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Rustic Gluten-Free Artisan Bread

Name: Rustic Gluten-Free Artisan Bread
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum included); ½ cup gluten-free oat flour or sorghum flour; 1 tbsp baking powder; 1½ tsp salt; 1 tbsp apple cider vinegar; 1 tbsp olive oil; 1½ cups warm water; 1 tbsp maple syrup or coconut sugar; 1 packet (2¼ tsp) active dry yeast

Category:

Bread

Difficulty: Medium

Serves:

—

Prep Time: 20 minutes (plus 2–4 hours resting time)

Cook Time: 50 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

This beautifully crusty loaf boasts a golden-brown, crackly exterior and a soft, airy interior — all without gluten, soy, or dairy! It’s the perfect everyday bread for toasting, slicing, or dipping into soups and stews. With a long rest and bake in a Dutch oven, it mimics traditional sourdough without the starter.

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What You’ll Need:

2 cups gluten-free all-purpose flour (with xanthan gum included)
½ cup gluten-free oat flour or sorghum flour
1 tbsp baking powder
1½ tsp salt
1 tbsp apple cider vinegar
1 tbsp olive oil
1½ cups warm water
1 tbsp maple syrup or coconut sugar
1 packet (2¼ tsp) active dry yeast

Prepration for:Rustic Gluten-Free Artisan Bread

Step 1/8

Activate Yeast

In a bowl, combine warm water, maple syrup (or sugar), and yeast. Let it sit for 10 minutes until foamy.

Step 2/8

Mix Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, oat/sorghum flour, salt, and baking powder.

Step 3/8

Combine & Knead

Add olive oil, apple cider vinegar, and foamy yeast mixture to dry ingredients. Mix using a spatula or stand mixer with a paddle attachment until sticky but combined.

Step 4/8

Let it Rest

Cover with a damp cloth and let it rest in a warm area for 2–4 hours, or until doubled in size.

Step 5/8

Preheat Oven & Dutch Oven

Preheat oven to 450°F (230°C) with a covered Dutch oven inside for at least 30 minutes.

Step 6/8

Shape the Dough

Lightly flour a parchment sheet and shape the dough into a round loaf. Optionally, dust the top with flour for a rustic look. Let it rest while the oven finishes preheating.

Step 7/8

Bake

Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 35 minutes. Remove the lid and bake for another 15 minutes for that golden, crusty top.

Step 8/8

Cool & Slice

Let cool on a rack for 1 hour before slicing.

Chef's Tips & Notes

Notes: Want more flavor? Add herbs like rosemary or thyme, or mix in roasted garlic. Store in a paper bag or freeze slices for later.

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