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

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!
3.71 from 140 votes
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Course: Homemade Gluten Free Breads
Cuisine: Bread
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Author: Jules Shepard

Ingredients
  

PLUS

  • 2 1/4 tsp quick rise yeast 1 packet like Red Star
  • 4 1/2 Tbs. sugar 56 grams or sugar sub OR 3 Tbs. honey or agave or maple syrup
  • 1 3/4 cups warm water OR bubbly liquid like GF beer or ginger ale or 1 1/2 cups water + 1 large egg

Instructions

  • In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the liquids with gfJules Gluten Free Bread Mix, yeast, and sugar by pouring slowly into the bowl while mixing with the paddle attachment.  Beat well – 2-3 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 across the top or use the 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. If the top of the bread is getting too dark, cover with foil.
  • 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.

** 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 may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.