Gluten Free Artisan Bread Recipe

Gluten Free Artisan Bread Recipe

Making gluten free artisan bread is not only possible, it’s downright easy! You don’t even need a bread pan — just a baking sheet and parchment, plus the right ingredients, of course — and you’ll be baking crusty bread like a true artisan!

Gluten Free Artisan Bread made with gluten free beer, risen in springform pan and removed from pan to bake on flat baking sheet.

Gluten Free Artisan Bread made with gluten free beer, risen in springform pan and removed from pan to bake on flat baking sheet.

 

You don’t want to use heavy, gritty gluten free flours if you want your loaf to be light and airy like this one, so follow along and you’ll be serving beautiful, impressive, crusty gluten free artisan breads in no time!

gluten free artisan loaf sliced gfJules.com

Homemade Gluten Free Artisan Bread is great for dips, hummus, spreads or just pulling off a piece and enjoying delicious crunchy-crusted bread.

 

I give two options, choose which end result you prefer and go from there: bake without a pan for a true gluten free artisan bread look or bake in a round or springform pan for a more rounded loaf that even works well as a bread boule for soup! Which will you choose?

gfJules artisan loaf in pan

Gluten Free Artisan Loaf made with gluten free beer, baked in a tall springform pan.

 

Check out the video below to watch me make gluten free artisan bread so you know just how easy it is!

 

Making gluten free artisan bread is not only possible, it's downright easy! You don't even need a bread pan to make a gorgeous crusty gluten free loaf!
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Gluten Free Artisan Bread Recipe

Gluten Free Artisan Bread gfJules.com

4.6 from 5 reviews

  • Author:
  • Prep Time: 15 minutes + 30+ minutes rise time
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf

Ingredients

OR

PLUS (for either method):

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid: EITHER plain yogurt* OR milk (not skim) OR sparkling water OR ginger ale OR gluten free beer (bubbly liquids make the bread rise higher and lighter)
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (OR 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 2 1/4 tsp. (one packet) rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®) – comes with gfJules™ Sandwich Bread Mix

toppings:

  • 1 Tbs. flaxseeds or sesame seeds
  • 1 Tbs. coarse sea salt

*While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities.  Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of extra yogurt may be needed to thin this thick dough to the consistency needed to spread out to form a nice loaf.

Instructions

If baking from scratch, whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt. Set aside.

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture).  Gradually add the dry ingredients (or gfJules Gluten Free Sandwich Bread Mix) in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.  Once incorporated, add the yeast granules, and beat well – 1-2 more minutes.

If baking with yogurt:

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

Liberally dust a pastry mat or clean counter with more gfJules flour and transfer the dough onto the surface, rolling gently in the flour to cover all sides. Knead slightly, if necessary, to form a smoother ball.

Transfer to a parchment-lined baking sheet. Wet a large serrated knife and press into the bread in 2 or 3 lines, rocking the knife back and forth to open the cuts slightly wider. This will give the bread natural rifts to rise from, and make it even prettier once baked.

Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes – 1 hour.

Spritz with water once risen, if you prefer an even crunchier crust.

Preheat oven to 350º F (static) or 325º F (convection) and bake for 35-45 minutes, testing with an instant read thermometer to ensure it’s fully baked before removing from the oven. The thermometer should have reached 200º F.

Remove to cool on a wire rack.

If baking with another liquid:

The dough will be more batter-like, so it still needs some support while rising and baking. Choose an oven-safe deep, round pan or bowl, pyrex, or even a springform pan. Line with parchment and transfer the dough to the pan, smoothing the top with a spatula and mounding it more in the middle of the pan rather than flattening it out.

Wet a large serrated knife and press into the bread in 2 or 3 lines, rocking the knife back and forth to open the cuts slightly wider. This will give the bread natural rifts to rise from, and make it even prettier once baked. Lightly dust the top with more gfJules flour.

Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes – 1 hour.

Spritz with water once risen, if you prefer an even crunchier crust.

Preheat oven to 350º F (static) or 325º F (convection). For more rounded loaf, lift up on parchment and remove the risen dough from the pan. Lay parchment with risen dough on top of a flat baking sheet. Otherwise, leave dough inside the pan for support.

Bake for 35-45 minutes, testing with an instant read thermometer to ensure it’s fully baked before removing from the oven. Depending on the size of the pan used, and therefore the height of the loaf, it may need to cook longer to be fully done. The thermometer should have reached at least 200º F.

Remove to cool on a wire rack for 10 minutes; if baked in pan, lift up on the parchment paper and remove the bread to finish cooling out of the pan on a wire rack.

Slice when fully cooled.

Gluten Free Artisan Bread made easy! gfJules

gluten free artisan bread - quick & easy! gfJules.com

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161 thoughts on “Gluten Free Artisan Bread Recipe

  1. I did not have the your flour so I used gf almond flour. Also used the ginger ale option. The dough was soupy, so I added 2 more cups of almond flour, but dough was still too wet. I had to break down and add a full cup of regular bread flour. The dough did not rise after an hour but it was a sizable chunk of dough (since I had added so much more flour). It rose a little during baking. It was nicely crunchy on the outside and a little moist on the inside. I told my friends about the wheat flour, and most were willing to give it a try. It was quite tasty.

    If it requires a specific brand of gf flour, you might state that up front. I’d like to try it again.

    • Hi Janet, my gfJules Flour is highly specialized for recipes like this, and all my recipes are developed using it (the ones which call for flour, at least!). No matter what flours you’re using, it’s never a good idea to just switch out and use something like almond flour in place of a blend, especially not mine. Almond flour is totally different and I wouldn’t expect it to have worked in this recipe. Here’s an article on different gluten free flours which explains how different each flour is and why they are not interchangeable. I hope it helps you understand what went wrong with the switch you made and gives you hope for much better baking outcomes in the future!
      Also, I’m not sure your reason for baking gluten free, but I hope you never feel like you have to add wheat flour to a gluten free recipe, again! If you’re gluten free for health reasons, there’s no reason to jeopardize your health by eating wheat again. No matter how much you feel a recipe is failing!
      ~jules

      • Thx for the info on gf flours. I’m trying gf for interest, not requirement. And I live remotely so it was either salvage as best as I could or throw it out (YIKES!). It was tasty, but I hope for a better outcome next time.

  2. Hey Jules. I tried this recipe with an overnight rise because I like sourdough and I figured it would give time for the yeast to create that flavor. That part worked, but the dough rise to triple the size and then collapsed after I took it out of the oven. Any advice?

    • Yep, the sourdough flavor would come through with an overnight rise and milk as ingredient. Perhaps you need a pan with high sides next time for support? Or you can always do a slow rise (covered) in the fridge to build the flavor but not the extreme rise. I wouldn’t cut back on the yeast if you can help it, as it lends that wonderful yeasty flavor and aroma. Let me know how that works out!
      ~jules

    • Hi Patricia, yes! You can use my gfJules Flour in any recipe calling for regular all purpose flour or even cake flour. There’s a lot more info in this article about successfully converting recipes to gluten free. Check it out and let me know if you have any other questions. Happy Baking!
      ~jules

  3. Hi! I love your flour! I just made this and it turned out wonderfully. Is there any way to make multiple batches of dough and freeze or refrigerate them?

    • Hi Crystal, you should be able to double this recipe if your mixing bowl is large enough and your mixer can handle it. I wouldn’t recommend doubling it if you’re mixing by hand, though. Freeze the dough and allow it to thaw then rise and bake as the recipe is written. Let me know how it goes!
      ~jules

  4. I just made my first ever homemade GF yeast bread with this recipe!
    This worked great using tonic water for the liquid, but it did take 3-4 hours to rise properly, so my guests had gone home before the bread went into the oven. However, I had made a loaf of glutenous French bread also, so they ate that, and I had an incredible late night snack!

    • Sounds like you made the best of it (and got to enjoy the whole loaf yourself!). Next time know that you don’t need to let it rise that long — most of the rising actually comes during the bake. It doesn’t hurt to let it rise, but you don’t have to wait around if you’re in a hurry. Happy baking!
      ~jules

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  6. Hello, interested in your bread recipe as this is all new for me (eating gulten free) and was wondering if I could mix in whole grains for that multi grain bread that I can no longer have.

    • Hi Ginger, if you plan to follow my recipe, I would suggest adding some seeds for more of that whole grain texture. Sunflower seeds, chopped pepitas … that kind of thing. They taste delicious in this bread, and it will still be light enough and have delicious texture and chew. Enjoy!
      ~jules

  7. It’s ashamed bc I tried this recipe- unfortunately you can’t buy this specific mix in the store and so when you substitute it totally fails.

  8. Hey!
    I’m just about to put the bread in the oven – lol! I’m baking it on a baking sheet with no edges around it, will it puff up? Also, when I wrapped it, it didn’t rise, is that supposed to happen? Thanks 🙂 let me know!

  9. I’ve tried your recipe twice with the beer, but both times my bread has not risen… It’s almost a flat bread. What might be the problem?

    • Hi Brandy – are you using my gfJules Bread Mix or my gfJules Flour to bake from scratch? Are you rising it with a form around it or just letting it sit on the parchment-lined sheet to rise?
      ~jules

  10. Pingback: 11 Gluten-Free Bread Recipes | Chief Health

  11. I’ve tried this recipe twice now and it is amazing!!! I even messed up a little the first time (used seltzer but followed some of the yogurt instructions and totally overworked it). I didn’t even realize I’d made a mistake until I was making it a second time because it rose and was delicious! This time I used a dry hard cider and made sure not to overwork it, and it puffed up SO beautifully. I put “everything” seasoning on it and it is absolutely delicious!! I already can’t wait to make it again with other spices and toppings.

    Also, I’ve made so many gf breads over the years and my bread maker always made it the best, so I stopped trying to make it by hand. But this took a lot of the fun out of baking bread! Until I found this artisan recipe, which is the perfect balance of involved and easy 🙂 Thank you!!

    • Oh Jules, I’m so happy to hear you didn’t give up and were eager to try the recipe again! I love hearing that you’re excited to bake more bread!!!
      ~jules

  12. Dear Jules, thank you so much for this spot on recipe. I am new to baking, healthy clean foods and all thas. Since i dont know how a good dough should look like half the time things dont turn out as supposed for me 🙂 This recipe is great! I like the way you explain everything and point substitutions. The bread is so delicious ???? i cant believe it turned out so yummy. I wish i could’ve shared a picture.. so proud and happy.
    I used 2 eggs, Milk what ive got(Half goat’s half cashew) 2/3 Gluten free all purpose flour (here in the UK im not familiar with the brands usualy listed in recipes:/ ) and 1/3 Coconut flour
    My loaf is more yellow and didnt pop up like tours but still it risen and is absolutely delicious!

    My search for a good healthy bread recipe is over 🙂 Thank you sincerely!

    • That makes me so very happy to hear, Veselina! Thank you so much for taking the time to let me know that my recipe and directions are helpful. Baking homemade, truly delicious (now gluten free) bread is one of life’s great joys!
      ~jules