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gluten free artisan bread recipe
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Diet: Gluten-Free, Vegetarian
Description
This gluten-free artisan bread uses a simple no-knead method to create a loaf with a beautifully crusty exterior and a soft, flavorful crumb. Infused with deeply roasted garlic and fragrant fresh rosemary, it’s perfect for dipping in olive oil or making sandwiches.
Ingredients
- 1 head garlic, peeled
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 cups (300g) gluten-free all-purpose flour blend (containing xanthan gum)
- 1.5 teaspoons instant dry yeast
- 1 teaspoon fine sea salt
- 0.5 teaspoon granulated sugar
- 1.5 cups (360ml) warm water (105-115°F)
- 3 tablespoons fresh rosemary, finely chopped
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Toss peeled garlic cloves with 1 tablespoon of olive oil and a pinch of salt. Roast for 15-20 minutes, or until tender and lightly caramelized. Mash roughly with a fork and set aside to cool completely.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, instant dry yeast, salt, and sugar.
- Mix the Dough: Add the warm water and 2 tablespoons of extra virgin olive oil to the dry ingredients. Stir until a wet, shaggy dough forms, ensuring no dry streaks remain.
- Add Flavorings: Gently fold in the cooled, mashed roasted garlic and chopped fresh rosemary until evenly distributed.
- First Proof: Cover the bowl and let the dough rise at room temperature for 12-18 hours, or until bubbly and noticeably risen.
- Shape the Dough: Lightly flour a work surface and scrape the dough onto it. Gently fold the edges of the dough toward the center several times to form a round shape. Place the shaped dough on a piece of parchment paper.
- Final Proof and Preheat: Cover the dough and let rest for 30-45 minutes. Simultaneously, place a Dutch oven with its lid into the cold oven. Preheat the oven to 450°F (230°C) and let it heat for at least 30 minutes, ensuring the Dutch oven is very hot.
- Bake (Covered): Carefully transfer the dough in the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Bake (Uncovered) and Cool: Remove the lid and continue baking for another 15-20 minutes, or until the crust is deep golden brown. Transfer the bread to a wire rack to cool completely for 1-2 hours before slicing.
Notes
Allow the bread to cool completely for 1-2 hours on a wire rack before slicing; slicing while hot results in a gummy texture. Ensure yeast is fresh and water temperature is precise (105-115°F) for proper rising.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (1/12th loaf)
- Calories: 105 kcal
- Sugar: 0.5 g
- Sodium: 190 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg