Artisan Bread (one Bowl, Dutch Oven) Recipe

I perfected a Gluten Free Artisan Bread baked in a Dutch oven that comes together in one bowl with pantry staples and yields such an impressive loaf you will wonder how something so simple was possible.

I never thought a loaf could change my mind about gluten free bread but this Gluten Free Artisan Bread did. Made with a good gluten free all purpose flour blend and instant yeast it somehow achieves a crisp crust and a surprisingly chewy crumb, not the dry, crumbly stuff so many gf loaves become.

As a Vegan Bread Recipe that looks impressive on a table this one gets questions, second helpings and that quiet, guilty smile people do when they secretly like something more than they expected. I promise you will be curious, and then you will be trying to figure out what i did differently.

Ingredients

• Gluten free all purpose flour blend: mostly carbs less protein than wheat, gives structure.
• Psyllium husk powder: adds soluble fiber, traps water for moisture and chew helps binding.
• Xanthan gum: mimics gluten elasticity, improves crumb and rise, use sparingly or bread gets gummy.
• Instant yeast: produces CO2 for rise, gives light texture and subtle savory aroma, active fast.
• Olive oil: adds healthy fats, keeps loaf tender, a little flavor, not overpowering if measured.
• Apple cider vinegar: mild acidity improves flavor, helps dough set and can aid yeast activity.
• Sugar or maple syrup: feeds yeast quickly, adds sweetness, boosts browning, dont overdo.

Ingredient Quantities

• 3 cups (360 g) gluten free all purpose flour blend, 1 to 1 (with xanthan gum)
• 2 1/4 tsp (1 packet) instant yeast
• 1 3/4 cups (420 ml) warm water
• 2 tbsp (30 ml) olive oil
• 1 tbsp (12 g) sugar or maple syrup
• 1 1/2 tsp fine sea salt
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (8 g) psyllium husk powder
• 1 tsp xanthan gum, only if your flour blend does not already contain it
• Optional topping: 1 to 2 tbsp sesame seeds or rolled oats

How to Make this

1. In a large bowl whisk together 3 cups (360 g) gluten free all purpose flour blend, 1 tbsp (8 g) psyllium husk powder, 1 tsp xanthan gum only if your flour blend does not already contain it, 1 1/2 tsp fine sea salt, 2 1/4 tsp instant yeast and 1 tbsp (12 g) sugar or maple syrup.

2. Mix 1 3/4 cups (420 ml) warm water (about 105 to 115°F), 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) apple cider vinegar in a measuring cup, then pour into the dry mix and stir with a spatula until a thick, sticky batter forms.

3. Let the dough rest in the bowl, covered, for 10 to 15 minutes so the psyllium can hydrate and the batter firms up a bit.

4. Give the dough a few folds in the bowl to make it cohesive; if it feels too stiff add a tablespoon of warm water at a time until it’s a very thick batter that holds shape.

5. Lightly oil the bowl, return the dough, cover and let rise in a warm spot for about 1 to 1 1/2 hours or until noticeably puffed (gluten free dough rarely looks exactly like wheat dough, but it should swell).

6. About 30 minutes before baking preheat your oven to 450°F (230°C) with your Dutch oven and lid inside so they get really hot.

7. When the dough has risen, turn it out onto a piece of parchment, shape it gently into a round by folding the edges under, brush the top with a little olive oil or water and sprinkle 1 to 2 tbsp sesame seeds or rolled oats if using, then score the top shallowly with a sharp knife.

8. Use the parchment as a sling to transfer the dough into the hot Dutch oven, cover and bake covered for 30 to 35 minutes.

9. Remove the lid and bake an additional 12 to 15 minutes until the crust is deep golden and crisp, then lift the bread out onto a wire rack and cool at least 1 hour before slicing, I know its hard but the crumb needs to set.

Equipment Needed

1. Large mixing bowl (big enough for the batter to expand)
2. Whisk for the dry ingredients and to bloom the yeast a little
3. Digital kitchen scale plus measuring cups and spoons for accuracy
4. Liquid measuring cup (for the warm water, oil and vinegar)
5. Silicone spatula or sturdy spoon to stir and fold the sticky batter
6. Pastry brush to oil the top, or just use a drizzle and your fingers if you prefer
7. Parchment paper to shape and transfer the dough into the hot pot
8. Dutch oven with a tight fitting lid (or heavy ovenproof pot) and oven mitts for safety
9. Sharp knife or lame for shallow scoring, plus a wire cooling rack to let the loaf rest

FAQ

Artisan Bread (one Bowl, Dutch Oven) Recipe Substitutions and Variations

• Flour swap: If you’re not stuck on gluten free, use 3 cups regular all purpose flour instead of the GF blend. Omit the psyllium and skip added xanthan gum, and start with 1 1/2 cups warm water (add more only if the dough seems too dry). The crumb will be chewier and less gummy, but it works fine for a one bowl loaf.
• Yeast swap: Replace the 2 1/4 tsp instant yeast with 2 3/4 tsp active dry yeast. Proof it first in the warm water for 5 to 10 minutes until foamy, then add to the rest of the ingredients. Works same but needs that proofing step so you know it’s alive.
• Psyllium swap: No psyllium? Use either 1 1/2 to 2 tsp xanthan gum (if your flour lacks it) for structure, or use 1 tbsp ground flaxseed mixed with 3 tbsp warm water and let gel 5 minutes before adding. Flax gives a bit denser, moister crumb, xanthan gives more bounce.
• Apple cider vinegar swap: Use equal parts lemon juice or white vinegar (1 tbsp). Same acidity helps dough rise and improves oven spring, so no big changes to the recipe.

Pro Tips

– Let the psyllium fully hydrate, dont rush it. If after the 10 to 15 minutes the batter still seems loose, fold it a few times and add 1 tablespoon warm water at a time until it holds shape, but if it gets too sticky let it rest another 5 minutes so the psyllium can catch up.

– Use water that’s warm not hot, about 105 to 115°F, otherwise you risk killing the yeast. If your kitchen is cold, proof the dough in a slightly warm spot like an oven with just the light on or next to a bowl of hot water, that helps the rise without overheating.

– Preheat the Dutch oven well, then transfer the dough on parchment so you can sling it straight in, and keep it covered for the first part of baking to trap steam. Score shallowly and brush the top with oil or water so the crust browns evenly, watch the last 10 minutes after you remove the lid so it doesnt overbake.

– Be patient about cooling, seriously wait the full hour if you can, the crumb firms up as it cools and slicing too soon makes it gummy. Leftovers freeze great, slice before freezing so you can toast single slices later and they’ll taste almost fresh.