warm Water (115 Degrees)

Warm water at the right temperature (around 115 degrees Fahrenheit) is essential for activating the yeast. If the water is too hot, it can kill the yeast, while if it is too cold, the yeast will not activate properly. The warm water helps to dissolve the sugar, creating an ideal environment for the yeast to thrive, which is crucial for a good rise in your bread.

6. Active Dry Yeast

Active dry yeast is a type of yeast that is dormant until activated by warm water. It is essential for leavening the bread and giving it its airy, fluffy texture. Yeast ferments the sugars in the dough, producing carbon dioxide gas that gets trapped in the dough, causing it to rise. For gluten-free bread, using high-quality, gluten-free active dry yeast is important to ensure a good rise and proper fermentation.

7. Sugar

Sugar is not only a sweetener but also acts as food for the yeast. It helps to activate the yeast and speed up the fermentation process. In this recipe, sugar contributes to the bread’s flavor and helps to create a golden-brown crust during baking.

8. Eggs (Room Temperature)

Eggs provide structure, moisture, and richness to the bread. They help to bind the ingredients together and contribute to the bread’s soft texture. Using room temperature eggs ensures they incorporate more evenly into the dough, promoting a better rise and overall texture.

9. Apple Cider Vinegar

Apple cider vinegar acts as an acid that interacts with the baking powder to enhance the leavening process. It also helps to tenderize the dough and improve the overall texture of the bread. The acidity from the vinegar can also help to balance the flavors, adding a subtle tanginess that complements the other ingredients.

Gluten-Free Artisan Bread Recipe:

1. Combine the flour blend, salt, psyllium husk powder, and baking powder in your stand mixer and combine with a paddle attachment (or dough hook). You could also do this by hand in a large bowl and combine with a whisk.
2. In a small bowl, combine sugar and warm water and stir to combine. Sprinkle in the yeast, stir, and let stand for 5 minutes to let the yeast fully activate.
3. Once activated, turn on the stand mixer and slowly pour in the yeast water into the flour mixture. Once incorporated, add in your eggs and ACV. Turn the mixer to medium-high speed and beat the bread dough for 5 minutes.
4. Line a banneton basket or proofing basket with parchment paper and sprinkle in a tiny bit of gluten-free bread flour. Pour the dough into the banneton, and sprinkle with a bit more bread flour. Cover with plastic wrap or a damp kitchen towel. Place in a warm place (I always place it in my oven with the oven light on) for the rising process. Let it rise for 45 minutes in a warm spot (remember – DO NOT OVERPROOF).
5. Preheat the oven to 450 degrees, with the Dutch oven in the oven. (Remove the proofing dough from the oven before preheating!)
6. Once the oven and Dutch oven have preheated, and come to temperature for 10 minutes, remove the cloth from the dough and cut or score the top of the dough. You can use scissors, a razor blade, or a knife to do this.
7. Using the corners of the parchment paper, gently move the loaf from the banneton to the Dutch oven.
8. Another option: tear off a fresh piece of parchment paper and flip the dough out of the banneton onto the new piece of parchment paper. Then gently lift the dough into the Dutch oven. Cut or score the top of the dough, if desired.
9. Cover the Dutch oven with the lid and bake the bread for 40 minutes, then remove the lid and bake for an additional 5 minutes, or until the internal temperature reaches 205 degrees. It should have a beautiful golden crust!
10. Once the loaf is done baking, use the parchment paper to move the loaf to a cooling rack to cool. This is the hard part – YOU MUST WAIT AT LEAST 2 HOURS BEFORE EATING! I know, I know, it is so hard! But if you cut into your bread loaf right away, you will end up with gummy slices.
11. Store the loaf in a beeswax-lined bread bag like this one! It will keep your bread fresh and soft much longer – avoid putting the bread in the refrigerator so it doesn’t dry out! In the beeswax bag, it should stay fresh for up to 5 days (if it even makes it that long!).

I hope you LOVE this recipe! It has taken me years, and then really intense months of trial and error to find out that yeast breads require a different blend. Then more months of trial and error to find that blend. Then several weeks of nonstop baking to make sure it works with my yeast bread recipes! What made it more complicated was removing rice flours and xanthan gum – WHEW! But totally worth it! I knew I was successful when my husband (who can have gluten) tasted a piece of bread and was like, “WOW, that’s good” – so clearly it tastes like “normal bread”. He is always very honest with me when it comes to recipes and gluten-free baking! And I can’t wait to keep expanding my yeast bread recipes for you all! I am currently dreaming about the cinnamon raisin bread my dad always makes for Christmas presents, or the orange braid Greek bread my mom always used to make…. cheers to successes and cheers to onward baking endeavors!

Perfect Pairings:

Artisan bread is incredibly versatile and pairs well with a wide variety of foods. Here are some great pairings for your gluten-free artisan bread:

Savory Pairings

1. Cheese and Charcuterie:
   • Cheeses: Brie, Camembert, Gouda, Cheddar, or a tangy blue cheese.
   • Meats: Prosciutto, salami, chorizo, or smoked ham.
   • Accompaniments: Grapes, figs, olives, and a drizzle of honey.
2. Soups and Stews:
   • Tomato Basil Soup: The tanginess of the tomatoes and the freshness of basil complement the bread perfectly.
   • Butternut Squash Soup: The sweetness of the squash pairs well with the nutty flavors in the bread.
   • Beef Stew: The hearty and robust flavors of the stew are complemented by the crusty texture of the bread.
3. Dips and Spreads:
   • Hummus: Classic or flavored hummus such as roasted red pepper or garlic.
   • Baba Ghanoush: Smoky eggplant dip that pairs wonderfully with the bread.
   • Pesto: Basil pesto, sun-dried tomato pesto, or even arugula pesto.
4. Salads:
   • Caprese Salad: Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic reduction.
   • Greek Salad: Feta, olives, cucumber, tomatoes, and red onion with a light vinaigrette.

Sweet Pairings

1. Jams and Preserves:
   • Berry Jams: Strawberry, raspberry, or blueberry jam for a sweet and tart contrast.
   • Fig or Apricot Preserves: Adds a delightful sweetness that complements the nutty flavor of the bread.
2. Honey and Butter:
   • Whipped Honey Butter: Sweet and creamy, perfect for spreading on warm slices of bread.
   • Cinnamon Honey Butter: Adds a hint of spice and extra sweetness.
3. Nut Butters:
   • Almond Butter: The rich, nutty flavor pairs well with the bread.
   • Cashew Butter: Creamy and slightly sweet, a great alternative to traditional peanut butter.

Creative Uses

1. Bruschetta:
   • Top slices with diced tomatoes, garlic, basil, and a drizzle of olive oil for a classic Italian appetizer.
2. Avocado Toast:
   • Spread mashed avocado on toasted bread and top with a sprinkle of sea salt, red pepper flakes, and a squeeze of lemon.
3. Open-Faced Sandwiches:
   • Smoked Salmon: Cream cheese, smoked salmon, capers, and dill.
   • Caprese: Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic reduction.

Beverages

1. Wine:
   • Red Wines: Merlot, Cabernet Sauvignon, or a fruity Pinot Noir.
   • White Wines: Sauvignon Blanc, Chardonnay, or a crisp Pinot Grigio.
2. Beer:
   • Craft Beers: A pale ale, a rich stout, or a light lager depending on your preference.
3. Tea and Coffee:
   • Herbal Teas: Chamomile or peppermint tea for a soothing pairing.
   • Coffee: A strong espresso or a creamy latte.

These pairings will elevate your artisan bread experience and provide a range of flavors to enjoy. Whether you’re serving a simple snack, a hearty meal, or a delightful appetizer, these combinations are sure to impress.

Tips and Tricks:

• When baking gluten-free bread you will always want to have psyllium husk on hand.
• Another ingredient that I use in many of my recipes is apple cider vinegar.
• I always let my yeast proof before adding it to the dry ingredients – I feel like this yields a really beautiful rise in gluten-free bread.
• PLEASE make sure you are using gluten-free active dry yeast – I prefer Bob’s Red Mill for this ingredient.
• It is VERY tempting to let gluten-free bread over proof because it doesn’t tend to rise much – but don’t be fooled! With this bread blend the loaf will rise significantly in the oven, so make sure to follow the instructions on rise time.
• For artisan loaves, I encourage using a 4.5 or 5-quart Dutch oven (ceramic coated).
• You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup.
• You can use instant yeast instead of dry active. Just skip the yeast proofing step and add the yeast directly into the dry ingredients.

Recipe card is below! Happy Baking!

Gluten Free Artisan Bread Recipe (EASY & No Knead)

This gluten-free artisan loaf is a perfectly crusty bread with a soft texture and delicious yeasty flavor!

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Proofing Time:45 minutes mins

Total Time:1 hour hr 50 minutes mins

Ingredients

• 550 grams gluten free bread flour
• 3 tbsp psyllium husk
• 2 tsp salt
• 1 1/2 tsp baking powder
• 2 cups warm water 115 degrees
• 1 tbsp sugar
• 2 1/4 tsp yeast
• 2 eggs
• 1 1/2 tsp apple cider vinegar

Instructions

• Combine the flour blend, salt, psyllium husk powder, and baking powder in your stand mixer and combine with a paddle attachment (or dough hook). You could also do this by hand in a large bowl and combine with a whisk.
• In a small bowl, combine sugar and warm water and stir to combine. Sprinkle in the yeast, stir, and let stand for 5 minutes to let the yeast fully activate.
• Once activated, turn on the stand mixer and slowly pour in the yeast water into the flour mixture. Once incorporated, add in your eggs and ACV. Turn the mixer to medium-high speed and beat the bread dough for 5 minutes.
• Line a banneton basket or proofing basket with parchment paper and sprinkle in a tiny bit of gluten-free bread flour. Pour the dough into the banneton, and sprinkle with a bit more bread flour. Cover with plastic wrap or a damp kitchen towel. Place in a warm place (I always place it in my oven with the oven light on) for the rising process. Let it rise for 45 minutes in a warm spot (remember – DO NOT OVERPROOF).
• Preheat the oven to 450 degrees, with the Dutch oven in the oven. (Remove the proofing dough from the oven before preheating!)
• Once the oven and Dutch oven have preheated, and come to temperature for 10 minutes, remove the cloth from the dough and cut or score the top of the dough. You can use scissors, a razor blade, or a knife to do this.
• Using the corners of the parchment paper, gently move the loaf from the banneton to the Dutch oven.
• Another option: tear off a fresh piece of parchment paper and flip the dough out of the banneton onto the new piece of parchment paper. Then gently lift the dough into the Dutch oven. Cut or score the top of the dough, if desired.
• Cover the Dutch oven with the lid and bake the bread for 40 minutes, then remove the lid and bake for an additional 5 minutes, or until the internal temperature reaches 205 degrees. It should have a beautiful golden crust!
• Once the loaf is done baking, use the parchment paper to move the loaf to a cooling rack to cool. This is the hard part – YOU MUST WAIT AT LEAST 2 HOURS BEFORE EATING! I know, I know, it is so hard! But if you cut into your bread loaf right away, you will end up with gummy slices.
• Store the loaf in a beeswax-lined bread bag like this one! It will keep your bread fresh and soft much longer – avoid putting the bread in the refrigerator so it doesn’t dry out! In the beeswax bag, it should stay fresh for up to 5 days (if it even makes it that long!).

Servings: 12 slices

Bread Flour Bonus Recipe:

I have developed a bread flour blend that can be used to make sandwich bread (recipe below), artisan bread, dinner rolls, focaccia bread, AND sourdough! And my main goal was it being RICE FLOUR FREE and XANTHAN GUM FREE while still yielding a swoon-worthy loaf that checked all the boxes of a loaf made with wheat flour.

I wanted to create a finished product that:

• Tasted delicious
• Had a soft texture
• Was full of nutrients
• Contained NO rice flour
• Contained NO xanthan gum

Why No Rice Flour or Xanthan Gum?

I didn’t want to use rice flour due to the research and development on high arsenic levels found in rice. You can lower these levels by buying rice flour/rice from specific parts of the US (California) and by washing thoroughly. So if I do use rice flour, I make sure it is organic and grown in California. But I liked having another option to baking gluten-free bread without rice flour altogether. Additionally, rice flour lacks high nutritional value, so I wanted to replace it with flours that added protein, vitamins, and minerals to the bread.

As far as xanthan gum, there is quite a bit of research out there regarding its negative effects. It isn’t naturally occurring, and it can be difficult for individuals to digest. There are a lot of other findings still being researched, so again, I wanted to have options that didn’t depend on xanthan gum. This is the bread flour blend I use for all my yeast breads (and sourdough – but I’ll cover that in another post) – cinnamon rolls, dinner rolls, sandwich bread (recipe below), focaccia bread, artisan loaves, etc. I love that it is universal like all-purpose but perfectly tailored for yeast bread which requires a different ratio of starches.

Bread Flour Ingredients:

• Tapioca flour (same thing as tapioca starch)
• Ivory teff flour (I specify ivory because the brown teff will change the color of the bread quite drastically)
• Millet flour
• Sorghum flour

What You’ll Love About This Recipe:

• Having a gluten-free flour blend that supports yeast and sourdough baking is KEY and once you figure out a good blend, it’s universal for all yeast breads (and sourdough – but I’ll cover that in another blog).
• It does not contain brown rice flour or white rice flour.
• It does not have xanthan gum.
• It uses whole grain flours that are nutritional.
• You can double or triple the recipe to make a big batch to last.
• This blend yields yeast bread that tastes like “normal bread”.
• The ingredients are not hard to find – in fact, I buy all of mine from Amazon (though I am intrigued to look into other options for bulk flour).

Tips and Tricks:

• When baking gluten-free bread you will always want to have psyllium husk on hand.
• Another ingredient that I use in many of my recipes is apple cider vinegar.
• I always let my yeast proof before adding it to the dry ingredients – I feel like this yields a really beautiful rise in gluten-free bread.
• PLEASE make sure you are using gluten-free active dry yeast – I prefer Bob’s Red Mill for this ingredient.
• It is VERY tempting to let gluten-free bread over proof because it doesn’t tend to rise much – but don’t be fooled! With this bread blend the loaf will rise significantly in the oven, so make sure to follow the instructions on rise time.
• For artisan loaves, I encourage using a 4.5 or 5-quart Dutch oven (ceramic coated).
• You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup.

Conclusion

Making gluten-free bread that is soft, yet holds together and doesn’t crumble, is a difficult goal to achieve! To replace wheat flour for gluten-free flour, it takes a combination of flours to replicate. And even then, you still need a couple of ingredients to boost the recipe into a success, like psyllium husk and baking powder! But I have done all the work and research and trouble-shooting for you! Read on for my go-to artisan bread recipe and the bread flour recipe I use for ALL my yeast baking!

I hope you LOVE this recipe! It has taken me years, and then really intense months of trial and error to find out that yeast breads require a different blend. Then more months of trial and error to find that blend. Then several weeks of nonstop baking to make sure it works with my yeast bread recipes! What made it more complicated was removing rice flours and xanthan gum – WHEW! But totally worth it! I knew I was successful when my husband (who can have gluten) tasted a piece of bread and was like, “WOW, that’s good”. He is always very honest with me when it comes to recipes and gluten-free baking! And I can’t wait to keep expanding my yeast bread recipes for you all! I am currently dreaming about the cinnamon raisin bread my dad always makes for Christmas presents, or the orange braid Greek bread my mom always used to make…. cheers to successes and cheers to onward baking endeavors!