This no-knead artisan gluten-free bread delivers a rustic crust and soft interior using high-quality store-bought gluten-free bread flour. The method is simple, beginner-friendly, and produces consistent bakery-style results. Completely gluten-free and dairy-free.
Why You’ll Love This Bread
- No kneading required
- Crispy artisan crust
- Soft, airy crumb
- Dairy-free & gluten-free
- Perfect for sandwiches, toast & French toast
Key Ingredients & Their Role
- Gluten-Free Bread Flour – Use a blend with xanthan gum & psyllium husk (Schar GF Bread Flour works best)
- Yeast – Helps the dough rise and develop structure
- Lukewarm Water – Activates yeast properly
- Olive Oil – Adds richness and improves texture
- Vinegar – Improves rise and crumb structure
- Sugar – Helps yeast activation and crust browning
- Salt – Enhances flavor
Substitution Table
| Original Ingredient | Substitute |
|---|---|
| Schar GF Bread Flour | Any GF bread flour with xanthan gum & psyllium |
| Instant Yeast | Fresh yeast (double the amount) |
| Olive Oil | Sunflower or canola oil |
| Water | Replace half with oat or rice milk |
| White Vinegar | Apple cider vinegar |
Contains gluten-free wheat
How to Shape Artisan Gluten-Free Bread
- Lightly dust your work surface with gluten-free flour.
- Shape the dough gently into a round ball.
- Small cracks are normal — pinch lightly to smooth.
- Place dough smooth-side down into a floured proofing basket.
How to Bake Artisan Gluten-Free Bread
- Use a stone tray for even heat and better crust.
- Preheat oven & stone tray to 200°C (395°F).
- Create steam by placing boiling water in a tray at the bottom of the oven.
- Score the dough just before baking.
- Bake 40–45 minutes until golden brown.
- Cool completely before slicing.
Ingredients (Metric – Recommended)
- 500 g Schar GF Bread Flour
- 11 g instant yeast
- 375 g lukewarm water (35–38°C / 95–100°F)
- 6 g salt
- 15 g sugar
- 10 g vinegar
- 40 g olive oil
Step-by-Step Instructions
Step 1: Mix the Dough
- Whisk flour, sugar, and salt in a bowl.
- Dissolve yeast in lukewarm water.
- Add yeast mixture to dry ingredients.
- Mix with a spatula or oiled hands.
- Add vinegar and olive oil; mix until dough forms a ball.
- Cover with a damp cloth and let rise 40–60 minutes.
Step 2: Proofing
- Gently deflate the dough on a floured surface.
- Shape into a round loaf.
- Place smooth-side down into a floured proofing basket.
- Cover and rise 30 minutes.
Step 3: Baking
- Preheat oven and stone tray to 200°C (395°F).
- Flip dough onto hot stone tray.
- Score the surface with a sharp knife.
- Add 150 ml boiling water to a tray at the bottom of the oven.
- Bake 40–45 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Storage Tips
- Cool fully before storing.
- Wrap and refrigerate up to 1 week.
- Freeze up to 3 months.
- Reheat frozen bread at 175°C (350°F) for 12–15 minutes.
