There’s nothing quite like the smell of freshly baked artisan bread wafting through the kitchen—but for those avoiding gluten, finding the perfect loaf can feel like a never-ending challenge.
Thankfully, gluten free artisan bread has come a long way.
With the right ingredients and techniques, you can achieve crusty exteriors, chewy crumbs, and rustic loaves that rival any traditional bakery creation.
In this curated collection of 22+ gluten free artisan bread recipes, you’ll discover an exciting variety of loaves—from seeded and sourdough-style to ones made with whole grains, root vegetables, and nutty flours.
Whether you’re a seasoned gluten free baker or just beginning your journey, these recipes will inspire you to get into the kitchen, preheat the oven, and create bread that’s both beautiful and delicious—without the gluten.
22+ Delicious Gluten Free Artisan Bread Recipes That Actually Taste Amazing
With these gluten free artisan bread recipes in your kitchen arsenal, there’s no need to miss out on the pleasure of fresh-baked, crusty bread.
From everyday loaves to gourmet-inspired bakes, each recipe offers something unique—whether it’s bold flavors, added nutrition, or a rustic bakery-style appearance.
So grab your mixing bowl, experiment with your favorite flours, and bake up something that truly satisfies—because gluten free bread can be every bit as amazing as its traditional counterpart.
Gluten-Free Artisan Bread
This rustic gluten-free artisan bread has a crisp crust and a soft, airy interior—just like traditional bakery-style loaves.
It’s made with simple ingredients and doesn’t require kneading, making it perfect for beginners or anyone craving homemade bread with minimal fuss.
Ideal with soups, salads, or just a smear of butter, this loaf is both comforting and versatile.
Ingredients
- 3 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast
- 1½ cups warm water
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast.
- Add warm water, vinegar, and olive oil. Stir until a sticky dough forms.
- Cover the bowl loosely with plastic wrap and let rise at room temperature for 3–4 hours.
- Place a Dutch oven in the oven and preheat to 450°F.
- Carefully shape the dough into a ball using floured hands and place it on parchment paper.
- Transfer the dough (with parchment) into the hot Dutch oven.
- Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden and crusty.
- Let it cool completely before slicing.
This recipe produces a hearty, crusty loaf that feels and tastes like true artisan bread.
The long resting time enhances the flavor while the Dutch oven ensures a beautiful golden crust.
It’s an excellent choice for anyone seeking a homemade gluten-free bread that doesn’t compromise on texture or taste.
Crusty Gluten-Free Boule
This gluten-free boule delivers all the chewy, tangy character of a sourdough-like bread, without any gluten.
It has a firm golden crust and a slightly dense but tender crumb, making it great for sandwiches or dipping into olive oil.
It’s also vegan and doesn’t require complicated shaping or special techniques.
Ingredients
- 3½ cups gluten-free flour blend (Bob’s Red Mill 1-to-1 or similar)
- 1 packet (2¼ tsp) instant yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1¾ cups warm water
- 1 tablespoon olive oil
- Cornmeal or extra flour for dusting
Instructions
- In a bowl, combine flour, yeast, sugar, and salt.
- Pour in warm water and olive oil; mix thoroughly with a wooden spoon or spatula.
- Cover and allow to rise in a warm place for 1½ to 2 hours.
- Preheat oven to 450°F. Place a baking stone or heavy baking sheet inside to preheat.
- Sprinkle cornmeal or flour on parchment paper. Shape dough into a round loaf.
- Let rest uncovered while oven heats.
- Transfer loaf on parchment onto the hot stone or sheet.
- Bake for 35–40 minutes, until deep golden and hollow-sounding when tapped.
- Cool on a wire rack.
This crusty boule is a crowd-pleaser and comes together with minimal effort.
It’s a strong base recipe that can be customized with herbs, seeds, or olives.
The result is a beautiful loaf that satisfies the craving for bakery-style bread—gluten-free style.
No-Knead Gluten-Free Bread
A no-knead method makes this gluten-free artisan bread wonderfully accessible. It has a beautifully crisp crust and a moist interior, with just the right level of chew.
This bread relies on time and steam to develop flavor and structure—no kneading or special tools required.
Ingredients
- 3 cups gluten-free bread flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- 1¾ cups warm water
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
- Mix flour, salt, sugar, and yeast in a bowl.
- Add water, vinegar, and oil; stir to combine into a wet dough.
- Cover and allow to rise in a warm area for 2 hours.
- Transfer dough to a parchment-lined bowl or basket to rest another 30 minutes.
- Preheat oven to 450°F with a cast iron or Dutch oven inside.
- Place the dough into the hot vessel using the parchment.
- Bake covered for 30 minutes, then uncovered for 10–15 more minutes.
- Let cool before cutting.
This no-knead recipe is perfect for anyone wanting a true artisan bread experience without the hassle.
It’s soft inside, crusty outside, and incredibly satisfying with soups, stews, or just plain butter.
Plus, it’s easy enough for even a first-time baker.
Gluten-Free Rosemary Olive Bread
This gluten-free rosemary olive bread brings together rustic charm and Mediterranean flavor.
Packed with briny olives and fragrant rosemary, it’s a savory loaf with a crisp crust and soft center.
Whether enjoyed warm with olive oil or served alongside a charcuterie board, this bread adds gourmet flair to any meal.
Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1½ teaspoons salt
- 1 tablespoon fresh rosemary, chopped
- 1 cup chopped Kalamata or green olives
- 1 packet (2¼ tsp) active dry yeast
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- Combine flour, salt, rosemary, and yeast in a bowl.
- Stir in warm water and olive oil until a shaggy dough forms.
- Fold in the olives until evenly distributed.
- Cover the bowl and let the dough rise for 2 hours at room temperature.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape the dough into a round on parchment paper.
- Place it into the hot Dutch oven and cover.
- Bake for 30 minutes covered, then 10–15 minutes uncovered.
- Cool before slicing.
This loaf is a flavorful twist on classic artisan bread.
The rosemary and olives provide complexity, making it ideal for entertaining or simply elevating everyday meals.
It’s gluten-free bread at its most aromatic and indulgent.
Gluten-Free Multigrain Bread
This gluten-free multigrain bread is hearty, nutritious, and full of texture.
With a mix of wholesome grains and seeds, it’s a filling loaf perfect for toast, sandwiches, or a simple spread of nut butter.
The blend of ingredients creates a balanced flavor and a rustic crumb that satisfies.
Ingredients
- 2½ cups gluten-free whole grain flour blend
- ½ cup gluten-free oats
- ¼ cup flaxseed meal
- 2 tablespoons sunflower seeds
- 2¼ teaspoons instant yeast
- 1 teaspoon salt
- 1½ cups warm water
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
Instructions
- In a large bowl, mix flour, oats, flaxseed, sunflower seeds, yeast, and salt.
- Stir in water, honey, and olive oil. Mix until well combined.
- Cover and let rise for 1½ to 2 hours.
- Preheat oven to 425°F.
- Transfer dough into a greased loaf pan or shape into a free-form round on parchment.
- Bake for 40–45 minutes until the top is golden and sounds hollow when tapped.
- Allow to cool fully before cutting.
This multigrain loaf is a nutrient-packed alternative for those craving substance and flavor.
It’s a great choice for breakfast or lunch and delivers the fiber and heartiness missing from many gluten-free options.
Gluten-Free Sourdough-Style Bread
This sourdough-style bread delivers that classic tangy flavor using a gluten-free approach.
While it doesn’t require a traditional sourdough starter, the extended fermentation and apple cider vinegar mimic that rich sourdough taste.
The result is a flavorful loaf with a chewy crumb and crusty exterior.
Ingredients
- 3 cups gluten-free bread flour
- 2¼ teaspoons active dry yeast
- 1 teaspoon apple cider vinegar
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1¾ cups lukewarm water
- 1 tablespoon olive oil
Instructions
- Mix dry ingredients in a large bowl.
- Stir in water, vinegar, and olive oil to form a sticky dough.
- Cover and let ferment for 8 hours or overnight in a cool area.
- Preheat oven to 450°F with a baking stone or Dutch oven inside.
- Shape the dough on parchment and let it rest 30 minutes.
- Bake covered for 30 minutes, then remove cover and bake 10–15 minutes more.
- Let cool thoroughly before slicing.
This bread is ideal for anyone missing the tangy bite of sourdough.
It’s a simple and approachable way to get artisan results with a deep, satisfying flavor—perfect for toast, soup, or a rustic sandwich.
Gluten-Free Seeded Artisan Loaf
This seeded gluten-free loaf is loaded with texture and nutty flavor from a mix of seeds.
With a golden crust and soft, springy interior, it’s perfect for slicing, toasting, or pairing with avocado or hummus.
The seeds also add nutrients and crunch, making it a wholesome and satisfying choice.
Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 2 tablespoons pumpkin seeds
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast
- 1½ cups warm water
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, mix flour, salt, seeds, and yeast.
- Add warm water, vinegar, and oil; stir until combined into a sticky dough.
- Cover and let rise for 2 hours at room temperature.
- Preheat oven to 450°F with a Dutch oven or cast-iron pot inside.
- Shape dough into a ball and place it on parchment paper.
- Transfer into the hot pot, cover, and bake for 30 minutes.
- Remove lid and bake 10–15 more minutes until golden.
- Cool on a wire rack.
This loaf is hearty, flavorful, and full of character thanks to the combination of seeds.
It’s a perfect balance between nutrition and rustic artisan appeal, making it a staple for any gluten-free kitchen.
Rustic Gluten-Free Oat Bread
This oat-based artisan loaf is naturally gluten-free and incredibly comforting.
With a soft, moist crumb and earthy flavor from gluten-free oats, it’s great for breakfast toast, sandwiches, or just a warm slice with butter.
The rustic look makes it feel homemade and nourishing.
Ingredients
- 2½ cups gluten-free oat flour
- ½ cup whole gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon maple syrup or honey
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- Combine oat flour, rolled oats, all-purpose flour, salt, and yeast in a bowl.
- Add warm water, maple syrup, and oil. Mix until well incorporated.
- Cover and let rise for 2 hours in a warm place.
- Preheat oven to 425°F with a baking stone or cast-iron skillet inside.
- Shape the dough into a round loaf on parchment.
- Bake for 35–40 minutes, until the top is browned and crisp.
- Allow to cool completely before slicing.
This bread delivers an earthy, nutty flavor that’s satisfying and simple.
The oats provide fiber and richness, while the texture is ideal for both sweet and savory toppings.
Gluten-Free Garlic Herb Bread
Packed with fresh herbs and roasted garlic, this artisan-style gluten-free bread is fragrant, savory, and utterly irresistible.
It’s crusty on the outside and soft inside, making it a great companion for soups, pasta dishes, or dipping in olive oil and balsamic vinegar.
Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 whole head of garlic, roasted and mashed
- 1 tablespoon fresh thyme or rosemary, chopped
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a bowl, combine flour, salt, herbs, and yeast.
- Add roasted garlic, warm water, and olive oil. Mix until sticky dough forms.
- Cover and let rise for 1½ to 2 hours.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape dough on parchment paper and transfer to the pot.
- Cover and bake for 30 minutes, then uncover and bake 10–15 minutes more.
- Cool before slicing to lock in moisture.
This flavorful loaf is infused with the essence of garlic and herbs, making every bite delicious and aromatic.
It’s the perfect centerpiece for a dinner party or a simple way to upgrade your weekday meals.
Gluten-Free Millet Artisan Bread
This artisan-style millet bread offers a nutty, earthy flavor with a slightly crunchy bite from whole millet.
It’s perfect for those looking for a wholesome gluten-free loaf that holds up well to slicing and toasting.
The crust is crisp, while the inside remains soft and tender, ideal for sandwiches or dipping.
Ingredients
- 2½ cups gluten-free all-purpose flour
- ½ cup millet flour
- ¼ cup whole millet (optional, for crunch)
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1½ cups warm water
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Combine all flours, whole millet, yeast, and salt in a bowl.
- Add warm water, oil, and vinegar; stir into a sticky dough.
- Cover and let rise at room temperature for 2 hours.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape dough into a round loaf and place it on parchment paper.
- Transfer the loaf into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove lid and bake an additional 10–15 minutes.
- Cool fully before slicing.
This bread brings texture and flavor to your table with minimal effort.
The millet gives it a hearty character and a satisfying crunch, all while staying 100% gluten free.
Gluten-Free Teff Flour Bread
Teff flour adds a rich, earthy depth to this artisan loaf that’s naturally gluten free. With a soft crumb and dark, almost nutty flavor, this bread is great for pairing with sharp cheeses, nut butters, or enjoying on its own.
It’s simple to make but feels gourmet and unique.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup teff flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon maple syrup
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a large bowl, whisk together the flours, salt, and yeast.
- Stir in the maple syrup, olive oil, and warm water until a thick dough forms.
- Cover and let rise for 2–3 hours.
- Preheat oven to 450°F with a Dutch oven or baking stone inside.
- Form dough into a loaf on parchment paper.
- Transfer into the hot pot and bake covered for 30 minutes.
- Uncover and bake 10–15 minutes more.
- Let cool completely before cutting.
This bread is a flavorful departure from the norm, offering depth and richness from the teff flour.
It’s nutritious, easy to digest, and great for those looking to expand their gluten-free bread repertoire.
Gluten-Free Sweet Potato Artisan Bread
This soft, moist gluten-free bread gets natural sweetness and color from mashed sweet potato.
It bakes into a stunning golden loaf with a chewy crust and moist interior, perfect for a unique spin on classic artisan bread.
It’s mildly sweet, nourishing, and full of comfort.
Ingredients
- 2½ cups gluten-free all-purpose flour
- 1 cup mashed sweet potato (cooled)
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1½ cups warm water
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Stir in mashed sweet potato, water, oil, and sweetener. Combine into a sticky dough.
- Cover and allow to rise for 2 hours.
- Preheat oven to 425°F with a Dutch oven inside.
- Shape the dough on parchment and place into the hot pot.
- Bake covered for 30 minutes, then uncover and bake for 10–15 minutes more.
- Cool before slicing to allow texture to set.
This loaf is a beautiful and flavorful option that’s both gluten free and full of warmth.
The sweet potato adds moisture and color, making it perfect for fall meals, brunch tables, or as a gift-worthy homemade loaf.
Gluten-Free Buckwheat Bread
Buckwheat flour gives this artisan bread a deep, nutty flavor and dense, hearty texture that’s naturally gluten free.
It’s a rustic and nourishing loaf, perfect for savory toppings or warm soups.
With minimal effort, you can enjoy an earthy, old-world style bread from your own kitchen.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup buckwheat flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon maple syrup
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine the flours, salt, and yeast.
- Add warm water, maple syrup, and olive oil. Stir into a thick, slightly sticky dough.
- Cover and let rise for about 2 hours until puffy.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape dough on parchment paper and place into the hot Dutch oven.
- Cover and bake for 30 minutes, then remove the lid and bake another 10–15 minutes.
- Cool before slicing.
This buckwheat loaf brings a rich, wholesome quality to any meal.
It pairs beautifully with both savory and sweet spreads and offers a grounding, satisfying flavor you’ll return to again and again.
Gluten-Free Walnut Bread
This gluten-free artisan bread is enriched with chopped walnuts for a touch of crunch and earthy depth.
The crust is golden and firm, while the crumb is tender with nutty flavor in every bite.
It’s especially delicious served with cheese, fruit preserves, or just a pat of butter.
Ingredients
- 3 cups gluten-free bread flour blend
- 1 cup chopped walnuts
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon honey
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Stir in warm water, honey, and olive oil until dough comes together.
- Fold in the chopped walnuts evenly.
- Cover and let rise for 1½ to 2 hours.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape dough into a round loaf on parchment paper.
- Bake covered for 30 minutes, then uncovered for 10–15 minutes more.
- Let cool before cutting.
This nutty artisan loaf brings a touch of richness and texture, perfect for pairing with breakfast spreads or evening cheese boards.
The walnuts complement the soft interior and add delightful crunch to every slice.
Gluten-Free Tomato Basil Bread
Infused with sun-dried tomatoes and fresh basil, this gluten-free artisan bread is full of flavor and color. The aroma is incredibly inviting, and the texture is light yet hearty.
This loaf makes a standout sandwich bread or a flavorful side for Italian dishes and salads.
Ingredients
- 3 cups gluten-free all-purpose flour
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 tablespoons chopped fresh basil
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a bowl, combine flour, yeast, salt, basil, and tomatoes.
- Add warm water and olive oil, and mix into a soft dough.
- Cover and let rise for 2 hours.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape dough into a round loaf and place on parchment paper.
- Transfer to the hot pot, cover, and bake for 30 minutes.
- Uncover and bake for another 10–15 minutes until golden.
- Cool before slicing to enhance flavor and texture.
This vibrant bread is bursting with Mediterranean charm.
It’s savory, aromatic, and a fun way to liven up gluten-free baking with bold ingredients and artisan appeal.
Gluten-Free Chickpea Flour Bread
Made with chickpea flour, this gluten-free artisan bread has a rich, slightly nutty flavor and a soft yet sturdy crumb.
High in plant-based protein and fiber, it’s not just tasty—it’s nutritious too.
This rustic loaf is especially good for open-faced sandwiches or dipping into soups and stews.
Ingredients
- 2 cups chickpea flour
- 1 cup gluten-free all-purpose flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon olive oil
- 1½ cups warm water
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, mix chickpea flour, all-purpose flour, salt, and yeast.
- Add water, olive oil, and vinegar. Stir until a thick, sticky dough forms.
- Cover and allow to rise for about 2 hours in a warm spot.
- Preheat oven to 450°F with a Dutch oven or heavy pan inside.
- Shape the dough on parchment paper and let it rest for 20 minutes.
- Transfer to the hot pot, cover, and bake for 30 minutes.
- Uncover and bake for another 10–15 minutes until golden and firm.
- Cool on a wire rack before slicing.
This bread delivers deep flavor and hearty nutrition without the need for any dairy or gluten.
Chickpea flour creates a satisfying bite that holds up well to toasting, spreading, and layering with your favorite toppings.
Gluten-Free Quinoa Bread
This gluten-free quinoa bread brings a light, nutty essence to artisan baking. Ground quinoa and whole cooked quinoa combine for extra texture, protein, and a subtle crunch.
The result is a moist, tender loaf with a crispy crust that’s excellent for everyday slicing.
Ingredients
- 1½ cups gluten-free all-purpose flour
- 1 cup cooked quinoa (cooled)
- ½ cup quinoa flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1½ cups warm water
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- In a bowl, combine all-purpose flour, quinoa flour, salt, and yeast.
- Add cooked quinoa, warm water, honey, and olive oil. Stir well until a sticky dough forms.
- Cover the bowl and let the dough rise for 1½ to 2 hours.
- Preheat oven to 425°F with a Dutch oven or baking stone inside.
- Shape dough on parchment paper and let rest 20 minutes.
- Transfer to the hot vessel and bake covered for 30 minutes.
- Remove lid and bake an additional 10–15 minutes.
- Let cool completely before slicing.
This loaf is light yet hearty, thanks to the balance of whole grains and tender crumb.
It’s a nutritious, everyday bread that feels special but fits easily into a busy kitchen routine.
Gluten-Free Brown Rice Bread
This artisan-style brown rice bread offers a mild, toasty flavor and a dense, satisfying crumb.
It’s perfect for hearty toasts, savory spreads, or even slicing for sandwiches.
The brown rice flour adds richness and substance, making it a staple recipe for gluten-free bakers.
Ingredients
- 2 cups brown rice flour
- 1 cup gluten-free all-purpose flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon maple syrup
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a bowl, mix brown rice flour, all-purpose flour, yeast, and salt.
- Add maple syrup, warm water, and olive oil. Stir into a thick batter.
- Cover and let rise for 2 hours until doubled in size.
- Preheat oven to 450°F with a Dutch oven or cast-iron pot inside.
- Shape dough gently on parchment paper and let rest 15 minutes.
- Bake in the hot pot covered for 30 minutes.
- Uncover and bake for 10–15 minutes more until golden.
- Cool fully before slicing.
This brown rice bread is a simple, wholesome option for gluten-free baking.
With its tender crumb and rustic crust, it’s both functional and flavorful—great for daily meals or weekend brunches alike.
Gluten-Free Sorghum Bread
Sorghum flour brings a mild, slightly sweet flavor and soft texture to this artisan-style loaf.
It bakes into a beautifully golden bread with a chewy crust and tender crumb.
This loaf is ideal for both savory and sweet pairings, making it a versatile addition to any gluten-free kitchen.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup sorghum flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1½ cups warm water
Instructions
- Combine the flours, salt, and yeast in a mixing bowl.
- Add warm water, olive oil, and maple syrup. Stir until the dough comes together.
- Cover and let rise for about 2 hours.
- Preheat oven to 450°F with a Dutch oven inside.
- Shape the dough into a round loaf on parchment paper.
- Transfer to the hot Dutch oven, cover, and bake for 30 minutes.
- Uncover and bake an additional 10–15 minutes until golden and firm.
- Let cool completely before slicing.
This sorghum bread has a gentle sweetness and soft texture that make it perfect for everyday use.
It slices beautifully and can be enjoyed with butter, jam, or savory toppings.
Gluten-Free Almond Flour Bread
This gluten-free artisan loaf features almond flour for a rich, slightly sweet, and nutty flavor.
With a moist, tender interior and a nicely browned crust, it’s a wholesome and satisfying bread perfect for breakfasts, brunches, or snacking throughout the day.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup almond flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon honey or maple syrup
- 1½ cups warm water
- 1 tablespoon olive oil
Instructions
- In a bowl, mix all-purpose flour, almond flour, salt, and yeast.
- Add warm water, honey, and olive oil. Stir to form a sticky dough.
- Cover and let rise for 1½ to 2 hours.
- Preheat oven to 425°F with a Dutch oven or cast-iron pan inside.
- Shape the dough on parchment paper and transfer to the hot vessel.
- Cover and bake for 30 minutes, then bake uncovered for 10–15 minutes.
- Cool thoroughly before slicing.
This almond flour loaf is soft, slightly nutty, and absolutely delicious.
It’s a wonderful balance of flavor and texture, and it’s especially good toasted with butter or almond spread.
Gluten-Free Rustic Rye-Style Bread
This rye-style gluten-free bread mimics the dense, hearty taste of traditional rye using a mix of buckwheat and teff flours.
It’s rich in flavor with a robust crumb and is perfect for open-faced sandwiches, smoked salmon, or classic deli toppings.
Ingredients
- 1½ cups gluten-free all-purpose flour
- ¾ cup buckwheat flour
- ¾ cup teff flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon molasses
- 1½ cups warm water
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Mix all flours, salt, and yeast in a large bowl.
- Stir in warm water, molasses, olive oil, and vinegar until a dough forms.
- Cover and let rise for 2 hours in a warm place.
- Preheat oven to 450°F with a Dutch oven inside.
- Form the dough into a rustic loaf on parchment.
- Bake covered for 30 minutes, then uncovered for 10–15 minutes.
- Let the loaf cool fully before slicing.
This rye-style bread has a deep, hearty flavor perfect for lovers of traditional deli breads.
It’s a rich, satisfying loaf that’s naturally gluten free and ideal for sandwiches or soup sides.
Conclusion
Artisan bread baking doesn’t have to be off-limits when you’re gluten free. These recipes prove that with the right blend of flours, a little patience, and a hot oven, you can craft golden, flavorful loaves with character and crunch. Whether you’re craving simplicity or something creative, this list has a recipe to match. Happy baking—and don’t forget to share your favorite with a warm bowl of soup or a spread of herbed butter.
