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dutch oven recipes

The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)

Professional artisan-style gluten-free bread baked in dutch oven with crispy crust and soft, chewy crumb texture that rivals bakery quality.
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Prep Time 20 minutes
Cook Time 50 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 8
Course: Bread, Breakfast, Side Dish
Cuisine: American, European
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups gluten-free flour blend with xanthan gum
  • 1 tbsp psyllium husk powder finely ground
  • 1¼ cups warm water 110°F temperature
  • 2 tsp active dry yeast fresh and active
  • 1 tbsp honey or sugar
  • 1 tsp salt fine sea salt
  • 2 tbsp olive oil extra virgin

Equipment

  • 1 Dutch oven heavy-bottomed with tight-fitting lid
  • 1 Large mixing bowl for dough preparation
  • 1 Kitchen scale optional for accuracy
  • 1 Parchment paper for easy handling
  • 1 Clean kitchen towel for covering dough

Method
 

  1. Mix warm water, honey, and yeast in large bowl. Let sit 5-10 minutes until foamy.
  2. In separate bowl, whisk gluten-free flour, psyllium husk, and salt.
  3. Add flour mixture to yeast mixture with olive oil. Mix until sticky dough forms.
  4. Cover bowl with damp towel. Rise 1-2 hours until doubled.
  5. Shape on parchment into round loaf. Cover and rise 45-60 minutes.
  6. Preheat dutch oven with lid to 450°F.
  7. Lower bread into hot dutch oven using parchment. Cover, bake 30 minutes.
  8. Remove lid, bake 15-20 minutes until golden brown.
  9. Cool completely before slicing.

Notes

Recipe Notes

Yeast Tips:
  • Test your yeast by ensuring it foams properly in warm water
  • If yeast doesn't foam, start over with fresh yeast for best results
Ingredient Notes:
  • Psyllium husk powder is essential - don't substitute or skip it
  • Gluten-free flour blend must contain xanthan gum for proper binding
  • Water temperature should be 110°F - too hot kills yeast, too cold won't activate
Dough Consistency:
  • The dough will be much stickier than regular bread dough - this is normal
  • Don't add extra flour to make it less sticky - it will affect the final texture
Rising Tips:
  • Gluten-free dough takes longer to rise - be patient for best results
  • Place in warm, draft-free area for optimal rising
  • Dough should double in size during first rise
Baking Notes:
  • Internal temperature should reach 200°F when fully baked
  • Bread will sound hollow when tapped on bottom when done
  • Don't skip the cooling time - hot bread will be gummy when sliced
Storage:
  • Store covered at room temperature up to 3 days
  • Freeze sliced bread for up to 3 months
  • Toast day-old slices to refresh texture
Serving Suggestions:
  • Perfect for sandwiches, toast, or served with soup
  • Makes excellent French toast or bread pudding when slightly stale