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.
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