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!
Would you recommend more water if I’m at 5000’ ? Normally, I don’t make any adjustments when making non GF artisan breads.
Hi Margarite, that’s a good question! This recipe was designed at sea level and would most likely need a few changes for best results at 5000 ft. Typical high altitude adjustments to test out would be reducing the yeast a little (we’d try 2 tsp first), reducing the rising time (possibly 15 minutes), increasing the water (1-2 Tbsp), and extending the initial baking time (5-10 minutes). We don’t have experience baking at high altitudes ourselves so it may be a little trial and error to get the perfect balance. We hope these ideas help!
Thanks. Made it as the recipe stated – no adjustment except adding just a little more water.
Turned out great! (I usually store my nonGF artisan breads in a paper bag to keep the crust crisp (rather than storing in a container). But, I’m going to follow your directions on this one and hope that the crust doesn’t get softer.
Yay! We’re so pleased you enjoyed the artisan bread, Margarite! Thank you for taking the time to share your positive experience with us!
Hello! I just want to say I have made this bread every other week for the past year it is so good! I don’t eat any other gluten free bread because it just doesn’t compare. I am curious though if I can add inclusions or make a pumpkin-cinnamon loaf. Have you tested this out before? Would finding another bread sweet bread recipe help and just replacing with these measurements and ingredients work?
Hi Sabrina, this makes us so happy to hear this bread recipe has become such a regular go-to recipe! Thank you for your kind feedback. We haven’t tested this one out with mix-ins or other flavor changes. If you decide to give it a try, we’d love to hear how it goes!
Amazing. We make this frequently and it is a favorite in our household. This bread makes great paninis if you have a press too!
Yay! We’re so pleased to hear this bread recipe has become such a go-to! Paninis sound delicious! Thank you for the kind feedback, Alisa.
This is the best bread I have made yet. I did not add a full tablespoon of salt as I thought it was a lot. Also my dough batter was very sticky so I was not able to shape it into a ball. I cooked it for about 10 minutes longer but it taste so amazing! I love that it squishes like regular bread! Is the batter supposed to be very sticky?
Hi Caitlin, the dough is supposed to resemble thick cookie dough rather than a typical bread dough. If it still seems too difficult to shape in the shape/rise section of the recipe card instructions, you could try adding just a little more flour. We’re so pleased you enjoyed the taste and texture! Thank you for your feedback!
Does this flour work with sour dough starter?
Hi Kathy, we haven’t tried a GF sourdough starter yet to say for sure. If you decide to give it a try, we’d love to hear how it goes!
Hey Erin, I already have an 8.2″ Banneton Proofing Basket. Can I use that size for this bread, or does it have to be a 7 ” size?
Hi Mary, we haven’t tried that size, but it may be possible. It will create a wider, flatter loaf which may cause you to need to adjust the proofing and/or baking time a bit. We hope this helps and you enjoy the bread recipe!
We’re sorry you had this experience, Cheryl! Different brands of Dutch ovens can play with the heat differently due to whether they’re coated, how thick the bottom is, and how well they conduct heat. Sounds like that one created more of a hot spot at the bottom. You may need to raise the oven rack, lower the oven temp a little, and/or preheat that specific Dutch oven for a shorter amount of time to find the right balance. We hope these ideas help and next time goes much better!
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!
Aww, we’re so happy to hear you enjoyed the recipe so much, Kelly! Thank you for your kind feedback! We hope you love all the other recipes just as much. Happy baking!
Ah-mazing! Best gf bread ever!!
Thank you for sharing your positive review, Gabriella! We’re happy to hear how much you’re loving the bread recipe!
Hi Erin,
I haven’t made this recipe yet because of how much salt is added. Can it be made with 1-2 Teas instead? Every other bread recipe I’ve seen has much less salt.
Thanks
Hi Mary, we recommend the full measurement for both taste and texture/structure, as it strengthens the dough and plays into how it rises. If you decide to try it with reduced salt, we’d love to hear how it goes!
I have tried many GF Artisan Bread recipes and have had to throw them all out. I was about to give up, but came across yours and decided to give it a try. It came out PERFECT! It is so delicious and beautiful too! Thank you for this! I could not be more thrilled to finally have an amazing bread! I made avocado toast on it today and it was perfection!
I followed your recipe exactly, with the only exception being I used the Emile Henry French Bread Cloche, and was concerned it may not work right, but it did!
Aww, thank you for such kind feedback, Karla! We’re so excited to hear how much you loved the bread recipe! Happy baking!
Hello! Can you add seeds to this recipe, maybe on top or even mixed in? Also, can you freeze the dough for awhile before baking?
Hi Anna, adding seeds to the top should definitely work. If folding seeds into the mix, just be careful with ones like chia and flax, as they absorb water and can impact the bread’s hydration. We don’t recommend freezing the dough. We hope this helps! Happy baking!
Currently making this – I’ll report back once I’ve tried it, but do you know if you can flavor this bread at all?
So…is it safe to eat if I have Celiac?
Hi Joyce, Caputo Fioreglut is considered gluten-free, just not wheat-free. Per the company, it is suitable for those with gluten intolerance or Celiac, but that is definitely up to each individual’s comfort level. Erin has Celiac and eats recipes made with Caputo Fioreglut without issue. For your own decision-making, here is more information from the company (one of the images explains the gluten-free nature of the flour). We hope this helps!
Hi is this recipe possible with mixing by hand?
Hi Sarah, you can definitely mix it by hand! Just keep in mind that you may need to knead the dough longer. We just recommend the stand mixer for ease and consistency. We hope you love the recipe!
Hi there! I have made this twice. The first time was a dream but turned out a little thinner height after baking but that’s fine. The second time I mixed the dough for 5 mins (as per the instructions) and it came out super tough! I am trying to think back to the first recipe as to whether I mixed the dough for 5 mins or I just eye balled it. Has anyone had this experience?
Hi there, we’re so glad you enjoyed the first loaf so much, but we’re sorry you had a harder time with the second one! The goal is to get a thick cookie dough consistency which typically takes around 5 minutes, when mixing on medium-high speed. If it was thicker, the moisture level may have been off in that batch, requiring a little more liquid. Or if it seemed like the right consistency, the issue may have had more to do with the rising time. We recommend 45-60 minutes in a warm place, then 30 minutes in the fridge. Did you allow both loaves to rise for the same amount of time, both in a warm place, then the fridge before baking? We hope these ideas help and your next bake goes better!