The simplest recipe for gluten free artisan bread, that can be mixed by hand in one bowl with the most basic pantry ingredients, is here. It’s your everyday gluten free bread recipe.
Why this is the best gluten free artisan bread recipe
This is a very pared down gluten free no-knead bread recipe that doesn’t call for much more than gluten free flour, yeast, a touch of sugar, salt, milk, and eggs. You don’t need to use a stand mixer unless you want to, and it doesn’t require a loaf pan or baking stone.
It’s not a sandwich bread, and it’s not one of our newer gluten free breads made with harder-to-find ingredients like whey protein isolate and Expandex modified tapioca starch.
Think of it like a table bread. It’s like a gluten free crusty boule — the sort of everyday bread you can slice and make into sandwiches or tear into chunks to serve with your favorite soup. It would be perfect for making into bread crumbs too.
The crumb is open and tender, and the crust is thick but never hard to chew. Baked in a small oven-safe glass bowl, and turned over for the last 15 minutes of baking, the bread has a light brown crust that extends all around the loaf.
Oh, and at this point, it should go without saying, but this gluten free bread tastes like real bread!
Gluten free rustic bread ingredient notes
- Gluten free flour blend – I use Better Batter because it has just the right balance of strength and lightness to support the rise of yeast bread and still make a very tender loaf.
- Tapioca starch/flour – This starch helps add stretch to your gluten free artisan bread and lets it rise higher
- Yeast – I use instant yeast for its simplicity, but you can use active dry yeast if that’s all you have (notes on that down below)
- Sugar – You only need a bit of sugar to feed the yeast and produce the bubbles that help your gf bread rise
- Baking soda – Works alongside the yeast to give your gluten free artisan bread its lift
- Salt – Adds a little flavor and complements the other ingredients; I bake with kosher salt since it’s much harder to overmeasure than fine table salt
- Milk – Warm milk activates the yeast so your gluten free bread dough rises; just make sure it’s not too hot or you’ll kill the yeast instead
- Egg – Eggs act as a binder, assist the rise, and give the bread a richer taste and color
Tips for perfecting your gluten free artisan bread
Use a stand mixer… or don’t
Unlike all of my other yeast bread recipes, this gluten free artisan bread does not have to be made in a stand mixer.
However, I do often make it in my stand mixer, fitted with the paddle attachment, because it’s easier and it does tend to make a slightly higher-rising loaf.
If you don’t have a stand mixer or don’t want to pull it out, you can easily mix the ingredients of this gluten free artisan bread recipe with a whisk and mixing spoon.
Gluten free dough isn’t what you’ll expect
If you’re new to gluten free bread baking and have only ever worked with “normal” bread dough, you know that the traditional stuff is workable and easy to handle. That won’t be the case with your gluten free bread dough — or more appropriately, your gf bread batter.
The dough will look wet and feel very sticky. You may be tempted to add more gluten free flour to help firm it up, but don’t: Mess with the ratios, and you’ll end up with a dense loaf that more closely resembles a brick.
Give the bread dough time; it will rise
If you are new to yeast bread baking, especially gluten free yeast bread baking, you may be nervous that your dough won’t rise properly. Please keep in mind that yeast has a very wide temperature range in which it is active, but reproduces at different rates.
At lower room temperature, it will rise, just not as quickly. At higher temperatures, it will rise more quickly. But if you place it in a hot environment, you risk killing the yeast.
Just be patient. Over-proofed bread, that breaks through and has something of a pockmarked appearance, is bread that has been left to proof after it’s done. It’s based upon rise, not upon time.
Let your freshly baked bread cool completely
Even after you take your gf artisan bread out of the oven, it will continue to cook as the residual heat and steam burns off.
For this reason, you must let your bread cool completely before slicing. I know fresh bread is irresistible, but don’t rush this step or you’ll end up with squished bread.
Use a serrated bread knife for easier slicing
Another way to avoid smushed gluten free artisan bread (even after you’ve allowed it to cool completely) is to use a serrated bread knife, and saw back and forth without pressing down hard. The little teeth on this type of knife cut right through the bread rather than mash it down.
What to eat with gluten free crusty bread
I feel like the honest answer is “anything you please!”, but I will admit that there are some recipes that pair with this gf artisan bread like no other. Here are a few of my favorites:
- Creamy Gluten Free Broccoli Cheddar Soup – use the bread to soak up every last drop
- Gluten Free Cream of Mushroom Soup – seriously: soup and bread, a match made in heaven
- Gluten Free Slow Cooker Meatballs – homemade garlic bread, anyone?
- Gluten Free Artisan Cheese Bread – try this recipe if you’re craving something cheesy
Storing gf artisan bread
If you plan to eat your gluten free bread throughout the week, you can store it on the kitchen counter in an airtight container, like a plastic food container or zip-top bag.
You can also store it in the refrigerator to extend its life, but note that this will cause the bread to dry out faster. An easy way to “save” no-gluten breads that have dried a bit is to simply drizzle some lukewarm water on top, and toast your slices before eating.
Can I freeze this crusty gluten free bread?
Absolutely! Let your fresh loaf cool completely, and then place it inside a zip-top freezer bag with as much air squeezed out as possible. Your artisan gluten free bread will store up to three months.
When you ready to eat it, remove it from the freezer and leave it in the fridge overnight. The bread won’t be as crusty as when it was fresh, but you can remedy this by dropping slices in the toaster.
Ingredients and substitutions for gluten free artisan bread
Here are my best educated guesses for how to remove any additional allergens in this recipe you may have in your family.
Gluten free dairy free artisan bread
This recipe can easily be made dairy-free by replacing the dairy milk with your favorite nondairy milk. I recommend using something unsweetened.
Gluten free egg free artisan bread
There is only one egg in this recipe, so it can likely be replaced with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). I’ve also made the recipe with 2 egg whites (50 g) in place of a whole egg, and it’s a bit denser but the recipe still works.
Tapioca starch/flour
I’ve also made this recipe with an all purpose gluten free flour (specifically, Better Batter) in place of tapioca starch/flour. It works, but it doesn’t rise as high and the crumb is tighter.
Instant yeast
In place of instant yeast, you can always use active dry yeast by multiplying the amount (by weight) of the instant yeast (here, 6 grams) by 1.25 or 125%. Here, that would mean 7.5 grams of yeast, which is clearly difficult to measure precisely but just add a bit more after you reach 7 grams.
Active dry yeast has a thicker coating around the yeast, so you should soak it in some of the liquid in the recipe (here, milk) until it foams before adding it with the rest of the milk.
If you don’t have yeast at all, I’m afraid there is no substitute in this recipe. But please have a look at the mindmap on our Baking With Limits page for plenty of yeast-free bread options.
FAQs
Is artisan bread gluten free?
No, traditional artisan bread is not gluten free because it uses gluten-containing wheat flour.
But if you’ve been searching for an artisan-style gluten free bread that tastes like real bread, you don’t have to look any farther. This gf bread recipe is so good, no one will know that it doesn’t contain gluten.
What makes gluten free artisan bread different?
In the bread industry, artisan bread just describes homemade bread that’s made in smaller batches. Unlike traditional sandwich bread that comes out looking the same every time you bake it, gluten free artisan bread may different slightly each bake.
How long you let the bread rise, the gluten free flours you use, and any other ingredients you add all work to create a unique loaf with every bake.
What’s the best flour for this gluten free artisan bread recipe?
I use Better Batter when I make this and other gluten free bread recipes. I’ve always had excellent experiences with it and highly recommend it, especially for yeast bread. I don’t recommend using Cup4Cup for yeast bread, even though I really like it for many other applications.
I suggest avoiding heavy flours like almond flour and garbanzo bean flour — they’re not all purpose gluten free flours.
Can I use this recipe to make gluten free dutch oven bread?
It’s not necessary to use a dutch oven to make this delicious, crusty gluten free bread, but you can certain use one if that’s all you have on hand.
If you do use a dutch oven, I suggest baking your homemade bread without the lid. This way, it’ll get that golden crust on top before you flip it over to get the bottom just as crisp.
How do you know when gluten free artisan bread is done baking?
The best way to determine whether your gluten free no knead bread is done baking is to use a thermometer. Stick it in the center of the loaf, but don’t go so far down as to touch the bottom of the pan. Your bread is ready when the thermometer reads 205°F to 210°F.
Why is my gluten free artisan bread so dense?
There are several possibilities why this gluten free artisan bread recipe didn’t turn out for you:
- You used too much flour or not enough milk — don’t be afraid of a wet batter! It needs to be wet to be light later.
- You used the wrong gluten free flour blend — Your blend should contain the right balance of gf flours like white rice flour, brown rice flour, and potato flour for a strong blend that is still able to produce an airy result.
- Your gf flour didn’t contain xanthan gum — you need this gluten alternative to bind everything together.
- Your bread didn’t rise enough — rise time will vary based on temperature; let your bread dough increase to 150% of its original size, no matter how long it takes
- Your bread wasn’t done baking — make sure to use a thermometer so you can tell when your bread is ready, and use a standalone analog oven thermometer to gauge your oven’s temperature since ovens fall out of calibration easily and often.
What’s the secret to making gluten free bread?
There are so many secrets to making gluten free bread, I honestly couldn’t pick just one. For this particular recipe, I would say: follow the directions carefully, use the right ingredients, monitor rise time, and give this amazing bread enough time to bake and cool.
How to make simple, crusty gluten free artisan bread
Easy Gluten Free Artisan Bread | Your Everyday GF Loaf
Ingredients
- 1 ⅝ cups (227 g) all purpose gluten free flour blend (I used & highly recommend Better Batter; please click thru for appropriate blends)
- 1 ¼ teaspoons xanthan gum omit if your blend already contains it
- 6 tablespoons (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 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.
- 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.
- 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.
Easy Gluten Free Artisan Bread | Your Everyday GF Loaf
Ingredients
- 1 ⅝ cups (227 g) all purpose gluten free flour blend (I used & highly recommend Better Batter; please click thru for appropriate blends)
- 1 ¼ teaspoons xanthan gum omit if your blend already contains it
- 6 tablespoons (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 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.
- 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.
- 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.
Marcy says
Hi, I’m just wondering, did you measure your flour using the spooning method or dipping?
And is the dough more battery then dough?
Nicole Hunn says
I always measure by weight, not volume, Marcy. Please read the text of the post and watch the how-to video for full information on what to expect.
Sarah says
Have you tried this recipe with the new Better Batter Artisan blend yet? It’s gum free (as I assume you know since you use this brand of flour!), so I was wondering if I still add gum in as this recipe says to do, or if I can omit and follow the rest of the recipe.
Thanks!
Nicole Hunn says
I’m afraid I can’t recommend using that blend in any of my recipes yet, Sarah. I have it, but I haven’t used it at all.
Carissa says
I’ve made this dairy-free. I’ve made it with a chia ‘egg.’ It always comes out delicious! Best recipe
Nicole Hunn says
Thank you for sharing that the “chia egg” works well for you, Carissa. That’s really useful. And of course I’m so glad you love this recipe. I do, too!
Laura says
I read your substitution list but I just wanted to check if I could use modified tapioca starch, like expandex?
Nicole Hunn says
Expandex is very different than regular tapioca starch/flour, Laura. You can’t use it in this recipe, no.
Nancy A Paine says
Wow, mine was a failure! I made it exactly as written, same flour, room temp egg, took the temperature of my milk, and no rise, and I baked it anyway, after an hour. The taste was also not good. I tested my yeast afterwards, with warm water and sugar, to make sure it was good, i was SURE that was the issue, but nope- yeast was fine. I was really hoping to read ALL of the comments, to see if it didn’t work for others, but oddly, can’t find them all. Where did all the comments go? I sure would love for this to work, and wonder what other found. I am a very experienced baker, with regular and many gluten-free flours, too.
Nicole Hunn says
Nancy, there are nearly 150 comments on this post, and they are almost entirely very positive. There are so many comments that they are broken up into multiple pages, so you have to click to see the rest. I’m not hiding comments from anyone. In fact, I’d be happy for you to read them. I understand that you’re disappointed that the recipe didn’t work for you, but it’s hard to help when I’m not there with you and universal statements about having done everything “exactly as written” are often overbroad. Very often there are issues that seem insignificant to you that are actually quite significant.
Here are my usual questions for yeast bread:
Did you measure by weight, not volume (volume is simply not accurate)?
Did you use one of my recommended flour blends, including the tapioca flour that this recipe calls for?
Did you make ingredient substitutions?
An hour sounds like it was not enough rising time. I discuss rising time quite extensively in the post under the title “It will rise.” Yeast bread requires patience, and an hour is often not long enough, depending upon the environment in your kitchen.
Did you bake at the proper temperature? Most ovens aren’t properly calibrated, so you really need a simple analog standalone oven thermometer.
Kati says
This was my first attempt at any kind of gluten free bread and my world is forever changed. I added rosemary and garlic (dried, even though I’m sure fresh garlic would have been far better than powder. I was afraid of messing with the moisture content). My husband has been stuck admiring restaurant bread baskets from afar, but this loaf is ideal for dipping in olive oil and balsamic. The crust is divine! Between the two of us, I anticipate the entire loaf will be gone before the end of the day. Thank you thank you thank you!
Nicole Hunn says
I’m getting a little choked up reading your comment, Kati. I know that longing, and I know what it’s like when it gets satisfied. I’m so happy for both of you. Thank you for sharing.
Keri says
Hi Nicole
Do you think I can add lactose free cheese to this recipe to make it a cheese bread? Your artisanal cheese bread has too much dairy in it for my body to digest. I really miss cheese bread.
Keri Stilling says
Hi Nicole
What would happen if I were to add some lactose free cheese to this recipe? There is too much diary in.your artisanal cheese bread recipe for me to handle. Do you think it would still work? Really missing cheese bread!
Nicole Hunn says
I think lactose-free cheese would be fine, Keri, but I’m afraid I don’t know for sure since I haven’t baked with that. You could also use the plain artisan bread recipe (linked in this post) and just make a grilled cheese with your lactose-free cheese if you’re concerned about the recipe turning out.
Lori says
I don’t have tapioca flour – can I sub almond or coconut flour for it?
Nicole Hunn says
I’m afraid not, Lori. Please see the Ingredients and substitutions section of the post for your answer.
Rose says
Nicole, this is an outstanding Gluten Free Artisan Bread Recipe and one of the easiest I’ve found. Thank you for sharing this with us. The taste was wonderful too. Ran out of tapioca starch today, so I became a little creative and crossed my fingers. I put in 1/8 cup of corn meal and 1/8 of corn starch in place of the tapioca starch. Felt like a mad scientist and wasn’t sure they would work. I understand some people stay away from corn items, but I have to say it was pretty tasty! The only thing I noticed was the crust was a little crispier.
You have a new fan. Glad I found this recipe!
Lorraine says
I have a grain grinder….if i grind my white or brown rice flour that has been purchased from a store…will that yield a super fine flour ? i cannot purchase superfine white or brown flour at a market locally.
Nicole Hunn says
Please see my post on homemade superfine white rice flour, Lorraine.