Homemade Gluten-Free Bread
A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens. Thanks to Bob’s Red Mill for sponsoring this post!
I’ve been deep in gluten-free sourdough land for a while now. It started with my classic gluten-free sourdough loaf, then extended into sourdough pizza, sourdough crackers, sourdough focaccia…until I was feeding my starters all the time and constantly making bread and its friends. I even started a gluten-free sourdough Facebook group, where we share tips and tricks and advice! It’s been a blast because sourdough is a deeeeep rabbit hole, and it’s fun to have friends down there with you!
But one thing I’ve been asked about a lot is how people can make amazing gluten-free bread without needing to maintain a sourdough starter. Not everyone has the patience to get one going or keep it maintained, and I totally get that. Sourdough is a process and it can take planning to get perfect loaves. So, it became clear we needed a traditional yeasted gluten-free bread!
…and I am OH SO happy to introduce you to her!!! This homemade gluten-free bread boule is a winner. She’s light and fluffy, with a nice crumb, NO gumminess that sometimes accompanies gluten-free bread, and the best part? You can have this bread DONE in about three and a half hours. Then you just have to deal with the hard part – waiting for it to cool! Now let’s get into the details.
How do you activate dry yeast?
I use Bob’s Red Mill active dry yeast for this recipe. This bread recipe has been developed to use an active dry yeast, as opposed to instant yeast. You could try using instant yeast in this recipe, but I have not tried it, so experiment at your own risk!
To activate active dry yeast, you’ll mix it with warm water (100–110℉) and some sugar. For this recipe, I used maple syrup. You’ll do a quick stir to combine, and then let it sit for 10 to 15 minutes. In that time, you should see it start to bubble, and then it will get nice and foamy on top. If this doesn’t happen, retry with new yeast and water. If the yeast doesn’t get foamy and bubbly, it means it isn’t active and it won’t help your bread rise.
What’s the difference between active dry yeast and instant yeast? Active dry yeast must be activated by warm water before use, usually along with some kind of sugar to help feed the yeast and get it nice and bubbly. Instant yeast is mixed directly into the dry ingredients and is activated when the dough is mixed together. I find it easier to troubleshoot with active dry yeast because if your instant yeast doesn’t activate, you need to restart the whole recipe.
How long does this gluten-free bread take to make?
One of my favorite things about this recipe is that it can be done in about three and a half hours, start to finish!! That is way quicker than sourdough, so this is a perfect last-minute bread recipe when you want some bread to eat that day! And of that three and a half hours, probably only about 30ish minutes (if even) is active time. The rest of it is rising and baking time!
What ingredients do you need to make gluten-free bread?
A note: I don’t share any volume measurements for this bread, because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
- Active Dry Yeast: this provides our lift for the recipe and gives us a nice, fluffy loaf!
- Maple Syrup, Honey, or Sugar: most of the sugar is actually “eaten” by the yeast and helps your bread rise – this won’t add any sweetness to the bread.
- Filtered Water: filtered or distilled is important! Hard water can inhibit the rise of your bread.
- Psyllium Husk: our magic ingredient! It helps replace the gluten and adds structure and elasticity to the loaf. More details on this ingredient below!
- Olive Oil: olive oil helps soften the crust and adds to the flavor.
- Potato Starch: make sure you seek out the white, powdery potato starch, not potato flour!
- Tapioca or Arrowroot Flour: interchangeable with tapioca or arrowroot starch, these add lightness and fluffiness to the bread.
- Sorghum Flour: this has a light, sweet, mild flavor that works incredibly well in this bread.
- Brown Rice Flour: more of a whole-grain kind of flour, but still lends for a light and fluffy bread loaf. Can be switched out with white rice flour, or another whole-grain flour if you’re avoiding rice.
- Quinoa Flour: I love the light fluffy texture quinoa flour brings to the table, but too much can add a slightly bitter taste, so I keep the amount on the smaller side.
- Sea Salt: for flavor, of course!
All of the yeast, flours, and starches that I use are from Bob’s Red Mill, one of my all-time favorite brands for all things flour and baking supplies! I love how many organic options they have, how widely available their products are, and that so many of their flours are certified gluten-free. I highly recommend their products for this recipe (and all of my recipes) for great results! They can be found in most grocery stores, as well as on Amazon and many other online retailers.
Can I switch the flours? Yes, you can switch and substitute the whole grain flours (brown rice, sorghum, and quinoa) for each other and for other whole grain flours (buckwheat, millet, white rice, teff, etc.) if you want to experiment. Each has its own properties and flavors, but it can be super fun to experiment here and see which combination makes for your favorite loaf.
All the flours!
What is psyllium husk? Can I replace it?
Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that help make the dough easy to work with, knead, and shape. It gives the structure and support for the bread to rise, as well. Psyllium is a form of fiber that is derived from the husks of plantain seeds. It has a lot of health and digestive benefits, but it’s the gelling, fiber-filled aspects of the plant that we’re after!
From my experiments: you need psyllium husk for good gluten-free bread. For my bread recipes, I wouldn’t try to replace it. It makes the dough workable, so it doesn’t squish all over the place. It’s also what makes your bread chewy and stretchy.
NOTE: psyllium husk and psyllium husk powder are different. You want the full husk. I usually find it in the supplement area of most grocery stores, and you can also find it for sale online.
How do you make gluten-free bread?
- Activate the yeast. Combine the yeast with the sweetener and warm water. Let it hang out to activate for about 10 minutes.
- Make the psyllium gel. Mix together the psyllium, olive oil, and water. Whisk and let it set for a few minutes until thickened and gel-like.
- Mix together your dry ingredients. In a large mixing bowl or the bowl of a stand mixer, mix all of your flours, starches, and salt. Whisk to combine.
- Combine everything and form into a dough. I mix everything in my stand mixer with the dough hook, but you can also do this by hand. If mixing by hand, I like to use a dough whisk to get it combined. Then, turn it out onto the countertop and use my hands to knead the rest of the flour in.
- Bulk ferment the dough for 1 hour. I leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour. It should double in size (or just about) and before light and fluffy.
- Re-knead and shape the dough. After the bulk ferment, you’ll knock the air out of the dough and knead it into your desired shape/shapes. Then, you’ll place it in the banneton or loaf pan for the final proof.
- Rise, score, and bake! Let the loaf rise for one more hour, and preheat the oven to 425℉ while it rises. Once the bread has risen, score it with a knife or lame (flipping it out of the banneton onto parchment, or a silicone sling if baking in a Dutch oven). Then, place into your baking vessel. Bake for 1 hour and 15 minutes, removing the lid for the last 15 if baking in a Dutch oven.
- Cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I usually try to let it cool overnight. You definitely want it to be fully cool to the touch before cutting into your loaf.
- Slice and eat! Definitely the best part :)
What is a bulk ferment? A bulk ferment is when you let the bread dough rise after mixing the dough together, but before you shape it and let it do its final rise in the banneton or loaf pan, depending on how you’ll be baking your loaf. For this recipe, we only do the bulk ferment for one hour. This step can be stepped, but it definitely helps develop the flavor of the bread. This step can also be extended in the refrigerator. If you want to do more than one loaf, you’d also let the dough all rise together here, and then you’d divide it into smaller loaves for the next rise.
I hope this helps you make some amazing gluten-free bread! Please drop a comment below the recipe card if you have any questions, concerns, or need help troubleshooting! I’m happy to help your figure out what’s going on because I’m on a mission for everyone to have amazing gluten-free bread!
Sending lots of yeasty love your way. Happy baking!
More gluten-free yeast bread recipes
Want to try making gluten-free sourdough bread, too?!
- How to Make a Gluten-Free Sourdough Starter
- Homemade Gluten-Free Sourdough Bread
- The Best Gluten-Free Sourdough Pizza
- Gluten-Free Sourdough Focaccia
- Rosemary Garlic Gluten-Free Sourdough Rolls
- Gluten-Free Sourdough Crackers
Homemade Gluten-Free Bread
- Prep Time: 20 minutes
- Rising Time: 2 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 1 loaf, about 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens.
A note about measuring: I don’t share any volume measurements for this bread because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
To activate the yeast
- 7g (2.5 tsp) active dry yeast
- 100g warm filtered water
- 20g maple syrup, honey or cane sugar
For the loaf
- 20g whole psyllium husk
- 375g filtered water
- 15g olive oil
- 80g potato starch
- 60g tapioca flour or arrowroot flour
- 150g sorghum flour
- 140g brown rice flour
- 50g quinoa flour
- 12g sea salt
In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.
In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.
In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine.
Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.
Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.
Cover with a tea towel and let the loaf rise for one more hour in a warm place. It should just about double in size again. Preheat the oven to 425℉ while it rises with a Dutch oven inside, if using.
Once it’s risen, score the bread (carefully flipping it out of the banneton onto parchment or a silicone sling if baking in a Dutch oven). If you’re baking in a loaf pan, you may want to brush the top with oil to get a nice golden crust.
Place into your baking vessel if using a Dutch oven. If using a loaf pan, just place right into the oven. Bake for 1 hour and 15 minutes, removing the lid for the last 15 minutes if baking in a Dutch oven. It should be golden brown and crusty.
Remove from the baking pan and set on a cooling rack to cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I try to let it cool overnight, but you’ll want to let it cool for at least four to five hours. It should be fully cool to the touch before cutting into your loaf.
Slice and eat. This bread is great raw, toasted, or however else you want to enjoy it!
To store this bread
I like storing this bread in a bread bag, or a plastic bag that’s not fully closed, if I’m just storing it for a few days.
You can also slice and freeze this bread in a freezer bag. Place parchment paper between slices to make sure it doesn’t stick together if that’s a concern. It bakes up super well straight from frozen.
Tools you may need to get baking:
- Banneton: this is a woven basket your bread rises in. You can also use a bowl lined with a clean cloth tea towel, but bannetons do give you beautiful ridges and provide a great environment for your bread to rise. I like using a 7-inch banneton.
- Lame: this is a razor blade you’ll use for scoring your bread before baking. A sharp knife will work well too.
- Stand Mixer: this is optional – I’ve made many loaves using a bowl, a wooden spoon or a dough whisk, and my hands. But if you have one, making bread using your stand mixer and a dough hook makes things super easy.
- Dutch Oven: you don’t need a Dutch oven per se, but it definitely helps: the lid traps the heat and steam, and it helps provide a wonderfully crunchy crust. Preheating the Dutch oven also helps support your bread’s rise once it hits the hot oven.
- Parchment Paper: I find parchment tremendously useful for making a “sling” to help lower your bread into the Dutch oven, so it doesn’t lose its rise from getting “dropped” into the Dutch oven, which can deflate the loaf. You can also use something like this silicone baking mat sling that’s perfect for lowering and lifting your bread into the Dutch oven.
Keywords: gluten-free bread
What flour do you recommend substituting for quinoa flour? Buckwheat or brown rice flour? I can’t do millet or teff.
You can just use extra brown rice flour or sorghum flour, or buckwheat should work too! :)
Thank you! Looking forward to making this bread. :)
Holy moly! This bread is unbelievable! I was getting antsy while waiting for my GF sourdough starters to mature and decided to make this today. I let it cool for 4 hours and 1 min and had to dig in. I didn’t have potato starch so subbed in arrowroot, and no quinoa so used more brown rice. Sugar was honey.
It came together super easily in a KitchenAid with dough hook and I’m almost embarrassed by how easy the dough was to toss together and work with.
I am not on social media but borrowed my partners account to watch some videos from your feed and they are so helpful!
This is a fantastic recipe. I’ve been GF for 15 years and have tried many recipes as well as every packaged bread out there. This is the one that will convert us away from packaged GF bread for the foreseeable future. Thank you!!!!! I am proud of my creation and cannot wait to make more bread (bring on the sourdough in a couple of weeks!)
What a fabulous compliment Rebecca! I’m so thrilled you enjoyed this recipe :) thank you so so much for the kind feedback, and I’m so happy it was easy for you to put together and make a delicious loaf. I hope some great sourdough loaves are in your future too!
Will this recipe work in a bread machine?
I haven’t tested it that way because I don’t own one, so unfortunately I’m not sure!
Oh my goodness!!!! It turned out sooooo well! THE best gluten free bread I’ve ever had!!!
I made some substitutes as I didn’t have the exact ingredients but please excuse me while I go gain 50lbs in bread weight
Yessss so so glad to hear this, Trina!! :D so glad you’re loving it!
Cant wait to try these recipe
My son is allergic to potato starch any suggestion for replacement?
Hi Rebeca! You can use more tapioca flour or arrowroot starch instead :)
Do you think I could replace any ingredient with oat flour?
You can use oat flour in place of any of the whole grain flours (brown rice, sorghum, and quinoa). Hope this helps! Enjoy :)
It is hands down the best gf bread recipe I have tried. That crispy crunch, soft crumb and proper bread sponge unless. I’m stoked. Thank you so much for bringing this to the world!
Oh my goodness, I am SO happy to hear that!! So glad you’re loving it Chantal :D
Can you use almond flour and/or coconut flour to substitute all of the flours you use? I can’t have any of those flours :(
Hi Lindsay, no unfortunately not – you’d be looking for a grain-free bread in that case! I can try and work on one soon but it definitely won’t just be a 1:1 sub…you could try doing cassava/buckwheat subs but almond flour is a little too fatty for this recipe as is and coconut flour is much too absorbent!
Thank you for this recipe! It’s definitely the best tasting and best textured gf bread I’ve made.
What a fabulous compliment!! So glad you’re enjoying it, Becky.
cant wait to make this soon for me i never had homemade gluten free bread before cant wait to try this for my family as they love store brought bread perfect for my after office snacks love your recipes as always brightens up my day everyday after work
It’s so good, Ramya! I hope you and your family enjoy it.
I cant wait to try this! Its currently in the oven!
Ive had the most amazing cassava flour (only) bread but cant find a recipe anywhere to recreate it. Can you make a recipe for it?
Literally the best GF bread ive ever had.
I hope you love it, Allison!! Do you know if it used any starch, or if it was pure cassava? I could definitely try a recreation!
The bread was fantastic!!! We are at 4300ft so it didnt quite rise as much as yours but so so fantastic. Any tips?
Im not sure ill ask for as many details as the bakery will reveal next time im there! I’ll message you on instagram!
I’ve always lived right at sea level so I’m unfortunately not super helpful when it comes to altitude questions! But asking a bakery would be super helpful I am sure :)
Rachel – what do you recommend to substitute for potato starch? I am allergic to white potato. Can I just use more arrowroot starch instead?
Also what can I use to instead of the brown rice flour? We are not eating rice products at all. I am fine with quinoa, buckwheat, cassava and oat flours.
Hi Bernie! You can use more arrowroot or tapioca starch instead of the potato, and you could use any of the flours you mentioned instead of the rice flour. Enjoy!
Turned out wonderful!! Texture and rise was exactly like the sourdough recipe with a fraction of the time from start to finish, which is a huge plus! I used a loaf pan and worked the dough w a wooden spoon then all by hand. Took a bit more working than the sourdough but yielded exact result! Great taste! 1 hour 20 min bake time in my convection oven. I took it out of pan for last five minutes or so. Amazing!! I love how I can get a loaf done in just 3.5 hours!!
So so glad you’re loving it Vanessa!! The dough is a little firmer for sure, but I think that helps reduce the gumminess a lot :) Thanks so much for your feedback!
I had to come back here to leave a review bc I know I always like to read reviews before trying recipes. This came out great! So great that we’re on load number two! I used to make GF sourdough but the time to keep it up was too much. These yields an amazing bread without having to do that. Thank you for sharing your recipe! I just ordered your cookbook and can’t wait to try more recipes!
So glad you’re loving it, Rachel!! Thank you so so much for the feedback.
Hi Rachel! Thank you so much for this recipe. I’m one of those people who aspire to make sourdough but do not have the time to nurture a starter! I made this bread yesterday and had so much fun. Taste is PHENOMENAL. One question- my breads always seem to come out gummy, I’m thinking I may need to decrease the amount of liquid? What do you think? Full disclosure I did not have sorghum flour so I substituted millet and some extra brown rice- could that be the problem?
Hi Lindsay! Usually gumminess comes from underbaking and can be solved with a little longer in the oven. You could definitely try reducing the liquid by about 25g too and see if that helps.
Just made it again this week, added 15 minutes and the gumminess definitely improved- I think another 10 minutes and I’ll be right on target. Our oven is ancient so it’s an ancient oven problem cause your recipe problem. Thanks for the advice!
So glad you enjoyed it, Lindsay!!
Three words: Perfect! Perfect! Perfect!
Really, perfect texture, perfect flavor, great crunch on the outside but not too much, great softer texture inside.
Woohoo!! So glad you’re loving it!
Great recipe!! I only have psyllium husk powder. Can I use it? And another question, can I make this bread in the bread maker? I need a recipe
Hi Sara! You can use psyllium powder but only use 80% of the amount called for if you’re switching to powder. I don’t own a bread making and am not familiar with how they work, so unfortunately I don’t have any advice there!
I forgot to rate the recipe.
Your bread looks amazing. Would you be willing to try to create a recipe that is grain free without cassava flour in the future? I have been searching for years, but no success. ☺️
Hi Laura, honestly I’m not sure how it could be done without cassava flour…but I can do some brainstorming! Do you have any flours you’d prefer? Cassava is usually the best grain-free flour for bread making.
I’ve been experimenting with grain-free breads as well. Some other grain-free flours that may work well with the cassava are green banana flour (starch-like) and tiger nut flour (more grain-like).
Cassava is pretty starchy, so it’s hard to get a good rise out of it on it’s own.
I look forward to seeing anything you create!
Thanks for sharing these tips, Heather! I need to seek out some green banana flour to play with.
Thanks so much for this recipe! It turned out perfectly, and my husband kept saying how good the bread was. I followed the recipe as written and used a dutch oven for baking. So easy and so awesome!
So glad you loved it, Shelley! Thanks so much for your feedback :)
I know you say that we shouldn’t try to replace the psyllium, but if I were to use flaxseed instead, do you think that would ruin the bread?
Hi JC, flax isn’t as absorbent as psyllium, and nothing I’ve tried works in quite the same way. Feel free to experiment at your own risk, but if you try it, make sure the flax is super finely milled to get maximum absorption and make sure to let it absorb enough water that it feels gel-like. Would love to hear how it goes if you try it!!
But, I like sourdough. Do you have recipes for sourdough breads?
Gluten-free sourdough, that is.
Hi Bob, yup my sourdough recipes are all linked at the top of this post, or you can see them all here: https://bakerita.com/category/baked-goods/sourdough/
BEST gluten free bread ever! The flavor is superb, the crust is perfection and it’s not dry and crumbly but rather meaty, dense and filling! And to top it off the recipe is easy to follow! Cannot wait to make more!
SO happy you love it, Brenna! Thanks so much for sharing :)
I am excited about trying this recipe! love bread and it looks sooooo good!
What do you mean by your last statement that it bakes up super well from frozen? Do you mean freeze the dough after the bulk rising? take out of freezer later and thaw and bake?
I mean that after the loaf is fully baked, you can freeze it and reheat, I wouldn’t recommend freezing the dough before it’s been baked at all! Hope this helps.
Thanks so much. I am looking for a way to soak the flours over night before putting them into a loaf…. I prefer the flours as used in artisan breads which can be risen over night in the fridge. can I do the first rising and then put the dough in the fridge and then take it out the next day to warm and then bake?
thanks for taking the time to answer these questions. I have my first loaves in the oven right now!
Hi Cherry, what do you mean soak the flours? If you want sprouted flours, you’re better off buying sprouted flours as soaking the flours will throw off the ratios. However, you can definitely refrigerate the loaf to rise in the fridge overnight. If you’re doing that, you can shape and place into a basket/bowl to rise for the night without needing the double proof – it will develop flavor while in the fridge. Hope this helps!
Yes, if I understand the process properly-
so you make the bread as per the recipe and then do the bulk rising in the fridge in the bread pans or… in a bowl ready to put into the heated dutch over for baking after it has warmed up for a while on the counter… No need to do the 2 risings.
I appreciate your quick reply! thank you
Hi Cherry, yes if you’re refrigerating you can just do the one rise.
Such a good recipe, and so versatile! I’ve made this with a few different mix-ins and have varied the flours a little bit based on what I’ve had on hand. Each loaf has been delicious.
I love that so much! So happy to hear you’re enjoy the bread, Brian.
Best gluten free loaf out of the many I have tried. Delicious, consistent, allows for flexibility in the flours. I make about two loaves a month, slice and freeze, giving myself the gift of delicious, clean, home made bread. Thank you!
I’m so happy you’re loving it, Samantha! It is such a self-care gift :)
Hi there! Mine came out dense and gummy both times I tried out the recipe.
Any idea of how this could have happened?
Hi Chris, without more information, it’s unfortunately impossible for me to say exactly what went wrong. Gumminess can come from over-proofing, under-proofing, mismeasuring an ingredient, underbaking, or even your oven temp running too low. If you want to DM me pics on Instagram or if you can provide more info, I can try to help you figure out what’s going wrong.
Since it’s the first day of fall I’d like to add pumpkin and chocolate chips! Do I mix these in at the same time I add in the gelled husk/yeast mixture to the flours?? I love this recipe!
Hi Linda, yes you could! I would reduce the amount of water to compensate for the pumpkin addition and add it in with the psyllium gel. If you’re going to add 50g, reduce water by 50g. I’d mix the chocolate chips in towards the end of the dough mixing. Enjoy, and let me know how it turns out! Sounds so delicious :)
I’ve followed your gluten- free bread recipe twice now and I keep getting the same results. The bread proofs perfectly. It looks great going into the hot cast iron Dutch Oven but when I remove the lid, I see that my lovely poofy bread has fallen! Any suggestions why it keeps deflating? Next time (haven’t given up), I’ll try it in a loaf pan. In the meantime, I’m open to any suggestions.
Hi Ilene, how odd! Sorry you’re having issues here. How does the bread look when you cut into it? Does it seem like it was overproofed? Often times that’s the cause for deflating. If you’re in a hot and/or humid climate, sometimes bread can rise faster and overproof more easily, so you may need a shorter rise time to prevent that.
Hi, what size banneton do you recommend investing in for this bread? I’m new to baking but can’t wait to have home baked bread on a regular basis. Thanks in advance!
I like using a 7″ banneton – the ones I have are linked right underneath the recipe card! Hope you love :)
Your recipes are inspiring me to take the plunge and invest in a stand mixer. I see you have the bowl lift style, and as a clumsy person that may struggle with a mess if I can’t lift the head up I wanted to ask if the artisan style would make your gluten free dough recipes, in general ( not just this one ) as well as this one or if this really is what you need for the best outcomes! I am SO excited to try baking again! Thank you for the beautiful inspiration!
Hi Cynthia, either style will be just fine!! I actually have the tilt head now and both work great for this and all my recipes so whichever makes more sense for you :) happy baking!
Aw, thank you! That’s excellent news! =)
Can I use a pre-mixed All-Purpose GF mix? Like Bob’s Red Mill or King Arthur? I don’t bake GF often enough to make buying this variety of flours feasible.
Hi Steve, you can but I can’t guarantee the results since they’re all different flours and ratios of flours. The only one I’ve used and recommend is this blend from Vitacost because the flours are the same as the ones I use. If you use another one, I recommend seeking one out with no gums or additives.
Hi! I love all your recipes. I was just wondering if you have happened to calculate nutrition facts for this recipe?
Hi Megan, so glad to hear it! I don’t provide nutritional info for this since it depends on the specific flours used and how thick you make your slices. You can always calculate yourself with the specifics of what you used on a nutrition calculator like myfitnesspal.
What size bread pan 1lb?
Hi Paul, for loaves I use this bread pan.
I am so happy with this recipe! The bread is easy and relatively quick to make, and is delicious. I’ve made 2 loaves so far and will definitely bake more.
So glad you’re loving it, Sarah! Thanks for the feedback :)
I accidentally made this dough for pizza instead of the actual bakerita pizza dough recipe and it turned out fantastic!! Just wanted to share for anyone wondering if it works well for pizza too. I followed the instructions from the pizza recipe to bake it. Thanks again for another smax
So glad to hear this!! Thanks so much for sharing this tip, Sar :)
Oh my goodness, I apologize for the typo ‘smax’ don’t know what happened there, haha. Was trying to say thanks so much for another amazing recipe – you haven’t let me down yet!!
Looking forward to making this. You don’t mention if the dutch oven or loaf pan needs to be greased? I’ll probably be making in a loaf pan for my first try. Can’t wait. I know it’s going to be great. I’ve loved all your recipes that I’ve tried so far.
Hi CW, it doesn’t need to be greased. Enjoy your first loaf!
Any suggestion about what type of pan to use to make rolls?
Hi John, I just use a regular baking sheet for rolls.
Some recipes call for putting ice in the dutch oven> Any reason to do that with this recipe?
It increases the steam which can make for a chewier crust! You’re welcome to try it out and see the difference, but it’s not necessary.
Hi! This recipe was recommended by a friend but it didn’t rise while baking. I followed the recipe to the letter but it produced a short dense loaf. I wish I could add a picture. I wonder if maybe I should have given more time to the.second rise. Any ideas?
Hi Marina, did it seem puffy before going into the oven? More proofing time definitely may have been needed – it’s hard for me to know for sure without more information.
If I do use the e Vitacost do I still use psyllium husk?
Hi Kimberley, yes you’ll always use psyllium husk.
Excited to try this! Can you add cheddar cheese and jalapeños to the loaf?
Yes, for sure! Just mix in your desired amounts after the dough is mostly mixed together. Enjoy :)
How many grams of your blend should be used?
Hi Valerie, it depends on the recipe! You’ll want to total up the number of grams from all the flours called for in a recipe and use that amount of the flour mix. For example, with my gluten-free focaccia bread recipe, you’d use 300g, because that’s the total amount of starch (80g) + flour (220g) called for. I hope this makes sense!