- 3 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 cup tapioca starch
- 1 1/2 teaspoons salt
- 1 3/4 cup warm water (approx. 105F-110F)
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sunflower oil
- 1 tablespoon apple cider vinegar
- 2 eggs, beaten
- Whisk Flour, Starch and Salt: Whisk the gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, and salt together in a medium bowl until the ingredients are well distributed.
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar together mix well. Set aside for 5 minutes. (You should start see bubbles at the surface. If not, it means the yeast has expired and is not working, so you will need to use yeast from a new packet.)
- Add Oil, ACV and Eggs: Once the yeast mixture starts to form bubbles, add the oil, apple cider vinegar, beaten eggs and whisk well until you get a homogeneous yellow frothy liquid.
- Sift Dry Ingredients into Wet Ingredients: Sift the dry ingredients into the bowl with the wet ingredients and mix thoroughly for a few minutes until you get a dough that is sticky but not too liquid. (If the dough is too wet, add one tablespoon of gluten-free flour at a time, but do not add too much. Gluten-free bread dough will always be a little wetter than normal bread dough, and it is perfectly fine.)
- Transfer Dough to Parchment: Sprinkle gluten-free flour over a sheet of parchment paper and transfer the dough to the parchment. Use a wet spatula to gently shape the dough into the a ball that can fit a 6-quart Dutch oven. Transfer the parchment with the dough to a bowl and cover with a tea towel to let it rise for approximately 45 minutes (note that the dough will rise, but it may not double in size as normal bread dough does).
- Preheat Oven: While the dough rises, preheat the oven to 450F and place a covered Dutch oven in the oven as the dough rises.
- Score Bread Dough: Once the dough has risen, use a gluten-free floured knife to score three lines on the top and sprinkle with some flour. Carefully transfer both the risen dough together with the parchment to the preheated Dutch oven and cover it with the lid.
- Bake Until Golden and Crusty: Bake for 45 minutes before removing the lid, and then bake for another 15 to 30 minutes until the top is golden brown and crusty.
- Cool Completely Before Slicing: Allow the bread to cool completely before slicing into it.
Gluten-Free Flour Blend: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made up of a mix of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is required to bind the ingredients together. For best results, I highly recommend that you add in the xanthan gum is your gluten-free flour blend does not already include it.
Tapioca Starch: You may substitute the tapioca starch with equal amounts of either corn or arrowroot starch.
Warm Water: Make sure the water is between 105F to 115F as the warmth is required to activate the yeast. If the water is too cold, the yeast will not be activated, but if the water is too hot, the high heat will kill the yeast. In this recipe, I use water for simplicity sake, but if you prefer a creamier taste, simple use milk in the same amount. I’ve tried almond milk and cashew milk and both work great.
Sugar: I used granulated white sugar in this recipe, but you can also use brown sugar if you prefer. Basically, the sugar is required as “food” for the yeast to feed on so the yeast will be activated and produce the gases to make the bread dough rise.
Instant Yeast: I like using instant yeast but you may also use quick rising yeast if you prefer.
Sunflower Oil: I like using sunflower oil, because I almost always have a bottle of it on hand. However, any other liquid oils such as avocado oil or olive oil would work great too.
Apple Cider Vinegar: The acidity from the apple cider vinegar helps the bread dough to rise a little more. If you don’t have ACV on hand, you may also use white rice vinegar or white wine vinegar or even fresh lemon juice.
Eggs: If you are vegan or allergic to eggs, simply replace the eggs with 2 flaxseed eggs or 4 tablespoons of oil. Eggs give the bread a beautiful yellow color so note that without the eggs the bread will be paler in color on the inside.
Storing/Freezing: To store the bread, simply place the fully-cooled loaf in an airtight container and keep in the refrigerator for up to 5 days. Slice and toast as required. To freeze, place the fully-cooled loaf in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing and toasting.
Adapted from The Effortless Chic
This recipe was originally published in April 2020, but has since been updated to include photos of the ingredients, step-by-step images, ingredient notes and substitutions, as well as clearer instructions.
- Category: Breads
- Method: Baking
- Cuisine: American
Keywords: gluten-free artisan bread