Dutch Oven Caraway Bread – Gluten Free

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Hearty Gluten-Free Caraway Bread made in a Dutch oven has a perfect crust, tender crumb and a hint of caraway flavor. This tasty bread completes soups and stews into meals, and also slices well for delicious sandwiches. 

This gluten-free Dutch oven bread recipe is easy to follow and can be made in just a few simple steps.

Where does caraway bread originate from?

dutch oven gluten free caraway loaf


The bread is thought to have originated in Europe and is particularly popular in countries like Germany, Austria, and the Netherlands.

Caraway bread is typically made with either wheat or rye flour and is sometimes flavored with other spices such as anise. This gluten-free caraway bread version is made with a combination of four gluten-free flours. Rice, sorghum, cassava and potato flour. 

What is a Dutch oven?

A Dutch oven is a cooking pot typically made from cast iron or enamelled steel. It has a heavy bottom and sides and a tight-fitting lid.

The pot is designed to retain heat, making it ideal for slow-cooking dishes such as stews, casseroles, and bread.

Dutch ovens come in various sizes, but the most common is the four-quart pot. This size is large enough to feed a family of four and can easily accommodate a loaf of bread. Two-quart pots are also available if you’re looking for a smaller pot.

When choosing a Dutch oven, selecting one with a tight-fitting lid is important. The lid should fit snugly on the pot so that steam can’t escape. 

It’s also important to choose a pot with handles that make it easy to move in and out of the oven.

Why use a Dutch oven for baking bread?

baked caraway round loaf


There are many reasons to love baking bread in a Dutch oven, but it is the fact that it creates a beautifully crisp crust. When baking bread in a regular oven, the steam from the bread can make the crust soft. And that is fine if you are looking for soft crust gluten-free sandwich bread.

But with a Dutch oven, the bread is enclosed in the pot, allowing it to cook evenly and develop a lovely, golden brown crust.


slice of caraway bread with butter


Another great reason to use a Dutch oven for baking bread is that it keeps the heat in, making for a more consistent bake. This is especially helpful when baking large loaves of bread. 

Using a Dutch oven, you can be sure that your bread will be cooked evenly when you follow the recipe cooking times.

FAQs about caraway seeds

caraway seeds in a bowl


What are caraway seeds?

Caraway seeds are small, dark brown seeds of the caraway plant. They have a sharp, anise-like flavor and are used as a spice in many cuisines.

What is the difference between caraway and cumin seeds?

Caraway and cumin seeds come from different plants but have similar shapes. Caraway seeds are smaller and have a distinctive licorice flavour. Cumin seeds have an earthier and more pungent flavor.

How do you use caraway seeds?

Caraway seeds can be used whole or ground. They are often used in bread recipes, cheeses, braised cabbage, German potato salad, soups and stews such as pork and sauerkraut.

What size of the Dutch oven is best for baking bread?

If you want to add height to a smaller bread, use a smaller pot. For a larger bread, you’ll want to choose a larger Dutch oven, so it has room to rise.

What temperature should the liquids be when using instant rapid rise yeast?

There is some debate on what temperature the liquids should be when using instant rapid yeast. Some say it should be around 110 degrees Fahrenheit, while others say it should be closer to 120 – 130 degrees. I found that 125 degrees Fahrenheit will give you the best results.

Why gluten-free bread doesn’t rise as much as wheat bread?

gluten free bread dough on parchment paper


There are a few reasons why gluten-free bread doesn’t rise as much as wheat bread. One reason is that gluten-free flour doesn’t have the same protein content as wheat flour, so it can’t form the strong gluten network that wheat flour can. 

This means that the gas bubbles produced by the yeast have an easier time escaping from the dough, leading to a bread that doesn’t rise as much.

bread dough rising in a bowl


You can add extra leavening, like baking soda or baking powder, to help the bread rise. However, adding too much yeast can cause the bread to collapse, resulting in a flatter, denser loaf.

What does the oven method for proofing mean?

If you’re unfamiliar with the term “proofing” in baking, it means letting the dough rise. I found this is the best way to proof gluten-free dough.

The oven method means to turn your oven on to the lowest temperature. 

You are aiming for 75 – 80 degrees Fahrenheit. To do this, once the oven reaches about 110 degrees, turn the oven off and open the door for a couple of minutes. Then place the dough in the oven and close the door.

best place to keep yeast

Yeast is a powerful ingredient in baking, and it’s essential to keep the yeast fresh and viable. 

Once the yeast is open, the best place to store it is in a cool, dry place like the refrigerator. Or you can also freeze unopened yeast for up to two years.

Why is bread good for you?

caraway bread in a toaster


Bread has been a staple food for centuries, and for a good reason. It’s an excellent carbohydrate source, essential for energy production.

Gluten-free bread is typically made with flour such as rice, sorghum, millet, cassava, almond or buckwheat. These gluten-free flours contain various nutrients like protein, fiber, vitamins, and minerals.


This Dutch oven caraway bread is so good! It’s hard to tell that it’s gluten-free. The caraway seeds give it a great flavor, and the bread has a perfect texture. Whether you’re looking for a nutritious snack or a tasty addition to a meal, gluten-free caraway bread is a great option.

So if you’re looking for bakery-worthy bread at home, ditch the regular oven and break out the Dutch oven. Your taste buds will thank you!

Let’s Connect!


Many thanks!

Kristina xx


  • 1 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cassava flour
  • 6 Tbsp. tapioca flour/starch
  • 2 Tbsp. GF Potato flour
  • 1 Tbsp. Caraway seeds
  • 3 tsp. Xanthan gum
  • 1/2 tsp. Baking soda
  • 2 tsp. Sea salt
  • 1 packet (2 1/4) tsp. GF Instant rapid-rise yeast
  • 2 cups warm water (120 F - 130 F)
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Pure maple syrup or honey. You can also use sugar if you wish
  • 1 Tbsp. Corn flour or rice flour for dusting
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  • In a large bowl, whisk dry ingredients (rice flour to yeast)
  • To the warm water, add olive oil, apple cider vinegar and sweetener and mix to combine
  • Add the warm liquid to dry ingredients and, using a spatula, mix until just combined. Do not over mix the dough, or the bread will become dense and rubbery. The dough will be sticky
  • Dust a square sheet of parchment paper with 1 tablespoon of corn or rice flour
  • Scoop the dough with a spatula and place it on the parchment paper. Shape the dough into a ball, and using the paper, lift it and put it in a smaller bowl. The dough should fit reasonably snuggly in the bowl. This will allow the bread to rise in height
  • Cover the bowl with a damp cloth and place in a warm place for 2 hours allowing the dough to rise
  • Preheat the oven to 450 F and place a 3.5-quart Dutch oven with a lid on in the oven while it is heating up
  • Once the oven is heated to 450 F, using the parchment paper, lift the dough and carefully place it in the pot. Place the lid on the pot and bake for 30 minutes. Then remove the lid and continue baking for 35 - 40 minutes longer until the bread is golden brown
  • Using the parchment paper lift the bread out of the pot and place it on a cooling rack to cool before slicing. Enjoy!
  • Baker's notes: the Dutch oven pot should be small enough so that the dough fits in snuggly. If your pot is larger, the bread will be flatter. Use the oven method for proofing, see blog for notes.
  • Leave a Comment

    5 Responses to Dutch Oven Caraway Bread – Gluten Free

    • Jan Bennett September 13, 2022

      I’m wondering if this bread will work in a bread machine?

      • Kristina September 14, 2022

        Jan, I don’t know. If you do try it, please let us know how it turned out. Thank you

    • carol September 13, 2022

      way too many flours

    • Alene September 13, 2022

      This is gorgeous but I can’t eat rice at all. Is there anything I can do if I get rid of the rice? Thank you.

      • Kristina September 14, 2022

        Alene, you can replace the rice flour with all-purpose gluten free flour blend, one that does not include rice flour. Or, you can use oat flour

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