Gluten Free Dutch Oven Bread Recipe
A Dutch oven is the perfect vessel for baking bread that has a crispy, golden crust and tender crumb. The almost magical transformation of the dough is thanks to the searing heat and steam created in the pot while it preheats. Baking gluten-free bread has never been easier or more rewarding.
I used my own gluten-free all-purpose flour for this recipe, but feel free to use your favorite gluten-free all-purpose blend.
Love to bake? See more gluten-free bread recipes, gluten-free dessert recipes, and gluten-free cookie recipes.
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Gluten Free Dutch Oven Bread Recipe
A Dutch oven is the perfect vessel for baking gluten-free bread and has never been easier or more rewarding.
Servings: 1 Loaf
Calories: 1664kcal
Ingredients
- 2 tablespoons dry active yeast
- 2 teaspoons sugar
- 1½ cups warm water 105°F
- 1 tablespoon xanthan gum
- 2 tablespoons olive oil
- 3 cups gluten-free all-purpose flour with or without xanthan gum, plus more for dusting
- 2 teaspoons kosher or fine sea salt
- 2 large eggs lightly beaten
- 1 teaspoon apple cider vinegar
Instructions
- Place a Dutch oven with the lid on in the oven and preheat the oven to 450°F. (Keep the pot in the oven while the bread rises.)
- Combine the yeast, sugar, and warm water in a bowl about twice the size of the mixture and whisk to dissolve the sugar. Let sit until it is foamy and doubled in size, 5-6 minutes. In a small bowl, stir the xanthan gum with the olive oil until the xanthan gum is dissolved.
- Combine flour and salt in the bowl of an electric mixer fitted with a whisk or paddle attachment (or just the regular beaters – do not use a dough hook). Mix to combine. Add the yeast mixture, xanthan gum mixture, eggs, and vinegar and mix on low to combine. Scrape down the sides and bottom of the bowl once. Turn the mixer to high and mix for 3 minutes.
- Place a piece of parchment paper on a flat surface and dust it with flour. Scrape the dough onto the parchment paper. With wet hands, shape into a dome that will fit in the pot. Cover with a bowl and let rise until doubled in size, about 45 minutes. Cut 1-inch deep slits into the top of the dough to allow the steam to escape. Dust the top with a little flour.
- Carefully remove the pot from the oven and remove the lid. Lift the parchment with the dough on it and lower into the pot. Replace the lid and bake for 45 minutes. Remove the lid and allow to bake for another 10-15 minutes or until the bread is nicely browned. Lift out the paper with the bread on it and place on a wire rack to cool.
Notes
I used a 10 inch wide, 4 inch deep round Dutch oven, enamel over cast iron. Nutrition facts is for the entire loaf. Serving size will vary; please divide based on the number of servings you cut the bread into to get your personal nutrition facts data. If you have trouble cutting the top of the bread before it bakes, simply wet your knife, that should help.
This recipe has been updated to answer questions from readers.
Nutrition
Nutrition Facts
Gluten Free Dutch Oven Bread Recipe
Amount Per Serving
Calories 1664
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 6g30%
Cholesterol 327mg109%
Sodium 5088mg212%
Potassium 197mg6%
Carbohydrates 280g93%
Fiber 46g184%
Sugar 20g22%
Protein 51g102%
Vitamin A 475IU10%
Calcium 300mg30%
Iron 14.6mg81%
* Percent Daily Values are based on a 2000 calorie diet.
This delicious recipe graced the cover of the September/October 2017 issue of Gluten Free & More Magazine!
Get a subscription to Gluten Free & More Magazine or order the September/October 2017 back issue.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Is the temperature on this recipe correct? My bread was burnt to a crisp…
Hi CJ,
Yes, the temperature is correct. You may want to get a separate oven thermometer and check to see if your oven is running too hot. If it’s true to temperature, I’m not sure why it burned. Climate or altitude can sometimes cause differences in baking but we’ve had a lot of people try this and it has always turned out as expected. If you try it again, maybe reduce the oven temp and/or baking time and see how it goes; just make sure it’s cooked through.
xo,
Carol
An hour at 450?? That seems quite long. I’d believe at 405 if it were a typo…
Hi Dan,
450 is the correct temp
Just made your recipe. It looks great and love how much it rose! Thank you for sharing.
Hello if flour has xanthan gum do you still add the tablespoon?
Hi Diane, yes, you will still need to add the xanthan gum in this recipe.
Unfortunately I have to agree with many of these posts that either the temperature or (something else) must be off. It is a total disaster and totally burnt!!
Hi Anne,
Are you at a high altitude? I’ve gotten a lot of people who say this recipe works perfectly and I’ve made it several times with no issue, so I’m trying to see if there’s a common thread between the people who say it didn’t work for them. Let me know if you did anything different from the recipe, used any ingredient substitutions, and/or are at a high altitude or a dry climate (I’m in Florida so perhaps humidity is at play here?).
Temperature worked for me. My only issue is My knife wasn’t very sharp and sort of got stuck and the bread deflated a bit into the middle. Haha human error.
I have a convection oven so I always set it 25^ lower. I also have a separate oven temperature to check so when my oven is set at 425^ on convection setting, the internal temperature is 450^. My bread came out nicely cooked with a light crust on top.
We’ve made the bread many times – that temperature is correct; we even had to extend it 10 mins for the last loaf we made (the sticky was a bit stickier than it should have been). We’ve begun doing an egg wash on top and adding fresh rosemary (or mixed herbs) for an even tastier bread. Next time we’re adding sea salt crystals to the crust as well – salt is a bit lacking within the bread itself.
When do you do the egg wash? Before it goes in the oven or after? Do you still sprinkle the flour on top? What about sprinkling cheese on top? Or a garlic herb mix?
Was wondering what GF flour everyone used. Loved the texture of the bread but disliked the flavor. The one I got it’s main ingredient was chick peas. Trying to perfect this for my mom! Thank so much.
I used my own gluten-free all-purpose flour. Another reader mentioned using King Arthur. Both of these flours contain ingredients like rice flour, tapioca starch, etc. I haven’t tried this with a bean/chickpea based flour.
Hi Sharon! I’ve tested all kinds of gluten free flours/flour blends throughout the years and I agree-chickpea based doesn’t usually taste great. My absolute favorite is the Bob’s Red Mill 1:1 gluten free flour mix. The packaging is blue. :)
I have not tried this recipe … however, I have baked many loaves of No Knead Bread and found that in my gas oven, which is not oversized, I had to place a cookie sheet on the very bottom shelf of the oven. The cookie sheet being about an inch from the bottom of the oven deflects the heat from the bottom of the Dutch Oven and I put an extra sheet of parchment in the bottom of my Dutch Oven, depending on the recipe.
I bake at 450 for 30 minutes, then, with moist, heavy breads, I bring the loaf out of the oven, tap the bottom and if it does not sound hollow, it isn’t done. At that point I will bake it for another 10 minutes, lid off, bring it out of the Dutch Oven and place it directly on the oven shelf for another 10 minutes with the oven off. This is a much gentler approach to baking No Knead Bread and it works for me. So with that said, I am going to try once again, to bake a terrific loaf of GF bread for my husband…and hope that it isn’t a brick like so many in the past!
What blend of gf flour did you use?
Hi Fyvonne,
I use my own brand of gluten-free flour. You can find it on Amazon here.
xo,
Carol
Is two Tablespoons of yeast correct? I’m used to two Teaspoons! Thanks
Yes two tablespoons of yeast!
Is it correct that a slice of this GF Dutch Oven bread is 1664 calories?
Hi Joy,
No, that number is for the entire loaf. The nutrition facts is calculated based on the section that says “Servings” under Course and Cuisine at the top part of the recipe. It says 1 loaf, so this is calculating the entire loaf (which of course is not ideal, but the serving size in this case would depend on how large you slice the bread). Typically it works out better than this. For example, if it were a cupcake recipe, it would say “Servings: 12 cupcakes” and would calculate the nutrition facts and divide it by 12, but since it says “1 loaf” it isn’t dividing it into multiple servings. I hope that makes sense.
I tried to cut it at he top but it couldn’t really cut through because it was a bit moist! Don’t know what went wrong!
Hi Sarah,
I’m sorry to hear that! Did you let it cool down enough before cutting into it? And did you let the Dutch oven heat up while the oven preheated? I’m not sure what else may have caused that. Did you differentiate the ingredients or amounts at all?
Was so glad to find this site and recipe for Dutch Oven Bread. We are living in Turkey presently for work, and there is little gluten free items. I found a good cup for cup blend I can make with the flours/starches available here (which isn’t a lot) and today I made your recipe and it looks and smells wonderful. Still cooling so waiting to cut it. Thank you so much for sharing.
Is it possible to make this without eggs (using flax eggs or aquaphaba instead)?
Hi Caitlin,
Unfortunately, I haven’t tried an egg-free version of this bread.
Caitlin, did you ever try this with an egg substitute? That is the same question I had!
Hi, I used flax eggs as my family doesn’t eat animals. It worked nicely. Flax is also a sub for xanthan gum so I’m going to bake it again and see if I can get away with just the flax instead of both.
Was so glad to find this site and recipe for Dutch Oven Bread. We are living in Turkey presently for work, and there is little gluten free items. I found a good cup for cup blend I can make with the flours/starches available here (which isn’t a lot) and today I made your recipe and it looks and smells wonderful, looks wonderful and the texture is amazing and the taste excellent. Is it possible to add some herbs to it in the mixing phase if we wanted an Italian Herb Bread? Thank you for all your time spent developing this recipe. It’s a life saver! Makes my tummy happy!!
Hi Sherry,
I’m so happy you like it! Yes, I think adding some herbs would be great. Let me know what herbs you do and how it turns out, I’ve love to let other readers know about your results.
xo,
Carol
We are planning to try this recipe, but you didn’t specify what size of dutch oven to use. What size works best we have a 5.5 qt and a much larger one.
Hi Denise,
Sorry about that! I’ve added that info to the recipe. I used a 10 inch wide, 4 inch deep Dutch oven.
Hello! I am excited to try this recipe, but I don’t have a dutch oven. I have a cast iron pot (with lid) that is similar in size. Would that work?
Hi Teresa,
Yes, that would work. I hope you enjoy it!
xo,
Carol
Question if I am using a gluten free all purpose blend that includes xanthan gum do I exclude the 1 TB of xanthan gum in your recipe
Hi Fran,
Yes, you still add the xanthan gum to this recipe.
I’m assuming this is a cast iron Dutch oven–I have an enamel one that I don’t think is suitable for that high a temperature. Would anything else work?
Hi Boelle,
I used a cast iron Dutch oven that has enamel over it when I made this, and I had no problem! If yours isn’t suitable for that high of a temperature than yes, you can use a regular cast iron Dutch oven. Hope this helps!
xo,
Carol
Has anyone had success adjusting this for high altitude? I just made it and it’s so promising but didn’t rise right. It started out rising nicely but then collapsed (still during the rising phase).
Can an egg replacer be used in this recipe?
Thanks!
Hi Paula,
I haven’t tried this recipe with an egg replacer, so I’m not 100% sure it would work. If you’re up for some experimenting, let us know how it goes!
Hi Carol,
Am I reading the recipe correct … that the dutch oven stays in a preheated/heated oven of 450 degrees for close to an hour BEFORE putting in the parchment paper and dough?
Hi Diane,
Yes, that’s correct. I let it heat up while the bread rises, which allows the heat and steam to build up in the covered Dutch oven.
Hi,
Love your recipes! :-)
There is some debate about whether or not you should preheat an empty Dutch oven. I have only used a Staub Cocotte for baking my breads and I never preheat it–ever–as the company warns not to do that. If you use this brand you should never heat it while empty. My bread comes out beautifully every time as well.
Can’t wait to try this GF recipe today!
Hello,
Why is the xanthan gum necessary? can the bread be made without it?
Hi Jeanine,
Xanthan gum helps provide the right texture to gluten-free baked goods. If you want to try it without, you could try substituting it for Pixie Dust. I haven’t tried it in this recipe but it’s supposed to be a pretty good substitute for xanthan gum. Let us know if you try it and how it turns out!
xo,
Carol
So I am allergic to vinegar., lemons, any high acid foods. Do you know of a substitute that would work? Thanks
what size dutch oven should i use?
Hi Janette,
Sorry about that! I’ve included the info in the recipe now. I used a 10 inch wide, 4 inch deep Dutch oven.
Have made this many times and I added an extra cup of buckwheat flour and increased the water by 1/2 cup. This makes a slightly larger loaf hence bigger slices. I didn’t increase anything else. I have also made it with chopped whole head of garlic (either pre roasted or just minced). It adds an extra dimension and isn’t overly garlicky.
Going to try this recipe soon. If the flour I use includes zanthan gum, the tablespoon zanthan gum should still be used? Just want to ensure I do this correctly!
Thank you!
Hi Alice,
Yes, you still want to include the tablespoon of xanthan gum for this recipe.
To Sarah, I think you were talking about the scoring of the unbaked bread was hard to do. Unless you have the special knife to do this , or an extra sharp knife, I too found it impossible to do. What has been working for me lately is to dip the blades of my kitchen scissors into my GF flour and cut a quick and shallow X in the top of the loaf…Simple and effective.
The taste and texture of this bread is fantastic!! However, my bread didn’t keep it’s smooth shape during the rise – it got lots of jagged rips. I’m going to try it again but I’m curious if you think I can reshape it (gently) before putting it into the pot to bake. Still learning my way around GF yeast baking! Thanks for helping!
Yes, you should be able to reshape it a little bit.
This is the first yeasted bread recipe that I’ve actually had some success with. I’m in western North Carolina, 2300 elevation. My dough seemed a bit wet when I set a bowl over it to rise — and I have a hard time keeping it warm enough to rise in my home, which is usually around 66 degrees inside in fall/winter. I also had difficulty cutting the wet dough with my knife, so I’ll be sure to try the scissor trick next time. I also think I used too much flour to dust the parchment and on top of the loaf. My texture was a bit dense, but I didn’t see a photo of the cut bread on the blog, so maybe that’s correct. I’d also like to punch up the flavor a touch with herbs, honey or something.
Can you make this bread without a Dutch oven
Hi Patty,
It’s possible, but since I developed this recipe for a Dutch oven and only tested it in a Dutch oven, I’m not entirely sure what adjustments might need to be made. If you give it a try using another vessel, let us know!
xo,
Carol
I live in Colorado and will be attempting this recipe at an elevation of about 9000 feet. Can you give any tips or suggestions for high altitude baking so I have a better chance of success? Needless to say, I’ve had many non-successes and would appreciate any help…..
Hi Julie,
I live in Florida and don’t have tons of experience baking at such high altitudes (I used to live in California but nowhere near 9000 feet!). I’d suggest checking out Jules’ page about tips for baking gluten-free at high altitudes: https://gfjules.com/high-altitude-gluten-free-baking-tips/
I hope this helps! Please let me know if you have any other questions and I’ll see if I can help.
xo,
Carol
This was very helpful. Wonderful information to have and much appreciate you sending it my way!!
Hi Carol, I tried the recipe but the texture was somewhat gummy. What did I do that would have caused that? Thanks, Carol
Hi Carol,
I’m not sure. Did you substitute any ingredients? Or did you deviate from the directions in any way? Also, what flour did you use? And did you let the Dutch oven heat up with the lid on the entire time your oven was preheating? Let’s talk through it and see if we can figure out the issue.
I didn’t substitute any ingredients or deviate from the directions. The flour blend I used was 30% brown rice flower, 30% white rice flout, 15% tapioca starch, 15% potato starch, 5% potato flour, 3% xanthan gum and 2% powdered pectin. Yes, I did let the Dutch oven heat up, but just remembered that it was not put in a cold oven. I had previously baked something and put it in an already hot oven. Would it work with using just sorgham flour, or does it need to be a blend?
Thanks, Carol
I’ve never tried it with just sorghum flour. In my experience it needs to be an all-purpose blend with xanthan gum (or a substitute for xanthan gum).
Hi, what is Xanthan gum and would i get it at the supermarkets? Thanks
Hi Maria,
Xanthan gum helps give proper texture and hold to gluten-free baked goods. You can find it in health food stores, grocery stores like Whole Foods, and possibly in your local conventional grocery store, it just depends on their inventory (check in the baking section and in the gluten-free section). You can also order it online.
Very good. Baked in caphalon pan with the glass cover. Browned beautifully after 35-40 minutes of baking. Never had to continue baking without the cover. It had a taste that reminded me of rye bread. Maybe I’ll add caraway seeds next time. Delicious and easy! Nancy
Hello! Thanks for the recipe. My yeast bowl never doubled, therefore my dough never doubled. It’s in the oven now, guessing it’ll be a tough loaf. Any tips or suggestions on yeast? I used red star. Maybe my water was too warm?
Hi Roin,
My first question is was your yeast fresh or could it possibly have been expired? Second, the water should be about 105 degrees F. Are you able to measure your water temperature next time if you didn’t measure the temp this time?
I substituted honey for the sugar.
This is the best GF bread I have ever had!!!
Thank you for this recipe, 2 of my children have Celiac disease
so I will makeit often.
I’m trying this recipe right now! My yeast/sugar/water mix did not double in size & I let it sit for quite a bit. Whenever I use yeast/water mixture I’ve never seen it size up as you mention. Any suggestions on that? Unfortunately, my consistency is really gummy & not like usual dough so I’m assuming that may be what threw it off. May add more flour before I bake it.
Hi Lauren,
Was your yeast fresh or could it possibly have been expired? And did you make sure to use water that was 105 degrees?
hello, for some reason my bread did not rise……don’t know why? any thoughts?
Hi Rosemary,
This usually happens if the yeast is too old or if the water is too cold or too hot. Any idea if the yeast you used may be expired? And were you able to ensure the water was 105 degrees?
I followed the directions completely and the dough was the consistency of thick pancake batter I added more flour and it was halfway between cookie dough and pancake batter I transferred it to a bowl with parchment paper. I’m hopeful it will at least bake properly in the Dutch oven.
Hi Jennifer,
I’m sorry to hear that. Did it bake properly? Either way, let me know what kind of flour you used and let’s see if we can troubleshoot what might have went wrong.
Hi Carol! I’m not sure what went wrong the first time. I tried it again today and it is perfect! I did add an extra 1/2 cup of flour, because it was a little wetter than I hoped. That made it the perfect consistency. I used King Arthur GF flour both times. All ingredients were the same. So, I’m at a loss.
I will be making this again. And again!
Hi Jennifer! I’m so glad it worked out for you this time. I’m not sure what went wrong the first time either. Perhaps the weather (humidity levels, etc.) could have played a role, or the temperature of your ingredients. Occasionally you can get air pockets in your measuring cup if you don’t pack the ingredient in a little bit – perhaps that happened the first time, leaving you with not enough flour in the batter? It’s hard to tell, but either way I’m very happy it worked this time and I hope it continues to work out well each time you try it! :)
I loved this bread…still adjusting to flavor of crust…….. but great!!! Gave 4 loaves away to neighbors, they loved it too! And they don’t even eat a GF diet :-)
Only 1 question, If I should cut this recipe in half (for 1 person), do I keep the baking time at 55 minutes??
45 min + 10 browning time
Thank You
Love it!!
Deb
Hi Debbie,
I’m glad you like it! On the timing for a half portion of the recipe, I’m not entirely sure so I’d recommend you start checking it about 15 minutes before the original time is up.
Is 2 Tablespoons of yeast correct? That seems like too much.
Hi Laurie,
Yes, 2 tablespoons is correct.
This came out exactly as described and was amazing! (North Carolina, so no altitude adjustments). Thank you for sharing.
I noticed no one has specifically asked about additive measurements you might suggest. For example, if I want to make it a garlic rosemary style (which I’m about to do :)), how much garlic powder would you recommend? And dried rosemary? I already know how much rosemary I can add for a hint. But just curious how much of each you might add? Or any other additive measurement suggestions (seeds etc)?
Again, thanks. I’m going to save this for offline use in case this page ever disappears!
Alex
Hi Alex,
I’ve never made this with any add-ins myself and I often eyeball things until I have to write down my recipes! You’d have to just play around with the ingredients a bit. Shouldn’t hurt to start with 1/2 tsp of garlic powder and 1/2 to 1 tsp dried rosemary, then see how well that mixes in and go from there.
I’m happy to hear the recipe turned out well for you, glad you enjoyed it!
xo,
Carol
Should the oven be on fan force or normal
It’s just normal
Carol – this is a fabulous recipe! I do not have a dutch oven so I had to compromise with using two loaf pans (one as a lid) and clipped together with office clips. I made two small loaves out of this recipe and baking them for 45 minutes straight through – it was perfect! Thank you so much for the recipe, I will experiment with different flour blends now. I also really appreciate that your recipe was right at the top of the page and I did not have to scroll down through your life story to get to it. Thank you for providing it straight away. Have a wonderful day and keep up the great work!
Thanks Monica! So glad you like it :)
I made this tonight and it is divine! Crispy on the outside and fluffy inside, it’s hard to even tell this is GF. Thank you for this recipe, I will make it again.
I just wanted to let you know that my Vegan & GF parter LOVES this bread (he said it’s the best he’s ever had – and ate half a loaf the first time). I have indeed used two different egg-replacers! Follow Your Heart Vegan Egg, as well as Ener-G Egg Replacer. I have NOT made this with regular eggs so I can’t really attest to the difference between. The first time I made this, I just used straight 3 packets of Red Star Active Dry Yeast, so it may have worked a bit better with lots of yeast and the egg replacer together. I only had to do about 45 mins covered for it to be pretty crusty & brushing some vegan margarine on top before fully cooled made it even more delicious.
Thanks, Helena! This is great to know for people who can’t have eggs.
Can I make this recipe with instant yeast instead of active dry? Is it possible? Thank you!
Can you make this with instant yeast instead of active dry? It’s all I have.
I haven’t tried this with instant yeast, only active dry yeast.
My bread didn’t rise much, but it still turned out amazingly.. fairly moist inside (so toasting was perfect) with a beautiful crust. Thank you thank you for this! Some of the best GF bread I have had since my celiac diagnosis.
Living in New Zealand the gluten free range is expensive but after finding this little gem online my son is very happy with the finished product, thank you for this amazing recipe.
I cooked it 45 minutes only covered in a Dutch oven. It didn’t need the extra 15 uncovered. I added roasted garlic and rosemary. I also used instant yeast which worked fine.
What a great and easy recipe. Thank you!
The only thing I did differently was that I added an additional teaspoon of xanthan gum for each cup of flour into the dry ingredients bowl, on top of the one tablespoon with the olive oil that the recipe asked for. The recipe also said 45mins with lid on, then an additional 10-15 without lid. I didn’t do the additional without lid timing because it looked done (golden colour and inside was perfect when we cut into it). I also didn’t have any parchment paper, so I skipped using it all together. After the rise in the mixing bowl, I sprinkled the hot dutch oven with some flour then tipped the mixing bowl mixer slowly into it, followed by a scoring and another light flour on top before the full 45min cook.
it was a hit
I am making this now…Do we need to let this cool completely before slicing into it?
Hi Lyla,
Yes, you should let the loaf cool before slicing into it. It can be warm still, just not straight out of the oven.
Thank you! I have tried many GF no knead breads and this is the first to work. I’m sorry that I can’t attach a picture.
This bread was excellent. I had no problem. I know my oven can be goofy so I checked on it at 40 mins. There was not need to take the lid off and brown an additional 10 mins as it was perfect. Crunchy and toasted on the outside, soft and chewy inside. The only question I have is the Xantham Gum…My GF flour contains Xanthum Gum. Is adding the additional TBSP too much. I have read that it can cause stomach upset. Thanks. My husband and I Love this bread.
Hi Elaine,
Yes, you would still add the additional tbsp xanthan gum. If you find it upsets your stomach you could use a flour blend without xanthan gum, still add the 1 tbsp, and see if that helps. There are other gums you might be able to try too, but I haven’t tested them with this recipe myself.
I’m glad you and your husband like the bread!
xo,
Carol
Has anyone tried this with psyllium husk instead of the additional xanthan gum?
I have had amazing success with this recipe! I am SO excited to be able to make my own gluten free bread at home! Just want to confirm that I’ve had great luck with the 450 temp!
I’ve tried several Dutch oven GF bread recipes, and this one is best. My one problem is the flavor. It had an odd taste. Any suggestions?
Hi Denise,
I’m not sure what would cause an odd taste, I’d say just make sure all your ingredients are fresh. You could always add some herbs to the mix to vary the flavor a bit.
I made this last week and it was amazing! I’m wondering if you’ve ever tried this recipe to make buns and if it worked. I was thinking of breaking up the dough into balls and placing them in the dutch oven to cook but not sure on cooking time that way…
Hi Nicole,
That sounds like a good idea! I’ve never tried it but I’d recommend checking it after 30 minutes and see how it’s coming along. Let me know if you do it and it works for you!
Excited to try this recipe!! Does this bread support add-ins such as dried cranberries/nuts/cinnamon? Thanks so much!
Hi Catherine,
Spices or herbs should be fine. Nuts and dried fruit would work, I think, though I have never tried it so I can’t be certain.
If you try it, let me know how it goes!
I got so many rave reviews on this. I followed the recipe exactly and used my Staab dutch oven. I finally got to taste good gluten free bread. Thanks for sharing.
Good Morning!
Can I replace the xanthan gum with guar gum?
Thank you!
I haven’t tried it but it should work. Let me know if you give it a try and how it turns out!
I sure will! Thank you!
Since the recipe calls for Xantham Gum, is the all purpose flour to be used xantham free?
The recipe calls for GF flour (with or without xanthan gum) plus the separate measurement of xanthan gum.
Followed the recipe as is and used King Arthur gf flour. It turned out fantastic! I was so pleased with the recipe.
Turned out perfectly!
It rose. I usually have a very difficult time getting my GF doughs to rise. Nice hard crust.its perfect. Thank you for sharing
Hi Carol!
Can I use quick-rise instant yeast instead and mix in with the flour?
Hi Joanne,
I’ve never tried that method with this bread recipe, so I’m not sure. If you try it, let me know how it goes!
I’ve made this recipe twice. Beautiful loaves. However, they fall in the oven, are so dense they are almost doughy. I use Bob’s redmill GF 1 to 1. The taste is incredible. But I’m doing something wrong! All suggestions are welcome!
This sounds like your dough may have risen for too long or too fast- this can happen if it is warm in the place where it rising. Try to stop rising as soon as it doubles no matter how long the time is.
I think this is a great recipe. I was wondering if anyone has added any yogurt to this loaf recipe. Or GF sourdough starter?
Do you think you could make a loaf that is significantly smaller than the Dutch Oven? I’m looking to buy one but would like it to be much bigger than the loaves I intend to make. Or maybe it would just spread out and produce a pancake in a larger pan? Thanks
This was made in a 10 inch wide, 4 inch deep round Dutch oven. I would suggest something close to that size, otherwise I’m not sure how the results will be.
Does 10 inch wide refer to the flat bottom of the Dutch oven or to the top of the Dutch oven?
The bottom
I have made several gluten free breads over the years, some good and some not the greatest.But I have never had a Dutch oven until my sister gave me one for my birthday this month. I followed the directions exactly and as always, I used King Arthur’s gluten free all purpose flour. Hands down it was the best bread I have ever made, gluten free or otherwise. And my very favorite kind of bread-crusty on the outside but dense inside. My husband also said it was the best bread I have ever made. We wanted to try a tiny piece when it came out of the oven. But ended up eating half of it before my chicken dinner was even out of the oven. So glad I found this recipe. Thank you.
I’m so happy with the results! I made this in our little propane camper stove in our tiny house. I read so of the comments and put a cookie sheet below the Dutch oven (on shelf below) and also used double parchment paper. Used temps as instructed and did not have burned bottom! (Going to have to remember that for other baking!) I kept an eye on it and did choose to take lid off at 40 minutes. Since I could only stand to let it cool for a while, I cut into it still warm; slightly gooey but it was warm. I’ll have to see how it tastes tomorrow after it has fully cooled. This is going to be a keeper recipe! Thank you so much for sharing!!
Hi! This is the first time I have made gluten free bread. I was wondering what the dough consistency should be like after you are done mixing and also after it rises. Mine seemed very wet. In the oven now, so we will see how it turns out! Thanks!
Hi Lauri,
Gluten-free doughs are often times wetter than regular ones. The consistency of your dough might vary based on humidity, the flour you use, etc. Let me know how it turned out!
Amazing rise and easy to make. Thank you for sharing.
I made this today and it was fabulous .. I felt like I was eating bread 🍞 for days pre celiac. I will definitely make this again.
Great bread!! I made it for my Celiac daughter and it came out of the pan just like the picture. It was baked perfectly inside…followed the recipe; baked it at 450 as it says. I’ve baked many GF breads this one is the best. Used Robin Hood GF flour mix.
Hi, I am using Namaste Organic GF Perfect Flour Blend, the dough is rising right now, I had to move my dutch oven with lid on to the 2nd to the bottom rack ,I am also using a oven thermometer. I am at elevation 2605. I did have my eggs at room temperature, perhaps this could be causing an issue for people that do not have desired results if the eggs are just taken out of the refrigerator? Hoping I have a successful outcome.
I wish I could attach a picture, after removing the lid to bake an additional 10 minutes, it was already nicely browned, but let it bake an additional 5 minutes, then removed from oven to cool, the bread deflated a little but, but turned out very nice. Will make again.
Used Namaste Organic GF Perfect Flour Blend, room temperature eggs, water at 105 degrees, fresh yeast, even though flour already had xanthan gum, added the additional amount in the recipe. Thank you
I wish I could edit my earlier comment, leaving in the full 10-15 minutes after removing the lid may have prevented the bread to be somewhat doughy inside.
I don’t have a mixer- do you think it will still be ok if I beat it without one? I do have the French oven just not a mixer.
Carol, I want to start making bread. I would like your opinion about the size of the 3.5 qt. Cuisinart Stand mixer. Do you think it will be big enough to make one loaf at a time? Thank you!
Yes, it should be large enough
Wonderful recipe. Decent gluten free bread is hard to find and I’ve tried quite a few recipes. This has a great crust, nice texture, and it’s easy. I think I will increase the salt though next time.
Thank you! I’m glad you like it!
I made this in Colorado (high altitude). The loaf was beautiful but a little wet/dense in the middle and tasted yeasty. Curious what I should adjust because it feels sooooo close to perfection.
I used bobs red mill 1 to 1 and it was perfect! I think that people complaining about oven temp maybe didn’t put it in a Dutch oven? It really came out perfect- tasted great, texture was amazing.
Delicious bread. Nice crust. Best gluten free bread I’ve ever tasted, either homemade or store bought. Thank you.
I like to weigh my flours for baking, should the GF blend be 366 grams? It seems a bit wet, but it is raining today here. I’m using Bob-s 1-to-1 in the blue bag.
GF flour, on average, weighs about 120 grams per cup. I’ve added the metric units to this recipe, in case that helps. We use a plugin that calculates the metric units automatically and it’s subject to errors, so I’d double check the measurements before using them. This one, for example, says 375 grams but I would have calculated 360 grams for 3 cups. If it’s a bit too wet though, the 375 grams might actually be more accurate for this.
So the Dutch oven waits in the oven with the lid on while I am preparing and rising the dough, correct? What is the ideal amount of time for the Dutch oven to sit in the oven Ben once it reaches 450?
It takes the bread about 45 minutes to rise, so you’ll keep the Dutch oven in the oven during that time.
I’m excited to give this a try. We don’t (yet) have a kitchen mixer, so am I better off using an electric hand mixer, or my Cuisinart food processor? If the latter, would you recommend the plastic “dough blade”? Thanks in advance. Baking isn’t my forte!
You could use either your hand mixer or the food processor with the dough blade.
Thank you for this great recipe! I baked it in a convection oven for 45 minutes at 425 degrees (the manufacturer’s recommended temperature reduction). It’s beautifully browned with a perfect texture, and so delicious. Prep took about 15-20 minutes, rising 45.
This came out great !!
I was nervous at first because I used GF flour that was not recommended for bread making but that’s all I had.
After I made the dough and let it set in the parchment paper to rise , it was real runny , actually so runny I couldn’t form it , but I thought I went this far I am going to give it a try , and I am so glad I did !
I came out perfect! So tasty ! My husband , who is not GF would always turn his nose up to my baked goods , though it was great !! So thank you , I don’t have to make him separate bread for pasta dinner tonight 😊
I used King Arthur GF measure for measure, mixed according to the directions. Baked in a 5 qt cast iron Dutch oven at 450 for 40 minutes then removed the lid and continued baking for 12 min. It is a light golden brown, can’t wait for it to cool!
Hope you love it! It’s one of my favorite bread recipes.
I’m attempting my second loaf today! My first attempt was serious perfection. It was the best gluten free bread I’ve ever tried.
I made the bread vegan by adding a 1/2 cup Just Egg, egg replacer in.
Otherwise I wouldn’t change a thing!
So glad to hear how much you like it! And great to know about the egg replacer.
Bread came out really good considering I didn’t use a Dutch oven and used my vision ware. Did not preheat the ovenware and just preheated oven at 450. I followed the recipe to a tee and put the risen dough with the parchment paper in the Vision ware (room temperature) and baked it as per instructions. Will make it again for sure.
You REALLY REALLY REALLY need a picture of the consistency of the dough for a recipe like this. Because 1. it’s gluten-free and a lot of people don’t know what the consistency should look like 2. you’re not using metric so ‘dip and sweep’ will be different for all sorts of people 3. it depend on the humidity and temp of everyone’s environment too. Mine is currently the consistency of pancake batter and it’s spreading all over (yes I used 3 cups of flour). I probably added another 3/4cup and it still doesn’t look like regular bread dough. Videos on youtube show dough should look like bread dough consistency, Another recipe I tried (gfjules) said it should be “very thick”. This is nothing like either.
I agree. I’m currently waiting for mine to proof and while it’s not spreading everywhere it is completely unable to be shaped.
I made a previous loaf with psyllium husk and I could actually somewhat shape it like normal bread. This is almost a cake batter. Just going to bake it anyway and hope for the best.
I really like this recipe! I’ve done it twice and it worked out nicely.