Gluten Free Artisanal Bread Recipe

I haven’t eaten bread like this in years! I’m so proud of this recipe. Imagine being transported to an Italian restaurant, and a giant basket of freshly made bread is brought to the table. Fluffy inside, yet the crust has the perfect amount of crunchiness/chewiness/toughness. It’s difficult to describe just how magical this bread is, so you should definitely make it and experience it for yourself!

This recipe has now been tested by a professional pastry chef (two thumbs up!). Other friends with celiac disease have also taste tested batches made in my kitchen, and the reviews are wonderful. Perhaps my favorite review was from my husband, who is the most indecisive taste tester in history (everything is “good”, so no final decision is ever made). But when he tried this bread he paused and said, “this is extraordinary.”

So friends – I hope you enjoy!

Tasty Meditation’s Gluten Free Artisanal Bread

Note: this recipe utilizes a food thermometer, digital kitchen scale, and 2 quart Dutch oven with lid. Prep, rising and cook time equal to about 4 hours and 15 minutes.

  • 215g warm water (110-120 degrees F – use a food thermometer to measure)
  • 10g sugar
  • 8g active dry yeast
  • 80g potato starch
  • 50g quinoa flour
  • 50g tapioca starch
  • 30g millet flour
  • 7g psyllium husk
  • 7g salt
  • 15g olive oil
  • 7g apple cider vinegar
  • Brown rice flour (for dusting)
  • 1 tbsp olive oil
  • 1 tbsp water
  • 4 medium-sized ice cubes

1. Combine the water, sugar, and yeast in a small mixing bowl. Set aside for at least 10 minutes, until the yeast rises.

2. Combine all dry ingredients in a separate bowl.

3. Add the olive oil and apple cider vinegar to the yeast mixture. Add the dry ingredients and stir thoroughly. The dough will look fairly wet, like cake batter. Place bowl in a warm place and cover with a slightly damp paper towel (the paper towel should be supported by the bowl so it is not touching the dough at the beginning). Let rise for 1 hour.

4. Dust a piece of square parchment paper with brown rice flour. Transfer the dough onto the parchment and sprinkle a little more brown rice flour on top to make the dough easier to work with (it will be sticky – do not add too much extra flour). Fold the dough into itself 3-4 times. Gently mold the dough into a circular bread shape. Transfer both the parchment and dough into the bowl. Let rise for 1 hour.

5. Meanwhile, 15 minutes into the second rise, place a small Dutch oven on the middle rack in the oven. Preheat the oven (with the Dutch oven inside) to 470 degrees F. Once you turn the oven on, set a timer for 45 minutes.

6. Remove the parchment and dough from the bowl and place both on a second piece of parchment paper (you will have two sheets of parchment on top of each other). If the dough spreads out, gently push the dough back towards center. The dough will feel sticky/wet.

7. Trim the parchment paper. The layer with direct contact to the dough should be trimmed fairly close to the dough. The bottom parchment layer should be cut into a wide oval with an extra two inches on the top/bottom and longer sides to the left and right (you’ll use these as handles when transferring the dough/bread).

8. Combine a tablespoon of olive oil and water in a small bowl. Repeatedly dip your fingers into the liquid and gently coat the top and sides of the dough with the liquid (you will not use the entire amount). Use a knife to score the top of the bread at least twice, cutting nearly down to the bottom of the dough.

9. Using the ends of the parchment paper as handles, carefully transfer the parchment and dough to the Dutch oven. Places four ice cubes around the dough, between the parchment and wall of the Dutch oven. Cover and bake for 40 minutes.

10. Remove the cover of the Dutch oven and bake for an additional 15-20 minutes (the slightly shorter time will yield a slightly softer/chewier crust, longer will have a crunchier crust)

11. Using the parchment paper like handles, remove the bread from the Dutch oven and let cool on a rack for 1 hour before slicing.

This bread is best the day-of but can be frozen and toasted for the future.

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