Gluten-Free Dutch Oven Artisan Bread Recipe
At last, the best Gluten-Free Dutch Oven Artisan Bread Recipe! Crispy crust, soft with a perfect crumb inside and insanely tasty. The flavour in this artisan bread recipe comes from sundried tomatoes and a hint of rosemary.
I can’t tell you how delicious this dutch oven artisan bread is. And, it is put together quickly, no kneading or waiting for the yeast to proof. This artisan bread recipe is a win-win all the way.
A Dutch Oven is perfect for making bread because of how heavy it is. The cast-iron pot helps to retain and distribute heat evenly, and this is why this gluten-free bread has a yummy crispy crust and is super soft and moist on the inside.
The sundried tomatoes add not only flavour but extra saltiness, making this bread taste so so good! And the rosemary adds a comforting aroma, making this artisan bread extra special.
Dutch Oven Artisan Bread…step by step details,
As I said already, this recipe is super easy. First, mix the dry ingredients. Since we are using instant rapid-rise yeast, you add it to the dry ingredients. Skipping the step of proofing the yeast with water in a bowl.
Warm up the water between 120 F – 130 F. Whenever you mix the yeast with dry ingredients, the water temperature is slightly higher than if you proof the yeast first. Very important to know this, or the bread will not rise properly.
To the same bowl, add warm water with the remaining wet ingredients, the sundried tomatoes and rosemary. Using a spatula, briefly mix everything to incorporate all the ingredients.
Do not overmix the gluten-free bread dough!
YESSSS, this gluten-free artisan bread recipe should not be overworked, or the bread will become dense and heavy. The dough will be super sticky, but you don’t have to touch it with your hands.
Place the gluten-free dough on parchment paper lightly sprinkled with corn flour. Then using the parchment paper, lift the dough and place it in a smaller bowl. One that keeps the dough snuggly inside the bowl. This way, the bread will rise in height instead of width.
Cover the bowl with a damp cloth and place in a warm place allowing the gluten-free dough to rise.
The best place to rise the dough is in the oven. Preheat the oven to 90 F, then turn the oven off. Place the bowl with the dough in the oven and watch it rise 🙂
An oven is a perfect place for the dough to proof. There are no drafts, and the oven retains the warmth that the bread needs for rising.
Remove the dough from the oven!!! Preheat the oven to 450 F with the empty Dutch oven without the lid in the oven. Once the oven is heated, lift the dough using the parchment and place it in the Dutch oven and cover with the lid.
The bread is ready for baking. The dutch oven is an ideal environment for artisan bread to bake in. Think of it as the ovens they use in professional bakeries.
The bread is first baked for thirty minutes with the lid on. Then remove the lid and finish baking the bread. Super simple and yet so delicious.
I can honestly say this is the best gluten-free artisan-style bread recipe I have created. I love dipping the bread into balsamic vinegar with good quality olive oil. OMG…soooo good!
Baking tips for novice cooks…
Rapid-rise yeast vs active dry yeast
Rapid-rise yeast has two advantages over active dry yeast: It does not need to be dissolved in water before mixing. The dry yeast is added to dry ingredients, which means one less bowl to clean up. And, it requires only one rise after shaping.
Why is my gluten-free bread dense and heavy?
There are two reasons. One, you mismeasured the flour. When measuring flour, use a scooper to fill the measuring cup, then level it off with a knife.
If you dip the measuring cup in the flour, you will get too much flour. Too much flour equals too heavy, dense and dry bread.
The second reason is overmixing. You should only briefly mix gluten-free bread recipes, or they will become dense and gummy.
Why won’t my gluten-free dough rise?
There are several reasons. One, the dough needs a warm place to rise properly. Second, the yeast has expired. Yes, yeast has an expiry date. Be sure to check it, and always keep the yeast in the fridge for best results.
If the flours are mismeasured and have too much flour, the dough will become dry and heavy and will not rise.
Sugar and salt also affect the rising of the dough. Too much of one or the other will affect the rising of the dough.
What are the benefits of making gluten-free bread at home vs store-bought?
First the cost! On average, homemade bread made from scratch is about 30% cheaper than the store-bought.
Then, my favourite reason is, you control the ingredients. You know what is in your bread. You control the salt, fats, preservatives, colour and starches.
And lastly, NOTHING beats freshly baked bread at home. The aroma while the bread is baking and the freshness…there is nothing better.
I hope you try this Guten-Free Dutch Oven Artisan Bread recipe..it is too easy not to. If you do, please leave a comment and a rating.
And, if you have any questions or concerns, please feel free to contact me. I respond to all emails personally as soon as I possibly can.
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