A beautiful gluten-free artisan bread that is crazy easy to make, with no kneading required at all! Perfect for making toast, rustic sandwiches, or accompanying soups and dips, this gorgeous no knead bread recipe is totally gluten-free and dairy-free too, but no one would care!
You can say that my culinary experience can be divided into two different periods, with the event of baking homemade bread from scratch marking the threshold between the two.
Bread baking, with yeast and the doubling of dough included, transformed the way I looked at my relationship with cooking and baking. It taught me what being self-sufficient was about, and broke the barrier I had in my mind about so many things.
No Knead Rustic Whole Wheat Bread Recipe
The first time I made a loaf of yeast-leavened bread, watching the dough rise and seeing the air-bubbles formed to give the bread height left me in awe.
It was nothing short of a miracle, and after that first loaf, I fell in love with cooking so much more. I also realized that if I could bake bread, which seemed scary and difficult before I’d tried my hand at it, it meant I could also do so many other things.
Bread baking generally takes a rather large amount of time (unless you’re talking about quick breads), and the act of baking bread is not something you should attempt if you’re in a hurry or lacking in patience.
There Is A Healthier Option
I find that the best time to bake your own bread is when you know you have nowhere to rush to, and that the dough can take all the time it needs to rise.
Which is precisely why during this special period, when we have been spending an extraordinary amount of time at home, I’ve returned to baking yeasted bread again. With the luxury of time to slow down, relax and return to the kitchen to test out recipes again, I was intent on making a gluten-free version of the perfect artisan loaf.
After a few days of research and testing, I finally settled on this rustic gluten-free artisan bread recipe, which is adapted from this sandwich bread recipe from The Effortless Chic.
Keto Rustic Bread
We’ve made this delicious gluten-free artisan bread recipe 3 times in the past two weeks, and seriously, each time it comes out perfect.
Here’s a visual overview of the ingredients required to make this gluten-free artisan bread recipe. For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.
Whisk the gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, and salt together in a medium bowl until the ingredients are well distributed.
Easy Gluten Free Artisan Bread
(Tip: You should start see bubbles at the surface. If not, it means the yeast has expired and is not working, so you will need to use yeast from a new packet.)
Once the yeast mixture starts to form bubbles, add the oil, apple cider vinegar, beaten eggs and whisk well until you get a homogeneous yellow frothy liquid.
Sift the dry ingredients into the bowl with the wet ingredients and mix thoroughly for a few minutes until you get a dough that is sticky but not too liquid.
Simple Crusty Artisanal Gluten Free Bread
(Tip: If the dough is too wet, add one tablespoon of gluten-free flour at a time, but do not add too much. Gluten-free bread dough will always be a little wetter than normal bread dough, and it is perfectly fine.)
Sprinkle gluten-free flour over a sheet of parchment paper and transfer the dough to the parchment. Use a wet hands or wet fingers to gently shape the dough into the a ball that can fit a6-quart Dutch oven. Transfer the parchment with the dough to a bowl and cover with a tea towel to let it rise for approximately 45 minutes in a draft-free, warm place.
While the gluten-free artisan bread dough rises, preheat the oven to 450F and place a covered6-quart Dutch ovenin the hot oven as the dough rises.
Artisan Bread, Rustic Boule: Gluten Free, Organic, Plant Based, Dairy Free
Once the dough has risen, use a gluten-free floured knife to score three lines on the top of the loaf and sprinkle the surface with some flour. Carefully transfer both the risen dough together with the parchment to the preheated Dutch oven and cover it with the lid.
Bake for 45 minutes before removing the lid, and then bake for another 15 to 30 minutes until the top is golden brown and crusty.
Allow the fresh loaf of bread to cool completely at room temperature before slicing into it (this is important as the bread will continue cooking with the residual heat).
Gluten Free No Knead Bread
To store the bread, simply place the fully-cooled loaf in an airtight container or wrap it in plastic wrap and keep it in the refrigerator for up to 5 days. Slice and toast as required.
To freeze, place the fully-cooled loaf in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing and toasting.
Basically, placing the bread dough in a covered Dutch oven during the first part of baking helps the bread dough to retain moisture and to rise even more as it bakes. This is known as “oven spring”, in which bread dough experiences its final burst of rising just after being placed in the oven and before the crust fully hardens.
Gluten Free Artisan Bread Rolls
There are a whole host of ways to enjoy this delicious gluten-free no knead bread, and some of our favorites foods to eat with it are:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Flour Blend: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made up of a mix of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Rustic Bread Mix (19 Oz) (shipping Or Bakery Pick Up) — Havenly Baked Goods
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is required to bind the ingredients together. For best results, I highly recommend that you add in the xanthan gum is your gluten-free flour blend does not already include it.
Warm Water: Make sure the water is between 105F to 115F as the warmth is required to activate the yeast. If the water is too cold, the yeast will not be activated, but if the water is too hot, the high heat will kill the yeast. In this recipe, I use water for simplicity sake, but if you prefer a creamier taste, simple use milk in the same amount. I’ve tried almond milk and cashew milk and both work great.
Sugar: I used granulated white sugar in this recipe, but you can also use brown sugar if you prefer. Basically, the sugar is required as “food” for the yeast to feed on so the yeast will be activated and produce the gases to make the bread dough rise.
Fabulous Gluten Free Italian Bread
Sunflower Oil: I like using sunflower oil, because I almost always have a bottle of it on hand. However, any other liquid oils such as avocado oil or olive oil would work great too.
Apple Cider Vinegar: The acidity from the apple cider vinegar helps the bread dough to rise a little more. If you don’t have ACV on hand, you may also use white rice vinegar or white wine vinegar or even fresh lemon juice.
Eggs: If you are vegan or allergic to eggs, simply replace the eggs with 2 flaxseed eggs or 4 tablespoons of oil. Eggs give the bread a beautiful yellow color so note that without the eggs the bread will be paler in color on the inside.
Gluten Free Rustic Bread — Butter + Sugar
Storing/Freezing: To store the bread, simply place the fully-cooled loaf in an airtight container and keep in the refrigerator for up to 5 days. Slice and toast as required. To freeze, place the fully-cooled loaf in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing and toasting.
This recipe was originally published in April 2020, but has since been updated to include photos of the ingredients, step-by-step images, ingredient notes and substitutions, as well as clearer instructions.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.If you don’t think you have the skills it takes to bake bread, believe me, this is the easiest thing I think I have ever made besides overnight oats. This
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