Gluten Free Artisan Bread Recipe

Gluten Free Artisan Bread gfJules.com

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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.

 

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?

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 (*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? 

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 from scratch with gfJules Flour and 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. 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!

Joan Gluten_Free_Artisan_Loaf_Bread_1024x1024

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!

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!

gfJules Gluten Free Artisan Bread with Updated Bread Mix
gfJules Gluten Free Artisan Bread with Updated Bread Mix

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. 

gfJules UPDATED Gluten Free Bread Mix used to make Artisan Loaf, sliced
gfJules UPDATED Gluten Free Bread Mix used to make Artisan Loaf, sliced

Gluten Free Artisan Bread Recipe made with gfJules Bread Mix

gfJules UPDATED Gluten Free Bread Mix used to make Artisan Loaf, sliced

Gluten Free Artisan Bread Recipe made with gfJules Bread Mix

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

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

  1. 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.
  2. 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.
  3. Transfer to a proofing basket (as pictured), bowl or oiled parchment-lined glass bowl.
  4. 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.
  5. Preheat oven to 475º F (static) or 450º F (convection).
  6. 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.
  7. 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.
  8. 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.
  9. 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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Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Gluten Free Artisan Bread Recipe from Scratch with gfJules Flour

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

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

  1. Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt. Set aside.
  2. 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:

  1. 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.
  2. 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.
  3. Transfer to a proofing basket, bowl or oiled parchment-lined glass bowl.
  4. Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour.
  5. Preheat oven to 350º F (static) or 325º F (convection).
  6. Gently transfer to a parchment-lined baking sheet.
  7. Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
  8. 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.
  9. Spritz with water once risen, if you prefer an even crunchier crust.
  10. 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!
  11. 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.
  12. Remove to fully cool on a wire rack.

If baking with another liquid:

  1. 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.
  2. Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour.
  3. Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
  4. 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.
  5. Spritz with water once risen, if you prefer an even crunchier crust.
  6. Preheat oven to 350º F (static) or 325º F (convection).
  7. 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!
  8. 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.
  9. Bake for 20-25 more minutes, testing with an instant read thermometer to ensure it's fully baked before removing from the oven
  10. 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.
  11. 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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I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.

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.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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.

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  1. What size of springfrom pan did you use in the video. please.?
    If you have noted this somewhere please excuse me but I cannot find it.

    thank you……….

    Reply
  2. And this recipe does not have xantham gun. I don’t know how I got where I was, but you might want to find that, if you want people to come to this page first. And there was also a note about why you do not use brown rice flour, and a link to the note about xantham gum. Maybe once I clicked on your video, I got a different recipe? Honestly, I do not know what I did. What I can say is I was directed to your site from a site that offers the 20 best gluten free bread recipes. Maybe that at first sent me to an old version of your website.
    Ellen

    Reply
  3. I don’t know how, but somehow I was taken to another version of your recipe, and that is the one I was responding to. Now I cannot even find that one. So you can please ignore my first email to you, as none of those things I referred to are in this one, and I would guess are also nowhere else on your site.
    If you can think of something to use instead of corn flour, and not sorghum flour, I would appreciate it. I cannot touch corn flour.
    Many thanks, Ellen

    Reply
    • Hi Ellen, take a look at my article on gluten free flour blends. I give options for making a homemade blend and you can sub for the corn flour according to that recipe. I hope that helps!
      ~jules

      Reply
  4. What is the expected consistency of the finished bread? I tried this recipe using yogurt and bobs red milk 1 to 1 flour (I ordered some of yours but didn’t get it yet and was impatient!) and it was very dense and heavy. It is delicious so I’m not at all disappointed but was wondering if it supposed to be so dense? If not, is it because of the flour? Or does using yogurt make it dense? Just curious so I know what variation to try next!!

    Reply
    • Hi Bre, I would expect the Bob’s Red Mill product to produce a heavier loaf, but yogurt will also contribute to the density. Yogurt helps the bread to stay soft for longer, but it will diminish the rise and the airiness of the crumb. I’ve heard from some readers that they are using one container of yogurt (~6 ounces) and the rest bubbly water or club soda and are loving the “happy medium” results. I can’t wait to hear what you think when you try it with my gfJules Flour!
      ~jules

      Reply
    • Hy Cynthia, you can absolutely mix this dough with a bowl and wooden spoon. I wouldn’t recommend using a hand mixer as it might burn out your motor. I’ve made it plenty of times by hand, though. Enjoy!
      ~jules

      Reply
  5. Hi, after reading all the posts I want to try this. To be clear, I can use sparkling water instead of yogurt?
    Thanks

    Reply
    • Hi Jennifer, you can use sparkling water instead of yogurt, but because this recipe does not use a pan, the bread dough will spread out more since the dough/batter will be thinner. It will still be yummy, but the loaf will look flatter. Hope that helps!
      ~jules

      Reply
    • Hi Pat – what do you mean? There is a pin at the bottom of most of my posts (like this one) and you should be able to pin any of the images. Are you having trouble pinning from my site?
      ~jules

      Reply
  6. Just finished my first loaf of your artisan bread, and first ever sourdough GF. Waiting for it to cool. I used a GF sourdough starter rather than yeast. I substituted 3/4c of RedMill Baking flour for 1c starter. I neglected to account for the liquid in the starter, so added another 1/4c of RedMill flour. The consistency was just a tad thin, but worked fine. Rise time is much longer, and left it covered in 85 deg plus outside overnight. Placed in 350 deg oven in the original glass bowl (I didn’t have another non-metal bowl and I didn’t think it would stand on its own well enough). Required 51 min to reach 200+ deg. (Thanks for your temperature recommendation). It is resting/cooling right now. Will taste later this morning. Otherwise, it looks a bit darker than expected (not like your pictures). Will let you know later how it tastes. Thanks for the recipe.

    Reply
    • In actuality, having tried a slice, there is a modest sourdough flavor, a medium density to the bread, nice flavor and texture. Overall on a scale of 1-10, 7-3/4 for my first attempt. I may try an egg wash next time, use regular yeast to compare, and do a free standing or use my cast iron skillet. Thanks for the recipe. I will use it again!

      Reply
      • The egg wash will definitely change the color and sheen of the crust, and also make it a bit crunchier. So glad you’re encouraged to keep at it. I’ll look forward to hearing your results on the next loaf! Meanwhile, enjoy that one – sounds like it turned out quite nicely!
        ~jules

        Reply
        • I followed the directions in this recipe. The dough was very sticky and got all over my hands as I tried to knead it on the countertop. How much flour would you say is on the countertop prior to placing the bread down?

          Reply
          • Hi Heagan, there should be enough flour on the counter to coat the outside of the dough when you roll the ball of dough on the counter. Did you use yogurt in the recipe?

    • Sounds like your method was solid – letting it rise overnight will also contribute to the sourdough flavor. How long have you been using the sourdough starter you used for this bread (just curious – I always like to know more!)? Did you use my gfJules Flour for the bread and the other brand for the starter itself? Just thinking on reasons why it would be a darker finished product. Thanks for filling me in on your method and how it went, Jon!
      ~jules

      Reply
  7. Hi Jules,, would you have any idea what I could substitute yeast for in this recipe? Also don’t think I could find a non dairy dry milk powder in Ireland and wer trying to cut down on nuts in this house too. Any suggestions for that also??
    Orla

    Reply
    • Hi Orla, check out my yeast free bread recipe linked here. Follow those ingredients and use the directions for the artisan bread if you’d like to bake it that way. Do you have coconut milk powder or any other alternative like that (assuming you can’t have regular milk powder)?
      ~jules

      Reply
  8. A friend gave me a box with ten packages of GF pizza mix. This is my first experience with your mixes. Can I make just regular GF Bread with this? .

    Reply
  9. This is my first time ever trying to bake bread and I followed the recipe on the back of the Sandwich Bread mix. Surprise! It actually turned out. I added too much Stevia and it tastes more like a delicious cake than sandwich bread. My question is: it was very gooey after I mixed it up in the mix master. Did I mix it too much? Was it supposed to be that gooey? Next time I’m not going to add any sweetener and add more seeds. What consistency can I expect?

    Reply
    • Hi Nancy, so happy you tried it and didn’t give up on bread! What liquid did you choose to use in the recipe? Thinner liquids like sparkling water or gingerale will produce a more batter-like bread, but not gooey. Did the texture turn out well after baking? If so, I wouldn’t worry too much about the consistency of the dough/batter. If not, then don’t mix as much next time. Let me know how it goes!
      ~jules

      Reply
  10. I just made this bread and it’s delicious! Doesn’t even taste gluten-free! I used Jule’s GF flour, 1/4 cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder. I sprinkled Trader Joe’s Everything but the Bagel seasoning on top before baking. My loaf looks just like the picture. Thanks for such a great recipe!

    Reply
    • Hi Susie, that everything topping sounds awesome! So glad you tried the recipe and thanks for sharing the substitutions you used so others will know those are good to try, too. May all your bread baking be happy from here on out!
      ~jules

      Reply
  11. 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.

    Reply
    • 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

      Reply
    • 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

      Reply
      • How much does it rise when contained? I’m considering it in my cast iron skillet which is 8 or 9 inches across, but only a couple deep. Will it just rise over the edge, or will it ballon and overflow?

        Reply
        • Hi Cindy, that skillet is so wide that it won’t rise and spill out over – it will expand to the 8-9 inches across and then should dome in the middle but won’t be super tall because of the width.
          ~jules

          Reply
          • Hi Cindy, if there were no other variances, the flour blend must have been the issue. What liquid did you use? When I made this bread again last week, I used a gluten-free stout and it was very dark, lending the bread a darker color but also a rich aroma during the bake and after, actually!
            I’d love to know what you think when you try the recipe with my gfJules Flour!
            ~jules

          • I used ginger ale. If you look at the second pic in the instagram post, you can see the inside, too. It was similar to a whole grain wheat bread, great texture. I made some herb butter to go with it, and we had the leftovers toasted with melted cheese on it. I”ll definitely be making it again!

  12. 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!

    Reply
    • 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

      Reply
  13. 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.

    Reply
    • 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! 🙂

      Reply
  14. 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!!

    Reply
    • 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

      Reply
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