Gluten Free Dutch Oven Bread Recipe
Updated Jan 02, 2026, Published Jun 27, 2024
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Crispy Crust, Tender Crumb
Nothing says comfort like a freshly baked loaf of bread — especially when it’s gluten-free, golden-crusted, and tender inside. With a Dutch oven, you can achieve artisan-style results right at home, using steam and radiant heat to create a beautifully browned exterior while keeping the interior soft and flavorful.
Whether you’re a seasoned gluten-free baker or new to baking with alternative flours, this method brings bakery-quality bread to your countertop.
Table of Contents
- Crispy Crust, Tender Crumb
- Why Bake Bread in a Dutch Oven?
- Ingredients That Make Great Gluten-Free Bread
- How the Dutch Oven Method Enhances Gluten-Free Bread
- Serving Suggestions and Pairings
- Storage and Reheating Tips
- Common Baking Challenges and Solutions
- Why Gluten-Free Bakers Love This Method
- Gluten Free Dutch Oven Bread Recipe
Why Bake Bread in a Dutch Oven?
The Science Behind the Perfect Crust
Baking bread in a Dutch oven creates a steamy environment that mimics professional steam ovens. As the dough bakes, moisture releases from the bread and becomes trapped under the Dutch oven lid. This steam:
- Intensifies crust color
- Improves texture and chew
- Helps the loaf rise evenly
That crisp, crackly exterior is one of the hallmarks of Dutch oven bread — and it’s achievable even with gluten-free flours.
Gluten-Free Bread That Actually Works
Gluten-free bread can be challenging because it lacks the structure gluten normally provides. When baked in a Dutch oven, however, the combination of steam and radiant heat helps gluten-free dough rise more consistently and develop appealing texture without collapsing.
Ingredients That Make Great Gluten-Free Bread
Key Components for Structure and Flavor
While the full ingredient list is in the recipe itself, the backbone of this bread includes:
- Gluten-free all-purpose flour
- Active yeast (make sure your yeast is fresh and active)
- Eggs and olive oil for richness
- Xanthan gum or similar binding agent such as psyllium husk powder – 1 teaspoon for every cup of gluten-free flour mixed with the warm water the yeast was proofed in
These ingredients work together to replace the elasticity normally provided by wheat flour, helping the bread rise and hold its shape.
Tips for Flour Choices
Not all gluten-free flours perform the same. Many bakers find success using a measure-for-measure gluten-free blend that contains a mix of rice flour, tapioca starch, and other elements designed for baking.
You can also experiment with different blends — just be consistent and take note of how each affects the dough’s texture and rise.
How the Dutch Oven Method Enhances Gluten-Free Bread
Preheating the Pot
One big advantage of the Dutch oven method is that you preheat the vessel before adding the dough. Heating the pot ensures:
- Instant steam generation
- Maximum oven spring
- Proper crust formation
Preheating the Dutch oven while the dough rises means the loaf hits a hot environment right away, which improves texture and flavor.
Creating Steam for Crust Development
The trapped steam mimics the environment in professional bread ovens. This results in:
- A deeply browned, crisp crust
- A chewy, satisfying bite
- A soft, moist crumb inside
This technique is why so many bakers switch to Dutch oven bread when they want a loaf that performs like bakery bread at home.
Serving Suggestions and Pairings
Best Ways to Enjoy Gluten-Free Bread
Freshly baked gluten-free Dutch oven bread is incredibly versatile. Try serving it with:
- Olive oil and balsamic for dipping
- Creamy spreads or herb butter
- As the base for hearty sandwiches
- Alongside soups or stews on cooler days
It also pairs beautifully with homemade gluten-free soup recipes or shared boards featuring artisan cheeses and spreads.
Storage and Reheating Tips
To keep your bread fresh:
- Store at room temperature in a bread box or linen bag
- Freeze sliced portions for up to 3 months
- Refresh leftover slices in the oven or toaster for best texture
Common Baking Challenges and Solutions
Dough Texture Doesn’t Look Right
Gluten-free dough often looks wetter or more batter-like than wheat dough — that’s normal. Instead of kneading like traditional bread, gluten-free dough gets structure from hydration and steam in the Dutch oven.
Bread Doesn’t Brown Enough
If your loaf isn’t browning as deeply as you’d like, make sure your Dutch oven was preheated thoroughly and consider slightly longer bake time after removing the lid. Trapped steam is essential early, but removing the lid partway through baking contributes to that rich golden color.
Why Gluten-Free Bakers Love This Method
Many gluten-free bread lovers say Dutch oven bread gives them texture and flavor that’s hard to replicate with other methods. The steam and heat combine to give structure, aroma, and a satisfying bite — without gluten’s natural properties.
Whether you bake gluten-free bread regularly or you’re searching for a loaf that comes out beautifully every time, the Dutch oven method is worth mastering.
Want to be more adventurous? Try Gluten-Free Sourdough Bread.
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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!
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.