Easy Gluten Free Artisan Bread

Easy Gluten Free Artisan Bread

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.

Gluten free artisan bread baked in bowl, fresh out of the oven.

The simplest yeasted gluten free bread recipe

This is a very pared down bread recipe that doesn’t call for much more than flour, yeast, a touch of sugar, salt, milk, and eggs. 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 the sort of everyday bread you can slice and make into sandwiches or slice 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 light brown crust extends all around the loaf. Be sure to cool it completely before slicing or it will squish as you slice.

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.

Make it in one bowl

Unlike all of my other yeast bread recipes, this gluten free artisan bread does not have to be made in a stand mixer. 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.

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.

Gluten free artisan bread raw dough risen perfectly and ready to be put in the oven.

Ingredients and substitutions

Here are my best educated guesses for how to remove any additional allergens in this recipe you may have in your family.

Dairy: This recipe can easily be made dairy-free by replacing the dairy milk with your favorite nondairy milk. I recommend using something unsweetened.

Eggs: 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 more dense 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.

I’m reluctant to publish information about ingredient availability that will become outdated quickly, but for now I will say that I was able to buy SAF instant yeast on Amazon.com just today. Instant yeast is also available in store at some Walmart and Target stores. If you can only find active dry yeast, grab it and use the instructions above for how to modify the recipe to make use of it.


Gluten free artisan bread baked upside down in the bowl at the end of baking, for the perfect crust.

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.

Like this recipe?

Prep time: Cook time: Yield: 1 5-inch round loaf


1 1/2 cups + 2 tablespoons (227 g) all purpose gluten free flour (I used Better Batter)

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1/4 cup + 2 tablespoons (54 g) tapioca starch/flour

2 teaspoons (8 g) granulated sugar

2 generous teaspoons (6 g) instant yeast

1/4 teaspoon baking soda

1 teaspoon (6 g) kosher salt

1 cup (8 fluid ounces) warm milk (about 95°F)

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 tablespoon (14 g) extra virgin olive oil


  • 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 and 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.


  • Nicoletta Beccia
    May 9, 2020 at 3:35 PM

    Well I made this twice and both times it didn’t rise enough. I let it go 2hrs. I didn’t make any substitutions, I use Better Batter flour and even had the saf-instant yeast. Oh well I should know better by now that there really isn’t a great loaf of g.f. bread.😥

    • Nicole Hunn
      May 9, 2020 at 4:06 PM

      I’m sorry you’ve been disappointed by your results, Nicoletta, but this recipe does work when made as written. And if you read through the comments on this post alone, you’ll see that many, many are making this recipe successfully day after day. Did you measure by weight? Did you make any substitutions? And finally, it’s likely that you simply didn’t let it rise for long enough. As I explain, overproofing is the result of letting the dough rise too much, not rise for too long.

  • Jennifer
    May 8, 2020 at 12:30 PM

    Do you have a vegan recipe for gluten free bread?

    • Nicole Hunn
      May 8, 2020 at 1:21 PM

      I don’t have a recipe for vegan gluten free bread specifically, Jennifer. I am working on one, though, that will live on a second recipe blog I’m creating. In the meantime, you can use the dairy and egg replacement recommendations in the Ingredients and substitutions section of the bread recipes here on the blog, like this one.

  • Nichole
    May 6, 2020 at 8:40 PM

    Hi Nicole! I’ve just made this for the second time and can’t figure out where I’m going wrong. Both times, my loaf has risen, but flattened across the top and not gotten that beautiful, round shape like yours. The first time, I thought it was because I had used an old packet of yeast I unearthed in my cabinet (it was my only option because the shelves were cleaned out!) However, this time was a freshly opened packet of yeast and everything else followed to a T. Any thoughts on where I might be going wrong?

    • Nicole Hunn
      May 7, 2020 at 8:24 AM

      Hi, Nichole, It’s nearly impossible for me to know anything, since I’m not there with you in the kitchen so all I can really offer are my go-to guesses: If you made any substitutions (especially in your flour blend), if you measured by volume instead of by weight, the temperature of your ingredients, the heat of your oven (most run hot, which causes a spike in rise and then a fall since the structure isn’t there to support the rise; you should always use a separate oven thermometer instead of your oven’s gauge as your guide). Also, I have a sneaking suspicion maybe you’re using active dry, not instant, yeast? You’d need to proof it and to add another 25% by weight.

  • Sinyi
    May 6, 2020 at 12:17 AM

    Hi Nicole from Hong Kong. I write to say a big thank you to you! My 14 months old baby was diagnosed with wheat and egg allergy and I made this for her and she clapped her little hands when she felt the softness of it (unlike the gf breads that I made her before). I made this with your mock cup4cup flour blend and replaced non fat dry milk with her formula (Becoz i dont have it here) and replaced egg with a chia egg. I didn’t expected with these substitutes I still got a really soft and flavorful bread! Thanks so much and God bless you and your family! I couldn’t wait to try out more of your recipes and buy your books with amazon is available soon!

    • Nicole Hunn
      May 6, 2020 at 8:16 AM

      Oh my gosh, Sinyi, that image of her clapping her little hands when she felt the softness of the bread is just priceless! Thank you for letting us know that your substitutions worked well. Formula in place of nonfat dry milk in mock Cup4Cup is a first. That has to be a pretty expensive substitution, but at least it worked for you! Thank you for this note. Love it. ❤️

  • Lillian
    May 5, 2020 at 2:38 PM

    Hey! Not sure if you’ve gotten this question or not, but I’m curious if it’s possible to substitute the tapioca starch for corn starch. I don’t know how much of a difference there is between the two when it comes to baking with them, but I often don’t have tapioca starch on hand.
    Another thing, would it be possible to make this in a metal loaf pan? Or would that just mess with the recipe and time too much?
    Thank you!

    • Nicole Hunn
      May 5, 2020 at 3:23 PM

      Hi, Lillian, please see the Ingredients and substitutions section for information about tapioca starch. I really recommend making the bread in a 1 to 1.5 quart glass dish.

  • ali
    May 5, 2020 at 9:09 AM

    Thank you Nicole, it seems like yeast is back in the stores, so I’m going to try this.
    Do you think it would work with a smaller amount of yeast and a longer rise?
    Thanks for all your work!

    • Nicole Hunn
      May 5, 2020 at 12:43 PM

      Hi, Ali, no I’m afraid you can’t cut back on the yeast. You’ll need the whole amount, but it’s really not much. Glad you’re able to find yeast now!

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