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!
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.
I’m excited to try this bread, but can you confirm if the recipe should have two TABLESPOONS of yeast, or two teaspoons (about one packet). Thanks!
Yes, it is not a packet but two tablespoons of yeast – dry active, not instant. Hope you love it!