Cooking and Serving: 60 minutes | 10 slices
Ingredients
How to make gluten free artisan bread | Ingredient substitutions | How to store and refresh this bread
Description
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 10 slices
Ingredients
How to make gluten free artisan bread
Expert tips
Ingredient substitutions
How to store and refresh this bread
Troubleshooting & FAQs
What to serve with this bread
Gluten free flour blend – Use a high-quality all purpose blend that includes
Tapioca starch/flour – Adds stretch and height. Even though your flour blend
Yeast – Instant yeast is easiest. If using active dry, increase the amount
Sugar – Just a bit to feed the yeast and help it rise.
Baking soda – Promotes browning in the oven.
Salt – Enhances flavor. I use kosher salt because it’s harder to overmeasure
Milk – Warm milk activates the yeast and adds richness.
Egg – Binds the dough, improves rise, and adds color and flavor.
1. Grease your bowl or pan.
1 ⅝ cups (227 g) all purpose gluten free flour blend
1 ⅝ teaspoons xanthan gum, omit if your blend already contains it
⅜ cup (54 g) tapioca starch/flour
2 teaspoons (8 g) granulated sugar
2 teaspoons (6 g) instant yeast
¼ teaspoon baking soda
1 teaspoon (6 g) kosher salt
1 cup (8 fluid ounces) warm milk, (about 95°F)
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 tablespoon (14 g) extra virgin olive oil
Instructions
Grease a 1 or 1 1/2 quart glass oven safe bowl and set it aside. If you don’t.
In a large bowl, place the flour, xanthan gum, tapioca starch/flour, sugar,.
whisk again to combine well
Create a well in the center of the dry ingredients and add the milk, egg, and.
lighten a bit in color as you mix.
Transfer the dough/batter to the prepared baking bowl, skillet, or pan, and.
If you aren’t using a bowl or pan with high sides, using a light touch and.
Cover the dough completely with an oiled piece of plastic wrap. Be careful.
not to compress the dough, but cover the bowl securely.
Place it in a warm, moist place to rise for about 45 minutes, or until the.
When the dough is nearing the end of its rise, preheat your oven to 375°F.
After the dough has risen, remove the plastic wrap. Place the bowl in the.
lightly golden brown all around.
Remove the bread from the oven and rotate the loaf in the bowl, so it’s.
anywhere, on the bottom or top, about another 15 minutes.
The internal temperature of the bread should reach about 195°F on an.
Turn the bread out onto a wire rack to cool completely before slicing and.
Notes
* 1 ⅝ teaspoons xanthan gum, omit if your blend already contains it
* ⅜ cup (54 g) tapioca starch/flour
* 2 teaspoons (8 g) granulated sugar
* 2 teaspoons (6 g) instant yeast
* ¼ teaspoon baking soda
* 1 teaspoon (6 g) kosher salt
* 1 cup (8 fluid ounces) warm milk, (about 95°F)
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 tablespoon (14 g) extra virgin olive oil
* Grease a 1 or 1 1/2 quart glass oven safe bowl and set it aside. If you don’t
have a glass bowl, you can use a small round pan or cast iron skillet with
high sides. If using an aluminum pan that isn’t dark in color, raise the oven
temperature to 400°F (as written and described below, the oven temperature is
* In a large bowl, place the flour, xanthan gum, tapioca starch/flour, sugar,
and yeast, and baking soda, and whisk to combine well. Add the salt, and
whisk again to combine well.
* Create a well in the center of the dry ingredients and add the milk, egg, and
oil, and mix vigorously. The bread dough/batter should come together and
lighten a bit in color as you mix.
* Transfer the dough/batter to the prepared baking bowl, skillet, or pan, and
smooth the top with clean, wet hands or a moistened spatula. Do not compress
* If you aren’t using a bowl or pan with high sides, using a light touch and
wet or oiled fingers, try to shape the dough so that it’s about as tall as it
is wide, to mimic the shape in the photos of the dough in the bowl. Your
dough will definitely spread more during baking, though, and may take less
* Cover the dough completely with an oiled piece of plastic wrap. Be careful
not to compress the dough, but cover the bowl securely.
* Place it in a warm, moist place to rise for about 45 minutes, or until the
dough has increased to about 150% of its original size. In cool, dry weather,
the dough may take longer to rise; in warm, moist weather, it may take less
* When the dough is nearing the end of its rise, preheat your oven to 375°F.
* After the dough has risen, remove the plastic wrap. Place the bowl in the
center of the preheated oven and bake for 30 minutes, or until the bread is
lightly golden brown all around.
* Remove the bread from the oven and rotate the loaf in the bowl, so it’s
upside down. Return the bread to the oven and bake until the crust has
darkened slightly all around, and the bread sounds hollow when thumped
anywhere, on the bottom or top, about another 15 minutes.
* The internal temperature of the bread should reach about 195°F on an
instant-read thermometer.
* Turn the bread out onto a wire rack to cool completely before slicing and
This recipe works best with a well-balanced all purpose gluten free flour blend
that contains xanthan gum. Better Batter’s original blend or Nicole’s Best
multipurpose (with added xanthan gum) both perform well.
King Arthur’s gluten free bread flour also works, but yields a slightly shorter
loaf. Caputo Fioreglut produces a fine-crumbed loaf, but it doesn’t brown much
and can stick to the bowl—add liquids first if using.
I don’t recommend Cup4Cup or Bob’s Red Mill 1-to-1 for yeast bread.
If your blend already contains xanthan gum, omit the extra amount listed in the
For custom options, check out my all purpose gluten free flour blends
Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 303mg | Potassium: 68mg | Fiber:
2g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
HOW TO STORE AND REFRESH THIS BREAD
Store your loaf in an airtight container at room temp for up to 2 days. A
zip-top bag or plastic storage box works well.
To refresh a dried loaf:
Run the whole loaf quickly under lukewarm tap water, then bake at 300°F for 10
to 12 minutes. For individual slices, drizzle with water and toast.
Let the loaf cool completely, then freeze in a zip-top bag with as much air
removed as possible. It will keep well for up to 3 months.
Leave the bread on the counter overnight. Refresh as above before serving, if
TROUBLESHOOTING & FAQS
Why is my bread dense?
Most often, it’s from adding too much flour or using too little liquid. Make
sure the dough looks wet and sticky—that’s what gives you a light crumb. Using
the wrong flour blend or skipping xanthan gum can also lead to dense bread.
Why didn’t my dough rise?
Yeast dough needs time and the right conditions. Make sure your yeast is active,
your milk is warm (but not hot), and your kitchen isn’t too cold or dry. Be
patient—it may take longer than 45 minutes.
What if I don’t have a 1 1/2 quart glass bowl?
Use a small round pan or cast iron skillet with high sides. Try to shape the
dough so it’s as tall as it is wide. If your pan is aluminum and light in color,
raise the oven temp to 400°F for a better crust.
Can I use a bread machine?
Maybe! This dough is wet enough to work in some machines. If yours makes a
larger loaf, scale up the recipe yield to 15 or 20 slices. Make sure it only
uses one rise cycle. You can also use my gluten free bread recipe for a bread
for the perfect loaf in a bread maker.
What about a sheet pan?
You can try it, but the dough will spread. Bake at 400°F to help the crust form
quickly. Shape the dough into a round on parchment and bake uncovered.
The simplest recipe for gluten free artisan bread, that can be mixed one bowl with the most basic pantry ingredients, is here. It’s your everyday
gluten free bread recipe.
simplest recipe for gluten free artisan bread, that can be mixed bowl with the most basic pantry ingredients, is here. It’s your everyday gluten
WHAT TO SERVE WITH THIS BREAD
This crusty loaf is perfect for dipping, dunking, and tearing into pieces at the
table. Here are a few ways to turn it into a full meal:
* Gluten Free Meatballs
and rub with garlic for easy homemade gluten free garlic bread
* Creamy Gluten Free Broccoli Cheddar Soup
– Nothing soaks up soup like a warm hunk of this bread.
* Gluten Free Cream of Mushroom Soup
Classic comfort food pairing