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Gluten-Free Artisan Bread

An easy artisan bread that is crusty on the outside and oh so tender on the inside.
Prep Time10 minutes
Cook Time45 minutes
Rising Time1 hour
Total Time1 hour 55 minutes
Course: Bread
Servings: 1 loaf

Ingredients

  • 1 cup brown rice flour
  • 1 cup millet flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour
  • 1/4 cup powdered psyllium husk
  • 1 tbsp ground chia seed
  • 3 tbsp organic cane sugar
  • 1 1/2 tsp salt or salt substitute
  • 2 tsp instant yeast
  • 2 tbsp unsweetened applesauce
  • 1 tbsp maple syrup or honey
  • 2 1/4 cup water (temperature: 100-105 degrees)

Instructions

  • Use a mixer with a paddle (I used my Bosch machine). Combine all the dry ingredients in its bowl and stir.
  • Add the wet ingredients--water, applesauce, and sweetener. Blend quickly at low speed for 15 seconds to mix them in. Then beat on middle-high speed for 3 minutes. The dough will ball up when done. Set aside for 15 minutes while the oven is heating up to allow the bread to begn to rise.
  • Remove from the bowl; add to a lightly floured surface and knead gently. When making wheat bread, this step is essential in helping to develop the gluten. But since this is a gluten-free bread, kneading is only used to shape the loaf. Shape into either a round or oblong shape, depending on which method of baking you will be using. Place on a baking sheet that is lined with parchment paper. Cover with a towel and place in a warm place to rise for an hour.
  • Bake in a preheated 400 degree oven for 40-50 minutes (the inner temperature of the bread should be 202 degrees).
    PIZZA STONE BAKING--Before baking bread, preheat pizza stone for at least 40 minutes in a 400 degree oven. I do this while the bread is rising. Then use the edges of the parchment paper to move the bread onto the pizza stone (you will want to remove the paper before baking). Then bake for 40-50 minutes or until the inner temperature has reached 202 degrees.
    DUTCH OVEN BAKING--Place the Dutch oven (with the lid) in a cold oven. Then preheat at 400 or 450 degrees (depending on the specifications of your Dutch oven). When you are ready to bake, very carefully remove the Dutch oven from the oven and take off the lid (be very careful, as it will be quite hot. Use your thickest oven mitts). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15 minutes, or until the internal temperature of the loaf reaches 202 degrees (F).