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!
You know me — I’m always here for you with options! This recipe is no exception.
I give two options, use my award-winning super easy gfJules Bread Mix or my from-scratch recipe. And within that from-scratch recipe, there are two major options for baking without a pan for a true gluten free artisan bread look or partially baking 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?
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 (*unless using my gfJules Gluten Free Bread Mix — see recipe cards).
I prefer yogurt (I use vegan yogurt) for this recipe if baking from scratch and 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. How beautiful is this risen bread in a banneton?
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.
Every time you bake this gluten free artisan bread, it will take its own shape. It’s part of the beauty of this bread. No two breads will ever look alike, nor should they. Like snowflakes, they’re each unique and beautiful.
Here’s a picture of one reader’s lovely loaf. See, you can do it, too!
I can’t stop taking pictures of these loaves because every time they’re show-stoppers.
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!
NOTE: my gfJules Gluten Free Bread Mix is now UPDATED and stays soft and fresh even longer! It also doesn’t require a springform pan for rising in this recipe, although I love the look of it after rising in a banneton proofing basket!
Here’s a look at it sliced. This bread, as baked is vegan (egg-free), but feel free to add an egg or two if you prefer a more open cell structure.
Gluten Free Artisan Bread Recipe made with gfJules Bread Mix
Gluten Free Artisan Bread Recipe made with gfJules Bread Mix
Gluten free artisan bread like you dream about! You don't even need a pan! With gfJules UPDATED gluten free bread mix, you have everything you need for success!
Ingredients
PLUS
- 4 1/2 Tbs. sugar (56 grams) or monkfruit sweetener or Swerve or maple sugar
- 1/4 cup extra virgin olive oil
- 1 1/2 cups warm water
- (no eggs required, but if you prefer a more open cell structure, add 1-2 eggs)
Instructions
- In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the oil and water. Gradually add the gfJules Gluten Free Bread Mix and sugar 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.
- 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 to form a smooth ball.
- Transfer to a proofing basket (as pictured), bowl or oiled parchment-lined glass bowl.
- Cover loosely with a warm, damp tea towel or piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour.
- Preheat oven to 475º F (static) or 450º F (convection).
- Gently transfer to a parchment-lined baking sheet (flip so that the bottom of the proofing basket is the top of the bread). Remove proofing basket or bowl and dust with more gfJules Flour.
- Wet a large serrated knife or use dough lame and cut into the bread in 2 or 3 lines 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.
- Bake for 30-35 minutes on the lower rack, testing with an instant read thermometer to ensure it's fully baked before removing from the oven. The thermometer should have reached 205º F.
- Remove to cool on a wire rack (at least 20 min) before slicing or the bread may get rubbery when pushed down upon while slicing.
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Gluten Free Artisan Bread Recipe from Scratch with gfJules Flour
Gluten Free Artisan Bread Recipe
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
- 3 cups (405 grams) gfJules® Gluten Free All Purpose Flour
- 1/4 cup flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) - preferred - OR almond meal (in a pinch)
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. apple cider vinegar
PLUS:
- 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 before recipe card)
- 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®)
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
- 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 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 basket, 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.
- Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
- 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.
- 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.
- Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
- 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.
- 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.
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Nutrition Information
Yield 10 Serving Size 1Amount 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.
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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
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! 🙂
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
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.
I can’t wait to hear all about it, Belenda!!!
~jules
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
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
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.
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. 🙂
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 Jules In your bread recipes you use honey or agave syrup which is a no no for me because of I.B.S can I substitute with maple syrup? Brenda (Australia).
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
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
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
Hi, is it possible to make it in bread machine instead of oven? Thanks
Hi Marta, you can absolutely bake in a bread machine, it just won’t turn out looking like this. Here are the directions to bake in a machine instead.
~jules
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
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.
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
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
Can I use the pizza mix to make the Artisan loaf? What changes do I need to make to the above recipe?
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
Jules, what would you suggest as a replacement for the yeast?
Our family is GF, yeast free, and to some degree, Dairy free.
Thanks.
Hi Cliff- check out my Yeast-Free Bread Recipe for ingredients and follow instructions with the Artisan Bread. I also have other yeast-free recipes on my site, including alternate instructions for pizza dough! Enjoy!
~jules