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 on rack | gfJules

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

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 partially 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 bread proofing | gfJules

gluten free artisan bread proofing in a proofing basket | gfJules


Especially if using bubbly water or gingerale or even gluten free beer(!) as the liquid in this recipe, your dough will need some help holding together until mid-bake. I prefer yogurt (I use vegan yogurt) for this recipe if baking without a pan for the best, roundest shape, and using a bowl or proofing basket is always a handy way to help it rise in a rounder shape.

gluten free croutons artisan bread after proofing | gfJules

gluten free artisan bread after proofing in a proofing basket | gfJules


Use a proofing basket like this one, a parchment-lined springform pan, or even a glass (oven-safe) bowl lined with oiled parchment, the dough can rest for as little as 30 minutes to overnight (covered) in the refrigerator while rising in the style of sourdough, if you like. 

If using a thinner liquid in the recipe — like sparkling water or club soda — you may choose to leave it in the pan or bowl (not the basket) for half the bake time, then gently pull up on the parchment to remove it from the pan and place it (with parchment) onto a baking sheet and return to the oven.

If using yogurt and a proofing basket, remove it before baking and it will keep a lovely round shape but not rise quite as high.

gluten free artisan bread V | gfJules

Gluten free bread dough made with vegan yogurt and risen in proofing basket; baked on parchment lined baking sheet.


Every time you bake this gluten free artisan bread, it will take its own shape. It’s part of the beauty of this bread.

Here’s a picture of one reader’s beautiful loaf. See, you can do it, too!

Joan Gluten_Free_Artisan_Loaf_Bread_1024x1024

Here’s Chef Patrick’s gluten free artisan bread made with my gfJules Flour. Every loaf is unique; every loaf is beautiful!

Patrick Auger's GF artisan bread made with gfJules Flour

I can’t stop taking pictures of these loaves because every time they’re show-stoppers.

artisan bread on gluten free board

Gluten Free Artisan Bread on Gluten Free Cutting board from Words With Boards. Click photo to see these gorgeous cutting boards!


Check out the video below to watch me make gluten free artisan bread in a springform pan in case you don’t have any of these other options … 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!

Gluten Free Artisan Bread

Gluten Free Artisan Bread Recipe

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Beautiful homemade gluten free bread baked without the formality of a pan. It's gluten free artisan bread that will impress anyone every time!



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 but will need support from a bowl to rise and partially bake - see intro)
  • 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 (optional):

  • 1 Tbs. flaxseeds or sesame seeds
  • 1 Tbs. coarse sea salt
  • 1 egg mixed with 1 Tbs. water to brush onto crust for darker color (optional)
  • oil to brush on top


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 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 – 2-3 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 or dry, gradually mix in milk, 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 proofing bowl or oiled parchment-lined glass bowl.

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

Preheat oven to 350º F (static) or 325º F (convection).

Gently transfer to a parchment-lined baking sheet.

Wet a large serrated knife and press into the bread in 2 or 3 lines 1/2 inch deep, rocking the knife back and forth to open the cuts slightly wider or use a lame to cut into the bread in a decorative pattern. This will give the bread natural rifts to rise from, and make it even prettier once baked.

Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.

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

Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!

Bake for 30-40 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 fully 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 oiled parchment and transfer the dough to the pan, smoothing the top with a wet spatula and mounding it more in the middle of the pan rather than flattening it out.

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

Wet a large serrated knife and press into the bread in 2 or 3 lines 1/2 inch deep, rocking the knife back and forth to open the cuts slightly wider or use a lame to cut into the bread in a decorative pattern. This will give the bread natural rifts to rise from, and make it even prettier once baked.

Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.

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

Preheat oven to 350º F (static) or 325º F (convection).

Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!

Bake for approximately 15 minutes, then lift up on parchment and remove the bread from the pan. Lay parchment with bread on top of a flat baking sheet. Otherwise, leave dough inside the pan for support.

Bake for 20-25 more 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 full cool on a wire rack for 10 minutes.


*All yogurts have different thicknesses/viscosities. If the yogurt you're using (like Greek Yogurt) is particularly thick, you will want to add additional liquid like milk to the dough so that the dough is not so thick that it is dry or tight and will not rise. There should still be give to the dough and it should not be dry.

No matter which liquid you choose, no matter which rising method, be sure to use my award-winning gfJules Flour or Bread Mix for the absolute best results.

Pin for later!
Quick Gluten Free Artisan Bread Recipe | gfJules

Quick and easy gluten free artisan bread by gfJules

Gluten Free Artisan Bread Recipe



Gluten Free Artisan Bread Recipe


Gluten Free Artisan Bread made easy! gfJules
gluten free artisan bread - quick & easy!

Leave a Reply

Your email address will not be published. Required fields are marked *

257 thoughts on “Gluten Free Artisan Bread Recipe

  1. What are. The ingredients in the mix.? Are there any chemicals? I check the site, but no ingredients in the description or picture of the label.

  2. Jules, what determines how long you allow the artisan bread to rise in the oven? You say 30 minutes to one hour but what is the aim for the rise please? Double? Otherwise. Thanks!

    • Hi KD, to clarify, when we’re talking about the oven, it’s OFF, so you can let it rise longer if you like, or less long if you’re in a hurry. It needs to rise for at least 30 minutes if using the quick rise/rapid rise yeast, but in a warmish environment, I think closer to 1 hour is probably optimal. It should have come close to doubling in size and you will see that it has air pockets that have developed as you can see from the photos of the dough in the proofing basket photo in the recipe and the one turned out out of the basket onto the parchment-lined sheet. I hope that makes it more clear. Happy bread baking, KD!

  3. What beer did you use in your demo video -gluten free dark ale? I would like the name of the beer…thank you

    Can’t wait to make one and your other recepues look fabulous


  4. What can I use in place of dry milk or almond meal? (More flax?) And can I use oat bran in this recipe? I am looking forward to trying this recipe, but have been isolating because of the pandemic so can’t run to the store for one ingredient. Thanks.

    • Hi Laura, I totally understand not wanting to run out for ingredients during this crazy time! If you have gluten free oat bran, you could certainly try that, but you’ll probably want to soak it a bit first. Another option is gluten free potato flakes (dry mashed potatoes) or you can make your own mashed potatoes and add that same amount here instead. Gluten free oats can be ground up in a blender or food processor as another option, too. Hopefully one of those options will work from what you have in your pantry!!

  5. Way too confusing . What about just giving one recipe with the ingredients from scratch. And promote the gluten-free flour mix in a separate recipe. I wouldn’t even attempt this one because I’ve no idea which ingredients supposed to go in with which

    • Hi Dee, I’m sorry you found this recipe to be too confusing. I try to give as many options for folks as possible so that if people found themselves with my bread mix they could make it or if they have my flour they can make it or if they have other flours on hand with it, they have options. It sometimes does look overwhelming I guess in a recipe list when there are a lot of options given, but boiled down, I hope folks understand it’s about choices rather than actually having to add lots of different ingredients. My recommendation to anyone wanting to add the fewest ingredients and just get right down to great bread is to use my gfJules Bread Mix. It’s pre-measured and allows people to have to only add a few things to it in order to bake amazing fresh bread. I hope that helps!

  6. Great recipe and I can’t wait to try it. Can you please tell me what the conversions for the oven temp to celsius are? I don’t know what static and convection mean unless its the same as non-fan assisted and fan-assisted respectively?
    Also when mixing using a hand mixer, do I use the dough hooks or the regular mixer attachment?
    Thanks in advance!

    • Hi MSO, yes it’s fan-assisted versus not fan-assisted. So 350 F is level 4 gas, or 180C or 160 fan. For a hand mixer, a dough hook would be your best bet. Happy baking!

    • Hi Barbora, when I bake this bread on a sheet pan, I use a regular cookie sheet. It’s far smaller than the cookie sheet itself because the loaf winds up being around around 10-12 inches across when cooked.

  7. WOW! I had to use ground chia seeds instead of flaxseed meal, as well as active dry yeast instead of instant. It still turned out amazing! This is the only recipe that has ever worked for me when making gluten free bread. Thank you!!

    • I’m so excited to hear it, Lee! Even with those substitutions! Thanks so much for taking the time to let me know. Happy baking!!

  8. After several unsuccessful “bricks” with other gluten free recipes this is finally the one! I am using a different gluten free flour as I am in the uk, it is the one mostly commonly available here. I used milled linseed (I got in Aldi) and ground almond instead of dried milk, with the flour, I then used white wine vinegar and maple syrup to sweeten. I added one and a quarter cups of cows milk. The cup measurements are a bit different (I used to cook in lbs and ozs but most uk recipes are in grams now), but I had a cup marked one cup and a cup marked 1/4 cup from a gift set, so assume these are the same and used them for all recipe ingrediants marked with cup. However the mixture was not as sloppy as other recipes, it held together much better, and it was easy to put it into a round spring form tin lined with grease proof paper and after proving for an hour when it swelled to touch the sides though it didn’t raise high, I then baked it for about 30 minutes, and then used a thermometer to confirm it was cooked (very useful to know the correct temp its 93 C in the UK). The ice trick was good too. I have a round loaf with a crunchy top and a soft light bread inside, and it tastes lovely. I just hope it turns out the same next time, because this will be my recipe from now on if it does! Anyway thank you for the recipe, if you can include measurements in grams and temperatures in Centigrade it will be useful in future for anyone in the UK and Europe. I will look at your other recipes.
    Chris Rankin

    • Hi Chris, I really appreciate you taking the time to leave your notes and comments! I know it will be helpful for others baking in Centigrade! I do try to add grams for flour measurements in my newer recipes and go back and add them as I can for my older recipes, as well. It’s much more precise, and I know it’s also helpful for those outside of the US! It’s so good to know that the recipe turned out so well with another flour blend in the UK, too! So you, we do ship my gfJules Flour overseas (select international shipping at checkout) but it’s pricier, of course. One cup of my gfJules Flour measures to 135grams; I’m not sure what the 1 cup gram measurement of the flour blend you are using is, but that will be good to note so you can replicate the recipe next time for success since it turned out so well for you. May all your baking be so happy!!

    • Hi Chris
      Thanks for your comment I too live in the UK and have recently been diagnose with a wheat intolerance and was looking for a good quality gf flour. Did you get the one you used in Aldi? or one of the bigger named supermarkets? The ground almond you used instead of the dried milk powder was that the ordinary ground almonds used for making marzipan paste out of?
      Thanks Diane

  9. I have an herb roll recipe that my whole family and I loved until I found out I was celiac. My attempt to make it gf were unsuccessful. Can you play around with the recipe and see if you can make it work?

    Herb rolls (Makes 30 2 ounce rolls)

    1.5 cups water
    7/8 oz. dry yeast
    2 7/8 oz. sugar
    2 Tbl. Salt
    2 large eggs
    1/3 cup olive oil
    1 Tbl. Anise seed
    1/3 cup chopped fresh parsley
    1 Tbl. Dill weed
    1 tsp. Dill seed
    1 cup minced yellow onion
    2 1/4 pounds flour

    Dissolve yeast, sugar and salt in the warm water. Add eggs and oil. Next, add the anise,parsley, dill weed and seed, and onion. Mix to combine, then add flour. Mix to form a ball. Divide to desired sizes, (I make 30, two ounce balls), proof, and bake at 350 degrees, til golden.

    • Hi Sue, I will take a look! Have you tried it with my gfJules Flour? I always suggest folks review these tips for converting recipes to gluten free and then especially with recipes like this which call for such a large amount of ingredients, to halve or even quarter the recipe while playing with it to get it right.
      (BTW I’ve edited your comment to remove your personal information as I just feel that’s not safe for you to have that out there.)
      Are you on Facebook? If so, feel free to join my gfJules Gluten Free Recipe Share group and post this recipe there — it’s a really active group of bakers who are super supportive and someone there might have a chance to play with this recipe before I get to it!

  10. Pingback: Rustic Potato Soup - Vegetarian Potato Soup

  11. Pingback: Gluten Free Bread Recipe - Steph Social

  12. I love the idea of this bread. I am gluten and dairy free and only have gf plain and gf self raising flour. Can I ake a loaf.

    • Hi – all of my recipes are gluten free and dairy free, so you’re good there. I’m not following with the question about gf plain flour? What gluten free flour do you have? You can order my gfJules Gluten Free All Purpose Flour to be delivered right to your door if you don’t have that on hand; everything you need is included in that blend and no need to add anything more to it. If you have other flours, you can consult this article on gluten free flours to see if you can make something that might work. I hope that helps!

    • Hi Jules. Thank you for your
      recipes, but my experience with making your gluten free bread recipe was very bad. I followed every step of your recipes but the rezultat wasn’t good.