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.
This amazing gluten free rustic bread is perfect for this delicious vegetarian sandwich and my favorite breakfast treat – the gluten free French toast.
Key Ingredients And Substitutes
In addition to the yeast, water and sugar, vinegar is added to help activate the yeast and make the dough rise well during baking.
Gluten Free Bread Flour – while the recipe uses Schar GF Bread flour, it should work with other gluten free flour blend that contains xanthan gum and psyllium husk.
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 | Other GF Bread Four Blends (with Xanthan Gum & Psyllium Husk) |
| 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 |
how to shape An Artisan Gluten Free Bread
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.
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 – Mixing the Dough
- 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. Adding the olive oil at the end makes the dough less sticky because the oil coats the outer layer of the mixed dough.
- Note: If using a stand mixer, pour the water-yeast mixture, olive oil and vinegar into the dry ingredients then mix at medium speed using the dough hook for 4-5 minutes until the dough clumps together.
- Cover with a damp cloth and allow the dough to rise for 40-60 minutes at room temperature or in a warm area of the kitchen.
STEP 2 – Proofing
- 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 – Baking
- 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
Equipment
- Digital scale
- stone baking tray optional
Ingredients
- 500 g Schar GF Bread flour
- 11 g instant yeast Saf instant, preferred
- 375 g lukewarm water (35-38°C/95-100°F) See notes if using other flour blend
- 6 g salt
- 15 g sugar
- 10 g vinegar
- 40 g olive oil
Recipe updated: 03 October 2024
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. Adding the olive oil at the end makes the dough less sticky because the oil coats the outer layer of the mixed dough.
- Note: If using a stand mixer, pour the water-yeast mixture, olive oil and vinegar into the dry ingredients then mix at medium speed using the dough hook for 4-5 minutes until the dough clumps together.
- Cover with a damp cloth and allow the dough to rise for 40-60 minutes at room temperature or in a warm area of the kitchen.
- 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
- This recipe has been tested many times using Schar GF Bread flour measured in grams (not imperial), with the same results.
- If using a flour blend other than specified in the recipe, Start with 360 grams water, then add more flour if the dough is too wet and add water if it is too hard.
- Make sure your water is lukewarm but not hot. A too-hot liquid will activate the yeast very quickly, killing it or over-activating it so that it begins to multiply immediately.
- 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:
12 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.😎
Followed the directions and this dough seems very wet 500 g of flour but adding 375 liquid
Hey Susann,
Did you use the flour mentioned in the recipe? This recipe is made with Schar GF Bread Flour. And it’s always produce the same result.
If you’re using other brand or your own mix, start with 350 g water. If too dry add 5-10 grams more water.
I will add a note to the recipe.
Can I sub oat flour for the gf flour and leave out the psyllium?
Hey Lisa,
I have not tried it with other gf flour without psyllium. It could work but the texture is crumbly.
If you’ll try it and it works, please share it here so everyone can also try it.
If the flour mix doesn’t doesn’t have psyllium, can I add it in and bake as in the original recipe? How much do you think?
Hello Cecilla,
Here’s what you can do: Take 75 g water (from 375 g) and add 12 grams of psyllium husk. Soak it until it forms like jelly, then add it to the other ingredients when mixing the dough. There is no need to change the quantities of the other ingredients.
Turned out great. I didn‘t used vinegar tough:)
Thanks for sharing your thought on the recipe, Mi. 😎
Yeah, I made this recipe without vinegar too and it turned out fine.