Gluten-free artisan bread is amazing! So easy to make, and the overnight rise give this gluten-free recipe a beautifully rich flavor!
So I’ve been on the artisan bread making kick lately. I’ve fudged a little on my “no wheat in the house” standard, and bought a few bags with which to experiment on people at our weekly church potluck. So far they haven’t seemed to mind, but I got to feeling bad about baking all this amazing smelling bread that Gabriel couldn’t eat. So I started experimenting.
We all know how difficult it can be to make good guten free bread. It’s not impossible for sure, and I truly am happy with my gluten-free french bread recipe, as well as the gluten-free herb rolls. But there’s just nothing quite as delicious as artisan bread.
What sets artisan bread apart from other breads? Many things, but one of the main distinctives for me, is the aged dough. The simple ingredients – usually just flour, salt, and yeast – are typically mixed and left at room temperature to ferment lightly, and develope a rich, deep flavor, for at least 12 hours before baking. Then it’s steam-baked at a high temperature, giving it that signature, chewy artisan crust.
Of course, this being a gluten-free bread recipe, we’re doing it a little bit differently. Still steam-baking, but lowering the temperature after the first fifteen minutes.
I love using a variety of additives in my artisan breads. The one pictured here is my second favorite variation. Cranberries, walnuts (or pecans, or sunflower seeds), and cinnamon. It’s an excellent breakfast bread.
My very favorite combination is cheddar and thyme. It’s addictive. Seriously.
But that’s enough about what makes me drool. Here’s the recipe, so you can make some drool-worthy gluten-free artisan bread yourself.
Gluten-Free Artisan Bread Recipe
Ingredients
- 2 cups flour mix*
- 1 1/4 teaspoon guar gum
- 3/4 teaspoon salt
- 2 teaspoons (or one packet) yeast
- 2 teaspoons olive oil
- 1 1/2 cups warm water
Instructions
*I like to add a mix of flavorfull flours to my bread recipes such as millet or sorghum. If you use rice flour mix, I highly recommend frutis, nuts, and/or flavorings to make up for the blandness.
- Mix first four ingredients. Stir in olive oil and water until dough is well mixed. It should be a “sloppy” dough, and honestly, better a little too wet than too dry. Cover with plastic wrap.
- Let sit at room temperature over night, or 12-18 hours.
- Stir down dough and add your goodies if you’re going to. (See below)
- Grease a 6-8 inch cast iron skillet or pie plate. Scrape the dough into it, and do your best to form it into a ball. Let rest.
- Place a shallow pan of water on the bottom rack of oven.
- Place top rack immediately above pan.
- Preheat oven to 450 for 30 minutes.
- Place risen bread into the oven (it’s okay if it hasn’t risen much – it’ll rise in the oven).
- Bake for 15 minutes. Turn oven down to 350.
- Bake for 30 minutes more.
- Remove from oven, and turn onto a cooling grid.
- Slice, and enjoy!
Additive suggestions:
Cranberry Walnut
- 1 cup craisins or cranberries
- 1/2 cup chopped walnuts
- 1 TBSP ground cinnamon
Cheddar Thyme
- 1 cup shredded or chopped cheddar cheese
- 2 TBSP ground thyme
Cheddar Jalepeño
- 1 cup shredded/chopped cheddar cheese
- 1/2 cup chopped jalepeño
What’s your favorite combination?
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Beverly Jay says
“Flour Mix” Your recipe takes me to a flour mix of brown rice, white rice, and cornstarch, but states it is NOT for bread. Please provide what flour mix you use for this Artisan Bread. I love wheat flour Artisan Breads, but have had only mediocre success with ANY gluten free bread recipes. Your Artisan Bread recipe lures me to give one more try!
Elise says
It works with this type of bread. Although this one works even better.
Kea says
I’ve made this bread at least 5 times. Such a great true bread and sourdough flavour! I love not adding sugar. Just about to make another double batch, we eat a loaf every 2-3 days 🙂
I don’t bake with any gums, I subbed psyllium with perfect results!
I make my own mix, using a 70%grain/whole to 30% starch ratio.
Super awesome recipe.
Elise says
That’s great! Thanks for the psyllium husk tip!
Kea says
Just an update, I’ve tried one other bread recipe since I found this one last year, and went right back to this one. It works everytime, no matter what flour I throw in it! Thanks for the great recipe, again! 🙂
I make about 2-4 loaves a week! We can eat one loaf for lunch.
Elise says
Awesome, Thanks for sharing! 🙂
Genet says
So how much psyllium husk do you add? Powder or whole ?
Acadia Peirick says
Hi! I’m wondering if I can make this with Bob’s Red Mill all purpose gluten free flour. Ingredients are: garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. I can get this flour really cheaply in bulk, and have it on hand, so I want to know if I can use it for this recipe. Thanks.
Bobbi says
I followed your recipe exactly and bread flopped. It looked like a pancake, was doughy inside. You didn’t state whether to put cast iron lid on the cast iron pan. I kept the lid on, is that why it flopped? I used Bob’S Red Mill 1 to 1 gluten free flour, all I had on hand. Could this also be why it flopped? Now the good news, the taste was delicious! I sliced it open to reveal the doughy inside, put the doughy side down in a frying pan with melted butter and fried them. My hubby loved them!
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