How do you make crusty, melt in your mouth gluten free artisan bread that gets rave reviews every time? You turn to this recipe! Hands down, it’s the tastiest artisan bread ever!
But I’ll warn you, this recipe is unlike any other. It’s not like any other gluten free bread and it’s not like any other artisan bread. But that’s the beauty of it. It’s unique, full bodied, full of flavor and hand shaped. And those are just a few qualities that make it an amazing recipe.
How is gluten free artisan bread different from regular gluten free bread?
Depending on who you ask, gluten free artisan bread has features that define it as truly ‘artisan.’ Things like hand formed, time intensive and with a general texture of: crusty exterior, soft interior. That’s why other gluten free breads, like this gluten free white bread, don’t classify as an artisan bread.
This gluten free artisan bread recipe successfully checks two of those boxes.
Each loaf is hand formed and smoothed to a nice round loaf and the texture is definitely crusty yet soft. But the time has been cut down dramatically. In fact this recipe doesn’t require any overnight refrigeration.
How to Make gluten free artisan bread
Ingredients should be at room temperature
This is an important step since the water is the only thing warmer than room temperature. Adding a cold egg to lukewarm water will make the rest of the liquid ingredients cold too. And yeast won’t activate in cold temperatures.
Gluten free artisan bread dough is thick
This is a welcome relief as so many gluten free bread doughs are more like batter than dough. But this one is thick so that it will hold it’s shape on the pan.
Shape each portion into a round loaf
The easiest way to portion the dough equally is to set your pans up and spoon the batter out in a rotating pattern on the pans. There will be three loaves total, so place one drop of dough for the first loaf, then another drop of dough for the second loaf and then another drop for the last loaf. Then keep repeating until all dough is portioned out.
Then form the loaf with the spatula. Remember the beauty of artisan bread is that it can be any shape. Some are oval, others are round.
Pro tip: Wet your hands slightly and smooth out the top of the dough so the end result is a smoother topped loaf.
Bake the bread with a water bath
Here’s the secret to the ultimate gluten free artisan bread… to get a nice crusty exterior with a tender interior, place a cookie sheet on the bottom rack of the oven. Pour water onto the sheet, filling until it reaches halfway up the sheet. Then turn on the oven to the baking temperature of 425 F.
This will create a wonderful steam filled oven for your loaves. That steam produces a crust like no other. And it keeps the interior nice and soft. Here is another recipe that bakes in a steam oven too.
And now for the most delicious gluten free artisan bread ever…
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Gluten Free Artisan Bread
- 2 cups brown rice flour 250 g
- 1 ½ cups sorghum flour 195 g
- 3 cups tapioca flour 365 g
- 2 Tbsp. active dry yeast
- 1 Tbsp. salt
- 1 Tbsp. xanthan gum
- 2 1/3 cups warm water
- 2 Tbsp. granulated sugar
- 1/3 cup olive oil
- 4 large eggs whisked together
- In the bowl of a stand mixer or large mixing bowl, add the flours, yeast, salt and xanthan gum. Whisk to combine.
- In a 4 cup measuring cup or medium bowl, mix the water with the sugar. Stir until almost dissolved.
- Add the oil and mix well.
- In the mixing bowl, with the flours, add the eggs and turn on the mixer to start mixing. Add in the water-oil mixture 1/3 cup at a time and continue to mix until the dough sticks together and appears smooth (you’ll probably use most of the water).
- On parchment lined baking sheets, drop dough into 3 round spots. Each loaf should be about 6 – 7 inches across. Use the back of a rubber spatula to smooth out the dough.
- Wet your hands slightly and form each one into a nice round, smooth ball.
- Let rise for 30 minutes.
- Preheat oven to 425 Before the oven gets too hot, move the racks so one is about 3 inches from the bottom one. Place a baking sheet on the bottom one and fill the baking sheet with water. (It should reach about halfway up the sides of the sheet).
- Just before baking, dust the loaves with a dash of flour and slice the tops with a serrated knife. Bake the loaves for 30 minutes.
- Remove from the oven and let them cool completely on a wire rack.
- Make sure all ingredients are at room temperature - water slightly warmer.
- To easily portion out 3 loaves, alternate dropping spoonfuls of batter on the pan.
- Bake these loaves using a water bath for a wonderful crusty exterior.
Check out these other delicious gluten free recipes:
- Gluten Free Garlic Bread with Cheese
- Buttery Gluten Free Biscuits
- Gluten Free Potato Rolls
- Gluten Free Breadsticks
And here are some helpful gluten free baking tips:
- How to Substitute Xanthan Gum in Gluten Free Baking
- Alternatives to Xanthan and Guar Gum in GF Baking
- How to Substitute Potato Starch and Potato Flour
- Gluten Free Flour Substitutes