This gluten free artisan bread is your easy, on a regular basis desk bread, with a crisp crust and tender crumb. No mixer wanted!
The best recipe for gluten free artisan bread, that may be combined by hand in a single bowl with essentially the most fundamental pantry elements, is right here. It is your on a regular basis loaf of bread.
What makes this gluten free artisan bread recipe particular?
This can be a very pared down gluten free no-knead bread recipe that doesn’t name for far more than gluten free flour, yeast, a contact of sugar, salt, milk, and eggs. You needn’t use a stand mixer except you wish to, and it would not require a loaf pan or a baking stone.
Consider it like a desk bread, not an enormous loaf of gluten free bread for sandwiches. It is like a gluten free crusty boule — the type of on a regular basis bread you possibly can slice and make into sandwiches or tear into chunks to serve along with your favourite soup. It will be excellent for making into gluten free bread crumbs too.
The crumb is open and tender, and the crust is thick however by no means onerous to chew. Baked in a small oven-safe glass bowl, and turned over for the final quarter-hour of baking, the bread has a lightweight brown crust that extends throughout the loaf.
Oh, and at this level, it ought to go with out saying, but it surely tastes like “actual” bread!
Key elements
- Gluten free flour mix – I like Higher Batter or Nicole’s Finest (with added xanthan gum) right here as a result of they help the rise of yeast bread and nonetheless make a really tender loaf. You want a well-balanced mix, and significantly since they reformulated Cup4Cup, I am unable to suggest it particularly for yeast bread
- Tapioca starch/flour – This starch helps add stretch to your gluten free artisan bread and lets it rise increased. You add this ingredient individually though all good all goal gf blends will have already got some tapioca starch.
- Yeast – I take advantage of on the spot yeast for its simplicity, however you should use energetic dry yeast if that is all you’ve gotten; simply use 25% extra energetic dry yeast by weight (right here, nearly 8 grams)
- Sugar – You solely want a little bit of sugar to feed the yeast and produce the bubbles that assist your gf bread rise
- Baking soda – Helps the bread to brown within the oven
- Salt – Provides just a little taste and enhances the opposite elements; I bake with kosher salt because it’s a lot tougher to overmeasure than superb desk salt
- Milk – Heat milk provides taste, richness, and moisture to activate the yeast so your dough rises
- Egg – Eggs act as a binder, help the rise, and provides the bread a richer style and shade
How one can make gluten free artisan bread
Start by getting ready a 1 1/2 quart oven secure glass Pyrex bowl. This small bowl will assist create the spherical form that we’re in search of.
Make the dough
- Since we needn’t use a stand mixer to make this bread, whisk collectively all of the dry elements besides salt (gluten free flour mix (together with xanthan gum), tapioca starch, sugar, yeast, and baking soda), then add the salt. We do not add the salt and the yeast collectively on the identical time as a result of we do not wish to danger them clumping collectively and the salt inhibiting yeast activation as soon as we add the liquid.
- Add the liquids (milk, overwhelmed egg, and olive oil), and blend vigorously to create a dough that’s comparatively mild in shade (it is going to lighten in shade as you combine).
Form and let it rise
- Switch the dough to the ready bowl, and clean the highest so there are not any sharp bits sticking up that can burn within the oven. This can be a very moist dough, and it is best dealt with with moist or oiled palms.
- Cowl the dough, and permit it t rise till it is about 1.5 occasions as massive as it’s proper after the dough is combined. It will not change into 2 occasions as massive, or double, like typical wheat-containing dough does. The dough ought to rise comparatively shortly, since it is so moist and moisture enhances yeast efficiency, however it is going to rise extra slowly in a cool, dry atmosphere, so be affected person.
Bake at 375°F, after which let cool
- Lastly, bake the bread for half-hour, then rigorously flip the dough over within the bowl so the underside of the bread is now on the highest. The primary picture you see above is earlier than it was inverted.
- Proceed baking for about one other quarter-hour so the bread is evenly brown throughout and baked all through. The bread is finished baking when the inner temperature is about 195°F on an on the spot learn thermometer.
- Now for the toughest half: let it cool earlier than you slice it! Should you do not, you will smush and flatten the crumb and your slices will probably be moist and compressed.
Recipe ideas
You do not have to make use of a stand mixer
Not like all of my different yeast bread recipes, this gluten free artisan bread doesn’t need to be made in a stand mixer. Simply combine the elements of this gluten free artisan bread recipe with a whisk and mixing spoon.
Gluten free dough is not what you will anticipate
Should you’re new to gluten free bread baking and have solely ever labored with “regular” bread dough, you understand that the standard stuff is workable and simple to deal with. That will not be the case along with your gluten free bread dough — or extra appropriately, your gf bread batter.
The dough will look moist and really feel very sticky. Do not add extra gluten free flour to assist agency it up, otherwise you’ll find yourself with a dense loaf that does not rise very excessive.
Give the bread dough time; it will rise
If you’re new to yeast bread baking, particularly gluten free yeast bread baking, you could be nervous that your dough will not rise correctly. Please remember that yeast has a really broad temperature vary wherein it’s energetic, however reproduces at totally different charges.
At decrease room temperature, it will rise, simply not as shortly. At increased temperatures, it is going to rise extra shortly. However in case you place it in a sizzling atmosphere, you danger killing the yeast.
Simply be affected person. Over-proofed bread, that breaks via and has one thing of a pockmarked look, is bread that has been left to proof after it is accomplished. It is primarily based upon rise, not upon time.
Let your freshly baked bread cool utterly
Even after you are taking your gf artisan bread out of the oven, it is going to proceed to cook dinner because the residual warmth and steam burns off.
Because of this, you should let your bread cool utterly earlier than slicing. I do know contemporary bread is irresistible, however do not rush this step otherwise you’ll find yourself with squished bread.
Use a serrated bread knife for simpler slicing
One other option to keep away from smashing your bread (even after you have allowed it to chill utterly) is to make use of a serrated bread knife, and noticed backwards and forwards with out urgent down onerous. The little enamel on the sort of knife reduce proper via the bread slightly than mash it down.
Making this bread in a Dutch oven
If you would like to make this bread in a Dutch oven or different oven-safe, heavy backside pot you possibly can! Here is what I like to recommend to make it in a 5 quart Dutch oven:
- Improve the yield within the recipe card beneath by 50% from 10 slices to fifteen slices
- Make the bread dough as directed (simply beat 2 eggs and measure out 75 grams complete for 1 1/2 eggs)
- Minimize a bit of parchment paper sufficiently big to line the underside of your pot, and place it within the pot
- Switch the dough to the paper, moist your palms properly, and form the dough gently to make it about as tall as it’s broad to imitate the form it could soak up a bowl
- Comply with the rising and baking directions within the recipe.
- Bake uncovered for a couple of complete of fifty minutes to 1 hour or till it reaches 195°F internally and sounds hole inside. Don’t flip the bread over throughout baking.
For a 3 quart Dutch oven, do not improve the yield, and in any other case observe the identical directions however watch the baking time at about 40 minutes.
Serving options
I really feel just like the trustworthy reply is “something you please!”, however I’ll admit that there are some recipes that pair with this gf artisan bread like no different. Listed here are a number of of my favorites:
Storage ideas
Should you plan to eat your gluten free bread all through the week, you possibly can retailer it on the kitchen counter in an hermetic container, like a plastic meals container or zip-top bag.
A straightforward option to “save” yeast breads which have dried a bit is to run the entire loaf of bread below lukewarm water from the faucet, and bake at a really low temperature (300°F) for 10 to 12 minutes. You possibly can refresh particular person slices by drizzling with water and toasting them.
Can I freeze the bread?
Sure! Let your contemporary loaf cool utterly, after which place it inside a zip-top freezer bag with as a lot air squeezed out as potential. Your bread will keep for as much as three months.
Once you able to eat it, take away it from the freezer and let it defrost on the counter in a single day. Refresh it as described above.
Well-liked ingredient substitutions
Listed here are my greatest educated guesses for how one can take away any extra allergens on this recipe you will have in your loved ones.
Dairy free
This recipe can simply be made dairy-free by changing the dairy milk along with your favourite nondairy milk. I like to recommend utilizing one thing unsweetened that has an analogous consistency to cow’s milk, like almond milk. Keep away from oat milk or coconut milk from the can, which haven’t got sufficient moisture.
Egg free
There is just one egg on this recipe, so it could possibly seemingly get replaced with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). I’ve additionally made the recipe with 2 egg whites (50 g) in place of an entire egg, and it is a bit denser however the recipe nonetheless works.
Tapioca starch/flour
I’ve additionally made this recipe with an all goal gluten free flour (particularly, Higher Batter) instead of tapioca starch/flour. It really works, but it surely would not rise as excessive and the crumb is tighter.
Instantaneous yeast
Rather than on the spot yeast, you possibly can all the time use energetic dry yeast by multiplying the quantity (by weight) of the moment yeast (right here, 6 grams) by 1.25 or 125%. Right here, that might imply 7.5 grams of yeast, which is clearly troublesome to measure exactly however simply add a bit extra after you attain 7 grams.
Energetic dry yeast has a thicker coating across the yeast, so you need to soak it in a number of the liquid within the recipe (right here, milk) till it foams earlier than including it with the remainder of the milk.
If you do not have yeast in any respect, I am afraid there is no such thing as a substitute on this recipe. However we do have loads of yeast-free bread choices like our yeast free gluten free sandwich bread.
FAQs
No, conventional artisan bread isn’t gluten free as a result of it makes use of gluten-containing wheat flour.
However in case you’ve been looking for an artisan-style gluten free bread that tastes like actual bread, you do not have to look any farther. This gf bread recipe is so good, nobody will know that it would not comprise gluten.
Artisan bread normally simply describes home made bread that is made in smaller batches. Not like conventional sandwich bread that comes out trying the identical each time you bake it, gluten free artisan bread might totally different barely every bake. How lengthy you let the bread rise, the gluten free flours you employ, and every other elements you add all work to create a novel loaf with each bake.
I like to recommend utilizing Higher Batter’s authentic mix or Nicole’s Finest multipurpose flour for gluten free bread recipes. You’ll want to add I do not suggest utilizing Cup4Cup for yeast bread, though I actually prefer it for a lot of different functions. Particularly since they modified the formulation in 2024, it actually would not work for yeast bread, so please keep away from it right here.
I recommend avoiding almond flour and garbanzo bean flour — they are not all goal gluten free flours and so they will not work in a recipe like this that requires an all goal flour mix.
One of the simplest ways to find out whether or not your gluten free no knead bread is finished baking is to make use of a thermometer. Stick it within the heart of the loaf, however do not go to date down as to the touch the underside of the pan. Your bread is prepared when the thermometer reads not less than 195°F.
There are a number of potentialities why this gluten free artisan bread recipe did not prove for you:
You used an excessive amount of flour or not sufficient milk — do not be afraid of a moist batter! It must be moist to be mild later.
You used the incorrect gluten free flour mix — Your mix ought to comprise the correct stability of gf flours like white rice flour, brown rice flour, and potato flour for a powerful mix that’s nonetheless capable of produce an ethereal consequence.
Your gf flour did not comprise xanthan gum — you want this gluten different to bind all the pieces collectively.
Your bread did not rise sufficient — rise time will range primarily based on temperature; let your bread dough improve to 150% of its authentic measurement, irrespective of how lengthy it takes. That signifies that it is 50% larger than when it began. In a 1 quart bowl, it is going to rise to the highest.
Your bread wasn’t accomplished baking — ensure that to make use of a thermometer so you possibly can inform when your bread is prepared, and use a standalone analog oven thermometer to gauge your oven’s temperature.
Sure! Should you do use a Dutch oven, I recommend baking it with out the lid so the bread get that golden crust on prime earlier than you flip it over to get the underside simply as crisp. Comply with the baking directions above to put it on a bit of parchment, form it with moist palms twice as broad as it’s excessive, and bake absolutely with out turning the bread over.
Rising takes time, and many persistence. Should you observe the recipe as written, do not make ingredient substitutions, measure by weight, and permit your yeast bread dough sufficient time, it is going to rise. In case your kitchen atmosphere is cool and dry, it is going to merely take longer to rise. Overproofing is a perform of an excessive amount of rise, not too lengthy an increase, so be affected person!
No downside! Should you don’t have a glass bowl, you should use a small spherical pan or forged iron skillet with excessive sides. Simply attempt to form the dough in order that it is about as tall as it’s broad, to imitate the form within the images of the dough within the bowl. Your dough will certainly unfold extra throughout baking, although, and should take much less time to bake. Should you use a spherical aluminum baking pan that’s mild in shade, it will not get as sizzling as or retain warmth in addition to a forged iron pan or glass bowl, so improve the oven temperature by 25°F to 400°F.
No! Each good all goal gluten free flour mix has tapioca starch (often known as tapioca flour) as an ingredient. This gluten free artisan bread dough is made utilizing an all goal gluten free flour mix with extra tapioca starch/flour for extra stretch and the next rise. Don’t ever simply depart an ingredient out of a recipe. Each ingredient has its goal!
I have never, however since there’s just one egg, I believe a “flax egg,” “chia egg” or every other egg alternative you’ve gotten had success utilizing in baking, particularly in yeast bread, ought to work superb.
This can be a very moist dough. It can sticky, thick and shapeless once you combine it within the bowl. Once you scrape it right into a ready bowl, it ought to maintain collectively in a clump. Form it with moist palms and fingers.
No, in case your mix already accommodates xanthan gum, please omit that ingredient from the recipe.
I have never tried making this in a bread machine, so I am unsure, however the dough is moist sufficient that it would work. In case your bread machine makes a bigger loaf, think about rising the yield of the recipe from 10 slices to fifteen, and even 20 to double the quantity of dough. Make certain your machine makes use of just one rise.
Possibly! You possibly can attempt shaping it as described for baking in a Dutch oven and baking it at 400°F since a sheet pan won’t retain warmth in addition to a pan or bowl with sides.
If you would like to attempt baking this bread in a typical 9-inch x 5-inch loaf pan, improve the yield from 10 slices to fifteen slices to extend the quantity of dough by 50%, observe the identical directions for the rise, and bake at 375°F for about 50 minutes to 1 hour. I have never tried it, however I believe it ought to work!
All yeast bread is all the time greatest the day it’s baked. If you would like to bake it a day forward of time, I like to recommend letting it cool, wrapping it tightly in plastic wrap and storing it at room temperature. Then, to refresh it earlier than serving, run the loaf below chilly water, place it on a baking sheet, and bake within the oven at 300°F till the crust is crisp and the loaf sounds hole, about 12 minutes.
Simple Gluten Free Artisan Bread Recipe
This gluten free artisan bread is your easy, on a regular basis desk bread, with a crisp crust and tender crumb. No mixer wanted!
Yield: 10 slices
Forestall your display screen from going darkish
Components
- 1 ⅝ cups (227 g) all goal gluten free flour mix (I used & extremely suggest Higher Batter; please click on via for acceptable blends)
- 1 ⅝ teaspoons xanthan gum omit in case your mix already accommodates it
- ⅜ cup (54 g) tapioca starch/flour
- 2 teaspoons (8 g) granulated sugar
- 2 teaspoons (6 g) on the spot yeast
- ¼ teaspoon baking soda
- 1 teaspoon (6 g) kosher salt
- 1 cup (8 fluid ounces) heat milk (about 95°F)
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 1 tablespoon (14 g) additional virgin olive oil
Directions
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Grease a 1 or 1 1/2 quart glass oven secure bowl and set it apart. Should you don’t have a glass bowl, you should use a small spherical pan or forged iron skillet with excessive sides. If utilizing an aluminum pan that isn’t darkish in shade, increase the oven temperature to 400°F (as written and described beneath, the oven temperature is 375°F).
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In a big bowl, place the flour, xanthan gum, tapioca starch/flour, sugar, and yeast, and baking soda, and whisk to mix properly. Add the salt, and whisk once more to mix properly.
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Create a properly within the heart of the dry elements and add the milk, egg, and oil, and blend vigorously. The bread dough/batter ought to come collectively and lighten a bit in shade as you combine.
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Switch the dough/batter to the ready baking bowl, skillet, or pan, and clean the highest with clear, moist palms or a moistened spatula. Don't compress the dough in any respect.
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Should you aren't utilizing a bowl or pan with excessive sides, utilizing a lightweight contact and moist or oiled fingers, attempt to form the dough in order that it is about as tall as it's broad, to imitate the form within the images of the dough within the bowl. Your dough will certainly unfold extra throughout baking, although, and should take much less time to bake.
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Cowl the dough utterly with an oiled piece of plastic wrap. Watch out to not compress the dough, however cowl the bowl securely.
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Place it in a heat, moist place to rise for about 45 minutes, or till the dough has elevated to about 150% of its authentic measurement. In cool, dry climate, the dough might take longer to rise; in heat, moist climate, it could take much less time to rise.
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When the dough is nearing the tip of its rise, preheat your oven to 375°F.
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After the dough has risen, take away the plastic wrap. Place the bowl within the heart of the preheated oven and bake for half-hour, or till the bread is frivolously golden brown throughout.
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Take away the bread from the oven and rotate the loaf within the bowl, so it’s the wrong way up. Return the bread to the oven and bake till the crust has darkened barely throughout, and the bread sounds hole when thumped wherever, on the underside or prime, about one other quarter-hour.
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The inner temperature of the bread ought to attain about 195°F on an instant-read thermometer.
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Flip the bread out onto a wire rack to chill utterly earlier than slicing and serving.
Diet
Serving: 1slice | Energy: 142kcal | Carbohydrates: 25g | Protein: 3g | Fats: 3g | Saturated Fats: 1g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Trans Fats: 0.002g | Ldl cholesterol: 19mg | Sodium: 303mg | Potassium: 68mg | Fiber: 2g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 0.2mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
