This Easy {Gluten Free} Artisan Bread recipe requires little work and tastes amazing!
I'm not going to lie...I was very intimated with the thought of making homemade bread. Luckily, this recipe is perfect for beginners like me!
Unlike sourdough, there is no need for a "starter", no waiting around for hours during the "proofing" process, and no kneading required. This is a recipe you'll want to make again and again.
WHAT INGREDIENTS DO I NEED?
- Gluten free all-purpose flour
- active yeast- dry
- xanthan gum
- baking powder
- salt
- sugar
- eggs
- apple cider vinegar
- water
**I have made this recipe using a gluten free blend with xanthan gum and without xanthan gum. Please see the instructions in the recipe card below.**
Nothing beats the smell of homemade bread. It will amaze you how simple and quick this recipe is!
The outside comes out crusty and chewy, while the inside has a soft, tender texture. It’s perfect for serving alongside soup, for hearty sandwiches, as your morning toast or to dip in my Spicy Olive Oil Bread Dip.
You no longer need to run to the bakery for your artisan bread anymore. Make better bread at home in no time flat.
Be sure to check out my Honey Oat Artisan Bread and Jalapeño Cheddar Artisan Bread!
Easy {Gluten Free} Artisan Bread
Ingredients
- 3 ½ cups gluten free all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon xanthan gum : **If you are using a flour blend WITH xantham gum, only add 2 teaspoon instead of 1 Tbsp.
- 2 teaspoon salt
- 1 tablespoon sugar
- 1 ½ teaspoon baking powder
- 2 eggs
- 1 ½ teaspoon apple cider vinegar
- 2 cups warm water
Instructions
- In a bowl, whisk together the warm water, yeast and sugar until dissolved. Set aside for about 10 minutes.
- In a large bowl, combine the flour, salt, baking powder, yeasted water, xanthan gum, vinegar and eggs. (I used a wooden spoon to mix everything together. Feel free to use your hands if you prefer.). **If you are using a flour blend WITH xanthan gum, only add 2 teaspoon instead of 1 Tbsp.
- Cover the dough and let it sit on your counter for approximately 50 minutes. (This dough will not double in size like regular breads.)
- Preheat the oven to 450 degrees. Place Dutch oven in the oven as it preheats.
- Place a piece of parchment paper on your counter, dust it with a little gluten free flour. Scrape your dough out of the bowl, and form it in to a large ball. (I prefer to use the parchment paper itself to form the dough into a ball). Slice a couple of small cuts on the top of your dough.
- Place the dough (with parchment paper) into your hot Dutch oven.
- Bake covered for 45 minutes, then 5 additional minutes uncovered.
- Remove from oven and let it cool completely on a wire rack before slicing.
Laura Owens says
I don't like gluten free flour. Can I just use regular flour?
Julie says
I have not tried this specific recipe with regular flour. But if you do, omit the xantham gum. Let me know how it turns out! 🙂
Desiree says
Have you tried substituting the eggs in this recipe? If so how was it and what did you use? Thanks!
Julie says
I have not tried replacing the eggs in this recipe. If you do, let me know how it turns out! 🙂
Joanna says
I love this recipe. I don't know that mine is turning out quite right. What should the consistency of the dough be? Mine is very wet.
It doesn't seem to rise much. I have all purpose flour with xantham gum in it already, should I still add more, I've been leaving it out. Maybe that's the problem?
Either way, thanks for sharing a tasty recipe!
Julie says
Hi Joanna, I'm sorry your having an issue with it. It's hard to say...there could be many culprits to why the dough is not rising much. The yeast could be old/ no long active, the temp of the water used could be not warm enough or even too hot. However, I don't think you need to use more than 1 Tbsp of xanthan gum. You could always try to add 1 1/2 tsp of baking powder and see if that helps on your next batch. Let me know how it goes!
Jessica says
Hi what flour blend did you use? Do you add additional xanthan gum with the blend already contains it?
Julie says
I used a blend that did not have additional xanthan gum. It was a King Arthur blend. If yours already has xanthan gum in it, you can always try adding 2 tsp instead of 1 Tbsp. Let me know if that works for you! 🙂
Cheryl says
I have read that King Arthur does not make a good bread when using yeast. Did you use a bread mixer to mix the ingredients?
Julie says
Hi! thanks for the message. I have not had any issues with King Arthur. I believe some other people have used King Arthur for this recipe, as well.
I mixed everything with a wooden spoon...nothing fancy!
Gwen Meythaler says
Do you have suggestions for success with this bread recipe at 7,000 ft altitude?
Thank you,
Gwen
Julie says
Hi Gwen, I have not attempted this bread at that altitude. I wish I could give more tips for you!
Kim says
Hi Gwen, I live at 7000 ft and this bread was great! The only change I made was adding 5 minutes to the covered bake time. It could probably have done with another 3-5 minutes as it was just slightly underbaked, but I'm not mad about how it turned out for a first try.
Dani says
Made this recipe for the first time today. Turned out wonderful! I’ve tried several GF bread recipes and this one by far has the best texture! Also love the crunchy crust!
Julie says
This makes me so happy!
Karen says
I do not have a Dutch oven other suggestions please
Julie says
You can try to use a large metal pot or deep casserole dish, covered with aluminum foil (make sure the pot can withstand heat to 450 degrees F.) While I have not tried any of these variations, I have heard these are great alternatives.
Bonny says
Do you think I could make half a recipe, bake in a smaller pot and bake it for less time? I don't want to make such a big loaf. it sounds awesome!
Julie says
I have not tried this, so I am not sure on baking temp and time.
Alanna says
I made a half recipe and baked it in a 3.5 quart Dutch oven. Cooked it for 40 mins covered, then 5 uncovered and it turned out perfectly. Make sure it cools completely before slicing it as it continues to cook after removing it from the oven.
We have eaten it almost straight out of the oven and it’s good, but can be a bit gummy. We ended up toasting the gummy pieces and it was still delicious, though. Waiting until it’s cool is best.
A good test to tell if it’s done is to knock on the bottom of the loaf and if it sounds hollow, it’s done. Not a foolproof test, but it’s pretty close. 😊
Briana says
I’m using this recipe but it’s very wet. I feel like 2 cups of water is way too much. I’ve added in another cup of flour and it’s still wet.
Julie says
Thanks for reaching out! The dough will be more wet than usual breads. As long as you use the correct amount of flour and let it sit, as stated, the dough should bake up nicely.
Mary says
Is 2TB correct for the yeast.?
Julie says
Yes, let me know if you had any issues. 🙂
Magus says
I've never done gluten-free baking before. Is the dough supposed to be very wet?
Julie says
The batter is a little sticky/wet. Don't let that turn you away from baking :).
CindyKay says
Hi Julie, thank you for this recipe. I have been making gluten artisan bread basically the same way that your recipe says. I loved it, but I can’t eat it right now. I’m so glad I found your recipe. I did it a little different. I weighed the flour mix, which I used brown rice flour in place of millet flour. I replaced the xanthan gum with 2 tablespoons of organic unflavored gelatin. I didn’t want to turn my big oven on so I baked it in my little convection oven in a Pyrex bowl with a cast iron lid. It was a very wet dough and I couldn’t form it so I just put the parchment paper into my bowl and basically poured the dough into the bowl. It turned out so good. I really like it.
Julie says
I’m glad you liked it and were able to make your own adjustments. 🙂
Sandra says
I'm confused. Someone asked if 2 Tablespoons yeast was correct. You stated yes. I only see 1 packet of yeast listed which is typically 2 1/4 teaspoons.
Are you sure this reference is really of the xanthan gum. Bread sounds so easy and want to try this recipe. Thanks much.
Julie says
Thanks for reaching out. I did update the recipe slightly for better/ easier results. There may have been a comment from the previous version. Follow the recipe as is. 🙂
Irene says
Did your Recipe CHANGE ?? I have this same recipe I printed of yours with 3 Cups flour - 1 1/2 cups water & 2T Olive oil included !
THANKS FOR REPLYING
Julie says
Yes, I did update it slightly for better/ easier results. However, if you have made the recipe in the past and enjoyed it, feel free to use the old version. 🙂
Mia says
This is a fantastic gluten free recipe! If I didn’t make it myself, I wouldn’t have believed it was gluten free. I ran out of sugar so I substituted with agave nectar and it still turned out great! I also ran out of ACV and used white vinegar with no issues! Thank you!
Julie says
I’m so glad you liked it!!
Samantha says
This recipe seems so easy! Do you know if I can make it in a bread machine?
Julie says
I have not tried it in a bread machine, so I can’t say how it would turn out. Let me know if you attempt it!
Kathleen DiOrio says
How would this work if I bake it on a sheet pan? I’d like to make a larger loaf
Julie says
This recipe would not work on a sheet pan. It really needs to be baked in a dutch oven to create the crust and soft center. If you do attempt it, let me know how it goes.
Katherine says
Is it supposed to be doughy or is artisan bread like that.
Julie says
Once baked, it should not be very “doughy” in the middle. Make sure you let the bread sit for a couple hours before slicing. A doughy center can be a result of slicing into the bread too soon.
Cristy says
Do you let it cool in the Dutch oven on the cooling rack or do you take it out? Mine was doughy inside (I did slice into it early because I was impatient). I took it out of the Dutch oven and let it sit on the cooling rack. I feel silly asking that question
Julie says
I take it out of the Dutch oven to cool on a rack. 🙂
Ayriana says
Do you heat the Dutch oven with the lid on when it’s on the oven preheating?
Julie says
yes 🙂
Danielle says
What should be the weight of the flour?
Julie says
I'm sorry I have not measured by weight in the past. So I am not sure on specifics.
Melissa says
This was great! Would I be able to use this recipe to make a loaf of bread and if so how would it need to be modified?
Julie says
I’m so glad you enjoyed it! This particular recipe really needs the Dutch oven to bake, so I am not sure if it would turn out the same with a loaf pan. However, I do have other gluten free bread recipes that use loaf pans. 🙂
Susan says
Thank you so much for the recipe. It was easy to follow and you gave lots of good tips. This is my first time making homemade gluten-free bread. The crust was beautiful and overall it was pretty good except it was a little gummy. I added less xanthan gum like you suggested because The flour are used already had it. Should I use even less next time? I’m wondering if that’s what made it kind of gummy.
Julie says
Thanks for the comment! Yes, I would try to use a little less xanthan gum since your flour already included it. It's hard to say how much, because I don't know how much your flour had. It's a little trial & error. Let me know what works for your loaf, and what flour you used :).
Susan says
I used Bobs Red Mill brand one to one baking. Thank you so much!
Patty says
Hi I will use the same Bob's red mill 1 to 1 baking...can I add psyllium powder?
Julie says
I haven't tried adding psyllium powder to the recipe, so I can't say if it will change much. Let me know!
Jodi Cramer says
Can you substitute anything for apple cider vinegar?
Julie says
You can use white vinegar. Take a look at this link for other great alternatives. She gives great details about other options.
https://www.connoisseurusveg.com/apple-cider-vinegar-substitute-baking/
Sheila says
I made this recipe today, is very wet dough. When I proofed it for the 50 minutes it did rise but it was still so wet. You can’t shape it into a ball or cut any splits in it of any kind because again it is too wet and gooey. As a I look at this recipe you’re putting almost as much water in as you are putting flour. The additional liquid of two eggs and vinegar seems a bit much. I have baked it and the person I’m making it for a will taste it tomorrow, we’ll see how it is tastes. It is certainly different than working with regular flour and yeast breads I don’t use this much liquid in my artisan bread with regular flour.
Julie says
Yes, it is a much "wetter" dough than normal. How did it turn out for you, once baked? I hope your friend enjoyed it!
Jennifer says
Hi!
I only (currently) have a 3 qrt dutch oven? How big of one do you use? Wondering if I could cut recipe in half to make smaller loaf? If so, what should I adjust the baking time to do you think?
Julie says
I used an 5.5 qt dutch oven. You could definitely cut the recipe in half. But don't cut down on the rise time, or the baking temp. The time for baking would need to be reduced, but I have not tried it. So I can't give an exact time.
Let me know if you try it!
Jennifer says
I tried it today. Cut the recipe in half and because I was using Bob's Red Mill 1 to 1 GF flour (which has xantham gum) I only used 1 tsp added xantham gum. Proofed and baked for same amount of time. It came out a bit dark after the 45 mins so I didn't bake for additional 5 mins uncovered as I didn't want to burn the outside. I let it sit in the dutch oven, uncovered, for about 30 mins before moving to it to a cookie rack. It was still a little gooey when cut into the middle. So not sure if that's because of shorter cooking time, too much xantham gum, or because my husband couldn't wait 2 hours to try it! I may try eliminating the added xanthum gum altogether next time and see if that makes the texture better.
Kim says
Amazing recipe! I used Bob's Red Mill 1 to 1 flour and didn't add any additional xanthan gum because I don't have it. It turned out great anyway! I had no issues with the wetness of the dough, it was perfectly poofy after sitting for 50 minutes by the wood stove, and I was able to cut a design on the top (though the crust cracked on its own so the slits aren't super noticeable, whatever). I live at 7000ft elevation and from experience I know that I usually have to increase bake time, so I added 5 minutes to the covered bake time and 2 minutes to the uncovered bake time. Thanks, will be making this again!
Lisa says
Can this be made the day before and reheated?
Julie says
Sure. I have popped it in the microwave to warm up. I have also sliced and toasted it in my toaster.
Anna says
I just made this bread this evening.
What I liked:
- Was a bigger loaf
- Not too dense/heavy
- I gave it extra time to rise and it didn’t turn out flat like other recipes
What I didn’t like:
- Can test the baking soda
- Well the outside had great crust, the inside was a little bit moist and spongy.
It’s so hard to find a good gf bread recipe and all and all I would do this again. I think next time I’ll let it cool longer to see if it takes away some of the spongyness before slicing. And also try adding some herbs to take away the baking soda flavor a bit.
Just wanted to share my comments if anyone else is thinking of making this. Do it!!
Julie says
Thanks so much for the comment 🙂
Pam says
Didn’t call for soda did it
Julie says
No, just baking powder.
Lisa P says
I made this recipe on Christmas Day and it was a hit! Three people in the family (including me) are celiac. This is seriously the best gluten free bread I have had since going GF. I am making it again today! Thank you for the recipe!
Julie says
Thank you so much for the comment!
Katie says
How do you recommend storing the loaf?
Julie says
I typically store it in an airtight container on my counter. It usually keeps for 3-5 days…if it doesn’t get eaten before that!
Katie says
And how much yeast do you use? My load did not rise as yours did so I’m trying to trouble shoot
Julie says
The recipe calls for 1 packet, which translates to 2 1/4 tsp.
Unfortunately, there could be many reasons it did not rise, which is why artisan bread can be tricky. The water may have been too hot, the yeast may have been expired, the gluten free flour used may have some extra xantham gum, etc.
I would simply try again, and let me know if you still have issues. Thanks! 🙂
Ruth Edwards says
I don't have a Dutch oven...can this recipe be baked in crock pot? Or can it be done in bread machine?
Julie says
I have not tried this recipe in a crockpot or bread machine. Not sure what the results would be.
Grace Kastenberg says
I was excited when I took it out of Dutch oven and it looked amazing. Perfect crust, but it was so gooey and really not fully baked on the inside.
What am I doing wrong?
Thank you:)
Julie says
Thanks for the comment, there could be a few reasons why it's gooey in the center. Over-kneading, uneven heat in the oven, if the bread is kept in the dutch oven after baking (be sure to take it out and let it sit for a few hours before slicing). Baking can be a little tricky...give it a try again and see if anything changes. 🙂
Adrianne says
I made this bread yesterday. I is yummy. I went by this recipe & did not change a thing. My dough was very wet & sticky. It did rise but I don't think as much as usual. My oven runs hot so my crust became very dark. It was cooked through. It is very good.
Frances Radencic says
I have a 1-1 flour that contains guar gum. Is this a substitute for the xantham gum?
If so, how much xantham gum should I use?
Julie says
In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xantham gum is better for baked goods. Guar gum can replace xanthan gum in a 3:2 ratio. So, I would add 3 tsp of xantham gum to your recipe. Let me know if it works for you!
Shelly says
I made this tonight and it was delicious! The crust is crunchy and inside is airy and lighter than others I've made. It was easy to make and even my husband loved it.
Julie says
Thank you so much for the comment! Glad you enjoyed it 🙂
Donna Headrick says
I just made this bread and I used Caputo Fioreglut flour. I also just added the yeast into flour and added all the wet ingredients together in my kitchen aid with the paddle. I wish I could post a picture of this. I was blown away it is crusty on the outside while being so soft in the middle. Fabulous recipe. Thank you Julie for sharing. I love it and I’ll try other recipes that you post.
Julie says
Thank you so much for the comment! 🙂
Diana says
I used Bob's Red Mill 1-to-1 flour and it came out beautifully. This is hands down the best gluten free bread I've ever made! My room mate said it looked like a bakery shop bread. Thank you for sharing!
Julie says
YAY! I'm so glad you enjoy it. Thanks for the comment 🙂
Jan says
Can I add nuts and cranberries to this recipe?
Julie says
Of course! If you add nuts, I would recommend soaking them for 30 minutes or so, before baking so they are not too hard. If you add cranberries, try tossing them in the gluten free flour to keep them from sinking to the bottom. Let me know how it turns out!
Marie says
What size Dutch oven did you use for this? Looks amazing, can't wait to try!
Julie says
I used a 5.5 qt Dutch oven. I hope you enjoy it!
Helen Egan says
Please could you give weights rather than cups…? Cup sizes vary around the world, which could explain some of the variations mentioned in the comments.
Julie says
I appreciate the comment. However, I do not measure based on weight. I'm sorry for any trouble it may cause.
Madison says
Can I use instant yeast?
Julie says
sure!
Bill D. says
Hello
I made this recipe and it was a huge hit. I added rosemary, basil and thyme which gave a nice extra flavor. I am wondering if this same recipe can be used to make dinner rolls. I can see using the Dutch oven but with scoops of the dough. Night this work?
Julie says
Thanks for the comment. I'm glad you enjoyed it! I am not sure if making dinner rolls in the dutch oven would work. If you try it out, let me know. Or, you can always try my https://www.thehealthyhomecook.com/homemade-dinner-rolls/ and swap out the flour for gluten free flour.
Kim says
I tried this recipe yesterday and loved the results! Absolutely delicious! I toasted it this morning and it was great that way, too. In reading the comments, I realized that I accidentally forgot to add the apple cider vinegar. Still tasted great! It's very satisfying to be able to bake my own bread again. Thank you for this recipe!
Julie says
Thanks so much for the comment! 🙂
Jennifer Cain says
I gave this recipe a go and it was awesome! Now I’m curious if I could make it into smaller boules in the Dutch oven to make soup bowls? Have you ever tried that?
Julie says
That would be a great idea! I'm sure it could work, however you would need to modify the cooking time since it would be a smaller loaf. Let me know if you try it out.
Morgan says
I absolutely LOVE this bread recipe! It's so easy and so delicious. I've made it probably a dozen times and it always turns out super well even if I use different or blends of different GF flours depending on what I have on hand. I started adding 2 tbsp nonfat milk powder and 1 tbsp psyllium husk powder (mostly just to use them up since I wasn't going through them fast enough), and I've found that the bread turns out extra moist and it seems to last longer before it gets a little crumbly (gotta love that gluten free-ness haha). I've tried a bunch of GF artisan bread recipes and this is by far my fav!
Sandra says
Love love this recipe . Turned out beautiful. My family loved it and when it’s warm with butter on it , it’s to die for .. thank you ❤️ I did use another gluten free flour , and glad it worked out .
Julie says
Soooo happy you enjoyed it! Thanks for the comment.
Amanda says
How to store this bread?!
Julie says
I store mine in an airtight container for a few days...if it lasts that long.
N says
Hi,
You indicate to form dough into a ball before placing it in the dutch oven. Do you bring the dough over itself a few times or just, with a spatula, keep it round on the paper?
Thanks
Julie says
Thanks for reaching out! I try not to fold the dough over too much/ mess around with it. I simply place it on the parchment paper and use the paper to form it into a ball.
Vicky says
This was so easy and it turned out picture perfect! Can’t wait to take a bite! Thank you!
Ola Teslenko says
Thank you very much for this recipe. I may be able to finally learn to bake me some bread. Is there any way you may be able to know whether a Dutch oven is a must? I only have a stainless steel container. It's just the right size for the loaf. I would really like it if I didn't have to buy the Dutch oven. What do you think?
Julie says
You can technically use stainless steel as long as the manufacturers guidelines says it is safe to use at high temperatures. It needs to be high quality/ heavy duty. Another note, stainless steel may not produce the same results as a traditional cast iron Dutch oven because stainless steel doesn't retain heat as well, and the bread might not rise as well.
osenochen says
Thank you! I will look into getting a small cast iron Dutch oven.
Tammy says
I'm curious if anyone has tried letting this dough sit for 8 to 12 hours like regular artisan bread?
Cheryl Berndt says
I don't have a Dutch oven. Can a regular be used?
Julie says
You can try to use a large metal pot or deep casserole dish, covered with aluminum foil (make sure the pot can withstand heat to 450 degrees F.) While I have not tried any of these variations, I have heard these are great alternatives.
Bonita Amorim says
Can I use psyllium husk instead of xanthan gum? Thanks.
Julie says
Yes, you can use psyllium husk as a substitute for xanthan gum in baking, but you'll need to use about twice as much psyllium husk as xanthan gum. I have not tried it...let me know how it goes!