Most gluten free bread options in groceries need more artisanal qualities that make bread more enjoyable. This artisan gluten free bread recipe has a taste and texture similar to traditional rustic artisan bread.
The recipe uses an excellent store-bought GF bread flour. No kneading is required, which makes baking easier and produces consistent results. And it’s also dairy free.
Key Ingredients And Substitutes
In addition to the gluten-free flour, yeast, olive oil, water, a small amount of sugar, and salt, vinegar is added to help activate the yeast and make the dough rise while baking.
- Gluten Free Bread Flour – while the recipe uses Schar GF Bread flour, it works similarly with Caputo GF flour and King Arthur GF Bread flour.
- Water – lukewarm water helps dissolve the yeast faster; likewise, you may substitute half with oat or rice milk for added flavor.
- Yeast – instant yeast is fast and convenient to use. Substitute with double the amount of fresh yeast.
- Olive Oil – adds flavor and richness.
- Vinegar – provides the necessary acidity for yeast activation and dough structure.
- Salt and sugar – salt is for flavor, while sugar enhances the browning of the crust.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour | King Arthur Bread Flour* or Caputo GF Flour* |
| Instant Yeast | Fresh yeast (double the amount) |
| Olive Oil | Sunflower or canola oil |
| Water | Replace half with oat or rice milk |
| White Vinegar | Apple cider vinegar |
Techniques on how to shape An Artisan Gluten Free Bread Dough
- Prevent the dough from sticking by lightly dusting the work surface with gluten-free flour.
- Shape the dough into a ball. Small cracks on the surface are normal but try to fix them by pinching.
- Transfer the shaped dough into a proofing bread basket lightly dusted with gluten free flour smooth-side-down.
Techniques on how to bake An Artisan Gluten Free Bread
- Bake on a stone oven tray. A stone baking tray keeps high heat evenly. It helps to get an even browning of the crust. Ensure the stone tray and the oven are preheated to 200°C (395°F).
- Steam for the crust. Place a pan filled with boiling water at the bottom rack. It creates steam, which helps develop the crust.
- Score the dough. Transfer the dough from the bread basket to the hot stone tray upside-down. Score the dough with any decorative lines using a thin, sharp knife or bread Lame.
- Baking. Bake for 40 – 45 minutes until the crust is golden brown.
- Cooling. Transfer the bread to a wire rack to cool completely before cutting.
Step By Step Instructions
STEP 1
- Mix the gluten-free flour, sugar, and salt altogether using a whisk in a bowl. In a small bowl, dissolve yeast with lukewarm water.
- Pour the water-yeast mixture into the dry ingredients. To mix the dough, use either a spatula or your hands coated with oil.
- Add vinegar and oil; mix until the dough forms a ball. Allow dough to rise for 40-60 minutes covered with a damp cloth.
STEP 2
- Deflate the risen dough on a surface dusted with flour, then shape it into a ball. Cracks are normal but try to smooth them.
- Transfer the round dough (smooth-side-down) into the proofing bread basket lightly dusted with gluten free flour. Let rise for 30 minutes, covered with a damp cloth.
STEP 3
- Preheat the stone tray and the oven to 200°C (395°F) simultaneously.
- Once risen, move the dough from the proofing bread basket to the hot stone tray upside-down. Quickly score the dough with any decorative lines using a thin, sharp knife or bread Lame.
- Place a tray of boiling water (about 150 ml) at the bottom of the oven, and then bake for 40 – 45 minutes until golden brown.
- Transfer the bread to a wire rack and let it cool completely at room temperature before cutting.
No-Knead Artisan Gluten Free Bread
This no-knead artisan gluten free bread recipe makes crusty and delicious bread using good quality store-bought gluten free bread flour. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- stone baking tray optional
Ingredients
- 500 g Schar GF Bread flour or King Arthur GF Bread Flour
- 11 g instant yeast Saf instant, preferred
- 375 g lukewarm water
- 6 g salt
- 15 g sugar
- 10 g vinegar
- 50 g olive oil
Instructions
- Mix the gluten-free flour, sugar, and salt together using a whisk in a bowl. In a small bowl, dissolve yeast with lukewarm water.
- Pour the water-yeast mixture into the dry ingredients. To mix the dough, use either a spatula or your hands coated with oil.
- Add vinegar and oil; mix until the dough forms a ball. Allow dough to rise for 40-60 minutes covered with a damp cloth.
- Deflate the risen dough on a surface dusted with flour, then shape it into a ball. Cracks are normal but try to smooth them.
- Transfer the round dough (smooth-side-down) into the proofing bread basket lightly dusted with gluten free flour. Let rise for 30 minutes, covered with a damp cloth.
- Preheat the stone tray and the oven to 200°C (395°F).
- Move the dough from the proofing bread basket to the hot stone tray upside-down. Quickly score the dough with any decorative lines using a thin, sharp knife or bread Lame.
- Place a tray of boiling water (about 150 ml) at the bottom of the oven, and then bake for 40 – 45 minutes until golden brown.
- Transfer the bread to a wire rack and let it cool completely at room temperature before cutting.
Notes
- Be careful when handling the hot stone baking tray.
- Ensure the bread has completely cooled down before storage to prevent moisture buildup.
- For extended storage, wrap with cling film, then refrigerate for up to a week or freeze for up to three months.
- Re-bake the frozen loaf in a 175°C (350°F) oven for 12-15 minutes before serving.
- Recommended Bread Proofing Basket on video below:
Tried this recipe?Let us know how it was!
4 thoughts on “No-Knead Artisan Gluten Free Bread”
Your recipe says to add sugar but doesn’t say how much?
Hey Sarah,
Apologize for the update error. And thank you for letting me know ☺️
15 grams sugar is added to the recipe card.
A satisfação Maravilhosa de encontra uma receita sem glúten que realmente deu certo, estou muito feliz por ter conseguido fazer um pão rústico sem glúten. Muito Obrigada por compartilhar. Rosana – Rio de Janeiro – Brazil.
Obrigado, Rosana.😎