Erin’s Recipe Rundown
Texture: Crisp, golden-brown crust with a soft, airy center.
Taste: Savory and light with hints of olive oil.
Ease: With only 5 ingredients, this is such an easy gluten-free bread recipe— Just plan ahead for the rise and chill times!
Top Tips: Baking this bread in a Dutch oven is key for the perfect crust!
Recommended GF Flour: This recipe was specifically designed with Caputo Fioreglut Gluten-Free Flour. Unfortunately, no other flour can be substituted with the same results.
Would I make these again? Yes! Sometimes a piece of crusty bread is just what you need to make the world feel right and this gluten-free artisan bread doesn’t disappoint!
xoxo erin
This gluten-free artisan bread uses the right kind of flour and a Dutch oven to create a beautifully crusted, bakery-quality loaf with the perfect soft and chewy texture inside.
Easy to make and perfect for any meal or occasion, no one will ever guess that it’s gluten-free!
Featured Comment
From Kelly: “Are you kidding!!! Where has this been my whole miserable gf life. I will now be making every recipe on your website. This bread was delicious!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Artisan Bread
- Make-Ahead/Storage/Freezing Instructions
- Can I make this gluten-free artisan bread dairy-free? What about nut-free?
- Can I use a different gluten-free flour other than the Caputo Fioreglut?
- Can I make this bread without a Dutch oven?
- What can I serve with this gluten-free artisan bread?
- Gluten-Free Bread Equipment Links
- More Gluten-Free Bread Recipes
- Gluten-Free Artisan Bread (5 Ingredients!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free artisan bread. See the recipe card below for exact measurements.
- Gluten-free flour: This bread was specifically designed with Caputo Fioreglut gluten-free flour for the BEST crumb! It contains gluten-free wheat starch so keep in mind that it’s gluten-free, but not wheat-free.
- Instant yeast: The yeast, along with the sugar and warm water, give this bread the perfect rise. I like to use instant yeast since it doesn’t require proofing first.
- Olive oil: The rich olive oil is just as much for texture as it is for taste. It adds softness to the middle while helping to create that the crackly, crisp crust that makes artisan bread so irresistible!
How to Make Gluten-Free Artisan Bread
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In the bowl of a stand mixer: Add in all of the dry ingredients and mix with a paddle attachment until combined.
- With the mixer on low: Slowly add the warm water and olive oil. Increase the speed to medium-high and continue to mix (about 5 minutes). The goal is dough that resembles thick cookie dough! Use an oiled spatula to scrape down the bottom and sides, then mix again until the dough is well-combined.
- Using gluten-free flour: Flour a 7-inch banneton with gluten-free flour. No banneton? No problem! You can oil a small mixing bowl instead. Set that aside and then lightly flour a flat surface where you can work the dough. Press the dough into a 2-inch thick circle. Pull the sides upwards, then towards the middle to form a loaf. Flip it over so it’s seam side down, then rotate it in place to seal the seam. Place the loaf in the banneton, seam side up.
- Rise and refrigerate: Cover the bowl with oiled plastic wrap. Let the loaf rise in a warm place (45-60 minutes). Once the dough has risen, chill it in the fridge before baking (30 minutes). This helps the loaf hold its shape!
- Using a Dutch oven: Place the Dutch oven (I like this 5-quart Lodge Dutch Oven) with the lid ON in the middle or lower rack of the oven. Preheat the oven to 475°F and let the Dutch oven preheat (at least 30 minutes). Gently turn the loaf out onto a piece of parchment paper. Use a bread lame (or sharp knife!) to score the top of the bread. Carefully remove the Dutch oven from the oven and use the parchment paper to gently place the scored loaf into the Dutch oven. Add 5-6 ice cubes around the edges, then quickly pop the lid back on to trap the steam inside.
- Bake: First bake the bread covered (30 minutes), then lower the oven temperature to 450°F (bake another 30 minutes). Remove the lid and let it bake uncovered until the crust is golden brown and the loaf sounds hollow when tapped (another 15-20 minutes). You can also check its temperature to judge when it’s done (the center should be 205°F). Remove the loaf from the oven and turn it out onto a wire rack to cool (at least 3 hours). Slice and enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough can be prepared up to 1 day in advance. Follow the recipe through step 7, but instead of refrigerating it for 30 minutes, allow it to remain in the fridge up to 24 hours.
To Store: Let the bread cool completely, then store it in an airtight container at room temperature for up to 3 days.
To Freeze: After the bread has cooled, wrap it in plastic wrap or foil, then place it in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
Can I make this gluten-free artisan bread dairy-free? What about nut-free?
This bread is naturally dairy-free and nut-free! No need to make any adjustments to enjoy this recipe.
Can I use a different gluten-free flour other than the Caputo Fioreglut?
This recipe was specifically designed with the Caputo Fioreglut so it will only turn out correctly with this flour. I don’t recommend using other gluten-free flour blends!
Can I make this bread without a Dutch oven?
This gluten-free artisan bread gets its crispy, crackly crust from baking it in a preheated Dutch oven, using the ice cubes to make steam. Using other styles of pans will impact the crust and overall structure of the bread.
What can I serve with this gluten-free artisan bread?
This bread is delicious on its own, with butter and other spreads, or as a side dish for your favorite meals! It goes with comforting soups, like this Gluten-Free Minestrone Soup, and flavor-packed salads, like this Arugula Pear Goat Cheese Salad. And of course, it’s a delicious addition to Italian dishes too! Here are a few of my favorites: Gluten-Free Lasagna, Gluten-Free Meatballs, and Dairy-Free Baked Ziti.
Gluten-Free Bread Equipment Links
- I use this 5 quart Lodge Dutch Oven
- I recommend this 7-inch round banneton
- This recipe was developed with Caputo Fioreglut Flour
More Gluten-Free Bread Recipes
- Gluten-Free Focaccia (with Caputo Fioreglut)
- Gluten-Free Cheese Breadsticks (with Caputo Fioreglut)
- Gluten-Free Cinnamon Breadsticks (with Caputo Fioreglut)
- Gluten-Free Dinner Rolls
- Gluten-Free Sandwich Bread
- Gluten-Free Crescent Rolls
Gluten-Free Artisan Bread (5 Ingredients!)
Ingredients
- 4⅓ cups (650g) Caputo Fioreglut Flour
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2¼ teaspoons instant yeast
- 2 cups + 2 tablespoons (510ml) water, warm
- 3 tablespoons olive oil
Instructions
Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, add the Caputo Fioreglut flour, salt, sugar and instant yeast. Mix to combine.
- With the mixer running on low, slowly add the water and olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
Shape/Rise
- Flour a 7-inch banneton with gluten-free flour. (You can also use a small oiled mixing bowl.)
- Scoop the dough out onto a lightly floured surface. Press the dough into a 2-inch thick circle. Pull the sides upwards, then towards the center of the circle to form a loaf. Flip the loaf seam side down onto the floured surface and rotate in place to seal the seams.
- Place the loaf into the banneton seam side facing upward. Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Once the dough has risen, place it in the refrigerator for 30 minutes before baking. (This helps the bread hold its shape.)
Bake
- Place a Dutch oven with the lid on in the middle/lower rack of the oven. Preheat the oven to 475°F. Allow the Dutch oven to preheat for at least 30 minutes.
- Gently turn out the loaf onto a piece of parchment paper. Using a bread lame or sharp knife, score the top of the loaf.
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper, carefully place the scored loaf in the Dutch oven, add 5-6 ice cubes around the edges and quickly replace the lid to trap the steam.
- Bake the bread covered for 30 minutes, then reduce the oven temperature to 450°F and continue baking for another 30 minutes.
- Remove the lid and bake uncovered for another 15-20 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. (For a more accurate test of doneness, the bread is done when an instant-read thermometer inserted in the center reads above 205°F.)
- Remove the bread from the oven and turn out onto a wire rack. Let the bread cool for at least 3 hours before slicing. This is important so the crust develops properly. Slice and enjoy!
Another smash hit from meaningful eats! My first attempt at a different bread recipe was disappointing – WAY too dense! Having had a ton of success with meaningful eats recipes I tried this one and it is INCREDIBLE!!! The instructions were easy to follow and we now have the absolute perfect loaf of gluten free bread – a crunchy, thick crust and a soft, springy inside! My partner (who is not celiac) said he wouldn’t have even been able to tell this was a gluten free loaf if not for seeing me make it himself. Can’t wait to try making it again!
Oh wow! Thank you for such wonderful feedback, Leah! We’re so pleased to hear both you and your partner found the bread recipe to be this impressive. We hope your next loaf is just as amazing!
I made this today, and I’m so happy! It’s the first gluten free bread I truly like!
We love to hear this, Samantha! Thank you for taking the time to come back and share your experience with us!
I made this over the weekend for my boyfriend who has celiac and we loved this recipe! The texture was amazing. Outside had a beautiful crust and the inside was pillowy. The next time I make this I’d like to cut the dough in half to make two smaller loafs, what would be the bake time for that? If I also wanted to add some inclusions, which step in the process would those go into? Could I also pop one half of the dough into the freezer to save for later?
Hi Gabrielle! We’re so pleased you and your boyfriend loved the recipe so much! Thank you! Smaller loaves would require a smaller Dutch oven and a smaller banneton for best results, then the baking time would need to be adjusted for that size. It’s hard to say an ideal baking time for half loaves without testing it first unfortunately. We haven’t tried mix-ins with this bread, but we’d try folding them in just before moving the dough to the banneton. Depending on the mix-ins (size, quantity, type, etc.) the final results may change a bit. We haven’t tried freezing the dough, though it may be possible. You could try freezing it before letting it rise, then picking up there after. If you decide to test these things out, we’d love to hear how it goes!
I made this bread tonight for the first time and I guarantee it will be in regular rotation! It is amazing! A nice crusty exterior and soft delicious crumb inside! I added garlic and rosemary to the dough and it is spectacular!
Yay! We’re so glad you loved it, Annie. Garlic and rosemary sound like delicious additions. Thanks for sharing!
Do you have a video of “Press the dough into a 2-inch thick circle. Pull the sides upwards, then towards the center of the circle to form a loaf. Flip the loaf seam side down onto the floured surface and rotate in place to seal the seams.”? I am having a hard time visualizing it. I can’t wait to try this recipe – I have another artisan bread recipe using caputo flour and I can’t wait to compare the two! Thanks!
Hi Joan, thank you for your question! We recently shared a quick how-to video on our Instagram page. We hope this visual helps and you love the bread!
Can I make this bread without a mixer and do by hand ?
Hi Susan! You can definitely make it by hand. The stand mixer just makes the job easier and mixing doesn’t take as long. We hope you love the bread!
We just found this recipe over the weekend. My husband made it today while I was at work. Wow! This bread is delicious! I haven’t had good bread in over 15 years. Thank you, thank you, thank you!
Aww, thank you for such amazing feedback, Lori! We’re so pleased to hear the bread was such a success!
Question. For the bread recipe, using the flour that says for pizza? Or a different one?
Hi Michelle, we recommend Caputo Fioreglut for this bread. We hope you enjoy the recipe!
This looks delicious! Would the recipe still work if the sugar was replaced with either maple syrup or honey? Thank you!
Hi Paula, we don’t typically bake with sugar substitutes unfortunately. Swapping out the sugar may impact both the flavor and the texture/structure. The sugar works with the yeast in this one. Thank you for your question!
Can you use a 9 inch banneton or is the 7 inch necessary?
Hi Kathleen, using a 9″ banneton will create a wider, flatter loaf as the dough will spread outward instead of upward. We’d recommend the 7″ for best results. We hope this helps! Happy baking!
I going to make this! On a side note, do you have a bread recipe without yeast? Thank you!
Hi Lucy, we have some gluten-free quick bread recipes, but none for bread quite like this as the yeast is key. We hope you love the recipe!
I tried this recipe about a month ago and it was amazing!! My friend, who is a family and consumer science teacher, tried it and was also blown away not believing that it was gluten free. I ate a bunch of it and turned about 1/3 of the loaf into gf croutons! Delicious! Have you tried it in a regular bread pan? The flavor would be perfect to make regular sandwiches if it can be made in a regular bread pan. Maybe I’ll give that a try next time and see what happens. Maybe not add in the ice for steam so the crust doesn’t get quite as crunchy?
Hi Laura, thank you for sharing your positive experience with us! We’re so excited to hear both you and your friend loved the bread so much. We haven’t tried this one as sandwich bread. Baking it in the Dutch oven is key to that perfect crust. If you decide to try it in a loaf pan, we’d love to hear how it goes! Otherwise, we have this recipe for gluten-free sandwich bread on the website (plus a newer version is featured in Let’s Bake Gluten-Free Volume 1)!
I see the nutritional values, but I don’t see how many servings it makes or a serving size. Can you please clarify? Thank you.
Hi Lenka, this recipe makes 8 servings. The nutritional values are for 1 serving, if the bread is divided into 8 servings. We hope this helps!
Wonderful! Dense yet moist, like a fresh Italian loaf. Next time I will add some chopped fresh rosemary and roasted garlic. I don’t yet have a Dutch oven, so I put a tray of hot water on the bottom rack of the oven to generate steam before inserting the bread and let the steam out after 30 minutes. Dutch oven on its way. The flour is expensive but the outcome is worth the investment.
We’re so happy to hear how much you loved the bread, Lenka! And it’s good to know that work around for the Dutch oven worked well for you too. Thank you for sharing your positive experience with us!
My husband is a celiac, and I have been on a mission to make good bread for years. This is the absolute best recipe I have ever made. I wish I could post a photo of the dough and finished bread! I followed the instructions precisely, which is always important when testing a new recipe. The crust is perfect, the inside is soft, airy, and wonderful. I have long been a fan of the Caputo flour, and your recipe is perfection.
I’m still trying to perfect the Caputo recipe for gluten-free sourdough, but haven’t. Yet. Any pointers will be appreciated. :).
Yay! Thank you for such amazing feedback, Faith. We’re so happy to hear how much you loved the bread recipe! We don’t have a gf sourdough recipe at this point, but we always love to hear what readers are interested in for the future! Happy baking!