Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Artisan Bread Loaf

Gluten Free Artisan Bread

  • Author: Emily Chave
  • Yield: 1 Pound Loaf
  • Diet: Gluten Free

Description

The easiest most delicious gluten free artisan bread you’ll ever make. It’s the kind of bread you thought you’d never have again on a gluten free diet. Crusty on the outside with a slightly chewy crumb on the inside.


Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)


Instructions

step 1

In a medium bowl, combine gluten free all-purpose flour, yeast, kosher salt, and coconut sugar. Mix until well combined.

step 2

Place a small bowl onto a digital kitchen scale and tare to zero. Add one egg and enough lukewarm water to total 213 grams. Mix well with a fork.

step 3

Add egg and water mixture to dry ingredients. Stir with a wooden spoon until a dough is formed. 

step 4

Sprinkle some gluten free flour onto a piece of parchment paper. Scoop dough out onto the center of the paper. With wet hands, form dough into a round ball. Wet hands again and smooth out the surface of the dough until there are no large cracks present. This may take 1 – 3 times depending on how rough your dough ball is.

step 5

Dust gluten free flour over the dough ball and make a few 1/2 inch deep slashes over the top with a serrated knife. Place the parchment paper with dough ball into a cold dutch oven or cast iron pot with a tightly fitting lid. Place into a cold oven. 

step 6

Set oven temperature to 400 degrees and bake for 75 minutes. Remove from the oven and take off the lid. Carefully remove the bread, holding the corners of the parchment paper, from the dutch oven and place onto a wire rack to cool completely. Let cool for 2 hours before slicing.

Recipe adapted from ‘Bread in 5


Notes

to make vegan: use an egg replacer or just simply omit the egg altogether. Instead, measure out 213 grams of lukewarm water.

to make sugar free: simply omit the sugar. The crust will not brown as much, but the bread will taste exactly the same.