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!
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Ingredients
- 580 grams gluten free bread flour I use my recipe! If you wanted a wholegrain version, use 550 grams of my wholegrain flour blend!
- 3 tbsp psyllium husk
- 2 tsp salt
- 2 3/4 tsp instant yeast
- 1 tbsp xanthan gum or substitute 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 2 cups warm water 115 degrees
- 1/4 cup sugar or honey
- 2 eggs room temperature
- 1 1/2 tsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- Combine the flour blend, salt, psyllium husk powder, and yeast (+ xanthan gum if using) 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.
- Warm over the stove, water and sugar (or honey).
- Once warmed, turn on the stand mixer and slowly pour in the yeast water into the flour mixture. Once incorporated, add in your eggs, ACV and oil. Turn the mixer to medium-high speed and beat the bread dough for 5 minutes.
- Line a banneton basket or proofing basket with enough flour in to keep the dough from sticking. Sprinkle 1/4 cup of bread flour onto a clean surface and put a bit of oil onto your hands. Work the dough into a square, fold, then roll it up to form a ball. Pinch the bottoms together, then place in the basket, smooth side down in. 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 35 minutes in a warm spot (remember – DO NOT OVERPROOF).
- With 15 minutes left in the proofing process, 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 gently roll the loaf from the banneton onto parchment. Lift by the corners to place 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 200 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! 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!). You could also store it in a gallon size ziplock bag!
Servings: 12 slices