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!

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!

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?

gluten free artisan loaf sliced gfJules.com

Gluten Free Artisan Bread baked with GF beer. Risen in a parchment-lined pan; baked on parchment without a pan.

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

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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.

Method:

Gluten Free Artisan Bread baked in round pan (on left) and without pan (on right).

Gluten Free Artisan Bread baked in round pan (on left) and without pan (on right).

 

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.

Gluten Free Artisan Bread baked in round spring-form pan.

Gluten Free Artisan Bread baked in round spring-form pan.

 

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.

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.

 

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.

Gluten Free Artisan Loaf baked in springform pan.

Gluten Free Artisan Loaf baked in springform pan.

 

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.

93 thoughts on “Gluten Free Artisan Bread Recipe

  1. Jules! I have tried making gf bread without much success at all. This recipe was my first time making a bread without a machine. I am so happy to report it looked and tasted good! Thank you for your products and helping to make being gf that much easier.

    • Oh Abbey, I’m so excited for you to have great gluten-free bread! And thanks so much for taking time to let me know of your success! My goal is just to help others live gluten-free happily and easily, so it is so heart-warming to know that my products have helped you!!! Onward to more great baking!!!
      ~jules

    • Hi Marcia,
      Yes, it could be baked in one of those. It really all depends on how wide and tall you want your loaf: the wider the pan, the flatter the bread. Either way, check the inside with an internal thermometer to see that it’s reached 205F and then it’s done. Happy baking!
      ~jules

  2. I work at a small church and we are looking for a good GF bread for communion. This seems perfect. I am wondering if we could divide and freeze the dough and bake small 1/4 sized loaves at a time. How long do you think would the frozen dough keep?
    THANKS!

    • Hi John, I imagine that would work just fine. The key would be bringing the frozen loaves to room temp and then allowing them to rise and then bake. I would think if wrapped well, they would keep in the freezer for at least 6 weeks. The other option is to make gluten-free communion wafers. I bake those for my church and they keep them in a tupperware in the refrigerator, bringing out as many as they need each week and those last a few months in the fridge. Here’s the recipe: https://gfjules.com/recipes/gluten-free-communion-wafers/
      Let me know what you decide to do!
      ~jules

  3. I’m diabetic so it’s important that I control my calories intake. I find whole grain bread is lowest in calories among high protein. So I’m looking for gluten free recipe.

    • Gluten free bread isn’t always the best choice for diabetics (if you can tolerate whole grains).
      GF recipes CAN have a higher glycemic index (GI) depending on the flours used – Rice, potato and maize are quite starchy and have calorie/sugar content than regular flours like whole wheat and oat flour.
      I hope this helps! 🙂

  4. Hi!! How’s the best way to store the loaf after you cut it? It’s in the oven cooking and I’m so excited to try it but this is the first time I’ve baked bread from scratch so I don’t know how /where to store it so it stays fresh. Thank you!!

    • Hi Devra, congratulations on baking bread!!! The way I usually store it is to just squeeze the air out of a zip-top gallon sized bag and store the bread there on the counter; don’t refrigerate because that just dries baked goods out. If you’ve been munching on the bread for a few days and you still have some left, you can also slice it and put wax paper between the slices and then freeze it in that zip-top bag. The wax paper helps you to just grab one piece whenever you need it. Or of course you could make the best French Toast ever with your homemade bread! And then bake some more! 🙂
      ~jules

  5. I have made this recipe frequently in my bread maker (one that Jules highly recommended and I LOVE- T-Fal). It works extremely well. Occasionally I add the flax seeds into the mix, and/or sesame seeds or raisins.
    Thanks Jules!

    • That’s great to hear, Yvonne! Thanks so much for letting me know about your success with the T-fal, too! Happy bread baking!
      ~jules

  6. Hello Jules,
    I’m about to receive 4 lbs of your flour blend….and noticed that this bread recipe (and perhaps others) instruct user to use a STAND MIXER.
    Unfortunately I don’t have one, nor plans to buy one just yet.
    Can I use a very powerful Hand Mixer ??
    Or can I just do it by hand, without a mixer?
    Thanks, Karen

    • Hi Karen, no worries at all. With bread recipes, I’d actually recommend mixing by hand instead of using a hand mixer with beaters, but it’s really up to you. When you choose your liquid for bread recipes, choose something like club soda, gingerale or gluten-free beer so that the batter/dough is less thick and it will be easier to mix. When making the artisan bread with a thinner liquid like that, you’ll want to rise it in a bowl lined with parchment or in a parchment-lined springform pan to help it hold its shape so that it won’t spread out too much before baking. Here’s a link to a very old (funny) video of my step-son making my bread mix by hand with a bowl and wooden spoon and it turned out great, just so you know it can work! 🙂

  7. Jules,
    I was wondering when making the artisan bread using All purpose flour do I use both the club soda and yogurt or only choose one of them. I don’t have a mixer so I have to do all by hand. Any tips are welcome.

    Thanks
    Faye.

    • Hi Faye,
      You would pick a liquid (I’m counting yogurt as a liquid too) or use any combination, but the total of the liquids you use should be 1 1/4 cup. Mixing by hand will be easier if you use something other than yogurt, but when using club soda or something thinner than yogurt, the bread will be prettier if you rise it in a bowl or with a springform pan around it and then remove for baking. You shouldn’t have any problems mixing it by hand.
      Enjoy the recipe!
      ~jules

  8. Your recipe will certainly be tried next, but, I wanted to try your flour in the Master Boule Bread Recipe. Haven’t baked it yet, but it sure has risen normal. Hope this works since there’s only water, yeast, salt and flour to that recipe 😬 I’ll report back.

  9. OMG, Jules, thank you! I haven’t had a delicious bread for years (since dx’d with a gluten allergy). I just made this and used soda water and it’s absolutely amazing. Even my gluten-loving hubs loves it. I don’t bake much but always have your flour on hand (just in case I get a wild hair). I’m so glad I did! Thank you for bringing delicious back to bread for me.

    • Oh Tamara I’m so happy for you to have amazing GF bread back in your life! And that your hubbie loves it too is worth major bonus points! Glad you had my flour on hand so you could try this recipe on a lark – lucky you!!! Happy bread baking from now on!
      ~jules

  10. Hello. This bread looks beyond amazing, and I cannot wait to try it! Just a couple things; 1. I used yogurt because I wanted that rich, moist, and dense bread…but I also want to use sparking water or seltzer to get a nice rise, but I’m not sure how to spilt the ratio to use both, or if I should just pick one or the other. I did 1 cup of yogurt and 1/4 cup of seltzer. 2. My dough was extremely wet and batter like. Not sure what I did wrong. I used goats milk yogurt because that’s what I had, maybe it is too watery/creamy and that was the issue? Or the seltzer water caused that? Not sure. I just added more flour. Please help! Thank you 🙂

    • Hi Michael, did you end up baking the loaf even though the batter was wet? Did you put a springform pan around it or something to help contain it an keep its shape? All yogurts have different viscosities, so that could have contributed to it, but if you rise it (and if it’s very wet, bake it) in a pan, it should still turn out. Were you using my bread mix or my flour and from-scratch recipe? If you’re ever in the middle of a recipe and need a fast response, feel free to call our customer support line 443-745-5897. That’s what we’re here for!
      ~jules

  11. I use this recipe a lot! Two casserole dishes lined with parchment paper make two smaller round loaves. I generally use club soda with a little gluten free sourdough starter (Cultures for Health brand). I also have used one container of plain yogurt and the rest club soda. I like to add an extra egg, 2 tablespoons organic, unbleached sugar in addition to the honey, and increase the salt a little (one heaping teaspoon). This provided a rich, dinner roll-like flavor.

  12. I made this recipe and it was delicious!!! No toasting required, moist and tasty; a trifecta for sure! I followed the directions, but as a Canadian, Jules GF flour wasn’t readily available to me. I noted some of Jules very helpful hints and checked her bread GF mix for contents. I then looked at the flours I had in my house and decided that a mixture of the two may work ok. (I wanted to finish what I had in the house first before making a Jules GF flour mix). I followed the recommendation for a bubbly liquid to make the bread lighter and that was spot on; I had a nice light loaf. I had it on the counter for about 4 days before my husband and I finished it off, and it stayed moist to the end. To be honest, my husband isn’t GF, but the bread was so delicious that he picked it over a loaf of homemade bread he had in the fridge. Yummmmm!!! I can’t wait to make it again and to share it with my other GF relatives and friends. I think we’ll have some new converts. 🙂

  13. Just made the artisan bread, using your recipe for the flour mix as your packaged mixed not available here. ( Love using that flour mix, have been using it for 5 years now and it is the best I have found) My artisan bread looks the same as yours on the outside but is much darker in colour when sliced. Did I do something wrong? It tastes good, but I was looking for a bread closer to white for another friend who is even pickier than me! LOL. I have a very dry mouth so if the bread isn’t somewhat moist I cannot get it down. Anyway. why is mine dark? Used eggs, flaxmeal, ginger ale, honey. The batter did not look too dark but was dark once baked.

    • Hi Sandra – when you made my homemade flour blend, which flours did you choose? It’s most likely due to the flours used (the one pictured is using my pre-mixed blend), but gingerale can also make it darker. You could use club soda next time to help lighten it up.
      ~jules

    • Hi Brenda, yes you can use maple syrup. In fact, I just did that myself last week when I was out of agave and honey! Yummy! Enjoy the recipe!
      ~jules

  14. Delicious! Where choices were given I used brown rice flour ,dry milk powder,honey,whole milk and eggs. I shared a warm fresh slice with a non-glutard who could not believe it was gluten free!

    • High praise when you hear that from a non-GF person trying your GF bread! Congratulations and another victory for the good guys/gals! 🙂
      ~jules

  15. hi do you think this would work with better batter flour or nicole hunn’s bread flour that has better batter as its base. this sounds really good. better batter is what i have at momment

    • Hi Karla, you could certainly try it. From what I know of that mix though, it requires more liquid, so make sure you are attentive to that as you follow the recipe. Let me know how it goes!
      ~jules

  16. Hi! I live in rural South America, and the availability of special flours is limited – I stock up when I can! Occasionally I am able to get a traveling friend to bring Xanthan Gum, but it’s a treat.

    I substituted your flour blend for : 1c Rice flour, 1c Buckwheat flour, 2/3 c Potato Starch, and 1/3 Tapioca Starch. I also baked the bread in a cast iron skillet to get a rustic looking country loaf. I added in a few TB of whole flax seeds for some crunch…
    It turned out absolutely delicious. We couldn’t stop passing by to slice off another piece.
    THANKS!!!

    • Hi Jessie – I’m thrilled that you were able to try this recipe with success, even using different flours — how resourceful of you! Thanks so much for taking the time to let me know!
      ~jules

  17. All I can say is yummy, yummy. I made 2 of these loaves on the weekend and they turned out great. Since your flour mix is not sold in Canada, I used the President’s Choice GF flour mix. Let them rise in 9″ cake pans for the allotted time with 200*F temperature. I have now read the comments as to when to add sesame seeds or poppyseeds to the top of the loaf before baking. Will definitely make this recipe again but will try putting it in the standard loaf pan instead. Thanks for the recipe.

  18. Hi Jules,

    I would like to bake mini-loaves in mini loaf pans. How would you suggest doing this? How much dough should you put in each pan?

    Thanks!

    • Hi Jill, I wouldn’t fill the pans more than 2/3 full so that the pan can still provide support. Follow the directions otherwise, but start testing the internal temperature or with a toothpick after about 35 minutes (all depends on the size of your mini loaves). Happy bread baking!
      ~jules

  19. Pingback: An Easy Guide to a Gluten Free Thanksgiving Menu - What the Fork

  20. Hi Jules!
    I’m very new-as of this evening 🙂 – and I am now so curious and can’t wait to try your blend(s)!
    It’s taken me years of dealing with a gluten intolerance that had always been there, lots(!) of horrible instances with mild to severe problems as a result, and an ability to bake incredible breads that I should never have had!( 🙁 ). when my nephew was tested they found he had a truly severe case of Celiac Disease and learned how to eat again. The guy is so incredibly diligent and understanding of his difference and lives strictly by the rules (what kid has time to be ill when he’s too busy having an awesome time with life and growing up?!)
    It took a VERY long for me to see what my problem is, and it’s a bummer to change, but I feel so much better and am learning to make the same things I loved in the first place. My nephew loves the fact that I love baking so much!You’ve made it an art I am learning in depth all of the subtle-and not so subtle-nuances and differences. (Expensive…but worth every scent!)
    I’m so VERY excited to try your blends because I’d heard so much about Expandex. I do not, however.., know how to use it and your recipes have shown me how to understand that it mimics gluten in breads. Now I can use my Expandex (and your teachings) to create something all of the Celiac and gluten intolerant people I know the same kind of bread I make for other people without them getting as ill as I made myself for eating it!
    I’m so pleased I found your site, it’s an awesome thing to discover, Thank you!

    Nicki

    • Nicki you have a wonderful attitude and I’m confident you WILL succeed in making all these yummy things you love again, but GF. I’m happy to help and hope you enjoy my articles and recipes and products. Feel free to reach out anytime with questions, and of course, to leave comments when you make a recipe and love it! 🙂 All the best to you and to your nephew, who sounds like he’s doing all the right things to take care of himself!
      ~jules

    • Hi Betty – I would follow the directions for my baguette recipe, but shape it like an artisan bread. The doughs are very different, but the baguette recipe uses my pizza mix, so I think that will be easier for you. Let me know how it goes!
      ~jules

  21. I can’t wait to try this recipe. I have a mild food sensitivity to gluten and many other additives. I tried a popular GF bread mix and was very disappointed. The bread seemed to dissolve before I finished chewing, and when I tried to toast it fell apart easily. I live at high altitude so might have been part of the problem, but I don’t plan to use that brand again. Will try yours. Thank you.

  22. Can I add fresh garlic and rosemary while mixing?
    We love the bread at Macaroni Grill and I’d like to be able to ‘duplicate/GF’ as much as possible for our daughter-in-law.

  23. Hi there,
    New to your page but loving it so far. 🙂
    I have a quick question, if I were to add some grains to this recipe, which ones would you recommend? Or even if I wanted to make a brown bread, what would you recommend?
    And are there any alternatives to yeast (such as bi-carb?) that would work well? Yeast (even gf) doesn’t sit too well on my tummy.
    Thanks a bunch!

    • Hi – check out this article on gluten free grains. At the end I give some suggested grains to use if you want to substitute in place of my flour blend. I would suggest substituting only 1/2 cup of my flour with one of the whole grains in the article so that it won’t throw the proportions off. For really brown bread, you’d want to look to darker grains like quinoa, teff or even unblanched almond; for flavor but not necessarily dark color, look to buckwheat, millet, or sorghum. To make it without yeast, follow the ingredients in this recipe to substitute for yeast, but follow the directions for the artisan bread if you’d still like it to be baked without a pan.
      Happy baking!
      ~jules

  24. In the photo, it looks like you have sesame and poppy seeds on the top of the bread. When do you add them and how? Thank you!

    • Hi Kathy, I love to sprinkle on seeds and sea salt on my breads. As soon as I’ve shaped the bread, I sprinkle them on. If you’re brushing on milk or oil or spritzing a bread with water, do that first and then the seeds will stick better. Happy baking!
      ~jules

  25. I’ve read on many other GF sites that an egg wash is required with GF breads. That the dough needs to be “sealed” with the egg wash. Obviously, yours doesn’t require this, so wondering what the difference is in yours and others.

    • Hi Ruthie, I suppose on some breads the egg wash could be used as you say to ‘seal’ the bread, but mostly it’s used to give crispiness and shine to a crust, as well as to help gluten-free bread crusts to brown. When I want a browner crust or am baking something like my Cuban Bread or Baguettes, I usually do use an egg wash.
      ~jules

  26. Hi Jules,
    My family likes the taste as close to white bread as possible. Which of the additional 1/4 cup of flour would you recommend to get closer to that – GF buckwheat, sorghum, millet or brown rice flour?

    • Hi Taryn, personally I like millet as a milder flour flavor. I also like buckwheat but I hear from some others that they notice that taste. Sorghum can have more of a flavor; brown rice flour is pretty mild, but can make the bread a bit drier. I hope that helps!!!
      ~jules

    • Hi Lissa, are you ok with chia seeds? I assume you’re asking about the ingredient line for flaxseed meal and water as an egg replacer? Where I include it as an ingredient, I list several other choices as options: GF buckwheat; millet; sorghum or brown rice flour.
      Hope that helps!
      ~jules

      • Jules,
        After a year of you recommending the T-Fal bread machine and me using it CONSTANTLY , I can’t thank you enough for the tip about this great, inexpensive machine. Whether I use a mix or an artisan bread recipe (from scratch) , it’s always a success.
        So, again, thanks!

        • Oh Yvonne, that’s wonderful to hear! I’m thrilled that you have delicious GF bread in your life now!!!!!
          ~jules

  27. Hi Jules
    Can i make all of your recipes with a bread maker? If yes, do have to change or substitute the recipes in anyway? I have to get some your flours. I just purchased super fine brown rice and white rice flours. Once i finish them i will try your flours. I have had so many unsuccessful breads. 5 to be exact i think it is my kitchen scale. I ordered another scale.this has been what a journey. I am going to try your bread recipe next Gluten Free Artisan Bread Recipe. I have high hopes. Rita

    • I’m so glad you haven’t given up hope, Rita! Great GF bread is TRULY possible! I do hope you get to try my flour and recipes (they’ll be much better than baking with rice flour), but may I suggest that the first thing you do is try a bread mix? It takes all the guess work (and scales!) out of it and will give you great bread with little effort … which I daresay at this point, you deserve!!!! 🙂 You can use it in this artisan bread recipe or in a bread maker or to make focaccia. So fun! And yes, you can make any of my breads in a bread maker, but shaped breads (challah, bread sticks, etc) need to be baked in an oven. Here are more bread maker tips! Save your rice flours and use them in my graham cracker recipe! It’s s’mores season, you know!
      🙂
      ~jules

  28. Hi. I’m very curious why this recipe calls for honey. I’ve also noticed on the ingredient lists for most gf breads there is cane sugar or something like this. Bread recipes (gluten-full) that I’m aware of don’t call for sweetness of any kind. Why do gluten-free breads do this? I would much prefer not to do this. Does it change the outcome at all if I leave out the honey?

    • Hi Kim, most GF bread recipes you see that call for sugar are masking the off-flavor of certain gluten-free flours with added sugar. My flour doesn’t have any such funkiness (luckily!), so there’s no sweetener added to it for that purpose. The meager 2 Tbs. of honey is added as a humectant, helping the bread stay moist and fresh for longer. If you ever see one of my breads with a dash of sugar, it would be to help activate the yeast only, not as a sweetener. I offer lots of options for liquids to add; if you don’t want sweet, don’t use the gingerale. Use club soda or another tasteless liquid or if you like GF beer, try one of those. I hope this information helps!
      ~jules

    • I’ve been baking homemade bread for 40 years. EVERY recipe I’ve ever seen calls for a small amount of a sweetener of some description, honey, sugar, brown sugar, agave, etc. NOT artificial sweeteners though. This is to boost the food supply for the yeast, which primarily relies on the flour for “fuel”. The sugar speeds it up some.
      I’ve most often used honey both for the flavor, slight though it is, and, as Jules says, helps it stay moist.
      Trying to relearn my bread making techniques to fit GF needs is a challenge, but the relationship between yeast and sweet would remain.
      Jules, thank your for these artisanal versions. I hope it can bring back the crunchy crust I so love in home made bread.

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  30. This is THE BEST GF BREAD RECIPE bar none. It’s got wonderful texture and flavor, and is very straightforward to make. We like to use yogurt in the recipe, but have successfully used a combination of yogurt and Asti Spumanti in a pinch! We also like to add Bragg’s Organic Sprinkles to the mixture to make an herb bread. It’s fantastic. Thank you, Jules.

  31. Pingback: 18 Tips for Gluten Free Bread Baking - gfJules

  32. Hi,
    Any adjustments to do it in a bread maker?
    BTW, THANKS for the review on the T-Fal Actibread. I got it for $73 on Amazon and it’s great!!!

  33. Hi Jules!
    I’m new to the whole gluten free thing, I purchased a Cuisinart bread maker with GF settings and have your all purpose gluten free bread mix, do I need to add all this other stuff to the mix and liquids in the machine? No directions came in my bread packages from GF Jules.com order. Just want to make it right. Thanks for your help.
    MSeverance

    • Hi Michele, sounds like you’re well on your way to bread baking bliss! You’ve got an excellent bread maker and the best GF bread mix, but I’m so sorry there was’t an instruction sheet in your bread mix box! You can view the directions on the product page below the video, and the bread machine directions are laid out in the “Bread Machine” section of my Sandwich Bread Recipe. It’s super easy! Just add the liquid ingredients listed in the directions to the bread pan first, then the bread mix, then the yeast packet and press “start” on the gluten free setting for that machine! Please email me at Jules@gfJules.com if you have any questions! I can’t wait to hear how it goes!
      ~jules

    • That’s wonderful, Rachelle! So glad you tried the recipe! You can always post on social media and make us drool …! 🙂
      ~jules

  34. jules can this artisan be made in a bread machine? or at least to rise?
    Also i wanted to make an olive bread for my in-laws that are here from Italy, how much do you recommend? thank you

    • Hi aeveriesmommy – this recipe can absolutely be made in the bread machine. Read here for all the directions (scroll to the bottom through the other options). I’ll have to read up on how much olive to add and get back to you. That’s a new one on me! Sounds totally yummy, though!
      ~jules

  35. Love your recipes. Don’t bake as much now that the ‘grands” have moved to another state. (. But I do appreciate your recipes. I am searching for an awesome french baguette recipe. I am thinking that gluten free breads don’t rise twice. Is that true?
    I used to make baguettes and gift them at Christmas time. That was before I knew I was a celiac. Lots of things have changed…

    • Hi Marti,
      Here’s my baguette recipe. It’s really yummy, but I’ll be honest, I’ve been experimenting a ton lately trying to devise a recipe that’s even easier (not that this one is hard!). Hope you don’t give up on gf breads just yet! Keep on baking – you’ll get it right, taste lots of experimenting in the process and probably store up a lot of croutons and bread crumbs for other recipes in the process!!!
      ~jules

  36. This bread sounds wonderful and I can’t wait to make it. I wasn’t able to get the nutrition information to show up. All that came up was the two words “Nutrition Information” but no actual numbers. Would love to have that since I have to watch my carbs and would need to know the counts for carbs, fiber etc. Thanks for another great recipe!!!

    • Hi Jujie – we’re still working out the kinks in my new site and we don’t have nutritionals available yet, but hopefully soon!
      ~jules

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