Gluten Free Artisan Bread

This gluten free artisan bread is the crusty bread you thought you’d never have again.  One bite and you’ll be in absolute HEAVEN!  Better still, NO ONE will know it’s gluten free!

gluten free artisan bread on cutting board

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

This bread started out as pizza. Well, pizza dough. When I created my gluten free pizza dough, the whole family absolutely loved it. And none of them are gluten free, which to me always says a lot. When you feed something gluten free to people that don’t need to eat gf and they love it, you know you’ve done it. So what else could I make out of this dough?

The most logical idea was artisan bread, mainly because it’s made with the most basic ingredients. Flour, water, yeast, and salt (with a tiny amount of olive oil and honey) are transformed into something almost otherworldly. It’s crusty on the outside with a perfect chew and an open crumb. Would it work though?

The answer is a resounding YES!!!! This artisan bread was the first gluten free bread I ever created, and it’s been a staple in our home since.


I wish I could say that the whole idea behind this bread was mine and solely mine. But that would be a lie. A while ago I came across the cookbook from Jeff Hertzberg, M.D. and Zoe Francois called Gluten Free Artisan Bread in Five Minutes a Day. Their idea for artisan bread taking only five minutes a day was absolutely revolutionary!!

I decided to use my gluten free pizza crust dough in place of their recipe for gluten free bread dough. WOW!!! The bread was GLORIOUS!! And they were so right about the 5 minutes-a-day thing. It literally takes only FIVE minutes of hands-on time!!


As I stated above, the dough for this gluten free artisan bread is the very same dough for my AMAZING gluten free pizza crust. If you haven’t tried that yet, you really don’t know what you’re missing. My whole family loves my pizzas and none of them are gluten free.

Mixing the dough is just as easy as any other dough recipe on my site. Whisk the dry ingredients together in the bowl of a stand mixer. You can use a handheld mixer, but it’ll take a lot longer. You could also use a Danish dough whisk (affiliate link), but just make sure to beat it well so that everything incorporates. Add the wet ingredients and continue to mix on low until well incorporated. Increase the speed to medium high and knead for a solid 5 minutes. I always set a timer and walk away.

Remove the bowl from the machine and, using a bowl scraper like this one (affiliate link), scrape the dough into a cohesive mass. Alternatively, dump the dough into another bowl for rising. Cover the bowl with plastic wrap and allow the dough to proof (rise) in a warm, draft-free area until doubled in size, 1-2 hours.

After the dough has risen, place it in the refrigerator to chill for at least several hours (5-6) and up to 10 days. The longer it sits, the more fermentation happens and the more it takes on the flavor of a sourdough bread. The extra fermentation also helps with development of the bread structure, which makes for a better loaf of bread. There is no gluten development so gluten free bread baking needs all the help it can get.


The typical shapes of loaves for our family are baguettes and boules, but be creative in your own kitchen and make any size and shape you’d like. I often find myself perusing regular (gluten-filled) bread baking blogs and cookbooks looking for different ways to shape my bread.

  • TO SHAPE A BAGUETTE OR BATARD — (a shorter, wider loaf), roll into a rope shape, tapering at the ends. Place on a piece of parchment long enough to fit the baguette (you may have to position it diagonally). I like to place mine on a pizza peel (affiliate link) to make it easier to transfer it into the oven.
  • TO SHAPE A BOULE — simply knead the dough as instructed and mold it into a large round, tucking the ends under the bottom of the round. Again, place it on a piece of parchment and set on a pizza peel (or overturned baking sheet) for easy transfer to the oven.
gluten free artisan bread

Most bakeries bake their breads in steam ovens. Steam ovens release steam at the right time when breads are baked.  Again, I took a page from Gluten Free Artisan Bread in Five Minutes a Day. Take a shallow pan, such as an old broiler pan, and put it on the bottom rack of your oven. Put a baking steel (affiliate link) or baking stone (affiliate link) on the middle rack and preheat the oven to 450 degrees.

gluten free artisan bread

When the dough has fully proofed, slash it with a wet, sharp bread knife or lame (affiliate link). You can be creative with your slashing as well. Slide the shaped bread into the oven, parchment and all, onto the steel (or stone). If you don’t have a steel or stone, an overturned baking sheet will do in a pinch.

Carefully pour a cup of hot tap water into the broiler pan, which creates instant steam.  Quickly shut the oven door to keep the steam in. This allows the bread to gain its initial rise (oven spring) in the oven before the crust begins to set.


Do I have to use Kim’s gluten free bread flour blend?

If you something other than my bread flour blend, or alter my blend in any way, you will NOT get the results that I show you in the pictures and video. This is the main reason I developed my own flour blends, because no store bought blend was able to give me the results I was looking for.

How Long Should I Knead the Dough?

You might think that over kneading will make it a tougher bread with a more dense crumb, but I’ve found this to be just the opposite with most of my gluten free bread recipes. I’m not sure the reason, but like I’ve said before, gluten free baking is a whole different beast. Some of the rules that would apply for gluten baking don’t work here.

Can I Under or Over Proof the Loaf?

You bet! Baking with yeast requires some patience and often just learning from your own mistakes. So how do you know when your loaf is properly proofed? First, don’t pay so much attention to time. Proofing times given for any recipe are just guidelines and aren’t set in stone. Sometimes my house is colder and it will take a small loaf over an hour to rise. Other times, like in the summer months, 30 minutes is all a loaf needs. My rule of thumb is this: set a timer for 30 minutes and check the loaf. If it doesn’t look visibly puffed and slightly larger, turn the oven on the warm function and then turn it off quickly. Let it rise in the warm oven for another 30 minutes before checking again.

Do I Have to Cover the Dough While Rising?

Covering the dough is crucial because it will prevent a skin from forming, which would inhibit oven spring (the rise of the dough once it hits the hot oven). This will cause a very dense, brick-like loaf.

I Don’t Have a Shallow Oven-Safe Pan for Steam. What Else Can I Use?

If you don’t have a shallow pan, you can also throw a handful of ice cubes right onto the bottom floor of your oven before quickly closing the door. Another option is to spritz the bread directly with water in a clean spray bottle.

How Can I Tell When the Bread is Done Baking?

The best judge is to feel the weight of it. If it feels at all heavy, it’s not done. Put it back in the oven for another 5-10 minutes. Baking time is usually considerably longer with almost all gf baking than gluten-filled counterparts. If you’ve made a larger or thicker loaf and it takes more than an hour to bake, don’t be surprised. If your bread is getting too dark, just cover it loosely with foil while it continues to bake.

whole loaf of gf artisan bread on cutting board


I’m somewhat new to the power of psyllium husks. When I first created this bread, I didn’t even know what psyllium husks were. Now, though, after having witnessed the greatness that they can add to gluten free breads, I’m completely on board with adding them to any of my bread recipes! The extensibility they offer can’t be matched when it comes to working with gluten free dough.

In the recipe, you’ll find the measurements for using this wonder ingredient. However, if you don’t want to use it or can’t find it in your area (or don’t want to order it online), you can make this bread without it and it’ll still be AMAZING! You will just have a stickier dough that’s a little harder to shape. It won’t affect the quality of the baked bread.

landscape view of whole baguette on cutting board

What are you waiting for?  With a little bit of time and a few tools, you could be in bread HEAVEN!!  

gluten free artisan bread on cutting board

Gluten Free Artisan Bread

This gluten free artisan bread will CHANGE.YOUR.LIFE!!  Seriously.  Crusty bread that you thought you'd never have again.  One bite and you will absolutely be in HEAVEN!  Better still, no one will know it's gluten free!
Print Recipe
Coursebread, Side Dish
CuisineAmerican, French
Keywordartisan, bread, Gluten Free
Prep Time5 minutes
Cook Time30 minutes
Proofing and Chilling Time8 hours
Total Time8 hours 35 minutes
Servings2 loaves of bread, depending on size


  • 3 cups (420 g) Kim's gluten free bread flour blend
  • tsp xanthan gum (in addition to what's already in the blend)
  • 1 tbsp (5 g) psyllium husks* (or 1 1/2 tsp psyllium husk powder)
  • 1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast)
  • 1 tsp kosher salt
  • cups (420 ml) water*
  • 2 tbsp (26 ml) olive oil
  • 1 tbsp (21 g) honey


  • In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.
  • Refrigerate for at least 6 hours, preferably overnight, but up to 10 days. 
  • On baking day, remove the dough from refrigerator and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary.  If not using the psyllium husks, it will be a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour.
  • To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom.  Place on parchment paper.  To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you'd like and as long as you're able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper.   
  • Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.
  • BAKING STEEL OR STONE METHOD: Set up your oven for baking. Place a baking steel or stone (or overturned baking sheet) onto the middle rack with a shallow pan on a rack underneath. Preheat the oven to 450° F.   
  • DUTCH OVEN METHOD: Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won't need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you're making a longer batard or baguette, you'll need to use the first method.
  • When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep.
  • BAKING STEEL OR STONE METHOD: Fill a measuring cup with one cup of very hot water (from the tap is fine). Using a pizza peel (paddle), slide the loaf (or loaves) onto the baking steel (or stone), parchment and all. Immediately pour the cup of very hot tap water into the shallow pan.  Quickly shut the oven door.
  • DUTCH OVEN METHOD: Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F.
  • BAKING STEEL OR STONE METHOD: Bake for about 30 minutes for baguettes, or about 40 minutes for boules, OR longer for larger boules (some larger boules can take up to an HOUR or more).  If the loaves are getting too browned, you can cover them loosely with foil. The loaves will look crusty and done on the outside, but will feel light when picked up.  If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again.
  • DUTCH OVEN METHOD: Bake the bread for 40 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness by picking up the loaf (with gloved hands). If the loaf feels relatively light for its size, it's done. If it feels at all heavy, it's not done and give it another 5-10 minutes before checking again.
  • Remove from the oven and place on a cooling rack.  Allow to cool COMPLETELY before cutting (or it will be gummy on the inside).


  • The recipe makes about 2-3 loaves of bread, depending on how large or small you make them.  You don’t have to make them all in one day.  You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread.  
  • You can double or even triple the recipe (if you have a mixer big enough to handle the dough).  A double recipe fits well in my 5-quart Kitchenaid artisan mixer.  
  • Extra dough may also be frozen.  Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months.  Thaw in refrigerator overnight and then use as normal.  
  • The possibilities are endless with this dough.  It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day.  You can make pizza with half of it, and bread with the other half!  If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount).  Again, it depends on the size and shape of loaf you’re making.  
  • The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day.  It actually gets better with age 🙂
  • *If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml).
  • FOR HIGH ALTITUDE BAKING:  Per Beth, who lives in Colorado and graciously offered some high altitude baking conversions, “the crust is perfect – crisp without being like a cracker and enjoyable to bite into. The crumb was perfect, and light which is no small feat considering it is gf. I followed Kim’s recipe for the flour blend. I then adjusted the following in the recipe: Yeast: 2.5 tsp + 1/8th tsp (reduced each tsp by 1/8th tsp). Salt: 1.5 tsp (added 1/2 tsp). Water: 1.5 c. + 3 tbsp added 2 tbsp per cup). I followed the rise times and baking directions exactly. I made 2 loaves: one baguette and one boule. I baked them on my baking stone as directions state. My loaves took 2 hours to grow noticeably larger during the rise after being in the refrigerator overnight. I turned the oven on then off, then put the loaves on a wooden cutting board covered with plastic wrap and also a light cloth while rising. I have a family member who has celiacs and I am gluten and dairy intolerant. I used the pea protein, by the way.”
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

Inspired by Gluten Free Artisan Bread in Five Minutes a Day

This bread was originally posted on October 12, 2018 and has been updated with new images, a video, and more step-by-step in depth information.   

513 thoughts on “Gluten Free Artisan Bread”

  • I am so confused. Every time I go to click to find this magical gluten free blend that is gunna give me fluffy airy gluten free bread that I haven’t eaten since I was a child, it takes me to sixty different pages, none of which actually have this magical blend. I’ve read the page in which is had “gluten free flour blends” but they are all for cakes, batters. Etc etc. None of which state they’re for gluten free bread. And if they do they take me to an unknown link. This was such a teaser for a Sunday morning exciting find. So disappointed.

    • I am so sorry you’re having problems finding the correct link, Jocelyn! I changed it in my recipe for Gluten Free Artisan Bread that will take you directly to the page that has the gluten free bread flour blend. It is made up by another person who has a blog and I cannot re-post her flour blend, so I just created a link to her site where the information is there at the bottom of her English Muffin Bread post. Also, if you go to my page for gluten free flour blends, it is actually listed as Gluten Free Bread Flour and it’s highlighted in pink, which denotes that it’s a link. Please try again and see if this helps, and let me know if you can’t find it. I’m actually working this weekend on creating my own gluten free bread flour blend so I don’t have to link to this other blog site.

      Thanks for your comment and I hope you won’t give up just yet 🙂

        • Absolutely! I’ve had many readers say that pea protein works wonderfully as a substitute, but a few have also used soy protein and coconut protein. Here’s a link for the pea protein on Amazon:

          Hope this helps 🙂

        • Just tried this recipe for the first time to make for my partner, whilst I followed everything to the letter and the loaf looks good it has a really wierd chemical taste, any idea why and how to solve? Thanks

          • Hmmm. I’ve never heard of this having a chemical taste. Can I ask what flour components you used for my flour blend? Like which brands?

      • Hi Kim, thanks for your GF Artisan Bread recipe & video. I’m about to purchase the ingredients to make the Bread flour & would like to know which brand(s) (for each ingredient) you have used that will not result in a bread with a metallic aftertaste. I believe it’s the xanthan gum I’m currently using that’s the culprit. I’m willing to purchase all new ingredients but hesitate to make the investment without knowing the end product will be palatable.

        • Hi, Carmen! I’m so sorry I couldn’t respond sooner. I get so many questions on so many different social media platforms and the blog that it takes me a while to respond to everyone.

          If you haven’t purchased as of yet, I use authentic foods superfine white rice flour, a potato starch I purchase from my local restaurant depot in bulk (but I’ve also used bob’s red mill potato starch with the same results), now foods whey protein isolate, anthony’s tapioca starch, and anthony’s xanthan gum (but I’ve also used bob’s red mill xanthan gum with great results). I’m pretty sure all of these are linked in the flour blend table to purchase them on amazon.

          Hope this helps!

      Omg my life is changed. This bread came out perfectly for me, and I don’t own a standup mixer. I used my hand mixer with dough hooks attached and mixed on high for 8 min (I timed it). I was also careful to weigh all my ingredients, used a pizza stone, and otherwise follow the directions exactly. I baked baked a part of the dough on the first day after letting it sit for 4 hours as directed (couldn’t wait overnight to try it), then baked the rest two days later. No noticeable difference in the final product, maybe I’ll wait a few more days next time. Thank you so much this recipe!!

      • Yay, Hannah!!!!! Thanks for sharing your feedback and I’m so happy it worked great for you with a hand mixer 😍😍😍

    • This is a great bread and recipe but I found it didn’t taste like a sourdough bread till I replaced the water for sour milk. I can now make the dough up in the am refrigerate for a few hours and then I make it in the evening, let is cool over night and then I slice it up and put it in the freezer to use as needed. I like bread toasted and now this has the best tang just what I was looking for in a GF artisan bread……thank you Kim!!!!

      • Hi, Wendy! So glad you like the bread!! This isn’t actually sourdough. It’s just an artisan bread. If you want a true sourdough with a nice sour taste, check out my sourdough bread recipe (search sourdough in the search bar) 😋

        • You did it again, Kim!. What a winning recipe this is!!! My partner thought he would never have a chance to eat another baguette. He enjoys your focaccia recipe so much that I bake two every other month. Now this one for sure will be added to my monthly GF baking routines. This recipe is relatively easy to follow once one has done successfully or unsuccessfully GF bread baking. The key is to follow each step precisely how Kim describes (I think she is an incredibly talented recipe writer!). The only thing I changed was I added a bit more hot water to my pan when baking the baguette in the oven because one cup evaporated too quickly. Thank you so much for this recipe! It is literally a game changer in our household.

          • Awe, thank you so much, Keiko!!!! I’m thrilled for you and your partner, and I really appreciate your kind words 😍

      • So I didn’t bake the dough yet but had some trouble with the recipe and looking for help. I think I got all the amount correct to the gram, but after my dough more than doubled in size (in 1 hour 15 min) I put it in the fridge and it shrunk by a lot (not back to the original size but close to it). Is this supposed to happen? If not what does it mean I got wrong? maybe I didn’t mix enough? also when I tried to work the dough I needed an extreme amount of flour for it to not be sticky. I used the psyllium husk powder but it still didn’t look like yours. another thing that maybe mattered is that I used DRY instant yeast. does it make a difference? any help will be highly appreciated

        • That is totally normal for the dough to shrink in the fridge overnight. Once it’s cold enough, though, you shouldn’t have to add more than maybe 1/2 cup of extra flour while kneading. Overly sticky dough is usually due to not using the right ingredients in the flour blend, namely the superfine rice flour. If you use something like Bob’s Red Mill rice flour, it’s much grittier and, therefore, doesn’t soak up as much of the water that the superfine rice flour does, causing the dough to be so much more sticky.

          The yeast should not have affected the dough. I use instant dry yeast as well.

          • thanks so much! I don’t live in the US so I’m not sure about the grain size of the rice but I will try again with less water or a different rice flour. thanks again!

    • I made this recipe two days ago. Visually and texturally it was fantastic. My one critique was the taste. There was an alcohol-metalic-like taste that made the bread taste weird on its own, but when I used it to make a grilled cheese the taste was pretty much masked. I let the dough rest in the fridge overnight and then I let the shaped dough rest in its banneton overnight. Maybe too much time proofing is what caused the weird taste. I think it may also be due to the bread being significantly under-salted. I’d like to try making the recipe by upping the salt to one tablespoon and resting the dough overnight only once. Other than that I am thoroughly impressed and Kim I’d like to hear what you think about upping the salt. Thank you!

      • I’ve heard this before, about it being under salted. If you feel like adding more salt, I would try it and see how it works! I’ll have to test it myself one of these days. The metallic taste could also be due to not allowing the bread to cool down completely (I’ve found the same when I haven’t allowed the bread to cool completely). But overproofing could also play a part.

        Let me know if you try it with more salts and your results 😊

      • The funny taste is due to letting it sit overnight. If you want to let bread dough sit overnight you have to reduce the amount of yeast by half. Too much proofing will taste like wine or alcohol

  • Hi! I have been looking forward to making this bread and am trying it out this morning! I have followed all of the instructions exactly, but the dough is not “coming together” as you wrote in the instructions. I have added a lot of extra flour so far, and it’s still not coming together. Is it supposed to behave like regular gluten bread dough? I’m just not sure what to aim for, and don’t want to just keep adding flour or it will be too dense.

    • Hi, Erin! I’m trying to follow along and troubleshoot, but may need some answers to help you. I say in my recipe the dough will “come together” while mixing it, before you let it rise for the first time. Is this when you’re adding extra flour? Because you need to wait on adding extra flour until your dough has proofed the first time and has been in the refrigerator for at least a couple of hours, preferably overnight.

      Could this be what’s happening? What I mean by “come together” is it may look like a total mess in the mixing bowl, but if you give it the full five minutes of mixing time, it will look like a smooth and stretchy mass, not really like normal bread dough, but more like a stretchy, sticky cookie dough. Then you let the dough proof for about two hours and then put it in the refrigerator for at least two hours. The colder the dough is, the easier it is to work with. Only after it’s been in the fridge is when you dump it out onto a well-floured surface and knead in extra flour, as much as you need to develop a smooth ball. At that point it will be very similar to regular (gluten) dough, maybe a little more sticky than regular dough, but not much.

      Aside from the above, did you use all the products I suggested? I only use Authentic Foods Superfine White Rice Flour, which has no grit and would most likely absorb a lot more water than something like Bob’s Red Mill white rice flour. If you are stuck with a mess of stickiness, it’s possible that could be why.

      Lastly, what type of protein powder did you use? Using anything that has extra “stuff” added to it could cause a problem. I just can’t say for sure.

      I hope this helps! Please let me know if you’re still having trouble 🙂

      • I haven’t, Adam. I’ve attempted a few other recipes that I’m still working on with a pre-ferment, but often with the artisan dough I’ll leave it in the fridge for a long period, up to 10 days, and it gets better with age, very similar in taste and texture to using a pre-ferment or even a sourdough starter.

  • Thank you so much for your reply, I just saw it now! I used all the correct ingredients, but I was aiming for a ball of dough in the first mix, so that’s where I went wrong! I did notice the texture change after being in the fridge, but at that point it was too late. The bread still turned out (I made 1 baguette and 4 rolls), but they didn’t rise very much and were dense like I expected. The taste and texture, aside from being dense, was great though! I bought more ingredients for the flour yesterday and am going to try again today!

    • Keep trying. What I do is put my oven on the warm setting for a few minutes, turn it off, and then put my bread in there for the final rise, anywhere from 1-1 1/2 hours. It may not look like it’s risen much when you put it in the oven, but if you slide it in there and then pour the hot water into the pan on the bottom rack and quickly shut the door, it should get great oven spring from the steam and rise up pretty well within the first 5 minutes or so.

      Please let me know if you have any other questions, and be sure to let me know if you have success as well 🙂

  • Hello, looking forward to trying this. I can’t have any dairy including the whey isolate in the bread flour mix, is there something I can substitute it for or could I just leave it out? I’m also allergic to peas so pea protein is out to :/

      • Hello! I’m about to try out this recipe and was wondering if it works in a Dutch oven? I don’t own a stone.


        • I’m so sorry I didn’t get back with you sooner. I was on vacation for the past several days.

          I haven’t tried it yet, but I think a Dutch oven would work wonderfully!! I have one that’s a little too big to try, and have been meaning to get a smaller Dutch oven to try this bread, but I’ve seen so many successful bread recipes come out of a Dutch oven. Please let me know how it turns out!

      • I was wondering if Mandy had success with a different protien. My youngest can’t have dairy at all and I want to try this bread for her.

        • Hi, Deisha! Yes, someone has had wonderful success substituting pea protein for the whey protein. Here is a link to pea protein on Amazon, if you can’t find it in any of your stores.

          I hope you can make this for your youngest as she will love it!

    • Sure! You’ll just need to activate the yeast in the water first. Add the honey and yeast to the water and let it bloom for about 5 minutes before adding it to the rest of the ingredients 🙂

    • Hi, Amy! I’m not sure that it would work for cinnamon rolls. Have you checked out my recipe for cinnamon rolls on the blog? They are PHENOMENAL!

  • Hi!
    My husband was diagnosed with Celiac a year ago and he has been really missing bread. This looks soooo good! Is it possible to use a store bought gluten free bread dough like the one from Jovial to make this recipe?
    Many thanks!

    • Hi, Barb! I’ve never seen a store-bought gluten free dough. By all means, though, if you have access to one, I would give it a try. I’d love to hear how it turns out.

      Good luck with your gluten free bread baking 🙂


  • I followed the recipe and the miracle happened! (au contraire) I transformed bread in rock! It turned a real brick! This recipe doesn’t work at all, just spend ingredients and a lot of time!

    • I’m so sorry the recipe didn’t work for you! The recipe DOES work, actually. I have made it literally hundreds of times and it’s turned out every single time. Nothing like a brick. Even my husband, who is the worst critic for all things gluten free, will eat a whole loaf of it by himself (and he doesn’t need to eat gf). Did you make any substitutions? Did you follow all the instructions? Gluten free baking is so finicky that everything has to be just right for things to work sometimes (but the same holds true for regular yeast bread baking–my mom has never had luck with gluten-filled yeast breads). Don’t give up! I will walk you through it. Did you allow the bread to rise enough? Did you pour the hot tap water into the shallow pan on the bottom rack? Email me and we can go over it 🙂

      • Also another big question, did you use MY gluten free bread flour blend like the recipe states, or did you use something else? If you didn’t use my blend, I can’t guarantee that it will work. I’ve developed my blend just for yeast bread baking and without it, you may not get the results you’re looking for.

        • I made the recipe exactly as instructed & ended up with a brick as well. I’m extremely disappointed especially since I was so looking forward to a good piece of bread on my birthday.

          • I’m so sorry your bread didn’t turn out the way it’s supposed to be. Something must have been different because not only have I tested and made the recipe over 100 times, I’ve also had many, many readers make the recipe with great success as well. One of the top things I ask people when they’re having problems is did they substitute any ingredients? Did you use my gluten free bread flour blend, exactly as written? Did you use instant yeast and not active dry yeast? There is a huge difference in how they are used.

            I just went over my recipe with a fine-toothed comb and highlighted areas that needed to be highlighted to make sure that they aren’t overlooked and the proper and correct ingredients and methods are used. I hope this helps if you ever decide to try the bread again (and I hope you do!).

  • I found your recipe on Pinterest, and have already made this for my celiac husband several times! It is soooo good, and I can’t believe it’s actually gluten free! Both my husband and my daughters said that it was so light and “fluffy”😀 Thank you so much for this recipe and all the other recipes too. I have made the pizza, and I am going to try your carrot cake cupcakes for Easter!

    • Oh, thank you so much, Sue!!! You made my day today 🙂

      Happy Gluten Free Baking and have a great weekend 🙂

    • Oh my God , I can’t wait to try this recipe. You are an awesome and wonderful person to share this recipe. Sounds terrific , I now can leave the brick making to construction specialists.

      • Haha, that hysterical, but sadly so true that most gf breads are like bricks. Not this one, I assure you. I hope you enjoy it!

  • I just found this recipe on Pinterest yesterday, made the dough last night and baked the bread this morning.
    I used regular yeast, and it came out great. Su-er easy to do – I used a candy thermometer to make sure the water wasn’t too hot for the yeast. I also used cup-4-cup GF flour blend. Still came out great. Can’t wait to make this again! Thank you for the recipe.

    • You are so welcome!! I’m so glad you liked it.

      Thank you for visiting my blog! Happy Gluten Free Baking 🙂


      • Amazing bread and pizza!
        Two questions –
        Has anyone had any luck using brown rice protein in place of whey?
        And would any substitutions work for the Xanthan gum such as psyllium husk, chia, or flax?

        • Thanks, Jesse!

          No, I hadn’t even heard about brown rice protein, but I’m glad it’s yet another option for those you don’t want to use whey. I think it would work perfectly 🙂

          You could try psyllium husk. I tried it months ago and I didn’t care for the results as much, but maybe you would. I don’t have any experience with chia or flax in yeast breads (only cookies) so I honestly don’t know how they would work.

          • I made this bread yesterday using guar gum in place of the xanthan.. it worked great. It didn’t rise as much as I’d hoped, but I didn’t read the full blog until today. I only used a cloth to cover it so it dried out a bit. It still looked and tasted like a baguette. Thank you so much!

  • Hi! I haven’t made this yet – but am planning to make the dough this evening to leave in the fridge to have on hand.. I do have a question though.. in one of your comments you mentioned proofing the dough for two hours before putting it in the fridge. This step isn’t mentioned in the instructions… Or did you mean that the dough proofs in the fridge? Sorry but I want to make double sure I’m doing the right thing! I can’t wait for my first slice of crunchy “real” bread and cheese!!!

    • I’m so sorry about that and I really appreciate you finding my mistake! It actually is supposed to be proofed for about 1-2 hours, or until doubled in volume before putting it in the fridge.

      I corrected it on the post and I thank you again for pointing that out😀

      I hope you like the bread as much as we do!

    • You could try using the paddle attachment, but I’m not sure if it would work as I’ve never done it. There are really cheap dough hooks on Amazon. I’m not sure which Kitchen Aid you have, but click here and you can see how cheap they are.

      Hope this helps!

    • I mix and knead by hand as I’m very low-tech. It takes longer but it does work. I set a timer for five minutes and then get going: I have been using an energetic but gentle screw top twist inside the bowl, occasionally flipping the dough over to make sure I get a smooth blend. Still working on perfecting the recipe for my own equipment but I think this part works.

  • Question? I can make regular bread loaf with tu his mix I’m getting all stuff in order to give it a try thanks

    • Do you mean in a loaf pan? I’ve never tried it in a loaf pan, but I don’t see why it wouldn’t work 🙂

  • I’m trying this recipe for the first time. I have already mixed the dough and have it in the fridge chilling. I was wondering if we were supposed to “punch” the dough down prior to placing in the fridge for chilling? I was also wondering what type of flour you recommend for shaping the dough. Thanks!

    • Hi, Susan! No need to punch the dough down. It’s not quite like regular gluten dough. If you have made any extra of my flour blend, you can sprinkle the work surface with that, or use any of the individual components, i.e. white rice flour, tapioca starch, or a blend of any of them. I usually make my flour in large quantities and then just put a small bowl of it on my work surface and sprinkle as much of it as I need to shape the dough. Don’t be afraid to add more flour, either. It’s not like regular gluten bread where you don’t want to add too much flour. This stuff can take probably about 1/2 cup more flour for shaping if needed.

      Good luck and please let me know how it turns out for you 🙂

  • Thanks so much for this recipe! I have used it to make a truly awesome pizza crust and a loaf of bread today. They both turned out as you described. I’m in bread heaven:)

    • Yay! I’m so happy for you!! It’s so wonderful having really great bread again, isn’t it? That’s what I always miss the most–all the yeast breads and pizza doughs, etc.

      Thanks for trying my recipe 🙂


    • Absolutely! It may not get quite as crusty without the stone or baking steel, but it will still be a very great loaf of bread 🙂

  • Hi.. is there a post for your flour blend in cups vs grams….Before I make it up…I want to be sure of the measurements.. Thanks so much!,

    • Hi, Bev! I wish I could convert everything into cups, but I formulated my flour blends using a scale for grams because grams are so much more precise and I wanted to be as precise as possible. I feel it’s very important in gluten free baking, especially gluten free bread baking, to be as precise as possible before beginning to combine ingredients together. The conversion from grams to cups doesn’t compute, i.e. you might end up with something like 1 5/18 of a cup. Therefore, I really strongly suggest getting a scale (scales are so incredibly cheap) to make the most of your gluten free baking. The scale I have I bought on Amazon and here is the link for it. It’s $13 and is eligible for Prime if you have a Prime membership, so shipping is free and arrives within 2 days.

      I never like to tell any of my readers something can’t be done, but in this case it’s just not worth it to try to convert something when it’s so much easier to just get a scale. I promise if you get one, you’ll get great use out of it and will find it so much easier than breaking out measuring cups every time 🙂

  • Hi Kim, thank you so much for this recipe! I tried it today and it worked, although I think I did something wrong. The dough was very dry – not sticky/soft at all. After letting it rise for 3 hours and letting it rest in the refrigerator for another 3, iI added a little water, which made it all come together better (it was crumbly, after refrigerating). Next time I will let it rest overnight, but that won’t eliminate the dryness I think. Would you just add more wate right in the beginning? The bread tasted great, it was just quite dense. I used the ingredients you suggested, but I live in Germany, so I cannot get the exact same ingredients you used.
    Very happy, will definitely keep on experimenting with this recipe. Thanks again! : )

    • Hi, Ava! I’m sorry your bread was dry and dense. It definitely is pretty sticky if it’s made with the right ingredients, but maybe if you can’t get certain things there then that’s why it didn’t quite work. Can you get the ingredients I have linked to on Amazon, or do I need to find another link for you in Germany for those? I’m not sure of how that works internationally, but I certainly find out if I need to 🙂

      • Thank you, Kim, that is very sweet of you. But please don’t bother – better make up a new recipe : ) I will just keep on experimenting – it did taste great, its just about the right consistency. Will try it with a little more water, a different brand of instant yeast and longer refrigeration next! The other ingredients I found are spot on, very good quality (found new “suppliers” that way too : )

        • Okay, Ava. If you ever need me to find anything out about international products through Amazon, please don’t hesitate to let me know 🙂

          Good luck on your next try at the bread. Fingers crossed!

  • Hi Kim, I was really excited to see your breads. I made the cinnamon roll and the artesian bread on the same night. They both rose really well and then I put them in the fridge. The cinnamon rolls stayed all puffed up in the fridge and was great to work with but the bread mixture deflated really quickly and was totally different sticky and gluggy wise. I kneaded it and baked it still and it puffed up etc, but was quite dense. Is it supposed to deflate like that or do you know what I could have done to cause it?

    • Hi, Caroline! I’m sorry your bread didn’t work out. It is not a dense bread at all. I would go back through the steps and make sure you didn’t miss something because it sounds like something was missed. First and foremost, did you use my bread flour blend with the ingredients I suggested? If not, I can’t guarantee any of my breads will work, especially the lean doughs (those without eggs and butter and other enrichments). Also, did you use the steam by pouring a cup of hot water into the shallow pan when you put the bread in the oven?

      Without knowing what steps you did or didn’t take, I can’t be certain. I would love to talk you through it, though. If you still need help, please email me at [email protected] and I’ll be happy to go over with you. I’d love for you to be able to experience this bread the way it’s supposed to be–light and fluffy and oh so good!!

      • I had the same result. I followed all directions exactly as written and made the indicated flour blend. The only thing I can think that was the issue was I either made my loaf too thick, oven temp is off more than I thought and it baked too hot or that the pan I used for the water wasnt large enough to create good steam.

        • I’m wondering if you didn’t bake it long enough. When you take it out of the oven, it shouldn’t feel heavy. It should be fairly light for its size.

          Also, if you cut into it before it’s cooled it may be gummy on the inside.

          Sending good gluten free baking vibes your way 🙂

  • This is the first of the bread recipes I’ve tried. My Celiac family members loved the bread, especially my daughter who is old enough to remember the gluten-filled homemade bread I used to bake before anyone was diagnosed.

    My question is how you made your ball of dough so smooth? It looks just like the bread I used to make–but when I followed the recipe (only change was pea protein isolate instead of whey protein isolate), my ball of dough looked like a head of cauliflower.

    The dough also felt drier than I was expecting, but that might be because so many GF recipes I’ve tried have so much water they practically ooze.

    • It possibly could be the pea protein, but I’m not sure. I do add as much flour as I need to get the dough into a somewhat smooth shape. Then I just keep smoothing it over with my fingers as gently as possible. However, I remember reading something in another cookbook about wetting your fingertips and using that to smooth it out. Maybe switching to pea protein makes it a little stickier, so you could try that.

      Let me know how it works!

      • I finally got a chance to try this again. I made two changes. First, I used only 2/3 of the xanthan gum called for. That made the dough look less lumpy after its initial rise. It was still lumpy after resting in the fridge, though. I tried smoothing it out with a dusting of rice flour, and it helped. It’s still not as smooth as your loaves, but maybe with more practice I’ll get there. 🙂

        • Practice makes perfect, that’s for sure! I made this bread too many times to count before I finally realized I didn’t have to be too gentle with it. I could add more gf flour than I thought without affecting the end results.

          I’m just getting into learning about video, so as soon as I can I’m going to be doing videos for all my breads. It will definitely take time, but eventually I’ll have a video showing how I work with this dough, and maybe I’ll just have to put this bread at the top of my list.

  • dough looked great before it went in the fridge. left it in there for 2 days, it shrunk to about half the size and i can’t get it to rise again. followed all the instruction exactly, apart from the clingfilm – is this v. important? (i used a clean tea-towel over a bowl). any idea where i went wrong or how i can fix it?

    • Hi, Gordon! It’s normal for it to shrink down in the refrigerator. Are you trying to get it to rise again from the fridge, or have you kneaded it and are shaping it and it won’t rise? Also, when you mentioned using a tea towel instead of the clingfilm, that probably caused it to dry out a little and may have affected the hydration, which would also affect the way the dough rises. Some things that work for gluten-filled dough don’t work for gluten-free dough.

      Without knowing what stage you’re in I can’t say for sure what’s happening, but I would try to shape it and let it rise (with clingfilm on it). It won’t rise a whole lot before it goes into the oven, but once you put it in a hot oven with the steam it should do a final rise during the first few minutes of baking.

      Hope this helps! Let me know if it doesn’t.

  • Hi – this looks sooo delicious, I really want to try it. I’m also super impressed with what I’ve seen of your site, flour blends, and recipes.
    Unfortunately I’m nightshade intolerant and need a substitute for the potato flour in your blend. Any ideas? Alternatively, I use Namaste Perfect Flour Bend which is nightshade free – do you have any experience with this product?

    • Hi, Jan! Thanks so much for the kind words.

      I’m wondering if just subbing the potato starch for more cornstarch would work. I haven’t tried as I’m fortunate to only have a problem with gluten, but it’s worth a shot. Can you have tapioca? I know it’s a root, but I don’t know enough about nightshades to know what you can and can’t have. If you’re okay with tapioca starch, you might try substituting the potato starch for equal amounts of tapioca and cornstarch.

      I hope this helps 🙂

    • Hi, Cathy! I’m so sorry but there really is no way to convert them to cups individually. It won’t compute. In other words, it might end up with 1/27th of a cup or something odd like that. Scales are so cheap and super easy to work with, I’d really recommend getting a scale and trying it out.

      Hope this helps, Cathy 🙂

  • Hello there! I very new to the GF life and still in the frustrating phase. I’m a wonderful home chef and was devastated when dr said I have to go gluten free. I showed him my Instagram and he hung his head and said he’s so sorry😐. My question is, can I use a GF sourdough starter in stead of the xanthin gum? I cannot have any gums. I don’t want to waist the expensive flours experimenting.
    Thanks in advance!

    • I wish I had an answer for you, but I haven’t tried a gluten free sourdough starter yet. I would think, though, that it would work just fine for the yeast part of it, but the gum is used mainly for stretch and to hold things together so I’m not sure if it would replace the gum like you want it to. However, I’ve seen recipes from other sites and cookbooks that call for psyllium husk powder instead of xanthan gum for those who can’t handle gums. Do a Google search and you should find lots of information on how to substitute xanthan gum with psyllium husk powder.

      Hope this helps!!

  • This recipe is so hard to follow, your instructions are not clear at all and jump around constantly. It would be so much more useful for people who aren’t used to making bread regularly if the instructions could be broken down a bit further and show pictures where you’ve given a loose description of what the end of the steps should look like.

    • I’m so sorry you feel that way. While I don’t agree that my instructions aren’t clear and I jump around constantly, I do think the whole post could use some more in-process pics or a video to show how the dough should look and feel. I will put that on my to-do list, to update this post with more process pictures.

      Thanks for the constructive criticism 🙂

        • Thanks, Caitlin! I agree and I’m actually working on that this weekend. I hope to have it up on the blog soon 🙂

      • Hello, I’m excited to try your artisan bread recipe! My little girls are celiac, the oldest with memories of gluten breads. This sounds dreamy and its corn free!!! So hard to find a good gf bread recipe without cornstarch. I am trying to order all the recommended products from your page, however Judee’s xanthan gum is not available to ship to Canada. Would you say any xanthan gum would work or is Judee’s specific to the success of the recipe? Thanks in advance, I look forward to your reply.

  • I’m allergic to dairy, so I tried 2 times to make this using pea protein, as per your suggestion. Great crust but super dense. I’m wondering if the suggestion should be pea protein ISOLATE. I thought since the suggestion didnt say isolate that since it was now changed to pea protein that it didn’t have to be idolate. No isolate at the store, so I thought it didnt come in an isolate. Would this make the significant difference? I followed directions exactly. Have probably read things 20 times to be certsin

    • Hey Kim! Thanks for sharing such a fantastic recipe. I baked this up in batards in my Dutch oven, sour dough style. My only issue with this recipe— it tasted fairly chemical-y. I can’t quite tell if it’s the xanthan gum or something else but it wasn’t as sweet or fragrant as store bought kinds. Any ideas what’s going on?

  • The only other thing I can think of is the superfine rice flour. I cant get the brand you suggested, so I used the rice flour you get from asian stores. My next try I will try grinding white rice with my Nutrimill grain grinder on the finest setting

  • Also, do you knead the dough when it’s cold out of the fridge? Hard to knead when cold. It doesnt say so, but do you let it come to room temp before kneading?

    • Hi! Yes, I knead it when it’s cold. It should be much easier to knead when cold, so somewhere something went wrong and I can bet it was the Asian rice flour. Can you not order the superfine rice flour on Amazon? It makes a HUGE difference in the texture of the dough and the end results.

      My suggestion for using pea protein as a substitute is based on not my own experience but other readers who have stated success with it. I think once you get the right rice flour, that may change a whole lot with the success for the dough.

      Sorry I couldn’t be of more help, but if you find you change the rice flour and have success, I’d love to hear about it 🙂

  • Hi!
    I was just wondering what measurement to use for heat, your recipe didn’t specify celcius or fahrenheit, so I’m not sure. Otherwise, great-looking recipe! I can’t wait to try it out when I have the time!

      • That is a great question about Fahrenheit as I use Celsius too and when I converted it said 230 celsius what is the top temp on my oven. Is not too high? Do you change temperature during the baking or leave it on top? Do you cover the bread during the baking any point? Usually I bake all my cakes on 180 celsius or max 200 so 230 is really unusual experience.

        • Yes, the oven should be very hot (450 F or 230 C) and the bread won’t need to be covered. Cakes are definitely baked at a much lower temperature than bread. Also, make sure to put the shallow pan on the lower shelf to add very hot water to allow steam to create the oven spring, or oven rise, during those first 10 minutes of baking.

  • I love this dough for pizza. I have served it to many guests and they can’t tell it’s gluten free. In the summer I out the pizza steel on the BBQ and it works great. I can’t wait to try this for bread!

    • We LOVE the pizzas, too! Sometimes I’ll make a double batch and make pizzas with half and a baguette or two with the other half 🙂

    • Hi, Molly! I’m so sorry I didn’t put that in the recipe card. Yes, cover the bowl with plastic wrap before letting the dough rise.

      I’ve fixed it so it’s now listed on the post.

      Thank you 🙂

    • I honestly have never tried it because I don’t have a bread machine. I don’t know enough about them to know if it would work or not.

      Sorry I couldn’t be more helpful

      • I have made this in a bread machine on the gluten free setting. It doesn’t have a crust like the loaves baked in the oven, but it makes a perfect loaf for sandwiches! I used to buy bread from a local gluten free bakery, but it was $20 per loaf and that was before recent inflation.

    • Hi, Patty! I haven’t tried it with a handheld. The dough gets “stretchy” from the xanthan gum, so that’s why I was never sure if it would work and I actually don’t have a handheld mixer myself 😋. But I know some of them can be pretty powerful so I would give it a shot! If yours has the dough hooks, use those. As long as the dough gets mixed well enough, it should work just fine.

      Please let me know if it works and how you like the bread 😊. Thanks, Patty!!

  • I *love* bread, I used to bake French bread every single week before I found out I have celiac disease, and I’ve been heartbroken ever since. For the past 2 years I’ve tried tons of recipes and flour blends, and although my bread was pretty ok fresh from the oven, nothing really came close to “the real thing”. This recipe has changed my life!!!! It is amazing!! I had all those ingredients but never had the proportions right. The proverbial blood, sweat and tears you put into developing this recipe have paid off! Thank you so much for generously sharing it with those of us who labored to bake great gf bread but always fallen short <3

    • Wow, Shelby! I don’t even know how to respond because I am SO touched by your wonderful words that I almost have no words at all. The one thing I CAN say is that I completely understand how you’ve been feeling. I’ve been there myself and was absolutely devastated when I found out I had celiac, not just for the fact that I thought I could never have good bread again, but because I thought I could never MAKE good bread again!! I didn’t bake bread as much as you did, but I just baked in general at least 3-4 times a week as it’s always been my passion. After I got over the initial shock of it all, I vowed that I would never give up on trying to create the things I miss the most, both baking and eating the things I would bake!

      Thank you from the bottom of my heart for this wonderful comment! I hope you continue to bake bread throughout your gluten free life 🙂

  • Thank you for taking the time to perfect and then post this recipe. I have 2 questions:
    If there’s no gluten to develop, why knead it for 5 minutes in a stand mixer?
    How long should the mixing take if using a hand mixer?

    • Hi, Kathryn! The reason I “knead” the dough for 5 minutes is because the xanthan gum will clump if it’s not in constant motion once it comes in contact with the water/liquid in a recipe. I was mixing for about 2-3 minutes when I first started testing my recipes, but found a little more time was needed to get the xanthan gum to be stretchy enough for my liking. I also felt 5 minutes was enough time for the gluten free flour blend to soak up all the liquid it’s going to and create the proper consistency of the dough.

      I’ve never used a handheld mixer for my doughs, but if I were to do so I would probably go to about 7-8 minutes.

      Hope that helps 🙂

    • I’ve used a bunch of your recipes dince my wife was diagnosed with celiac disease. I keep a batch of your bread flour on hand all the time. Our favorite so far is the cinnamon rolls! It seems silly, but up until now we havent actually used your bread for….bread! We are trying the artisan bread recipe for my wife this mother’s day.

      Everything went well up until the overnight in the fridge. When I had placed it in the fridge, the dough was visibly doubled. Opening the fridge this morning and the dough had sank considerably. Back to pre-rise size. Is that typical?

      Smell and taste of the dough is spot on. A little of the sourdough flavor forming. I kneaded just enough to let it form a ball. I’m proofing in the oven now and do see some rise forming again.

      Just a little worried with how much of the original rise was lost over night.

      Thanks and happy Mother’s Day!!

      • Well… it had good flavor, a little too much of an alcohol type smell at first. The loaf did rise in the oven, but never became the size it was during the original proof. Crust was great, but the crumb was too tight and overall it was dense.
        For the next loaf I’ll try adding more yeast and some more honey to give it more fuel.

        Any other ideas?


        • Oh no! I’m sorry it didn’t rise as well. I’m not sure because I always get a HUGE oven spring when I bake mine and it’s never dense. A few questions I usually ask someone who is having problems:
          1. Did you use any substitutes in the flour blend itself or the dough?
          2. Did you allow the shaped loaf to rise until visibly larger? Not necessarily doubled in size, but it does need to be larger. Sometimes that can take 30 minutes, but other times it will take over 2 hours. It just depends on the temperature of your proofing area.
          3. Did you cover the dough while rising so it wouldn’t form a skin, preventing it from getting oven spring?
          4. Did you set up your oven for getting the best oven spring with the shallow pan and hot water?

          You sound like you know what you’re doing so you’ve probably done all these things, but I always ask them just to be sure. One thing I’ve had to re-learn from my gluten baking days is to let the bread rise long enough. I was always so worried about over proofing, but I know now that’s not so much an issue with gluten free baking. Sometimes everything I learned in gluten baking is reverse in gluten free baking.

          I hope it works for you the second time around. My fingers are crossed 🙂

  • Hi — would this recipe be suitable for gluten-free sandwich bread? Or could you direct me to another one of your recipes for this?

    • It’s definitely suitable to use as sandwich bread, but I’m not sure about baking it in a loaf pan. I’ve been trying for a while to come up with a great loaf pan recipe and haven’t had success yet. But making a sandwich out of French bread or boule shaped loaves is still doable 🙂

  • So I’ve tried this twice. Exactly. Only changes are pea protein (instead of whey), and no standing mixer so I mix by hand. Both times it is very heavy, sticky, looks like cauliflower texture and never rises. It’s brand new instant yeast (Breadmaker). I am going to try with whey protein next (I just happened to already have pea protein), but can anyone advise me? Has anyone had success without a standing mixer? I’m trying to make this for my mom, and I’ve wasted so much already. Does the water have to be a certain temperature, etc?

    • I’m so sorry you’ve been having a hard time, Lizzy. I really think the problem is not having a stand mixer. If you happen to have a handheld mixer, that would work better than mixing it by hand. If you don’t have that, maybe a dough whisk like this one and a lot of elbow grease to mix it really vigorously for a few minutes.

      I really do believe the mixing of the dough is the biggest problem you’re having. What the stand mixer does it turns it from a clumpy heavy mess into a smooth, somewhat fluid like consistency that you may have a hard time achieving without.

      I hope this helps. Please let me know how you make out with it.

  • I just pulled my second batch out of the oven and they look fantastic. I do have a random question though. The first batch I made turned out pretty darn horrible, but in retrospect I believe it had to do with me mixing 20 cups of flour at the same time and maybe not getting the ingredients equally distributed. Do you have a method that works for you to make sure it’s mixed properly in large batches? For the second attempt I only mixed exactly what I needed for the recipe and it turned out perfect – so that must be what my problem was.

    • Hi, Enca! I put my flour blend in these 8-quart containers. Once I’m done measuring, I take the largest whisk I have and whisk it really well, and then put the lid on it and shake it up and down several times, sometimes giving it to my husband to shake if he’s standing there 😉 It can actually be a good workout, haha!!

      • Hmm. That is exactly what I did – I even bought those specific containers because you had mentioned them in another post! Guess I just didn’t shake it enough. I’ll do it for longer next time 🙂 Thanks!

  • O. MY. WORD. I could just write this all in all caps shouting words. First when I took these loaves out of the oven they SANG like sourdough baguettes. I never in my life thought I would hear that from gluten free bread. I went out to chore while it cooled and thought about those beautiful rustic baguettes the entire time. Came in and sliced into one. Warm, chewy crunchy crust and soft crumb, perfect with nothing more then some butter. This is hands down a break through recipe. Its so easy I just never believed until I actually ate it just now that it would turn out. So excited. So excited. Thank you for this.

    • Awe, yay! You’re so very welcome and I’m so happy you loved the bread!! Thanks for the wonderful words 🙂

  • This is tremendous just like the italian recipe! Everyone loved both breads and I even made rolls for Christmas. What a hit for the gf and non gf crowd alike! Just a question about freezing…Can I make the rolls or loaves and cook partway then freeze? Kind of like the take and bake bread I used to buy before being diagnosed Celiac.

    • That’s wonderful that everyone loved the breads!! I honestly have never tried partially baking them so I can’t say whether it would work or not. The dough does freeze well for all the breads, though, so if you can’t get it to work right doing partial baking, you can definitely freeze the dough or freeze the finished bread.

      • Hi Kim – I love your recipes. I’m wondering at what point it is OK to freeze the dough? (e.g. right after mixing or after the first rise before putting it in the fridge?)>

        • After the first rise, but it’d definitely be easier to wrap it up after letting it refrigerate for hours (unless you’ll be keeping it in the container you let it rise in). I personally like to place my dough on a well sprayed piece of plastic wrap and wrap it up first and then put it in a ziploc bag.

  • I’m looking to try this recipe out this weekend but wanted to confirm the ‘Kim’s bread flour recipe’. On the link that I was taken to is a table with the weight of each ingredient but at the top a measurement in cups. Is this saying the ingredients all together make about 5/10/15/20 cups of the GF flour?

    • Yep, exactly! I wanted to give a relatable amount at the top, which is what most Americans are used to (cups), but the blends work the best being weighed in grams.

      Hope that makes sense 🙂

      • Thanks Kim, I anticipated that was the case but wanted to ensure I didn’t mess up. Which I did a bit as I didn’t buy enough of the whey or tapioca starch at the bulk barn, but wow it still turned out beautifully! Mine made 1 small baguette and 2 small boules. They are a little more spongy in texture than gluten bread, but I’m so impressed with how close it is to the gluten one. Thanks for this great recipe. I feel like this has been a better turn out than gluten beads I’ve made! Next time I’ll purchase more whey and tapioca, and give them more than 12 hrs in the fridge – see how that effects the results!
        Thanks again!

        • I’m so glad you liked it, Emily! The longer in the fridge, the more like sourdough it will become.

          You should give my Italian bread a try if you’re looking for something a little richer (it has a little butter and milk in it). It might just be my absolute favorite of all the breads I make 🙂

  • I made this bread yesterday and I am so pleased with it! I didn’t get quite the lovely holey texture you did, but I only kept the dough in the fridge for 24 hours. Planning to make pizza with the rest of the dough! I’m an accomplished wheat sourdough baker, but I have not found anything CLOSE in a gluten free recipe. SO pleased with your recipes! I too was trying to adapt the fridge dough from Artisan Bread in Five Minutes a Day. So pleased that you did this, your results are much better than mine! Thank you!!

    • Awe, thanks so much Kathi! I just love the method that Artisan Bread in Five Minutes a Day created! It’s genius really.

      You’re gonna LOVE the pizza! My husband and son, who both can eat gluten, say they’d rather have this pizza than order pizza!

  • I would love to try this recipe. I live in southern Ontario, Canada and I have not come across ‘superfine white rice flour’. Is there a difference btw superfine white rice and white rice flour?

    • Hi, Monica! Sorry I didn’t get back with you sooner.

      Do you have access to Amazon? You’ll find the superfine white rice flour on Amazon. The reason I use it is because it’s so much softer than any other rice flour I’ve found. The others are very gritty and can change the end results of especially my breads. They tend to soak up more liquids so if you do use them, you’ll need to experiment with probably adding a little more liquid than the recipe calls for. I would start with 1/4 cup and work up from there.

      • Hi Kim,
        I’m very excited about trying your bread recipe. I have collected all the ingredients and made the dough for your GF Artisan bread. I let it rise for 1.5hours on the counter and then put it in the fridge as per your instructions. I checked on the dough in the fridge about 2 hours later and it rose so much, I would say triple the original size. I should have used a larger bowl I guess, but I took it out kneaded it with some flour separated it into 2 and put them in a larger container and back in the fridge. I was hoping to make bread with half tomorrow and save the other for later in the week. I used Fleischmann’s quick rise instant yeast. Is that the correct type yeast? Or should it be the regular rise yeast? What do I do with the dough in the fridge if it continues to rise so much? Is it ok to just leave it until I use it or should I knead it again and return it back to the fridge daily? I suspect I messed up on the type of yeast I used. I had the regular rise yeast as well but it did not say that it was instant yeast. I’m a little confused on this part.

        • Hi, Monica! You used the correct yeast, but maybe your amounts were off? If I leave one recipe in my Kitchenaid 5-quart mixing bowl, it won’t rise above the top of the dough and I can pull out what I need when I want it with no risk of it overflowing.

  • Because of allergy issues, I used Carrington’s coconut protein blend (which has pea protein too). The bread turned out great. It was the closest thing to “real” bread I’ve had in a long time! It was slightly denser than regular artisan bread, but I sure enjoyed it.

    • That’s awesome, Crystal! It could have been denser because of the coconut protein, but if you’re happy that’s all that matters 🙂

  • We just found out that our daughter is gluten free, and are looking for options for her. It seems like this artisan bread would be a good option for her to try. You mention that the bread needs to chill for 3-4 hours and up to 7 days. Is there a sweet spot in there that you would suggest taking the bread out to bake?

    • Any time is great, but if you can, the longer it sits in the fridge the better, at least in my opinion. It develops more flavor and seems to get more stretchy.

  • Kim you are a gluten free genius!! This bread is so freakin fantastic!! THANK YOU THANK YOU THANK YOU
    I strayed a little bit from the recipe to make a more focaccia-style bread and IT IS AMAZING, not having bread in our lives has been so sad. My half Italian wife has sunken into a deeper and deeper bread-deprived depression these past 2 years as we’ve tried (and hated) commercial bread after commercial bread and disappointing recipe after disappointing recipe but she is OBSESSED with this one, we finally have a winner!! We actually still have half a loaf of it left but she’s already asking for another one so she doesn’t run out.

    Thank you again for sharing your hard-earned secrets and creative talent with the world on this blog!! We are so so thankful and happy 🙂

    • Oh, wow! Thank you so much for the kind words, Roxanne!!! I’m so glad you and your wife love the bread 🙂

      You should try my Italian bread recipe and focaccia recipe for something different and just as good. They’re both made from the same dough and couldn’t be easier to whip up!

      Thanks again, Roxanne 🙂

  • Dear Kim. I bought all the ingredients and I was so excited to make this bread. Somehow I do not have luck with rising the dough. I don’t know how fine the rice flour should be but I believe not that was the problem. No gluten free dough never rease for me. I have tried 2 different kind of yeast but still do not work.
    My other question would be if only that much water needed to the dough? For 420g only 1 and half cup? I did choose a cup what 3 of it measured 418 g flour and with that cup measures the water. Anyway the dough became really nice touch and not really sticky. I put it into a bowle and covered with cling film close to the radiator in a draft free room. Even the dough did not rise the dough was so tasty and the smell after baking not yoo much left.
    Please help me what I do wrong.
    I would like to say thank you for your all purpose blend flour was just a magic I made an apple pie from it. Was so different and so close to like a gluten type. It did not rise at all unfortunatly even I put baking powder in there. But all cake was gone in one day.

    • Hi, Monika! I’m so sorry you’ve been having problems with your bread rising.

      The water content is correct, but I think I might have some ideas as to what might be going wrong. I live in a pretty mild to warm climate, so my breads tend to rise fairly quickly. However, if you live in a very cold climate you might consider placing your dough in an oven that’s been turned on briefly and then turned off, just enough to where it’s nice and toasty but not overly hot. Another idea is to place a shallow pan filled with hot water during the first rise, and then again when it’s being baked.

      I wouldn’t focus so much on time than how high the dough has risen. In other words, if it’s been two hours and it still hasn’t risen, increase the warmth around your dough by turning the oven on again and quickly turning it off.

      One more thing, if you aren’t using the flours I recommend, you may have subpar results. Like the rice flour. I’ve heard from many readers who’ve said they didn’t use the superfine rice flour I recommended and their dough was really thick and therefore their bread was very dense.

      I hope this helps 🙂

  • One more question please. I took the dough out from fridge after the whole night and knead it for 5 min before put it into a bowle and covered with cling film and left for an hour in a draft free warm room close to the radiator. The radiator was warm not hot. Is only one hour enough to raise the dough after taken from the fridge? It did not raise to me. Thanks.

    • Check the response I gave just now on your other comment. I would judge more by the look of the dough and how tall it has gotten and not by time so much. Sometimes it takes my dough more than an hour to rise.

  • Hi, was very excited about this bread., went and bought everything I needed which was quite expensive. And it didn’t rise. I did all the things you do… in a warm oven, warm the water. I live in Colorado could I have something to do with it? Please advise I really want to eat good read. LOL

      • I’m not sure how high altitude affects things, but without being able to really beat the dough well, that could have something to do with it. Do you have a handheld mixer? Because even that would be better than trying to mix it by hand. Did the dough look at all like my dough from the video?

        • The dough looked beautiful it just didn’t do anything. A lot of other gluten-free recipes have you put the sugar and water with yeast to get it started. I’m a newbie baking bread so I have no idea

          • If you use instant yeast like my recipe calls for, you don’t have to activate it first. However, if you have active dry yeast then you would need to activate it by putting it in warm water with a little bit of the sugar first.

  • Just wanted to say thanks! I was diagnosed celiac 5 years ago and have tried buying and making bread since but this is the first recipe that is anything like I remember. The bread is soft and tears like there’s gluten, I kept showing it off to my family!

  • OMG! I have to pinch myself eating this beautiful crusty bread. So the first 2 hour rise is amazing but after It’s refrigerated it barely rises. I just learned to make a proof box in the oven. It did help but not much. Any suggestions? Is this normal? What I end up with are 3 tiny dense but very crusty loaves.

    • I just read some of your previous comments. It’s the yeast. I used active yeast and tested some older rapid rise instant yeast. When the rapid rise yeast bloomed I tossed it in the dough. The active yeast I didn’t bloom. Can’t wait to make the next batch. I’m sure it will be even better! So my store sells active, rapid rise instant and bread machine. Is it hard to find just plain instant yeast?

      • I’m pretty sure instant yeast and rapid rise are the same, so if you can find one of those, you’re golden 👍🏻. If not, you can activate active dry yeast in a little of the water (warmed) with a maybe a tsp of the honey in the recipe.

  • Hello… can you use powdered nonfat milk in place of whey protein isolate? I’m trapped inside and can’t get why protein isolate.

  • I left a long comment yesterday, but don’t see it. I wonder if it posted?
    First thing, I have always been a baker and used to bake with yeast regularly.
    I only put 2 stars because it did not work for me. It’s probably not at all fair.
    I bought all the ingredients and made the flour mix as meticulously,as I could, using a scale, making a horrible mess as I did so. The dough rose beautifully, I had it in the fridge for 3 days. After kneading I only got 2 grapefruit sized balls of dough. I proofed and baked one, but it did not rise in the oven, and came out dense. After cooling the crust softened and became gummy. What did I do wrong?
    I am tempted to throw out the flour I have left (about a cup and a half) and start over! Heartbreaking!

    • Hi, Lesley! I got your comment, but it was on my Top 10 Recipes of 2019 post so that’s why you’re not seeing it here. I responded to you on that post. I’m so sorry you’re having problems with this bread. I wish I knew what was happening. Gluten free baking, especially gluten free YEAST baking is a whole different animal and I felt like I had to relearn how to bake when I started baking gluten free. When you say you made a horrible mess when weighing and mixing the flour, did a lot of the flour get on the counter and not in the bin? That could be a problem. Also, did you notice that the dough was anything like mine when you were kneading it as I did in the video? In the recipe, I list that you also need to add an extra 1 1/2 tsp of xanthan gum in addition to what’s already mixed into the bread flour blend. If it didn’t rise in the oven, the only other thing I can think of is the temperature wasn’t set at 450 and/or the hot water wasn’t poured into the shallow pan. The water really makes a difference in how much the bread will rise while in the oven.

      I hope this helps, Lesley.

      • The mess was not from the measuring cup, but from the lips of the bags, etc. I have baked bread before from a different mix I got in Israel, and succeeded several times. I have also baked quick breads and a couple of cakes. I haven’t failed at all, let alone so badly, I put in the extra gum, I put the pan of hot water in the oven. This step is well known to me from pre GF days. I tried to follow the recipe step after step I will have to take a deep breath and try again. I am scared to use the mix I made. Maybe I will use it for something else.
        BTW I made your banana bread, but forgot the gum in the mix. I got a sort of banana pudding cake with a crispy toffee topping. everyone loves it and wants me to repeat the process, The chances I will do it again are probably nil, but I can try! 🙂

  • Hi Kim,

    Would Authentic Foods “Steve’s GF Bread Flour” mix work for your bread recipes?

    • Hi, Rita! I’m not sure if it would work or not. Years ago when I was testing all of my recipes, I did buy Steve’s flour blend and it didn’t produce the results I was looking for. That said, I’m sure it would be “good for gluten free.” I just wanted something that was great, gluten free or not.

  • Just…. wow! My wife is celiac and I’ve made lots of GF foods which are always hit or miss. Some things I’ve tried are complete duds and others are pretty good, but still obviously gluten free.

    This bread is AMAZING. Like, so amazing that you can’t even tell it’s gluten free unless you’re really trying. It’s chewy and crusty just like real bread and doesnt crumble like I’ve come to expect from GF bread. And thanks to the protein, it’s also very filling. But that didn’t stop us from killing a loaf at dinner.

    I made the flour blend to a T, but next time I might try pea protein as I find the whey might be lending a bit of an aftertaste.

    Thanks for this recipe! I’d post a picture if I could – I was so impressed with how the loaf came out. Almost identical to the beauty shot in the recipe.

  • I tried the GF Artisan Bread in 5 Minutes and it was…OK. Kim, your bread was AMAZING!!!! It was easy. Tasted great (light and airy not dense at all). Even my non-GF family loved it, which is really saying something. I can’t wait to make pizza crusts! Thanks Kim! Will make this again and again.

    • Thanks so much, Deb!! I’m so glad you and your family loved the bread!

      You will LOVE the pizza, too! It’s one of our absolute favorites 😊

      • OK, have done the pizza a couple of times. Once I pre-baked the crust. Didn’t work as I had hoped it would, it was like a very large rice cracker. Then followed your instructions to the letter and it was AMAZING!!! Even my husband who always puts his nose up to GF pizza said he would rather eat my (well your…) pizza than the take out pizza the kids ordered! Better than Take Out! Boom!!!

        • Woohoo!!! I LOVE hearing stories like this! It’s so exciting when husbands who are finicky (like mine) love the GF stuff, too, haha!!

          Thanks so much for your wonderful comment 🙂

  • Hi Kim! Question – I’m in the middle of my second rise right now (crucial time, fingers tightly crossed!) and as I read down the recipe realized I don’t have parchment paper for the bake! I just used a floured cookie sheet for the rise. I have wire cooling racks… would that work in place of the parchment? Eep! What do I do??

    • That should work, Erin. If you feel you can’t slide it off the cookie sheet, just put the whole thing in the oven. Fingers crossed 🤞 😁

  • Has anyone tried this recipe using gluten free starter in place of the yeast and also using King Arthur Gluten free cup for cup flour?

    • Hi, Lisa! I haven’t and I’m not sure if anyone else has. I’m currently working on trying to make a sourdough starter to make bread for those that can’t get their hands on yeast, but the whole reason I developed my own flour blend was because none of the flour blends I tried on the market made the quality of bread that I wanted. That said, you could certainly try it if you feel like it. It may work, but may not be up to its full potential to the bread recipe that I created.

  • Hi,
    I think I am confused about the kneading process. I don’t know how much to knead, how to knead, as an old, old fashioned bread maker where kneading was for a long time with the heel of the had a video. Where do I find it? I am on my third try and I hope it’s lucky because I am getting very discouraged. I have been SO meticulous about the weighing etc.

    • Hi, Lesley! I’m crossing my fingers the third time will be the charm!!

      For some reason, the wrong video was showing on the recipe post. Can you please check again and let me know if you see it? The kneading is similar to that of non-gluten free bread, but it’s a more sticky dough so just make sure to use enough flour on your counter and understand that the dough won’t be as stretchy as a normal dough would be. Still, you can use the heel of your hand somewhat, as you should be able to see me do in the video.

      I hope this helps!

      • This time it was MUCH better. It rose after a light kneading. Now I see the video, but it’s too fast to see how you knead. How long do you knead for? How can I slow it down?
        Yesterday I baked the first piece, barely kneaded it and the texture of the bread was so much better I made myself sick eating too much. Today the flavor was better. But the rise and the baked texture was not as good. I though maybe it was because I kneaded a bit more to try to get the dough uniform to shape. It was a bit denser, and a little gummy after baking. Seems that, as you said. leaving it in the fridge for longer lets the flavor develop so it does taste more like regular bread. I will definitely make it again.
        Another question. Can I substitute the fine rice flour in other recipes? Can I use your mix in other recipes unless they specify specific flours (like when they say “use your favorite blend)? BTW – I have made Pamela Elgen’s sandwich bread. While I didn’t really like it for sandwiches it made lovely toast! She uses sweet rice, which is pretty fine.

        • Well, that sounds like you’re moving in the right direction. If I were to guess, I’d guess that maybe you’re just not baking it long enough. If I take two gloved hands and lift up the bread and it feels heavy at all, I put it back in the oven to bake longer, 5-10 more minutes and then check it again.

          I would say definitely you can use my mix in other recipes! It might be hard to figure out the amounts of things, though. For example, you may need to change the liquid amount of the recipe you’re using, especially if it’s not originally a gluten free recipe.

          • I would give it another try, but the pea protein does not agree with me, big time! I have searched for and ordered coconut protein powder in the hope that the pea protein in it would be low enough for me to tolerate it. Otherwise I am not going to be able to make it. I will use the flour I have to make the Italian bread, and if it works for me that will be my go to.

  • Hi! I’m looking forward to baking this bread tomorrow for Easter. I have been craving good Italian Bread since diagnosis. I have let the dough proof for 2 hours. My question is how do I store it in the fridge? Do I put it in a disk and use cling wrap or is it ok in the same bowl with cling wrap on the top? Currently, it is in the bowl with cling wrap touching the dough.

    • I leave it right in the bowl I mix it in and put plastic wrap on top of the bowl and put it in the fridge.

      For future gluten free baking endeavors, look up my gluten free Italian bread. It’s our favorite of the breads I make 🙂 But we also love the artisan bread.

  • I’ve been baking GF for a year and a half with very mixed results. This is the first bread recipe that has been perfect!

    For anyone interested in making a sourdough version, you can keep the recipe almost exactly the same with only a few changes. In place of using commercial yeast, add a Tablespoon of sourdough starter. Let it rise at room temperature overnight or up to 12 hours and skip the initial proof + 6 hours in the refrigerator. The second rise (after shaping) is 2 – 4+ hours, depending on your starter and conditions.

  • Hi again-

    I have questions about substitutions. I had previously gotten whey powder at low cost from a friend in industry, but they no longer work there and I can’t find anything cheaper than the Now Sports product in your link. Do you know if milk powder would be an acceptable substitute? I understand that protein is important in the quality of GF breads but I wasn’t sure if the protein content of milk powder is too low compared to whey. I also don’t like the taste of bean/pea powders in breads. I have oatmeal powder but I prefer not to use that in smoother breads like baguettes. If I can find a substitute that’s <$5.50/lb, that would bring my cost for your blend down below what I would pay for Bob's 1 to 1 (which I know doesn't work as well anyway).

    As for the other ingredients, I've seen that corn starch can be substituted for tapioca and for potato starch, but I'd be very hesitant to swap out the potato starch since it's such a high proportion of this mix. I've substituted with tapioca in other recipes with no problems. Any advice or suggestions with using corn starch?


    • Hi, Matt! In my opinion, I don’t think milk powder would work as well as a substitute for protein powder mainly because of the textural difference and the protein content. I find that pound for pound whey protein isolate is rather cheap because it’s so light in weight that it will last a long time. To make my largest amount of bread flour blend (20 cups) you only need 300 grams, which is a very small fraction of the 5 pounds. However, I understand that purchasing 5 pounds for some isn’t cost effective if you’re only using it every so often. When you follow the link to the protein powder, you’ll find a 1.2 pound option that might suit you better.

      As for subbing potato starch with cornstarch, I actually think that could work. They’re very similar in texture and I know that others have had success with cornstarch being the main starch component in their gf flour blends (namely Zoe Francois in Gluten Free Artisan Bread in 5 Minutes a Day).

      I hope this helps you in your gluten free baking endeavors 🙂

      • Thank you, that does help! I gave your recipe a test run substituting the potato starch for corn starch 1:1 and it came out really nice. If there were any differences, I really couldn’t tell.

        I can get corn starch pretty cheap so it looks like leaving in the whey protein isn’t an issue.

        Thanks for the advice!

  • Hi Kim. Your artisan gf bread is a game changer. Thank you. My husband is celiac but also has dental issues and he fines the crust to difficult to chew. I was wondering if we used milk instead of water in the dough if the crust would be softer. My question is have you tried this and was it successful?

  • Hi!
    I was really interested in making this recipe, but I was wondering if an All-purpose GF flour worked as a substitute for the Bread flour mix you use. Normally we just buy Pillsbury All-purpose GF flour. Do you know if this would work as a substitute?

    • It might work, but I’m not sure how well. In other words, you might get a loaf of bread out of it, but it may not be a loaf of bread that you can’t tell is gluten free. That’s the reason I developed my own blend, because all the blends I found on the market just weren’t giving me the results I wanted. But maybe you’re okay with that, so I’d say give it a shot and if you like it, then that’s all that matters 🙂

  • Made this recipe yesterday and baked today. By far, the best GF bread recipe I’ve made. Doesn’t taste GF. I’m so glad I decided to make it. I’m gonna make more tomorrow and this weekend, I’m hoping to try your focaccia recipe this weekend ❤️

  • Dear Kim,
    thank you so much for all your awesom recepies. I really appreciated it, that you used grams as weight-unit for your flour-blends. Unfortunately I have problems with this recipe. I think it’s the unit “tsp”. How much does 1½ tsp xanthan gum weight? Thank you very much in advance and all the best in this incredible times. God bless you.
    Best regards

    • I’m sorry, Henrik. I should have posted that as well, but didn’t have a micro scale to get that small of an amount. I looked it up and 1 1/2 tsp is equal to 3.5 grams.

      Hope that helps 🙂

  • Hi,

    I have been GF for about 3 years now and this is the BEST GF bread I’ve ever had! Doesn’t even taste GF. I recently traveled to Switzerland where they had amazing GF breads, but this recipe was even better. I literally just ate half a loaf by myself! I used pea protein as I’m dairy free as well. Thanks for the amazing recipe!

      • Hi, I just wanted to add that I made this recipe again, but instead of baking it in the oven I cooked it in the air fryer. Came out perfect, just like the first time I made it in the oven. I divided the dough into 4 parts and shaped it into mini baguettes. The air fryer was the perfect solution for cooking a single baguette. I cooked it on 400 degrees for 20 mins. Thanks for the amazing recipe! Will try to make pizza tomorrow.

        • That’s so awesome (and inventive!), Mel!!! What a great idea, especially when summer is coming up and no one wants to turn the oven on to 400 degrees in the summertime!

  • Hi, I’m so excited about this recipe but my husband is on candida diet. So it has to be sugar free. Can I omit honey or substitute with stevia maple syrup or something?

    • Hi, Sakura! You could try it, but I don’t know if you’d get a rise without sugar so I’d lean towards maple syrup over stevia.

  • Hi, I tried the bread recipe using your GF bread flour mix with pea protein. I can see where this bread is going and the potential but mine didn’t turn out. I was wondering if you could help me troubleshoot.
    While rising initially I had to switch bowls in the middle which I’m concerned may have damaged the rise.
    I also only let the 2 baguettes rise for 30 minutes before baking.
    Once I had put them in the oven with the water, they bloomed beautifully. However I was using a convection oven. After 50 minutes (I checked them multiple times) they were still raw in the middle and rock hard on the outside.
    Those are the three things I’m concerned may have damaged the end result. Should I not use a convection oven? I have the option to use a normal oven. And should I allow them to rise longer so they are so dense?

    • Hi, Hannah! I’m sorry your bread didn’t come out the first time. Often with gluten free baking it takes a couple tries to get a feel for how the dough is going to behave. Here’s what I would do: Leave it in the same bowl you mix it in OR right from the mixer place it into a different bowl (if you’ll need your mixer bowl), covered well with plastic wrap. Allow it to rise until at least doubled in size before putting it in the fridge. After shaping, cover and allow to proof until at least visibly larger (they don’t need to necessarily be doubled in size, but they do need to be larger). Sometimes this step can take anywhere from 30 minutes to 2 hours, just depending on the temperature in your proofing area. Don’t be afraid to let them proof longer than 30 minutes (this I found hard at first when retraining my brain to bake gluten free bread because I was scared of over proofing). I don’t know enough about convection ovens, but it definitely shouldn’t be raw on the inside after 50 minutes of baking so I would suggest trying to use a normal oven.

      I hope all these suggestions help 🙂

  • Hi Kim! I am preparing to make this recipe and am excited as I am both gluten and dairy free. I have the ingredients and find the directions very clear. Thank you! I bake non-gf artisan loaves in my cloche and dutch oven, and regular loaves in my bread machine, successfully here at 6,300 ft elevation in Colorado. I have 2 questions: 1) May I make just one loaf from this recipe?; and 2) I usually figure out high altitude adjustments, if there are some needed, as I go with successive attempts but if you have any, please let me know. I sometimes add extra water to my bread machine recipes but not to my artisan breads. I am wary of adding water to this one because I am worried it will render the rice-based flour blend rather gummy. I am so excited to make this!

  • Just a P.S. In my last comment, i meant I am wary of adding EXTRA water beyond the 1.5 cups that the recipe calls for. 🙂

  • WOW. I’ve been diagnosed celiac for six years and this is the BEST bread I’ve ever had! I love this so much, it was SO easy, and I’m going to try to convert a few old favorite recipes with this new flour blend. Even with my first attempt being slightly overbaked, I’m in LOVE.

  • I am SO pleased with this recipe. I adapted it to my own gluten free blend as I don’t tolerate potato starch or gums or whey protein very well. It rose beautifully and the baguette I made this morning with 1/3 of the dough is phenomenal. This would probably be good with some sun dried tomatoes and herbs folded in as well. Very tasty, very easy and I love that I can leave the rest of the dough in the fridge for fresh bread another day!

    In case anyone is curious : I stirred together 40g of Expandex modified tapioca starch, 40g corn starch, 120g wholegrain rice flour, 100g whole grain corn flour (NOT the starch only), 100g fine buckwheat flour (not the wholegrain kind but the kind that is lighter in color), 15g psyllium then all of the other ingredients were the same, though I added about 1/4 cup more water because of the psyllium. I’m not in the US and I use very locally sourced flours except for the Expandex of course, so I can’t say how this would work with other flours but it would be worth a try if anyone can’t have the potato starch, the gum or the dairy.

  • Hello!
    I stumbled upon your site on reddit and have been slowly working my way through your recipes. I wanted to let you know that I’ve been gf for 13 years and have been making my own breads and desserts since then. I’ve tried countless store bought flour mixes and have made dozens of my own and this is the best I have found! This bread is incredible. It was even good 3 days after making it (I sliced it and put it in the toaster). I actually just tried it in the bread machine today and while very good was not as good as when I make it the correct way. Well anyway I just wanted to thank you for such phenomenal recipes!!

  • Hi, I live at 6,200 ft in Colorado. I bake primarily non-gf breads in my cloche, Dutch oven and bread machine successfully. I thought I would share this for anyone else baking at high altitude. I always have to adjust for altitude. On my second attempt and with further adjustments, I successfully made this bread and it is delicious! Thanks, Kim! The crust is perfect – crisp without being like a cracker and enjoyable to bite into. The crumb was perfect, and light which is no small feat considering it is gf. Most of my gf artisan breads have been brick-like, dense, and the taste was not complex, but rather one-note, tasting of gummy rice flour. I followed Kim’s recipe for the flour blend. I then adjusted the following in the recipe: Yeast: 2.5 tsp + 1/8th tsp (reduced each tsp by 1/8th tsp). Salt: 1.5 tsp (added 1/2 tsp). Water: 1.5 c. + 3 tbsp added 2 tbsp per cup). I followed the rise times and baking directions exactly. I made 2 loaves: one baguette and one boule. I baked them on my baking stone as directions state. My loaves took 2 hours to grow noticeably larger during the rise after being in the refrigerator overnight. I turned the oven on then off, then put the loaves on a wooden cutting board covered with plastic wrap and also a light cloth while rising. I have a family member who has celiacs and I am gluten and dairy intolerant. I used the pea protein, by the way. Thanks so much again, Kim, for sharing! Yay! So excited!

    • Thank you so much, Beth! I’m going to share your comment in the actual post in case someone else needs to bake at high altitude. I really appreciate your thorough information 🙂

  • You are most welcome, Kim. I am so grateful to you. This recipe gave me hope after so many unsuccessful attempts at making gf artisan breads. And my husband even liked it and he has never said that about a gf bread before. Thanks so much for sharing!

  • You are most welcome, Kim. I am so grateful to you. This recipe gave me hope after so many unsuccessful attempts at making gf artisan breads. And my husband even liked it and he has never said that about a gf bread before. Thanks so much for sharing! I was trying to upload a pic but wasn’t able to.

    • Haha! I’m laughing because I use my husband’s judgment as to whether or not my bread recipes are any good. If he doesn’t like it, I don’t post it. He’s very honest about it and that’s what I want and need.

      If you follow me on Instagram, you can upload a pic there 🙂

  • I made this recipe over the weekend and it turned out great. I will need to work on my boule making as they’re just circular balls but the taste and texture are great and very similar to regular bread, according to my husband. I have been trying to perfect gluten-free bread making for over a year, now I can just work on this recipe. It was so lovely not having to add loads of extra ingredients like eggs, baking soda, cream of tartar… that other gf recipes ask for. I also loved being able to work the dough with my hands, I’ve never been able to successfully do that with other doughs. Thank you

    • Yay! That’s awesome!! I love this bread for many reasons, but definitely the less ingredients is super nice sometimes 🙂

  • This bread really does get better the longer you age the dough in the fridge! This recipe restored to me my favorite kind of bread. Great texture, wonderful flavor (after a couple of days, the overnight loaf was just ok, but the day 6 loaves were divine). Thank you, Kim!

    • It does make such a difference, doesn’t it? You should try to make pizzas with 6-day old dough, too!! It’s the same dough, just different baking technique. The recipe is under pizza and pasta. They’re amazing 🙂

  • Ordered all the Ingredients and prepared the base flour mixes. Made the bread last night and baked this morning. Everything turned out great. The people that post about wasting time and the recipe is confusing or it doesn’t work need to follow instructions and common sense. Any thoughts on using oat flour versus all rice flour? The bread is very white and maybe the oat flour would give a bit of color? It also may add a bit of dimension to the taste. Any thoughts? Get recipe and God bless all the work you have done and sharing this with the world. I sent pictures via Instagram.

    • Hi, Thomas! Thanks so much!! Check out my recipe and video I released today on sourdough bread. I made one of my sourdough loaves with a mix of oatmeal, flax seeds, almonds, cranberries, and millet. I soaked about one cup of the mixture overnight in water and then added it to the dough when I mixed it up the next morning. It was so good! I could have added more as I really like a bread with lots of add-ins. I really do think oat flour would work quite well. I’m not sure about replacing the rice flour in the flour blend, but I think what you could do is reduce the amount of the flour blend as a whole in the recipe by one cup and substitute with one cup of oat flour.

      Let me know how it turns out 🙂

  • I have made this recipe, using your bread flour recipe, two times in two days! That is how much I am loving it and am blown away at how good this is!! Gf bread is not easy and not usually something I crave. But I feel like I hit the jackpot with your recipe. Thank you!!!

    I do have a substitution question. In a lot a gf recipes, tapioca starch and arrowroot starch can be exchanged for the other. Is this possible in your bread flour recipe here?

    • Awe, thanks so much Rachel!!! Yes, you can substitute arrowroot starch for tapioca starch. I just happened to do that the other day when I ran out of tapioca and couldn’t get any for a few days. It worked like a charm 🙂

      • Oh my goodness!!! I’m so excited, going to mix up more right this moment. Thank you! Honestly, this just made my day – and I’m not even exaggerating one bit!

  • Can anyone clarify the high altitude baking tip? !.5 cups+ 3 tbs of water. Then is writes she used 2 tb ls per cup. Is that 1.5 cups plus 9 tbs of water?

  • OMG! You are a bread Goddess! I would give you 10 stars if I could! I have been baking bread for over 50 years and make all of my husband’s bread, never eating it since I am gluten free for the last five years and he is not. You have no idea how much I’ve missed real bread. No matter what recipe I tried, it was either dry or crumbly or fell in the middle or all of those. It was always a disappointment but NO MORE!! I made your bread this morning and couldn’t believe my eyes. It rose like real bread, it smelled like real bread and best of all, it tasted like real bread! My husband, who is kind of a fresh homemade bread expert, said he couldn’t tell it was gluten free. You were not kidding that it was heavenly. Thank you so much. I can’t begin to tell you how happy you’ve made me. 🙂

  • Thai sounds amazing! Since going gluten-free, I’ve been on a search for a good GF yeast bread. I’m excited to try this one out with the sorghum flour.

  • Turned out delicious!!! I made a half batch and used 1 packet of active yeast. The yeasty flavour was a little strong, so I know 1 packet is plenty for a full batch next time. And there will be a next time! Crusty outside, soft fragrant inside, and it looked like a true artisan loaf. Thank you Kim!

  • OMG made this bread yesterday and baked it today and WOW it was amazing!!! Thank you soooooooooo much for all your hard work in creating a gluten free bread that taste like REAL bread. Perfect crust yet light and chewy within. I used pea protein and it worked wonderfully. This will definitely be my go to bread. Thanks for making the gluten free journey less painful.

    • Awesome, Traci! I’m so happy you like the bread, and I love hearing success stories with using other substitutions, such as the pea protein 🙂

  • I made the bread last night and it actuality came out pretty good. Better than as expected as most GF baking I have done so far was fairly disappointing as I am new to GF baking(although not a novice with regular baking).
    I like the bread and will be giving the bread another try but one thing that I experienced is that the dough was really wet to a point I was never able to work with it by hand. It is quite possible that due to the high humidity in my area (coastal north east) I could’ve used more flour.
    Thank you for the recipe!!

    • Hi, Bora! Thanks so much!!

      This dough is normally a fairly sticky dough. If you used anything other than my bread flour blend, that could be why your dough is extra wet and unable to be handled. But I also live in a very humid climate (Virginia Beach, VA) where the humidity fogs up my windows on a daily basis. So I don’t think it would have anything to do with the humidity. I don’t know if you watched the video for this bread, but you’ll see that I do add a pretty hefty amount of extra flour when kneading the dough. Refrigerating the dough overnight definitely helps, but you could also put the dough in the freezer for about 20 minutes prior to kneading and shaping. The really cold temperature of the dough will help improve the stickiness 🙂

  • Hi Kim, thank you once again for an awesome recipe. Love this bread. So light and airy, but a nice crusty crust which is so crunchy. Wow, so happy I’ve found your flour blends and wonderful recipes. I also made your chocolate chip cookies yesterday and included the rum, love the flavor and the cookie overall. One of the best GF cookies I’ve made to date. You’re the best, my family thanks you.

  • Thank you! This bread was delicious, and easy! And cane out beautiful. I’ve told so many people on my gf Facebook groups. I also made the naan bread and that was perfect too. And also my husband ate both and like them a lot and he is not gluten free at all. I can’t wait to try more things. Thank you thank you thank you!

  • Oh my goodness! This is wonderful. I now have two gorgeous gluten free baguettes. Thank you for a wonderful recipe. I made it exactly as you instructed. Perfection!

      • I also discovered that, if left on the counter overnight, stupidly, I sprinkled some water on the baguette and popped it in the oven for 6 minutes at 325°. Perfect and fully edible, with a crusty exterior and a baguette bread interior. Don’t ask me why I sprinkled water on it. Lol! I think I did that years ago with a stale baguette, made with a.p. flour and was probably sick, sick, sick and didn’t know why. Again, thank you for a wonderful recipe.

        • I think I need to add this to my post, Alene! I do this all the time, but never think about putting it on the post. I saw Sara Moulton do this years ago on the Rachael Ray show and it was revolutionary and I’ve been doing it since!

  • Hi Kim,

    Do you know if could replace xanthan for psyllium? As my child seems to react to it, so we need to be off for a while and then reintroduce to see if it shows some symptoms.

    • Hi, Nathaly! I think you could definitely use psyllium, but you’ll need to use 2 parts of psyllium for every 1 part of xanthan gum.

  • DELISH!! Nailed it twice now. THANK YOU for sharing this recipe. Comment and question: I used a cast iron skillet (upside down) since I don’t have a pizza stone. Worked great.
    Have you ever added garlic or maybe some apple cider vinegar? I want a more sourdough taste. The longest I have waited was 24 hours in the fridge. I understand from reading all the comments that the longer I wait the better. Would you guess some apple cider vinegar would work? Maybe some garlic in a different batch? Just asking if anyone has ventured out of this already perfect recipe. Thank you

  • OMG another winner from your website!! This bread is fantastic!! I must say, I am NOT gluten free, my kids are, so I can still eat the real stuff and this is every bit as delicious as real bread!! I’m so happy to be able to make this for my kids! I can’t wait to try a sourdough! Question, can I omit the honey? Or is it vital for the magical process that makes your dough so perfect? Also can I add fresh garlic and herbs or will that disrupt the process? Thanks for another winner! I’m going to cook my way right through your website 🙂

    • Awe, thanks so much, Meghan!!! I’m not sure if eliminating the honey would work or not because the honey helps to feed the yeast. You could try it and see if it would make a difference.

      Yes, fresh garlic and herbs sound wonderful 🙂

  • Hi, I’m having trouble getting the initial rise -I read about Turning on oven for a couple of minutes then turn off & place bowl inside to rise for the doubling… still not much luck.
    All ingredients were newly bought (nothing close to expiration)
    Where did I go wrong? I did beat it the full 5 min-should I do longer? Just not sure what to change?

    • Oops, forgot to say I did substitute the sugar for monkfruit since I try to avoid sugar -would that make the difference?
      I am using the Fabulous GF Italian bread recipe from you Kim.

      • Yes, I think it would. Yeast feeds on sugars. While it can get some of those from the carbs in the flour itself, I don’t think it’s enough to lift gluten free bread dough.

        That being said, I’ve read that sugar substitutes can be used and may work, but you may need to double the amount. You’d have to play around with it. I’m definitely not an expert in sugar substitutes, but there are some good websites out there if you Google “using sugar substitutes in yeast breads”. However, keep in mind most of these are NOT gluten free and gluten free yeast breads need all the help they can get to rise properly, so what pertains to regular (gluten-filled) breads may not work in the gluten free world.

  • I am curious if you can help me. The bread itself turned out terrific and my husband (who is celiac) loved it! My problem is that the crust seemed EXTRA crunchy. Like hurt my teeth and was hard to cut through crunchy. I did forget to cover the loaf while proofing for the first hour or so and then remembered and covered it with Saran Wrap. I’m wondering if that is what caused this. The color on the bread was great and the inside was a wonderful texture so I’m hoping this is an easy fix.

    • Hi, Terra! Yes, that could actually be the problem (not covering it). If it’s not covered, it can develop a crust on it before being baked, which will interfere with the oven spring and the initial softening of the crust from the steam as it rises in the oven.

  • Success! I was a bit concerned because the flour mix contained a lot of starch, but it turned out great with a nice crust (bonus, I got an ear!) and soft and light center. When I kneaded the bread after the bulk rise, it wasn’t as smooth as I’d like it but it baked well. I did make it dairy free by substitute coconut milk milk powder which was a bit overpowering. Next time I’ll try another milk substitute. Great recipe! Thanks! Wish I could share a picture.

    • Yay!!! I’m so glad you liked it! I used soy protein powder once for my daughter, who is vegan. She said it was great, but I’m not sure if you can have soy or not.

      Thanks, Arlene 🙂

  • Thank you so much for this wonderful recipe. I made a baguette for a fish sandwich. Oh my goodness it was fantastic!! Thank you for all the hard work and effort you took in developing this recipe. I can’t recommend it enough!!

  • Hello, you are now a go to for me, any gluten-free baking I come here and it always ALWAYS turns out incredibly delicious and a serious crowd pleaser. I’ve been making this bread recipe for awhile as well as the Italian bread. Yesterday, I made the pizza crust with this dough and it was beyond delicious. Please make a recipe book, I’d buy it in a heart beat, for myself, my sister, my mother and sister-in-law who are all coeliac, even an E-book.

    • Awe, thank you so much, Indi!! I really appreciate your kind words 😊 I hope to eventually write an E-book, if not a cookbook!!

  • Do you have any recommendations as a substitute for the honey? I was thinking a bit of sugar, but wasn’t sure if that would alter the consistency at all. I used to make bread and pizza all the time, but gluten free baking is soooooo different than traditional baking!

  • WOW ~ just made this artisan bread in the shape of a baguette. Came out perfectly. Crunchy outer crust, and so soft and delicious inside. So many thanks, Kim !

  • I’ve made this recipe several times, but only for pizza, because hello its pizza! But I thought this time I’d give making it as a bread a whirl. WOW! Best bread ever. Its chewy, and sourdough-ish, crusty and oooooh so delicious. Thank you!!!

  • Hi Kim, I wanted to say a huge thank you for this recipe! Ever since I had to stop eating anything with corn, wheat, nuts, eggs and dairy (for my highly sensitive breastfed baby), I’ve been dearly missing nice bread. I could’ve cried when I took yours out of the oven, it was that good!
    I used faba bean protein instead of whey (can’t have dairy) and arrowroot instead of tapioca (which I can’t find anywhere here in the UK) and it still turned out perfectly!
    I’m also super grateful to you for posting the exact composition of your flour blends rather than just selling them as a ready made product. I can’t wait to try out more of your recipes.
    Thank you again.

    • Hi Marketa, fellow UK baker here – quick note to say that tapioca starch/flour (guaranteed gluten free) can be bought from numerous websites for free delivery within the UK. We use healthy supplies 🙂 . They also sell potato starch, sorghum, teff, and very finely milled rice flours (which i find far better than doves farm).

  • Hi Kim! Excited to try this recipe 🙂

    Any chance you have gram conversions for the the other ingredients in the recipe? Thanks!

  • This is a great recipe and a great loaf of crusty bread! It was perfect for Cheese Fondue over the holidays. I also froze a baked loaf and it was perfect right from the freezer ….popped into a 350 degree oven for 20 minutes. I let it cool, sliced it horizontally and made Garlic Cheese Bread!!!! Thank you so much for all of your wonderful recipes!!!!

  • Kim
    I am allergic to wheat and i have been trying for 4 years to make a loaf of Italian bread or Artisan bread. Every loaf i made was horrible, sicky, heavy, yuk. THANK YOU so much i just made my first 2 loaves of yummy bread that came out perfect using your bread blend. OMG i cant believe i can make bread now. I am curious about making it in a cast iron dutch oven instead of on my stone with a steam pan below?

    • That’s awesome, Andy! I’m so glad you can finally enjoy a great loaf of gf bread!!

      Yes, you can bake this in a Dutch oven. That’s what I use for my artisan sourdough bread. By the way, if you’re looking for something a little more enriched (with milk and a little bit of butter added), you might try my gf Italian bread. It is mine and my family’s favorite bread that I make. Here’s the link for that:

      Thanks so much for your kind words 🙂

  • You rock! I finally got the recommended rice flour, made a baguette yesterday and was in heaven! I am going to try kneading cheese into the dough next time to copy a baguette from the French bakery. Can I freeze the dough, maybe in portions? I’m sure one of your bread posts says yes? Defrost on the counter or in a warmer spot? FYI: your website constantly crashes when I am on my iPad and couldn’t load it on my phone-maybe too many ads?

    • Thanks, Sharon!! I’m sorry about the ads. It’s the only way I make money to be able to offer my recipes to the public. You’d be surprised at how expensive it is to run a blog.

      • I understand! It was me. I froze some baguettes after baking , the 2 I have eaten were great-it is so hard to wait for them to cool so they won’t be gummy!!!! I was never much of a stickler for following recipes or baking, when I follow your recipes they come out perfect! Thank you !thank you thank you! for all your hard work!

  • Soooo good! Thanks so much for the amazing recipe!

    For the record, I’m in Germany and can’t get the recommended rice flour here – I used some from an Indian grocery store instead. And I used pea protein instead of whey protein, and baked it in a Dutch oven (with a small dish of water inside the Dutch oven for extra steaminess).

    The texture still came out wonderfully, despite using the “wrong” rice flour – light inside and with a great crusty crust.

    • Yay!!! I’m so happy you’re able to make this work for you in Germany!! Can I ask a question? Do you have access to Amazon? Because I’m in an affiliate program that includes Germany and was wondering if you are able to get rice flour on Amazon. It states that Amazon will automatically suggest something else that’s comparable. Just curious 🙂

      • I did try to find it on Amazon, but I had no luck. Many vendors on the US Amazon site won’t ship to Germany – there was only one company who would send this flour to me in Germany, and they were only offering a 50 lb bag for $140 plus over $400(!!!) in shipping fees!

        The German Amazon site ( doesn’t have this exact product. When I click on the link in your recipe, it just shows me some other brands of rice flour which are available on

        • Thank you for responding. I think that’s what the German Amazon site is supposed to do (recommend other rice flour brands as a substitute).

  • This bread came out amazing! Thank you!!!!!! I made your bread flour mix, using the weight measurements instead of cups, and using whey even though we dont eat dairy normally, and it was perfect. You’d never know it was GF. I made one loaf and left the other (formed into dough after the ‘fridge’ proofing) in the fridge for 2 weeks. The second loaf didnt turn out as nice as the first, though. It just wouldn’t rise as nicely. Maybe next time I will try just scooping half of the dough out to make a loaf and leave the rest in its original (sticky) state until I need it, rather than forming it and returning it to the fridge. Today, I am trying this again, but made the dough into 5 kaiser buns. And I ran out of white rice flour, so using superfine brown rice flour.
    Fingers crossed. Not sure how long to bake, so going to have to wing it. Couple of quick questions–could I skip the fridge stage of proofing? In a rush, would it still work? What if I just freeze it for ten minutes to make it cold enough to work with? When you freeze the dough, do you form it into a dough ball first, or freeze it in it’s sticky mass? Sorghum is mentioned in the comments–which flour is being replaced? I cannot thank you enough for this recipe!

    • Hi, Cindi! Thanks so much for your kind words 🙂

      Definitely leave the dough in its sticky state until you’re ready to shape and bake (which should happen on the same day).

      You could try skipping the fridge, but it really does make the dough so much easier to work with. That being said, putting it in the freezer may possibly work, but you’ll have to play around with it so it doesn’t get too stiff and “frozen”. When I freeze the dough, I do knead it with extra flour to get it into somewhat of a smooth ball before wrapping it in plastic wrap and then putting it in a gallon size bag. I don’t remember sorghum being in the comments, but it’s possible someone was asking about replacing the white rice flour and all I can say about that is I haven’t tried it so without testing it I really can’t be sure if it would work.

      Hope this helps 🙂