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 loaf of bread.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
What makes this gluten free artisan bread recipe special?
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 a baking stone.
Think of it like a table bread, not a big loaf of gluten free bread for sandwiches. 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 gluten free 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 artisan 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
How to make gluten free artisan bread
Begin by preparing a 1 1/2 quart oven safe glass Pyrex bowl. This small bowl will help create the round shape that we are seeking.
Since we don't need to use a stand mixer to make this bread, whisk together all the dry ingredients except salt (gluten free flour blend (including xanthan gum), tapioca starch, sugar, yeast, and baking soda), then add the salt. We don't add the salt and the yeast together at the same time because we don't want to risk them clumping together and the salt inhibiting yeast activation once we add the liquid.
Next, add the liquids (milk, egg, and olive oil), and mix vigorously to create a dough that is relatively light in color (it will lighten in color as you mix). Transfer the dough to the prepared bowl, and smooth the top so there are no sharp bits sticking up that will burn in the oven.
This is a very wet dough, and it's best handled with wet or oiled hands. Cover the dough, and allow it t rise until it's about 1.5 times as large as it is right after the dough is mixed. It won't become 2 times as large, or double, like conventional wheat-containing dough does. The dough should rise relatively quickly, since it's so wet and moisture enhances yeast performance, but it will rise more slowly in a cool, dry environment, so be patient.
Finally, bake the bread for 30 minutes, then carefully turn the dough over in the bowl so the bottom of the bread is now on the top. Continue baking for about another 15 minutes so the bread is evenly brown all over and baked all the way through. The bread is done baking when the internal temperature is about 195°F on an instant read thermometer.
Now for the hardest part: let it cool before you slice it! If you don't, you'll smush and flatten the crumb and your slices will be wet and compressed.
Tips for perfecting your gluten free artisan bread
You don't have to use a stand mixer
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 – make this into homemade garlic bread
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 substitution suggestions 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 we do have plenty of yeast-free bread options like our yeast free gluten free sandwich bread.
FAQs
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.
Artisan bread usually 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.
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 almond flour and garbanzo bean flour — they're not all purpose gluten free flours and they won't work in a recipe like this that calls for an all purpose flour blend.
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.
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.
It's not necessary to use a dutch oven to make this delicious, crusty gluten free bread, but you can certainly use one if you'd like. If you do use a dutch oven, I suggest baking it without the lid so the bread get that golden crust on top before you flip it over to get the bottom just as crisp.
Rising takes time, and lots of patience. If you follow the recipe as written, don't make ingredient substitutions, measure by weight, and allow your yeast bread dough enough time, it will rise. If your kitchen environment is cool and dry, it will simply take longer to rise. Overproofing is a function of too much rise, not too long a rise, so be patient!
No problem! If you don’t have a glass bowl, you can use a small round pan or cast iron skillet with high sides. Just 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. If you use a round aluminum baking pan that is light in color, it won't get as hot as or retain heat as well as a cast iron pan or glass bowl, so increase the oven temperature by 25°F to 400°F.
No! Every good all purpose gluten free flour blend has tapioca starch (also known as tapioca flour) as an ingredient. This gluten free artisan bread dough is made using an all purpose gluten free flour blend with additional tapioca starch/flour for more stretch and a higher rise. Do not ever just leave an ingredient out of a recipe. Every ingredient has its purpose!
How to make simple, crusty gluten free artisan bread
Easy Gluten Free Artisan Bread Recipe
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 (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.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Miriam says
Hi – new to this and have a question. If I don’t have tapioca flour/starch do I add an extra 1/4 c of the All Purpose Better Batter? I just bought some but don’t want to start until I understand the recipe- so that I know what I”m doing and don’t waste expensive ingredients (or time!). Then if there is a mistake, at least I know what I started with before trying again. Thanks- this blog and recipes look great, anxious to try.
Nicole Hunn says
I’m not sure I’m following your question, Miriam. If you have both Better Batter and tapioca starch/flour, which is what the recipe calls for, please use both of them in the amounts directed, measuring by weight not volume. If you don’t have and can’t get tapioca starch/flour, then you can use an extra 54 grams of Better Batter, but your results will not be as good, as described in the ingredients and substitutions section.
Carissa Bubier says
I made it dairy-free and it’s still the best gluten-free bread I have ever tried. Stayed nice and soft and delicious the next day. Oh my word
Nicole Hunn says
I’m thrilled to know that, Carissa. Yes, dairy free is a simple swap with this bread, happily!
Renee says
Hi Nicole; just wonder if I could use the sourdough starter I have at home since instant yeast is hard to find in stores right now.? If so is there way to know how much starter to use in place of instant yeast.
Nicole Hunn says
I’m afraid you can’t use the sourdough starter in anything other than a recipe designed for it. I do have a recipe for sourdough bread here on the blog using the starter. I’d stick to that!
Judi says
OMGoodness! This was so easy and i made it twice. Once i used Better Batter and once i used Better Than Cup4Cup. Came out good with both!!my husband cut 2 ends off and put a huge burger on it – and it held up without falling to pieces like store bought ciabatta rolls. Thank you Nicole!!
Nicole Hunn says
Ah, Better Than Cup4Cup. I wish it were cheaper to make that blend, because it’s just my favorite of all. Those end pieces are the prize! Kind of you to let him have them both with that burger, Judi. ?
Brette says
Hi! I’m about to make your bread but don’t have tapioca starch. Should I use another 1/4 cup GF flour in its place? Thank you!
Nicole Hunn says
Please see the ingredients and substitutions section, Brette, for an answer to your question.
Judy B says
I’ve been making gluten free bread for about 3 years now and this is absolutely the best one I have found. So many turn out so dense and heavy and this turned out so light. Definitely the closest thing to a regular artisan bread I have had. I took your advice and used Cup4Cup flour. I couldn’t find Better Batter at a decent price right now. In the past I have used KAF but will change that now. I made it exactly as you said and it turned out great. I normally don’t use regular sugar but decided since it was a small amount I likely could get away with it. I’m not sure if honey would work or not. Have you ever made an artisan cheese bread? I love asiago cheese bread and would love to figure out how to make that. This bread will become a regular for me and I will be exploring your other recipes! Thank you!
Nicole Hunn says
I’m actually working on making an artisan cheese bread, Judy! It will be slightly more enriched, and modeled after the cheese bread in my bread book (but easier to make). I think you’ll love it. I’m thrilled that you changed your flour choice. Cup4Cup is really expensive, but it’s much more readily available than Better Batter and still a really solid blend. I’m glad that it exists, even though I don’t use it very often. Stay tuned for that cheese bread!
susan says
Can I use arrowroot in place of tapioca starch?
Nicole Hunn says
Please see the Ingredients and substitutions section, Susan!
Myla says
Hi Nicole! I believe I realized my mistake: I had been using your Mock Better Batter recipe from 2012, since it was the first one that popped up on Google. I didn’t realize it was so different to the article you linked in the instructions here – it has twice as much xanthum gum which would explain the rubber results. Perhaps you might consider updating that old article? I’m sure others have fallen into the same trap. Thanks as always!
Tasia says
Just made this bread today & it is WONDERFUL! I used the King Arthur GF Measure For Measure Flour.
Suzey Gent says
Just to say if you live in the UK this works brilliantly with Doves farm plain flour.
And I’d delicious
Nicole Hunn says
Thank you for sharing that, Suzey!
Meri Schroeder says
Also my first time making a bread with yeast. I saw your earlier comment about KAF, which is what I have, and used. Same thing happened to me where the bread really didn’t rise. I wonder too, because I used almond milk? Anyway, your suggestion about using Better Batter flour now has me in a rabbit hole of looking at various GF all purpose flours. What an education. I thought KAF was better quality and why I’ve used it for a number of years now. Thanks for the info!! As what the other post said though, although the bread didn’t rise, it was still very good, and I’ll make it again. And another reader in Columbus, OH (Go Buckeyes – that’s where I’m originally from) posted about now finding yeast; my DIL in Alexandria, VA also can’t find it there. But my husband had no problem finding it here in Frederick, MD. I’ve seen a lot of people posting about baking bread during this pandemic, so that could be contributing to the issues with finding it right now.
Holli Bradish-Lane says
This is absolutely the BEST bread I have ever eaten (GF or not!)
Thank you so much for sharing. It took me two weeks to come by yeast in this strange and difficult time but the recipe was so simple and I had all the other ingredients at home already.
Nicole Hunn says
So glad you got your hands on yeast, Holli! I was able to buy a large package of KAF instant yeast last week on Amazon, but it is so hit or miss…
Kellie says
I think there is an issue with the direction to turn the bread over after baking for 30 minutes. The word temperature doesn’t feel right.
Nicole Hunn says
It should be “crust,” Kellie! Thanks for pointing that out. I have read it 100 times and read it as I meant it, not how I wrote it, apparently every single time. :)
Karen says
You recommend buying BetterBatter in bulk for a better price but I can only find their 5lb. box for $37.95. There’s no way that’s in a shoestring budget! How do I get a better price? I’m currently making my own blend but it’s by using Bob’s Red Mill flours. I got the recipe from alittleinsanity.com. It has 24oz. each of brown rice flour, white rice flour, and sweet rice flour, 20oz. tapioca flour, and 2 1/2 tablespoons xanthan gum all mixed together. Will this work in your recipes?
Nicole Hunn says
Hi, Karen, I’m afraid right now prices are very high because of the current state of the world. I can’t endorse that blend, no, but I have my own “mock” Better Batter blend that works exactly as the original, branded flour does. I link to it in every single recipe that calls for an all purpose gluten free flour. Here is that link again.
Gayle says
Hi Nicole,
Thank you for this fantastic recipe! I have made this 3 times and it has come out perfect every time.
I miss a good artisan bread and this hits the spot.
Kristen says
My dough didn’t rise much it all, but after 7.5 hours of waiting for it to rise I decided to bake it. It tasted great, just small and dense. I will give this a go again and see if I can make this happen. Thanks for sharing your recipes!!
Nicole Hunn says
Hi, Kristen, my first guess is always a combination of flour choice and measurement method. If you didn’t use one of my recommended flour blends and didn’t measure by weight, you won’t get good results. If your dough never rose, it sounds like a hydration issue, which can be too much flour or too little water. In addition, if you allowed your dough to rise without covering it properly, the moisture evaporates, lowering the hydration ratio and making a rise impossible.