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Crusty Gluten Free Artisan Bread

If you’ve been missing a hearty, European-style artisan bread since going gluten free, we think you’ll love our new recipe for Crusty Gluten Free Artisan Bread! Made with simple ingredients and no eggs, dairy or seeds, this bread satisfies like wheat bread, because it’s made with ancient grain flours and no added starches.

The finished loaf actually comes together quickly, so you’ll have fresh, homemade bread ready in under two hours from start to finish. In order to achieve the crusty texture, you will absolutely need to bake the bread in a 5-quart Dutch Oven or larger. Preheating the pot gets it super hot so when your loaf gets placed inside, it gets a nice rise. By baking with the lid on, the moisture leaving the dough creates steam which gives the bread a hearty, crispy crust. Without the Dutch Oven, the bread will not turn out the same.

Crusty Gluten Free Artisan Bread



  1. Place a Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F. The pot will have to preheat for 1 hour.
  2. In a large bowl, whisk together the water and yeast until dissolved and creamy. Let stand for 15 minutes until the mixture bubbles.
  3. Add the flour and salt and whisk until all of the flour is absorbed. Add oil and whisk until the oil is incorporated. The dough will be very soft. Cover the bowl with plastic wrap and let rise for 45 minutes.
  4. With a stiff spatula, mix the dough vigorously to deflate the rise. In a small bowl, beat the vinegar and baking soda together until the baking soda dissolves. Stir the baking soda mixture into the dough and mix until well-incorporated throughout the dough.
  5. To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a tall round, mixing with the spoon gently as you go to release any air pockets.
  6. With a small offset spatula, gently smooth out the surface of the loaf. Lightly dust the top of the loaf with flour.
  7. Remove the pot from the oven and take off the lid. Be careful, the pot will be very hot. Lift the loaf up by the edges of the parchment paper and lower it into the pot.  Cover and place in the oven.
  8. Bake the bread for 45 minutes with the lid on the pot.
  9. Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire rack and cool the bread completely before slicing, about 3 hours. The bread will be even better if you let it sit out overnight and slice it the next day. 
  10. The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.

19 Responses to Crusty Gluten Free Artisan Bread

  1. Helen says:

    Can one BUY a bread like this? With no eggs, dairy, etc.? If so, where? Isn’t yeast bad to eat for the gut? Iam not a big bread eater, but this looks,good so I ask. Thank you.

    • jovial says:

      We do not sell the bread, just the flour, but the recipe is really easy to make. We will be getting into gluten free sourdough in the fall.

    • Becky says:

      Dietary yeast is not typically bad for consumption, it’s dead when you eat it. That being said, someone may have an allergy or sensitivity so it would be bad for that person. There are other yeasts that are health concerns, such as candida, but that’s not a dietary yeast.

      If you don’t let the yeast ferment your dough (as in sourdough), then you’ll have to enrich the dough with eggs, dairy, etc. If you’re using gluten-free flours, those enrichments are helpful to make up for the lack of gluten. You can always experiment and make your own bread without various enrichments, but I don’t think you’ll ever find a gluten-free bread on the market without them. Maybe you can find a baker who makes gluten-free sourdough with few or no enrichments?

  2. Tom says:

    I used Gluten-Free Almond Flour and followed the directions exactly and the dough remained very loose and liquid and could not be shaped properly. I added half a cup more flour, but that did not help. I lifted the pudding consistency like dough into the Dutch oven and hoped for the best; however, the sides and bottom crusted over the center remained like mush. Was it the flour that failed???

    • jovial says:

      Yes, you cannot make this bread with almond flour, it is only tested with our gluten free flour. Our product contains 100% flours, no starches or nut flours. It works differently than other gluten free flours.

  3. lhulseydc says:

    I made this bread today, followed recipe exactly, used timer each step BUT while the initial proof rose beautifully, after the vigorous stir and final addition, the bread did not rise, it was gummy, and the texture was really poor. A very expensive doorstop that was inedible. Crust was lovely but a total loss overall. Any advice? I have another box of your flour mix and thought about making the sourdough but now I’m hesitant. Any suggestions would be appreciated. Lily

    • Jovial Customer Service says:

      It’s hard to say without asking you a few more questions, but first question is always, did you use a scale to weigh your ingredients? We would like to help you out so please email us at info@jovialfoods.com and perhaps we can figure out how to get you on to better bread!

    • jovial says:

      If you don’t have a Dutch oven, you can heat heavy duty baking sheet in the oven at 500F with a baking dish on the bottom rack with about 1-inch of water, also placed in the oven while preheating. Preheat for at least 20 minutes. This will create steam, which will give you a crispier crust. If you like how the bread comes out, we recommend a Dutch oven for best results. 5 Quart, check out lodge for pricing.

  4. Angela Davis says:

    I am also making bread today for the first time using jovial multi-purpose gluten free bread flour. After reading the comments above I feel that I should not flatten down the first rise and just allow it to rest for 45 min. Then gently add my vinegar and baking soda. I wished that the comments from (ihulsaydc) were answered directly instead of taking it to an email… that information could have helped me achieve a better gf loaf of bread. I will complete my comments after I bake and allow the bread to completely cool.

    • Jovial Customer Service says:

      The dough will rise too much and then not rise during baking-best to follow the instructions for the best results.

  5. Ellen says:

    First, let me say that your GF pasta is the best! Unfortunately, I have become allergic to eggs, and so must avoid it most of the time.

    One of your flour mixes contains corn flour. What is corn flour? I’m allergic to corn (I have celiac disease, and it does the same thing that wheat does to me), but I can eat corn starch. Is corn flour like a fine corn meal? I am familiar with masa corn flour, which has been nixtamalized, treated with alkali, which removes the hulls and makes the dough for tortillas more tender. Interestingly, it also makes the nutrients in corn more bioavailable. I’m southern, and grew up eating grits, which are made from hominy, which is nixtamalized whole corn. The process does something to the flavor of grits and makes them absolutely delicious, irresistable to me. (They are fantastic with butter, or egg yolk. Ah, me! Just two more things I can’t have anymore!) Not knowing any better, I ate corn every day after I gave up wheat, and quickly made myself allergic to it. Then I made gluten free bread every day with sorghum, and became allergic to that! (Just a warning to anyone who has read this long post: don’t indulge in anything you love every day if you have a leaky gut! Fast track to food allergies!)

    Anyway, I’m wondering just what corn flour is, as it is probably something I should stay away from.

    Many thanks.

    • jovial says:

      Corn flour is a type of flour that’s milled from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and as you know, is used in some of our gluten free flours. *Anyone with a corn allergy should avoid these products.*

      All of our products in our online store have ingredients listed. If you want a gluten free flour, jovial’s whole grain gluten free pastry flour does NOT contain corn. If you are okay with gluten, our einkorn flour is a great option!

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