How do you make crusty, melt in your mouth gluten free artisan bread that gets rave reviews every time? You turn to this recipe! Hands down, it’s the tastiest artisan bread ever!
But I’ll warn you, this recipe is unlike any other. It’s not like any other gluten free bread and it’s not like any other artisan bread. But that’s the beauty of it. It’s unique, full bodied, full of flavor and hand shaped. And those are just a few qualities that make it an amazing recipe.
How is gluten free artisan bread different from regular gluten free bread?
Depending on who you ask, gluten free artisan bread has features that define it as truly ‘artisan.’ Things like hand formed, time intensive and with a general texture of: crusty exterior, soft interior. That's why other gluten free breads, like this gluten free white bread, don't classify as an artisan bread.
This gluten free artisan bread recipe successfully checks two of those boxes.
Each loaf is hand formed and smoothed to a nice round loaf and the texture is definitely crusty yet soft. But the time has been cut down dramatically. In fact this recipe doesn’t require any overnight refrigeration.
How to Make gluten free artisan bread
Ingredients should be at room temperature
This is an important step since the water is the only thing warmer than room temperature. Adding a cold egg to lukewarm water will make the rest of the liquid ingredients cold too. And yeast won’t activate in cold temperatures.
Gluten free artisan bread dough is thick
This is a welcome relief as so many gluten free bread doughs are more like batter than dough. But this one is thick so that it will hold it’s shape on the pan.
Shape each portion into a round loaf
The easiest way to portion the dough equally is to set your pans up and spoon the batter out in a rotating pattern on the pans. There will be three loaves total, so place one drop of dough for the first loaf, then another drop of dough for the second loaf and then another drop for the last loaf. Then keep repeating until all dough is portioned out.
Then form the loaf with the spatula. Remember the beauty of artisan bread is that it can be any shape. Some are oval, others are round.
Pro tip: Wet your hands slightly and smooth out the top of the dough so the end result is a smoother topped loaf.
Bake the bread with a water bath
Here’s the secret to the ultimate gluten free artisan bread… to get a nice crusty exterior with a tender interior, place a cookie sheet on the bottom rack of the oven. Pour water onto the sheet, filling until it reaches halfway up the sheet. Then turn on the oven to the baking temperature of 425 F.
This will create a wonderful steam filled oven for your loaves. That steam produces a crust like no other. And it keeps the interior nice and soft. Here is another recipe that bakes in a steam oven too.
And now for the most delicious gluten free artisan bread ever…
If you enjoy this recipe, will you give it a rating and a share?!
Gluten Free Artisan Bread
- 2 cups brown rice flour 250 g
- 1 ½ cups sorghum flour 195 g
- 3 cups tapioca flour 365 g
- 2 Tbsp. active dry yeast
- 1 Tbsp. salt
- 1 Tbsp. xanthan gum
- 2 ⅓ cups warm water
- 2 Tbsp. granulated sugar
- ⅓ cup olive oil
- 4 large eggs whisked together
- In the bowl of a stand mixer or large mixing bowl, add the flours, yeast, salt and xanthan gum. Whisk to combine.
- In a 4 cup measuring cup or medium bowl, mix the water with the sugar. Stir until almost dissolved.
- Add the oil and mix well.
- In the mixing bowl, with the flours, add the eggs and turn on the mixer to start mixing. Add in the water-oil mixture ⅓ cup at a time and continue to mix until the dough sticks together and appears smooth (you’ll probably use most of the water).
- On parchment lined baking sheets, drop dough into 3 round spots. Each loaf should be about 6 – 7 inches across. Use the back of a rubber spatula to smooth out the dough.
- Wet your hands slightly and form each one into a nice round, smooth ball.
- Let rise for 30 minutes.
- Preheat oven to 425 Before the oven gets too hot, move the racks so one is about 3 inches from the bottom one. Place a baking sheet on the bottom one and fill the baking sheet with water. (It should reach about halfway up the sides of the sheet).
- Just before baking, dust the loaves with a dash of flour and slice the tops with a serrated knife. Bake the loaves for 30 minutes.
- Remove from the oven and let them cool completely on a wire rack.
- Make sure all ingredients are at room temperature - water slightly warmer.
- To easily portion out 3 loaves, alternate dropping spoonfuls of batter on the pan.
- Bake these loaves using a water bath for a wonderful crusty exterior.
Check out these other delicious gluten free recipes:
- Gluten Free Garlic Bread with Cheese
- Buttery Gluten Free Biscuits
- Gluten Free Potato Rolls
- Gluten Free Breadsticks
And here are some helpful gluten free baking tips:
- How to Substitute Xanthan Gum in Gluten Free Baking
- Alternatives to Xanthan and Guar Gum in GF Baking
- How to Substitute Potato Starch and Potato Flour
- Gluten Free Flour Substitutes
I cannot believe how easy this recipe is and I'm surprise more glutten free (GF) people are not talking about it online. My wife cannot have gluten or sugar or milk so I struggled finding a good bread recipe and have visited every GF site. My first attempt with recipe from another site was complex and a total failure. This one was easy and really good. The crust is amazing. The bread itself is a little yeasty but very good. I may try to tweak the recipe just a little to change the yeast flavor. My wife who has missed her daily bread was really happy. yay! My kids (6) and (4) really like it. You could serve it to gluten eaters and they would be perfectly happy.
For those of you who are searching for GF bread 1) invest in a stand mixer. 2) invest in a dutch/french oven 3) try this recipe exactly as written.
P.S. The hardest part is gathering all the ingredients but most of them I got online so I avoided going to 5 different stores looking for xanthum gum (whatever that is). Finally for those afraid of making bread from scratch this was my second attempt at bread (except for cornbread from a box) so I'm not a seasoned pro.
So awesome to hear your feedback!
You make a great point - that even people who can have gluten will enjoy this recipe. It's just that gosh darn good!
Great to hear all of your tips as well.
What did Chris use instead of xanthan gum please?
Thanks for the recipe! This turned out very well and I was quite happy making paninis for myself in the days after this came out of the oven!
What substitutions might you suggest to lower the starch content (through tapioca flour) by increasing other flour combinations (millet, almond, garbanzo, etc.)? I realize how integral the tapioca flour is, but I'd rather be ingesting a bit more nutrition through other flours.
i like your detailed description how to handle and bake the GF bread. have you tried making GF bread without xanthum gum? if not do you have any suggestions for using it as well as substituting the tapioca flour?
thank you for all your hard work and experiements with the gift of bread.
Can I cut this recipe in half?
I have not cut it in half, but I do that alot with other recipes and have never had a problem.
So I would venture to say yes, but its not from experience with this bread, but with others.
Does that help?
so, I made a half recipe of this last night and tried to bake it today. The yeast was causing it to expand last night and today, but it just grew horizontal...it didn't keep its shape. Was my dough too wet? I know that GF dough is not going to look the same as wheat bread in terms of consistency, but this seemed pretty wet.
How many loaves of bread does this recipe make? I have made many artisan loaves from the "Healthy Bread in 5 Minutes a day" cookbook, but have recently been diagnosed with IBS and have been advised to stay away from wheat. But I miss my artisan loaf! I would love to try this but have found if I make enough dough for two loaves, it works best for my husband and I. I bake the loaf in a large baguette pan, which helps to keep the dough in a loaf shape, since the dough is pretty wet and tends to rise sideways. Thanks for your help.
I get 3 or 4 loaves out of this recipe. Just depends on how big you want the loaves.
I think 3 loaves would be good for larger loaves of bread.
Let me know if you have any other questions!
I found the dough to be very wet and sticky. Is this normal? Haven't baked it yet.
Yes, it is going to be very sticky, more like a cake batter than bread dough.
I like having more recipes other than biscuits, loaf bread, and pancakes. I need to know how to substitute guar gum for xantham gum. I am not only allergic to wheat germ, bran, and gluten. I am also allergic to corn, most nuts, meats, and most eggs. My wallet and my taste buds have taken a big hit. I need a second job just to afford food. Any advice or recipe is greatly welcomed.
Will sweet white sorghum flour act the same as plain sorghum flour? I'm excited to try this recipe!
Yes, it should work just fine!
I really want to try your recipes, you go through every detail to make sure that we are successful and end up with a delicious product. And the pictures are awesome! But I can't eat tapioca, being severely allergic (this has thrown my ten year gluten free diet because of Rheumatoid in a quandary because most of foods use tapioca (or soy, also allergic) and both are epi-pen serious for me. Do you think I can replace the tapioca flour with true arrowroot (the real stuff, not the cassava based that is still tapioca)? Thank you, you work hard and it shows!
Can I make this bread in bread machine??
Possibly, but I haven't tested it, so I'm not 100% sure of the results. Let me know if you try it!
Thank you Roo!
Really appreciate the feedback!
This is going to be my first go at gf bread and, I will surprise many, I am going to miss kneading!
I was wondering, have you baked gf bread on a baking stone?
Great - hope you enjoy it.
And I have used a baking stone long time ago. Mine broke and needs to be replaced 🙁
This had a great texture - just what I was looking for. I was wondering if you have any suggestions for storing the extra loaves since you make all three at once. Thanks!
Thanks - so glad you enjoy it! So you're right - the good news is there's a lot of bread, but the bad news is GF yeast bread just doesn't preserve very well. What I'd recommend is slicing the loaves and then placing small pieces of wax paper in between each slice and reforming the loaf into a plastic freezer bag, then just freezing it - because of the wax paper you can easily remove the number of slices you need. Toast as usual.
Hope that helps!
I would like to try this recipe, but I am gum intolerant. Can I add chia seeds and ground flax instead?
Thanks for the great recipes.
I haven't tested it without the gum, but those would be my recommendations so yes, try it out and I'd be curious to know how it works.