![]() ![]() For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post. Here’s a visual overview of the ingredients required to make this gluten-free artisan bread recipe. Gluten-Free and Dairy-Free: Made with wholesome ingredients (and none of the nasty preservatives or additives that store-bought bread tends to come with), this no knead artisan bread is totally gluten-free and dairy-free, which means that those with Celiac disease, gluten sensitivity or lactose intolerances can also indulge without worries!.One thing is for certain – no matter how you choose to eat it, this gluten-free no knead bread is just perfect. Or use this gluten-free no knead bread to make French toast for a special occasion. Use it to accompany soups or soak up sauces. Super Versatile: Eat this gluten-free artisan bread toasted and spread with jam for breakfast, or as avocado toast for brunch, or make rustic sandwiches for lunch.There’s only one rise required, whereas for normal wheat breads you may have to let it rise again once you punch the dough down after its first rise. No Kneading Required: Since gluten-free flours don’t have gluten, there’s no need to knead because only dough with gluten requires kneading.We’ve made this delicious gluten-free artisan bread recipe 3 times in the past two weeks, and seriously, each time it comes out perfect. With the luxury of time to slow down, relax and return to the kitchen to test out recipes again, I was intent on making a gluten-free version of the perfect artisan loaf.Īfter a few days of research and testing, I finally settled on this rustic gluten-free artisan bread recipe, which is adapted from this sandwich bread recipe from The Effortless Chic. Which is precisely why during this special period, when we have been spending an extraordinary amount of time at home, I’ve returned to baking yeasted bread again. I find that the best time to bake your own bread is when you know you have nowhere to rush to, and that the dough can take all the time it needs to rise. ![]() Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app.Bread baking generally takes a rather large amount of time (unless you’re talking about quick breads), and the act of baking bread is not something you should attempt if you’re in a hurry or lacking in patience.Remove bread from pot, cover, and let cool for 10 minutes before slicing.Bake for 45 minutes, removing the lid for the last 15 minutes.Cover with the lid and return the pot to the oven.Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven.Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath. Using your hands, begin to shape it into a loaf. Sprinkle a bit of flour on top of the dough.Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.Once finished, cover and let the dough rise again for another 1 ½-2 hours.
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