Gluten Free Dutch Oven Bread Recipe
Published Jun 27, 2024
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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.