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.
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!