This incredible gluten-free artisan bread is made with 6 simple ingredients! With a gluten-free all purpose flour, yeast, olive oil and our secret ingredient, you'll make authentic kneadable gluten-free bread that rises well and is beginner-friendly! There is no need to make your own gluten-free flour blend for this recipe.
Our secret ingredient is pysillium husk powder, which is the only substance that can turn gluten-free flour into a truly kneadable dough. This is the perfect recipe if you miss kneading dough like I did, or are hoping to have that old fashioned experience and flavor yourself or with your family.
Keep it simple and stick to the recipe, or read all the tips to start building your expert gluten-free bread baking knowledge!
What is artisan bread?
Artisan bread is a loaf of homemade bread served alongside a typically homemade meal. It is simple, usually made with water instead of milk, and has a little oil and sometimes added spices for flavor. It is reminiscent of simpler times when homemade bread and kneading dough was a frequent family tradition.
Inspired by traditional artisan breads, this gluten-free artisan bread uses the exact same ingredients with one simple addition. Psyllium husk powder is added to mimic gluten and create a stretchable, kneadable dough.
This post will walk you through why psyllium husk powder is absolutely worth having on hand for gluten-free baking, how to knead gluten-free dough, and how to make the perfect gluten-free artisan bread.
This gluten-free artisan bread was inspired by my gluten-free white sandwich bread. For no-knead alternatives, check out my gluten-free baguettes and no-knead gluten-free bread.
And if you're looking for another amazing bread recipe that doesn't use yeast, check out my Gluten-Free Irish Soda Bread.
How to make it (with photos)
Ingredients Notes + Substitutions
Unlike many gluten-free bread recipes, this gluten-free artisan bread is simple with only 6 mostly common ingredients. You only need an all-purpose gluten-free flour, sugar, yeast, salt, olive oil, and psyllium husk powder, plus warm water.
Below the photo I have notes on selecting each and why psyllium husk powder is worth the buy for making gluten-free bread!
- yeast - In my many bread experiments, I saw the best rise when using active dry yeast and activating it in warm water or milk before adding it to the flour mixture. Many online sources claim that you can simply use instant yeast and add it to the flour, and while this still worked, the bread dough rise was not as significant. You can technically use either, but for the best rise, use active dry yeast in this recipe and follow my instructions.
- sugar - Sugar is food for the yeast, and therefore cannot be left out. You can also use honey or maple syrup, but I prefer the neutral taste of just a little white sugar. If making this bread with dairy milk instead of water, you can technically omit the sugar if you like, only adding it back if the yeast is not properly frothing.
- gluten-free all purpose flour - I used Bob's Red Mill 1-to-1 gluten-free baking flour (blue bag). While the package says that it is "not intended for baking with yeast", this flour worked perfectly in this and my other yeasted bread recipes. While this gluten-free flour blend has xanthan gum, I'm not entirely sure it's necessary since I did not try this recipe without it, and psyllium husk powder is a good substitution for a gluten-like binder. If using a flour without xanthan gum, I recommend adding ¼ teaspoon of xanthan gum per cup of flour.
- olive oil - Olive oil is traditional but you can replace it with any liquid oil of your choosing.
Psyllium Husk Powder
I tried to make this gluten free artisan bread without any unusual ingredients, but was absolutely blown away by the effects of psyllium husk powder! Psyllium husk powder decreases the stickiness of the dough while holding the dough together to make a truly kneadable gluten-free bread dough.
Psyllium husk powder is unlike any other bread additive I've seen or used. It allows you to properly knead the dough, which stretches the dough to add flexibility. This flexibility helps it rise high without cracking or breaking apart. I'll share more on *why* you want to knead dough later, but if you don't have psyllium husk powder and aren't sold on kneading, you'll want to check out my no knead gluten-free bread.
Despite what the internet may tell you, you cannot substitute chia seeds, flaxseed, egg, gums, or other binders for the psyllium husk powder in this recipe and get the same result. I tried all of these (minus egg, since my daughter has an allergy) and they have completely different textures and results. Psyllium husk powder is also the only one of these binders that has a truly neutral taste.
If you've been here a while, you know I rarely recommend buying a new unusual ingredient. But psyllium husk powder is 100% worth it if you're committed to making seriously good gluten-free bread! I also use it in my gluten-free white sandwich bread recipe and will be experimenting with it as a variation in some of my other baking recipes.
See recipe card for a full list of ingredients with quantities.
Variations
This is a true old-fashioned artisan bread made gluten-free! Which means you can change the oil, add spices (like rosemary), or swap milk for water.
I haven't experimented grandly with this gluten-free artisan bread recipe yet since I focused on perfecting the base recipe, but I will add more variations as I find ones I love.
In case you missed the links above, here are two other written-up gluten-free bread variations that may suit your needs:
- With Milk - My gluten free white sandwich bread is nearly the same as this recipe and made with milk and a neutral oil for that classic white bread flavor and richness. You can bake it as a loaf or follow the baking instructions in this post to make a round artisanal bread loaf.
- No Knead - This bread recipe is significantly less impressive without kneading. The true beauty of this recipe is that it is made *exactly like regular bread* but completely gluten-free! If you don't have time and are looking for a quicker no-knead option, this no knead gluten free bread is similar and an excellent alternative.
Step-by-Step Instructions
There are 8 simple steps to make a good simple gluten-free artisan bread. It's beginner friendly, and be sure to check out my expert tips on kneading if you're new to the skill.
- Activate the yeast: Warm the water to 105 degrees F in the microwave or on the stove. Stir in the sugar until it dissolves, then add the active dry yeast and stir. Set aside for 5 minutes or until the yeast begins frothing. If there is no frothing, your yeast is bad and you need to try again with new yeast.
- Whisk the flour mixture: Meanwhile, whisk together the gluten-free flour, psyllium husk powder, and salt.
- Make the dough: Make a well in the center of the flour mixture and add the water and yeast mixture. Stir together using a wooden spoon. When stirring becomes difficult, add the oil and continue mixing. When stirring becomes difficult again, lightly flour your hands (with gluten-free flour) and continue mixing the dough until it is uniform. Then let it rest for 5 minutes while the flour and psyllium husk powder absorb the liquid.
- Knead: Lightly dust a smooth surface with gluten-free flour and dust your hands with flour as well. Scoop up the dough and begin kneading, just like you would with traditional bread. You will need to knead this dough for 15-20 minutes before it passes the standard tests for properly kneaded dough. These include the poke test and the "window test". See the Expert Tips section for more info on kneading if you are new to this skill. This bread dough will go through a phase of being very sticky about 10 minutes in. You need to continue kneading through this sticky phase. Lightly flour your hands as needed, but don't overdo it.
- Oil and form a loaf: When the dough passes the kneading tests, pour and spread just a little bit of oil (about ½ teaspoon is fine) along the bottom of the original mixing bowl. Place your dough ball in the bowl and gently turn the ball so that all sides are very lightly coated with oil. When finished, set in the bowl with any seams on the bottom.
- Let rise: Loosely cover the dough and bowl with a towel and set in a warm place to rise for 2 hours or until the loaf has doubled in size. See notes for suggestions if your house is cold. As you near the end of the rising time, place your oven racks in the middle and bottom of your oven and preheat the oven to 475 degrees F. Lightly grease a large baking sheet with olive oil.
- Score: Very gently transfer the dough to the prepared baking sheet. Then, using a bread lame, razor blade, or very sharp knife, score the bread in whatever pattern you like! I did a simple criss cross pattern in my photos but this loaf can definitely handle a bit more artistry. Make cuts about ¼ inch thick to just break the taught outer layer.
- Bake: On the bottom rack of the oven, place a deep baking pan with 1 -1 ½ cups of boiling water. On the rack above it, place your bread loaf. Keep the oven solidly closed and bake the loaf at 475 degrees F for 20 minutes. Then remove the pan of water and reduce the temperature to 425 degrees F for an additional 40 minutes, or until the loaf is finished baking. You know the artisan bread is finished baking when the crust is solidly golden brown in color, tapping a fingernail on the crust creates a hollow sound, and the internal temperature of the loaf is 190 degrees F (temperature is the most accurate test for doneness).
- Cool: Allow the loaf to cool on the pan for 10 minutes. Then gently transfer to a cooling rack to cool completely before slicing and eating.
Expert Tips
These tips will help you make amazing gluten-free artisan bread on the first try!
Kneading
Kneading gluten-free bread dough is just like kneading regular bread dough, with a few exceptions:
- the dough is a little stickier
- it needs to be kneaded for longer
- it will pass the window and poke tests, but not quite as successfully as gluten dough
With that in mind, follow these tips:
Knead through the sticky phase.
The dough will get stickier than it started at about 8-10 minutes in. Continue to dust your hands and surface lightly with gluten-free flour, as needed. And keep going! That sticky phase will turn into truly incredible almost-like-normal stretchy bread dough at around 15 minutes.
Knead until the dough passes the poke and window tests.
The most important thing to know is that it WILL pass the tests. For the poke test, poke the dough with your finger and see if it springs back slowly. It should come back at least halfway.
For the window test, gently spread a bit of dough into a small square and hold it up to the light. If it passes the test, you will be able to stretch the dough thinly enough to see light passing through without breaking it. I find the window test to be the most helpful done-ness test for this gluten-free artisan bread dough. It WILL pass the test. If it fails, keep going!
I'll record my own version of a kneading video specifically for gluten-free bread, but this one from Sally's Baking Addiction is super helpful for basic kneading instructions AND the poke and window tests in the meantime.
Baking
I find that gluten-free bread often needs to be baked a little longer than traditional breads. If undercooked, the inside could be gummy. This is my best tip for getting it right every time.
Use a thermometer to know when the bread loaf is finished baking.
Inserting a thermometer into the center of the loaf is the best way to know if it is truly done baking. Different gluten-free flours brown differently, so the crust color is not always accurate. Look for a temperature of 190 degrees F (88 degrees C). Then let the gluten-free bread cool before slicing so it doesn't dry out too early.
Expert Tools
If you're an expert bread baker, you'll know that there are quite a few ways you can change the process for different results. These include using a dutch oven for baking, baking in cast iron, or using a brotform for dough rise.
Many of these techniques can still be used with gluten-free bread. However, I have only just begun experimenting with these tools and cannot currently offer guidance. Please leave your successes and trials in the comments to help out the community!
Recipe FAQs
Here I answered some frequently asked questions about this simple gluten-free artisan bread. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover gluten-free artisan bread at a cool room temperature wrapped snugly in foil or plastic wrap for 3-4 days.
You can freeze leftover gluten-free artisan bread, and it's a great option for saving it for later. I recommend waiting for it to cool completely before slicing or storing. Then wrap tightly in plastic wrap (multiple layers is best to retain moisture) and freeze for up to 3 months.
If slicing before freezing, I recommend wrapping in bundles of 2-3 slices for best moisture retention.
Technically, you can bake this dough without kneading. However, the loaf will be more dense and does not rise as well. This is because kneading stretches the dough so that it stays together around the bubbles (made by the yeast) rather than breaking the surface of the dough and leaving.
If you choose not to knead the dough, I recommend making my no-knead gluten-free bread or gluten-free french baguettes instead.
Related gluten-free bread recipes to consider...
Looking for more simple gluten-free bread recipes like this gluten-free artisan bread? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Simple Gluten-Free Artisan Bread
Ingredients
- 2 ¼ cup water (532 ml)
- 2 ¼ teaspoon active dry yeast , or 1 packet
- 2 tablespoons sugar
- 4 cups gluten free all purpose flour with xanthan gum (I used Bob's Red Mill 1-to-1 gluten-free baking flour) (555 grams)
- 2 teaspoons salt
- 3 tablespoons psyllium husk powder (23 grams)
- ¼ cup olive oil , or another oil of your choice (59 ml)
Instructions
- Activate the yeast: Warm the water to 105 degrees F in the microwave or on the stove. Stir in the sugar until it dissolves, then add the active dry yeast and stir. Set aside for 5 minutes or until the yeast begins frothing. If there is no frothing, your yeast is bad and you need to try again with new yeast.
- Whisk the flour mixture: Meanwhile, whisk together the gluten-free flour, psyllium husk powder, and salt.
- Make the dough: Make a well in the center of the flour mixture and add the water and yeast mixture. Stir together using a wooden spoon. When stirring becomes difficult, add the oil and continue mixing. When stirring becomes difficult again, lightly flour your hands (with gluten-free flour) and continue mixing the dough until it is uniform. Then let it rest for 5 minutes while the flour and psyllium husk powder absorb the liquid.
- Knead: Lightly dust a smooth surface with gluten-free flour and dust your hands with flour as well. Scoop up the dough and begin kneading, just like you would with traditional bread. You will need to knead this dough for 15-20 minutes before it passes the standard tests for properly kneaded dough. These include the poke test and the "window test". See the Expert Tips section of the blog post for more info on kneading and the poke and window tests if you are new to this skill. This bread dough will go through a phase of being very sticky about 10 minutes in. You need to continue kneading through this sticky phase. Lightly flour your hands as needed, but don't overdo it.
- Oil and form a loaf: When the dough passes the kneading tests, pour and spread just a little bit of oil (about ½ teaspoon is fine) along the bottom of the original mixing bowl. Place your dough ball in the bowl and gently turn the ball so that all sides are very lightly coated with oil. When finished, set in the bowl with any seams on the bottom.
- Let rise: Loosely cover the dough and bowl with a towel and set in a warm place to rise for 2 hours or until the loaf has doubled in size. See notes for suggestions if your house is cold. As you near the end of the rising time, place your oven racks in the middle and bottom of your oven and preheat the oven to 475 degrees F. Lightly grease a large baking sheet with olive oil.
- Score: Very gently transfer the dough to the prepared baking sheet. Then, using a bread lame, razor blade, or very sharp knife, score the bread in whatever pattern you like! I did a simple criss cross pattern in my photos but this loaf can definitely handle a bit more artistry. Make cuts about ¼ inch thick to just break the taught outer layer.
- Bake: On the bottom rack of the oven, place a deep baking pan with 1 -1 ½ cups of boiling water. On the rack above it, place your bread loaf. Keep the oven solidly closed and bake the loaf at 475 degrees F for 20 minutes. Then remove the pan of water and reduce the temperature to 425 degrees F for an additional 40 minutes, or until the loaf is finished baking. You know the artisan bread is finished baking when the crust is solidly golden brown in color, tapping a fingernail on the crust creates a hollow sound, and the internal temperature of the loaf is 190 degrees F (temperature is the most accurate test for doneness).
- Cool: Allow the loaf to cool on the pan for 10 minutes. Then gently transfer to a cooling rack to cool completely before slicing and eating.
Barbara H
This gluten-free artisan bread is really simple and tastes authentic! It’s the best gluten-free bread I’ve made. I really enjoyed kneading bread again. I haven’t seen another recipe quite like this, and I am so glad you took the time to figure out a kneadable dough. Thank you Jamie!