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.
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.