Gluten-Free Artisan Bread (5 Ingredients!)

slices of artisan bread in a bowl with a towel.

Meaningful Eats

Gluten-Free Artisan Bread (5 Ingredients!)

Do you eat gluten-free and miss crusty artisan bread? You're in the right place!

This EASY gluten-free bread recipe delivers a loaf that is crusty on the outside and soft and chewy on the inside. The magic comes from using Caputo Fioreglut Flour and baking it in a Dutch oven.

Course Bread

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 15

Rising time 1 15

Total Time 2 45

Author Erin Collins

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!

Notes

Gluten-Free Bread Flour: This recipe was specifically designed to work with Caputo Fioreglut Gluten-Free Flour. Unfortunately, no other flour can be substituted with the same results.

Dairy-Free: This crusty bread recipe is naturally dairy-free.

Nut-Free: This crusty bread recipe is naturally nut-free

To Make-Ahead: Prep the dough 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 for 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.

Nutrition