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You will fall in love with this rustic, rosemary & garlic infused bread. Did I mention it's gluten free?
I am a HUGE fan of homemade bread. Whether it's gluten free for me, or regular bread for the rest of my family, I love trying out new recipes.
This Gluten Free Garlic Rosemary Artisan Bread is based off of my original Gluten Free Artisan Bread. Very popular and VERY addicting!
WHAT INGREDIENTS DO I NEED?
- 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
- 2-3 tablespoon fresh rosemary
- 2 teaspoon minced garlic
HOW DO I MAKE GLUTEN FREE GARLIC & ROSEMARY ARTISAN BREAD?
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, rosemary, garlic, 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.
preheat dutch oven:
As mentioned in my previous bread recipes that use a Dutch oven, be sure to preheat it in your oven. Placing the bread dough into the warm Dutch oven results in a deliciously crispy crust.
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.
Nothing beats the smell of walking into a house full of homemade bread. Try out more dutch oven bread recipes below:
Gluten Free Garlic Rosemary 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
- 2-3 tablespoon fresh rosemary
- 2 teaspoon minced garlic
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, rosemary, garlic, 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.
Renee says
Have you tried this recipe with the gluten free bread flour? If using the gluten free bread flour, should I still add in the xantham? Thanks
Julie says
Yes, I used gluten free flour. The instructions state what to do if your flour includes xantham. Thanks for reaching out!
Cas says
I was confused when your recipe said to add salt, and no salt was listed in the ingredients. I’ve since seen you have it listed at the top of the post, but not in the recipe itself. Can you please update this?
Also- my dough expanded nicely, but came out rather soft (could not form it at all). Thinking about adding extra flour next time.
Julie says
Thanks so much for the message. I just updated the recipe card to include salt!
Carol says
What size Dutch oven is the best to use?
Julie says
I used a 5.5 quart.
Amanda Woodworth says
Can you put add ins in this recipe and if so when?
Julie says
Sure! You can add chopped nuts, seeds, dried fruit. I would add these ingredients when you are mixing the dry and wet together. Before the first rise.
Amanda Woodworth says
Can I add sourdough starter to this?
Julie says
I have not tried adding starter to this recipe. Please let me know how it turns out if you do! Sounds like a great idea!
Shelia says
Have you tried making this recipe with a bread maker? If so, do you have any suggestions? I live in AZ and it’s too hot to turn the oven in and I want warm bread
Julie says
I have not tried making this recipe in a bread maker. I'm sorry. If you test it out, let me know how it goes.