Easy Gluten Free Artisan Bread Recipe

4.99 from 152 votes

This gluten free artisan bread is your simple, everyday table bread, with a crisp crust and tender crumb. No mixer needed!

Prep Time15

Cook Time45

Rising time45

Course: Bread

Cuisine: American

Keyword: gluten free artisan bread

Servings: slices

Author: Nicole Hunn

Ingredients

1 ⅝ cups all purpose gluten free flour blend (See Recipe Notes)
1 ⅝ teaspoons xanthan gum omit if your blend already contains it
⅜ cup tapioca starch/flour
2 teaspoons granulated sugar
2 teaspoons instant yeast
¼ teaspoon baking soda
1 teaspoon kosher salt
1 cup warm milk (about 95°F)
1 egg at room temperature, beaten
1 tablespoon extra virgin olive oil

Customary - Metric

Instructions

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 375°F).
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 the dough at all.
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 time to bake.
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 time to rise.
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 serving.

Video

Notes

Flour blend choices.

My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend (with a bit more than 1 1/2 teaspoons added xanthan gum). King Arthur Flour's gluten free bread flour should also work here, but will make a slightly shorter loaf. Their Measure for Measure blend will not work. Caputo Fioreglut flour should also work, but place the wet ingredients in the mixer bowl first or the flour blend will stick too much to the bowl, and expect a shorter loaf that doesn't brown very much.

I don't recommend Bob's Red Mill 1-to-1 Gluten Free Baking Flour here, but I have been able to make a passable loaf adding 1/2 extra teaspoon xanthan gum to the dry ingredients.

I no longer recommend Cup4Cup, especially for yeast breads. To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Nutrition