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 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 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 gfJules.com

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!

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 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):

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

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 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.

Notes

*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.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 235Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 57mgSodium 564mgCarbohydrates 21gFiber 2gSugar 13gProtein 6g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information will differ depending on the exact ingredients and brands that you choose to use to make this recipe.

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! gfJules.com

Gluten Free Artisan Bread Recipe

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295 thoughts on “Gluten Free Artisan Bread Recipe

  1. Hi!
    Sounds like we don’t need to use a heavy lidded DUTCH OVEN, to bake GF sourdough/fermented bread?!?!
    Correct????
    I’m new to this.

  2. I’m new to this GF FERMENTED BREAD BAKING. I’m Gluten and Dairy FREE.
    So a DUTCH OVEN is NOT needed?

    I fight muscular dystrophy, and have strength, lift and ergonomic limits.
    Dutch Ovens are HEAVY!!!

    My daughter makes beautiful gluten FULL bread, but says fermented:sourdough breads should be baked in a lidded Dutch Oven.
    SOS!!!

  3. Hi Jules –
    I just made this recipe for the first time using a can of your bread mix and seltzer water. It was very simple, turned out great and has an amazing flavor and texture. Do you think I could mix raisins or olives directly into the mixture to make a sweet loaf or a savory loaf?
    Also – this bread has a very light texture, which I love. But do you have a recipe for a bread that would have a denser texture, or one that has seeds in it?
    Thank you for all you do!

  4. This is my 14th bread made with your flour— always delicious. Usually I use ginger ale but this time I used yogurt: I find it’s way easier to shape into a boule and roll into the flour dusted surface as it’s a bit drier with this specific yogurt. Recently I’ve been doing the baking in a cast iron Dutch oven for more even heat distribution. Also à first this time, once the internal temperature reached 180, I took the cover off the Dutch oven, fired up the broiler on high and added a bowl of ice onto the bottom shelf until internal temp hit 200. This was to stimulate a crispier crust.

    • HI Marc, thanks so much for sharing your Dutch Oven method — I bet that crust is absolutely divine with the ice cubes added to the oven at the end! And your bread is GORGEOUS!! Thanks so much for taking the time to share and also for posting your beautiful pics!!!! Seriously beautiful bread. I’m thrilled that you’re loving this gluten free artisan bread recipe so much and putting it to good use! You are quite an accomplished bread baker (obviously) after 14 loaves!!!
      ~jules

  5. Hi! I was wondering if I could use Kefir instead of yogurt or milk in this recipe. Seems like it would be a good inbetween of milk and yogurt

  6. I made this ‘artisan’ loaf yesterday. It has yeast in it but there its similarity to bread ends. It is actually another recipe for vaguely savoury madiera cake and to say i wasted a bunch of ingredients and time cleaning up my kitchen would be charitable. I am a qualified chef of no little experience and should have picked up on the lack of dutch oven, psyllium/zanthum or double prove. However. I was looking for an artisan loaf recipe with yoghurt and this seemed to fit the bill.
    Disappointing. If you want crumbly cakey textured cardboard then this is your recipe. For me- I’m going back to the drawing board im afraid. Not your best work girl.

  7. great recipe! just had fun making the loaf and it turned out just as wonderful as you implied. i am in Canada, so i used Angélique flour, buckwheat and some vanilla protein powder, ’cause i ‘m out of almond meal… can we get your flour in Canada, eh? thank you fro this well done recipe, either way.

  8. Hi Jules,
    I made this loaf last night for my family and they set onto it like wolves. By far the best gf loaf I have ever made, with none of the gumminess of some of the other recipes I’ve tried – I appreciate the temperature taking tip! I realized after I’d placed it in the oven that I left out the flaxseed, but it was still a great loaf, just a little on the flat side. It had a soft, light crumb and a crisp, but not hard, crust. Absolutely delicious.

    • I’m thrilled to hear that, Rebecca, and thrilled that your family has great gluten free bread in their lives any time they want! Congrats on your successful bread baking endeavor, and thanks for taking the time to let me know how much you all enjoyed the recipe!!!
      ~jules

  9. Can you use buttermilk powder for the dry milk powder? I’ve never baked a bread, let along a gluten free bread. Would the measurement be the same as the dry milk powder?

    • Hi Eileen, absolutely! Just take a portion of the liquids called for in this recipe out, and replace with an equal amount of your gluten free starter. Enjoy!
      ~jules

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  11. I’m excited to give this a try! What sized springform pan did you use for the dough? Thanks for the video. It was very helpful.

  12. I recently purchased your flour and made my first batch of chocolate chip cookies which are delicious!

    I am now going to make the artisan bread and hope you can clarify something. During my research, I read that psyllium powder is best to use in yeast breads. I know that your flour contains xanthan gum. Should I add the psyllium and if so, what are the portions per cup of your flour?

    • Hi Laura, I’m so happy you loved the gluten free chocolate chip cookies made with my gfJules Flour! That’s a great intro — everybody deserves a great cookie!
      As for psyllium husk, it does work well with some gluten free bread doughs, but it’s not necessary to add with my gfJules Flour unless noted in my recipes. You can read more about it in my article on baking with gums. I have started adding a tiny bit of it in some braided breads here and there for smoothness, but I don’t think you’ll find you need it in this gluten free artisan bread recipe.

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  17. Hi Jules- I’ve made this bread and your sandwich bread several times and it always seems to come out really dense. I’m using your flour, following the recipe, and let the dough rise anywhere from 45 min to 2 hours but it never gets anywhere close to double the size. I’ve used both tonic water and a sparking water but it doesn’t seem to make much difference. Should I be using Gf beer or ginger ale instead? Thanks!

    • Hi Allie, thanks for the details with your question — it really helps! A couple more questions: what flours are your adding to the recipe in addition to my gfJules Flour? What yeast are you using and have you ever tried proofing it to be sure it’s really still quite active? Is your baking soda and baking powder fresh? Those should be replaced every couple or three months, but more often if you’re having any troubles with recipes and if you live in a moist climate. Also, is your oven baking to temperature? You can test this with an oven thermometer you can usually purchase at the grocery store. You can also double check that the bread is totally cooked by using an internal thermometer on the bread itself. One thing you could try to remove some of the variables is to use my Bread Mix instead and see the difference. It comes with all the additional gluten free flours already, as well as the yeast packet, so you could just see whether that makes a difference and you would know for sure that those were the variables, not the oven, for example.
      One other thing to review just to see if any of these other tips help: my article on gluten free bread baking in general. I hope one of these helps!
      ~jules