This no-knead, gluten-free artisan bread is as easy as it is delicious. With just 4 ingredients and an overnight rest, time does most of the work for you! Baked in a Dutch oven, it comes out with a crisp, golden crust and a moist, chewy inside. The subtle tang in the flavor gives it that classic sourdough feel, without the extra work.
This recipe is similar to the Simple Crusty Artisanal Gluten-Free Bread recipe that I first published in 2017. I'm keeping that one on my site for now, because it's still a solid recipe.
In keeping with my mission to bring you gluten-free recipes that turn out well, made in the simplest possible way, I have developed my Gluten-Free Bread Flour Blend. This bread uses that flour. It makes the process easier and the structure and flavor of the bread better.
We have learned that psyllium husk makes a better binder than xanthan gum (to replace gluten) in yeast bread recipes, so that's what's in my bread flour blend.
Ingredients
You need only four ingredients to make this gluten-free artisan bread recipe!
- Cathy's Gluten-Free Bread Flour Blend - This rice-free blend contains psyllium husk to retain moisture and give your bread a nice crumb without being crumbly.
- Instant Yeast - If you substitute Active Dry Yeast, you'll need to activate it in the water with a teaspoon of sugar added to it.
- Water - Your water should be between 105°F and 115°F (41°C - 46°C) when it touches the yeast.
See recipe card for quantities.
Instructions
Assemble your ingredients. Be sure to weigh them for accurate results.
Whisk yeast and salt into the premade flour blend.
Add warm water and mix until a moist, sticky ball is formed.
Cover the dough with plastic wrap and let it sit overnight at room temperature.
Punch the dough down, cover it loosely with a towel, and rest it for 2 hours.
Bake the loaf for 30 minutes in a preheated 450°F oven (232°C) with the lid on and 30 minutes more, uncovered.
Hint: Yeast bread is temperature sensitive. It likes a warm room, but nothing too hot until it's time to bake it.
Top Tips for Yeast Bread Baking
Here are some tips to help you with successful gluten-free yeast bread baking.
- The temperature of the water should be 105°F (41°C) to 115°F (46°C) when it comes into contact with the yeast.
- Don't allow the liquid to be too hot, or it will destroy the yeast.
- An ideal environment for proofing bread dough is 75°F (24°C)to 85°F (30°C). Bread rises much better in a warm, humid environment.
- Don't allow the dough to get a chill or cold draft during the rising process. Protect it from cold air, such as from an outside door opening in winter or air conditioning vents in summer.
- Gluten-free bread doesn't need to be kneaded like wheat bread because there is no gluten to develop. It does need to be mixed until the batter is smooth and consistent, and the moisture is evenly absorbed. A stand mixer with a dough hook is ideal for this job.
- Weigh your ingredients for accuracy. Volume (cups) measurements can fluctuate wildly and lead to disappointing results.
Meal Prep
The only time-saving, plan-ahead step that you'll need to have done for this recipe is to have your batch of my Gluten-Free Bread Flour Blend mixed up. I double that recipe when I make it, because I use it so often.
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Equipment
This recipe needs a heavy, cast-iron pot for baking. When I didn't have a Dutch oven, I used two same-size cast-iron skillets with one acting as a lid. I bought my Dutch oven in Canada a long time ago, but it's similar to this one.
While you certainly can make bread by hand, a stand mixer makes the job much easier! I'd be lost without my KitchenAid stand mixer.
Storage
Once your gluten-free artisan bread has cooled completely, store it in a sealed container at room temperature for up to two or three days.
Beyond two or three days, I recommend freezing it. Slice it first, so you can thaw slices as needed.
FAQ's
Yes, you can make artisan bread without a Dutch oven by using two same-size cast-iron skillets. Place one upside down over the other, and it will act as a lid.
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Recipe
Gluten-Free Artisan Bread in Dutch Oven
Equipment
- 1 Dutch oven (or two same-size cast iron skillets)
- 1 Stand Mixer optional
Ingredients
- 3¾ cups Cathy's Gluten-Free Bread Flour Blend
- 2 teaspoons fine sea salt
- 1 teaspoon instant yeast
- 1 15/16 cups 105 - 115℉ (221 - 239℃) warm water (2 cups less a tablespoon)
Instructions
- Whisk the salt and yeast into the flour blend in a large mixing bowl. (Use the bowl of a stand mixer, if you have one with a dough hook.)3¾ cups Cathy's Gluten-Free Bread Flour Blend2 teaspoons fine sea salt1 teaspoon instant yeast
- Pour in the warm water and mix everything together until it forms a soft, sticky, loose ball. You may need to stop once or twice and scrape down the sides of the bowl to get the flour all worked in. (There's no need to knead this bread as with regular wheat bread.)1 15/16 cups 105 - 115℉ (221 - 239℃) warm water
- Cover the bowl of dough loosely with plastic wrap and allow it to sit at room temperature overnight.
- The next day, remove the dough to a lightly floured surface and punch it down, working it just enough to press out the air pockets. Shape the dough into a round ball, wrap it in a floured tea towel, and let it sit for two hours in a warm room to rise.
- Preheat oven to 450℉ (232℃) with a cast-iron pot and lid inside.
- Remove the hot pot from the oven. Gently roll the dough into it. Cover it with the hot lid and bake 30 minutes.
- Remove the lid and continue to bake the bread for another 30 minutes. Remove it to cool. Allow it to cool completely before slicing.
Notes
- If you don't have a Dutch oven, you can also make this bread in two cast-iron skillets. Turn one of them upside down to use as a lid.
Cathy says
I love how this bread is so easy to make!