Best Gluten-Free Artisan Bread

17 Reviews
Published Sep 21, 2017 ∙ Kristina Stosek

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Finding a gluten-free artisan bread recipe that is simple to make and tastes this good is not easy. Before I decided to make the bread, I tried various combinations of flours and seeds until finally, I got that perfect gluten-free artisan bread.

This is a rustic bread packed with seeds and gluten-free grains. The bread has an earthy flavour which comes from using buckwheat flour, the crust is crispy, and the texture has a perfect crumb.

 

two slices of gluten free artisan bread

 

Quick and easy gluten-free artisan bread recipe!

The recipe is super simple. First, you mix the dry ingredients, then wet and mix everything. Finally, you add the pumpkin seeds and allow the bread to rise in a warm place. Then bake and cool, done!

When it comes to gluten-free baking, it is crucial to use the right combination of flours to get the best results. In this gluten-free artisan bread recipe, I used rice flour, tapioca flour, buckwheat flour, sesame seeds, flax seeds, and pumpkin seeds.

All the ingredients used in this bread recipe are nutritionally packed, making this bread healthier than most.

I recommend serving this bread with a soup or stew because it has that rustic flavour. This artisan bread is so delicious you can’t even tell it is gluten-free. Enjoy!

 

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Best Gluten-Free Artisan Bread

17 reviews
Published Sep 21, 2017 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
40 min
Serves:
1 loaf

Ingredients

1 cup rice flour
¾ cup tapioca flour
2 Tbsp.buckwheat flour
1 Tbsp. sesame seeds
1 Tbsp. flax seeds
2 1/4 tsp. (1 packet) rapid rise dry yeast
2 tsp. xanthan gum
½ tsp. Himalayan fine salt
1 cup warm water (110 F)
2 Tbsp. agave nectar or desired sweetener
2 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
½ cup raw pumpkin seeds

Instructions

  1. In a large bowl, mix flour, sesame seeds, flax seeds, xanthan gum, dry yeast, and salt
  2. In a small glass bowl, combine warm water, agave, olive oil and apple cider vinegar
  3. Add wet ingredients to dry and using a spatula mix together until dough forms. Add pumpkin seeds and mix
  4. Shape the dough into a 9-inch log and place on a baking pan lined with parchment paper. (I used the parchment paper to shape the log) Cover loosely with plastic wrap and then with a dishcloth. Allow to rise in a warm place for about 2 hours or until the dough almost doubles in size
  5. Preheat oven to 400 F and bake for 35 – 40 minutes, until the bread is golden brown. Transfer to a cooling rack to cool completely before serving

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Comments

  1. Lizzy in NVan

    This was delicious!! My batter spread far too much while rising and I was worried it would not turn out but I gently reshaped it. I then baked it on the parchment paper in a 7x11" glass pan to contain the spread. The final product was shaped like foccacia but had superb flavour, texture, and moistness -like regular artisan bread. Everybody loved it!!! (even non-GF). The resulting shape was great for appies. Thank you for a fab GF bread.

  2. Kristina

    I am so happy to hear that you and your family enjoyed it, thank you for sharing!

  3. Lori. A.

    I love this bread, thank you!!! The flavour and texture are perfect for what I was looking for in a bread. And I love your website because it is focuses on recipes and not your personal life. Thanks again

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