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!
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.
HOW I CAME UP WITH GLUTEN FREE ARTISAN BREAD
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!!
MAKING THE DOUGH
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.
SHAPING THE BREAD
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.
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.
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.
Rather Watch?
gluten free artisan bread fAQs
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.
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.
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.
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.
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 their 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.
A word about psyllium husks
In the recipe, you'll find 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.
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
Ingredients
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1½ teaspoon xanthan gum (in addition to what's already in the blend)
- 1 tbsp (5 g) psyllium husks (or 1 ½ teaspoon psyllium husk powder)*
- 1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast)
- 1 teaspoon kosher salt
- 1¾ cups (420 ml) water*
- 2 tbsp (26 ml) olive oil
- 1 tbsp (21 g) honey
Instructions
- 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 ½ 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).
Notes
- 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 ½ 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 teaspoon + ⅛th teaspoon (reduced each teaspoon by ⅛th tsp). Salt: 1.5 teaspoon (added ½ tsp). Water: 1.5 c. + 3 tablespoon added 2 tablespoon 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."
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.
Michelle says
Hi Kim, I've made a few loaves of this bread recently, and I must say it is Devine, I especially love it toasted, the crust goes so light and crunchy. I do have 1 question.... each loaf I have made has 1 huge air pocket in the bread, (it has the expected small ones, much like sourdough bread). I have tried only lightly kneading when it comes out of the fridge, and kneading upto 5 minutes, but still the same results, any help would be appreciated, thanks
Kim says
Hmmmm, where is the large hole? Is it at the top right under the crust? Usually I would say holes in the center of the dough are from not kneading enough, but if it's at the top, that's usually an indication of over fermentation.
Miriana K Sickle says
Hi Kim! First and foremost I would like to thank for all your hard work to develop all those recipes and publishing them. I just recently found your blog and started to experiment with the flours and a couple of recipes. I made your chocolate chip cookies and today I finally decided to make the Artisan gluten free bread. I am so amazed how well it turned out. Even my husband couldn't believe this was gluten free bread . I strictly followed your recipe and it turned so well. Can't wait to try out more of your recipes. Thank you again .
Kim says
Awe, yay! I'm so glad y'all liked it!! I wish you more gluten free baking success in the future 🙂
Ryan Todd says
one more question. I find that after I have left the dough in fridge over night its quite sticky to work with. I need to use a fair amount of flower when kneading it. Thoguhts?
Kim says
Are you using superfine white rice flour in the bread flour blend?
Ryan Todd says
This bread is really great!!!
What would you suggest I do to make the bread last as long as possible. I find my first couple of loaves have gone stale quickly.
Kim says
Thank you!!
It is harder to keep fresh bread as long as the store bought variety, whether it's gluten free or not. But I like to refresh mine by wrapping it in foil and placing it in a 350 F oven for 15-20 minutes. You can also cut it into slices and freeze them until solid in a single layer and then place them in a ziploc bag or airtight container. When thawed, they will be as fresh as when they first were frozen.
Richard says
Hi Kim! Thank you so very much for the time you have taken to share all that you have learned with gluten free cooking & baking. My question is, do you know if this recipe will work as-is in a bread maker?
Kim says
I don't own a bread maker, but if you look through the comments here, I'm sure several people have had success using a bread maker.
Richard says
Thanks Kim! With 660+ comments ain't no body got time for reading them all, but you.
Kim says
Oh gosh! I didn't realize there were that many comments on here!! I look at something different when I'm responding to comments so I don't see each recipe's comments. Unfortunately, I don't have the time to look through them all either, but if I get a chance I will let you know.
Barbara Connolly says
Hi Kim, I'm in the process of making the bread. I've looked at the comments to see if anyone else had this question and I didn't see it. In the blog portion, you mention that we can use a hand-held blender, "but it will take much longer." First, is that to mix all the dry ingredients or is it for the kneading? When I tried the hand mixer with the dry ingredients, it caused them to fly up in a cloud, so I switched to a whisk. If that comment was for the kneading, how much longer than 5 minutes should it take? Also, when I used the blender to knead the dough crept up the whisks to the mixer. I stopped doing that and switched to a rubber spatula. I'll let you know how it turns out. Barbara
Carol says
Hi, I find using a stand mixer makes the dough too runny I live in Scotland so maybe our weather affects the dough. I just use a spatula and knead with my hands for 2 minutes and the bread turns out lovely……this is the best gluten free bread I have ever made.
Dr. Erika says
Happy New Year! My gift, to myself, was to make a tub of your bread blends. I have baked from both blends and all the loaves didn’t make it through the day.
Is it possible to over knead gluten free flour? How long is a reasonable time to knead gf dough?
Kim says
Haha!
I really don't think you can over knead gf dough, but you can add too much gf flour in the process (although my dough can handle a good amount).
Anna says
Hi Kim I can't wait to try your gluten free artisan bread recipe. Being Italian and gluten sensitive has been pure torchure. I need my crusty bread and pizza! I couldn't find bulk xantham gum and don't want to buy a large bag just yet. Is there a substitute I can use for it?
Kim says
You don't need much at all and I really haven't found the best substitute for it. You could try guar gum.
Anna says
Hi again,
I'm making the artisan bread today. What is the purpose of the honey and can I omit it?
Kim says
You could try, but to me it boosts the yeast activity.
Gloria says
Hi Kim! I am trying your Artisan bread recipe for the first time today. I made it using your blend and it sat in the refrigerator overnight. When I went to knead and shape it, it was very sticky even though I did use the Psyllium husk powder. I just added more flour as I kneaded it and that helped. Just wondering what might have been the issue. BTW, I cut the recipe in half, but I can’t believe that would matter. I’m letting it rise before putting it in the oven so I don’t know how it will turn out quite yet. Thanks! Gloria.
Kim says
What kind of rice flour did you use? If it's not superfine or ultrafine, it can't soak up enough of the liquid and it was cause your dough to be super sticky.
Gloria says
I used the rice flour that you suggested from Amazon. Authentic Foods brand white rice flour, super fine, ultra premium. I used Anthony’s tapioca flour, nonfat milk powder, potato starch, etc. because I also made your gluten-free basic flour. I have baked the bread and it got quite dark on the outside. I baked it for 30 minutes. It’s nice and crusty, however. When I cut into it, the color of the inside is almost like a very, very light lavender. That seems odd. Any thoughts?
Kim says
The lavender color is most likely from the psyllium husks you used.
I meant to ask you if you are weighing your ingredients or using volume measurements. Weighing is really the most accurate way to have success in gluten free baking.
Rose says
Hey Kim how can you get 2 loafs of bread from only 3 cups of flour? They must be very small little loafs- the GF artisan bread I'm asking about. Thankyou.
Kim says
Yeah, it really depends on what type of loaf you're shaping them into. If you shape them into more of a baguette style, you can get 2 loaves, whereas something like a torpedo or batard shape would most likely only make one large loaf.
Connie says
Hi Kim. I am trying this recipe for the first time and accidentally added about 30 extra grams of starter. My dough isn't like a dough, it's more like in between cake batter and dough.
I have made other gf sourdough recipes and my dough is normally thick and malleable.
Is there a way I can save this batch? I've let it rise for a couple of hours but the consistency hasn't changed.
Kim says
You could try adding more flour to compensate for the extra starter.
My recipes differ somewhat from other gf sourdough recipes in that I like a really soft interior to my breads and that means extra hydration. However, the dough should not be so hydrated that it's hard to shape and manipulate. Did you use my flour blend? If so, what type of rice flour did you use? Or did you substitute anything within the flour blend or the recipe for the bread? These things will cause the dough to be super sticky.
Connie says
Unused a superfine white rice flour and everything else exactly with the exception of the extra 30 grams of starter. I added some extra flour but it is still batter like. I'm letting it proof in the oven and may bake it in a cake pan as my daughter suggested unless you have any other suggestions? I'm not giving up. I will keep trying 😊. Thank you for your prompt and personalized response. A soft and fluffy inside is exactly what we are excited about!
Kim says
Okay, then it's probably the extra starter. Fingers crossed you have success 🤞
Connie says
And I did use your flour blend to the T 😊.
Amanda Armstrong says
Hi Kim, I've been making your sourdough loaf which has turned out quite well so far. I'd really like to make sourdough baguettes. I saw that Connie used a starter in this recipe but the recipe calls for yeast. Is there a recipe I'm missing for a sourdough version of this baguette recipe? Many thanks
Kim says
Yes! It's my gluten free sourdough bread recipe, which can be shaped any way you want to shape it!! Here's the link: https://www.letthemeatgfcake.com/gluten-free-artisan-sourdough-bread/
Amanda Armstrong says
Connie, the recipe calls for yeast not a sourdough starter. I'd like to make this recipe with a sourdough starter too, instead of yeast. What recipe did you use to make it a sourdough baguette using a starter and did you still use yeast too? Or did I miss those instructions in the recipe?
Cisca Hill says
It's been another home run with the Artisan bread recipe. I first made your scones they were fabulous my hubby said they are as good as wheat based scones. Thankyou so very much. Kindest regards Cisca.
Kim says
Yay!!!! So happy for him (and you!)
Bec says
Hi Kim
when I use the recipe scale for the Artisan bread recipe, the gram measurements don't change. Could you help me please? I'm in Australia so our cup/spoon measurements are different to US so working in grams is perfect.
Many thanks
Kim says
I'm sorry. This is a known problem with my website that I've been trying to fix, but per the recipe card developer, it really can't be done the way I need it to work so unfortunately we have to use good 'ole math to figure out how to double or triple a recipe. But with grams, it's really easy. Just times everything by two. So it would be 840g flour blend, 9g xanthan gum, 10g whole psyllium husks, 18g instant yeast, 12g salt, 840g water, 52g olive oil, and 42g honey.
Katie says
About how much flour is used in the kneading stage? I’ve made this twice now and been a mess both times. No matter how much flour I added. It tastes great but is like working with cake batter and I can’t figure out what I’m doing wrong.
Kim says
What white rice flour did you use in the flour blend? That is usually the culprit of very sticky dough. If you don't use a superfine or ultrafine white rice flour, it won't be able to absorb enough of the liquid in the recipe, causing it to be super sticky.
Connie says
Hi Katie. The same thing happened to me today when I tried this recipe for the first time. I used Superfine white rice flour. However, I overshot my starter by about 30 grams and I thought that was where I screwed up.
Anne says
Hi Kim Approximately what temperature should the water be i.e. cold; hot; warm doesn’t matter?.
Kim says
It doesn't really matter because it's going in the fridge at some point, but I generally just pour it directly from the faucet into my measuring cup and then into my bowl.
Susan says
Thank you for these wonderful recipes. My husband is now gluten free and misses crusty bread. Made the Artisan bread to your recipe and it came out crusty with a blue-ish undertone in the center. Any ideas on why? He said it tasted great.
Kim says
It's probably the brand of psyllium husks you used. Some of them give off a purplish or blueish hue. The ones I used are linked within the recipe (they are Anthony's brand).
Wendy says
I've made this bread twice now, and honestly, I'm not sure what I'm doing wrong. Both times they came out too hard. I followed the recipe exactly the first time. The second time, we were trying to have bread with dinner, so I cut the cooling time down to 4 hours. Not sure if that's why the second time the bread didn't come out right. Both times, the bread didn't rise much. It almost seems like it needs baking powder to help with the rise. And yes, I used rapid rise yeast. I also used your Gf bread for the recipe, and followed the artisan recipe exactly the first time. I had to bake it much longer than the recipe called for because the bread felt heavy each time I took it out of the oven. I think I checked it like 4 or 5 times! It still was a bit heavy, but at that point, it had cooked at least 20 mins more than the recipe called for. I let it cool overnight and the next morning, I struggled to slice the bread with a good bread knife! The inside was super dense and the crust was so hard, I could only use the bread for toast in the morning, dunked in my coffee. I really wanted this to work, but I've had poor results with most of the recipes I've made with your gf flour blend. I am gonna try a different recipe with cup 4 cup gf flour. It's simply too expensive to buy all the flours to make your blend only to not have the recipes turn out right.
Kim says
I'm so sorry you're having trouble with this bread and my flour blend! This is NOT the normal results. In fact, it's one of my top recipes of all time on my site and there have been literally thousands of people who have had success with it (on the blog AND on my youtube channel)! I'm not sure what's going wrong, but I can assure you that this recipe AND my bread flour blend work incredibly well. That being said, I have no problem troubleshooting with anyone who asks me for help, but it sounds like you're not really asking for help. So I'll just give my opinions on why things could go wrong: 1)proper white rice flour (using a "regular" white rice flour that is not superfine or ultrafine will cause the dough to be extra sticky and difficult to work with, which could affect the final results, 2) other correct ingredients within the bread flour blend (or suitable substitutions), 3) it could have been under proofed OR over proofed, which can cause very dense bread (all of this is stated within the recipe post), 4) not covering the dough properly when proofing (which can cause really dense bread), 5) not using steam during the initial baking time, 6) if you are high altitude, this will affect the bread (there are websites that tell you how to modify recipes for baking at high altitude).
I wish you success!
Lori Gagne Schaefer says
I've made this twice now for my granddaughter who just discovered that she has to eat gluten-free. We all love it! Thanks for this recipe and for your gluten-free flour blend recipe. I'm looking forward to trying your other gluten-free recipes.
lavinia says
my favorite bread, I used hemp protein in the flour mix and it works very well. I already made it twice
Marcy says
Hi, Kim!
I think this might be my favorite bread! I’ve made several loaves cutting an X on the top and they’ve always turned out well. I just put a loaf in the oven on which I tried a fancy design, sort of a wheat pattern. The cuts on the top of my boule seemed to go ok, but when I went to do the deeper cuts toward the bottom, they didn’t really cut into the dough— it seemed like it was just too soft. Do you think it would negatively affect the oven spring/rising if I put my proofed boule in the fridge for a while before doing the cutting?
Kim says
I'm so sorry I didn't respond sooner, Marcy! My dad passed away around the time you commented and I wasn't working for a few weeks.
If you didn't already figure it out (which I'm sure you did), I think it would be okay to hold it in the fridge to firm up.
Connie says
I am very sorry to hear about your father, Kim. I hope you are taking care of yourself and holding space for all that you are experiencing. Thank you for supporting us in our baking. I offer you kind thoughts and hugs 🤗.
Kim says
Thank you so much, Connie 😊
Carmen Tonna says
Hi can I use a different type of gluten free flour please?
Mj says
Hi Kim
What brand of psyllium husk do you use?
Kim says
I always buy the Anthony brand. Here is the link: https://amzn.to/3TmDjI1
Patsy says
Is it just me or the tbsp amounts in grams seem wrong in the recipe ?
Cindy says
Would I be able to use this recipe as rolls? I want to make ciabatta rolls and think this may work. If I did try this, do you have any guesses as to how long to bake them? Or do you have a ciabatta recipe that I missed?
cricket says
Can I use Expandex for some of the tapioca flour? I had purchased it for a previous mix that did not perform for me...I'd rather not throw it out. I have become a convert to your site. Thank you for giving me hope again...
Kim says
Thanks so much, Cricket! I really appreciate your kind words 🥰
Unfortunately, I'm not that fond of Expandex so I don't use it in any of my recipes. However, if you wanted to try subbing the regular tapioca starch in my bread flour blend with the Expandex, at least until you get rid of it, you could try that.
Cricket says
I'm making the Artisan bread for the first time and SO hope I have success with your recipe and technique. After mixing with a dough hook for 5 minutes, I placed it in a 4qt cambro container with snap lid. In less than 30 minutes I was double in bulk. Can I go ahead and put it in the refrigerator for it's next step (several days). I added a warmed water (104 degrees) to the mix with the olive oil and honey...should i have used a colder temperature? Or is this rapidly doubling dough doing ok?
Thanks for the guidance.
Kim says
Yes, it's fine to stick it right in the fridge at this point.
Dave says
Hello Kim,
I’ve tried two of your recipes now. The Italian and the Artisan. Both taste amazing, but I’m not having much luck with the dough rising. I switched the whey protein for pea protein due to allergies in the flour mix, but everything else is right off the page. I have the RapidRise Instant yeast and I am putting the dough is a really warm area. Both turned out dense instead of fluffy like your photos. Amy suggestions I could try to resolve this? Thank you!
Dorcas says
Hi Kim,
I've been following your posts and have been baking your gluten free baguettes weekly, my husband loves it and says it's the best gluten free bread he's had so far. The baguettes come out looking perfect with a crusty skin and soft inside. The only problem i have is I keep getting a big tunnel in the baguette, some literally along the full length of the bread. Any idea how to prevent that from happening? We live in Singapore.
Kim says
It could be the pea protein, but I'm not sure. The only substitution I've ever used with great results is soy protein isolate. What brand of rice flour did you use? If you use something gritty, you won't get the same results. It's possible you either underproofed or overproofed. Both will cause dense loaves.
Julie Parker says
OK gluten free people in the UK, I have cracked it now 🙂
To sum up from my other two posts, I used:
Tropical Sun Rice Flour
Tropical Sun Potato Starch (which on the packet is called "Farina")
MyProtein Impact Whey Protein - Unflavoured
Shipton Mill Tapioca Starch
Just Natural Organic Psyllium Husk
FREEE Xanthum Gum
Doves Farm Quick Yeast
Normal table salt
Extra Virgin Olive Oil
400ml water, not 420ml
FREEE Gluten Free Plain White Flour to add to the dough when shaping it.
Used a stand mixer with paddle attachment to mix the ingredients.
First proof: in lidded casserole dish in oven at 50C for 35 mins
Fridge overnight in same dish
Used half of dough to make baguette/ batard with about 1 heaped tbsp extra flour (as above) to assist forming/ shaping
2nd proof: in lidded casserole dish in oven at 50C for 45 mins
Oven tray and boiling water method, 35 mins at pre-heated 230C.
It came out perfect for me, I am so delighted!
Thank you so much for all the work you have put in to help us all, I now have my new go-to delicious bread!
Julie
Katie says
I made this twice because I thought I had somehow messed up the measurements the first time. Both times I’ve had the same result- the dough is too sticky to work with unless I add A LOT of flour. Like a cup or more. It gets smooth for about 10 seconds, then sticky again. I am following the recipe exactly but can’t get a smooth dough like in your video.
Kim says
It's most likely the flour blend causing the dough to be overly sticky. Look back at what type of white rice flour you used, for instance. If it's not superfine or ultrafine, it won't be able to soak up the liquid in the recipe, causing the dough to be extra sticky.
Julie Parker says
I tried this recipe yesterday/ this morning.
I got the best bread I've ever made. Absolutely AMAZING. But I had to make a few changes - here they are in case it's helpful to anyone, particularly in the UK.
Firstly I accidentally ordered whey protein concentrate instead of whey protein isolate, and I used it in the flour blend. It was this brand: MyProtein Impact Whey Protein - Unflavoured 250G at £17 for 250g.
I used Shipton Mill Tapioca Starch and Shipton Mill White Rice Flour, and Just Natural Organic Psyllium Husk, and Tropical Sun Potato Starch (which on the packet is called "Farina"). I used FREEE Xanthum Gum and Doves Farm Quick Yeast. I used normal table salt.
When I mixed the dry and wet ingredients together ( I used a paddle attachment not a dough hook because I couldn't find the dough hook!), it was totally wet and sticky, like cake mix - there was no way it was going to work. When I looked closely at my rice flour I realised it might not be fine enough. The description said their white rice flour was ground finer than their brown rice flour - but I realised that might not be superfine enough, and I decided that might be why the dough was so sticky, from reading the other comments.
So I gradually added 4 heaped tbsp of Schar Pizza Flour (which incidentally is exactly the same as Schar Mix B but much cheaper), and a heaped tbsp extra rice flour. It had by now become a bit less sticky, but not much.
As I had changed the flour amount so much by now and messed with the ingredients, I was fairly sure it would fail, but in any case I proceeded with it. I proved it in the oven - for some reason I can only ever get dough to rise if it put it in a lidded saucepan at 50C - and after an hour it had more than doubled.
I put it in the fridge overnight and decided I would see how it looked in the morning.
So this morning I dumped half of it on a floured board - with great difficulty as it was a sticky mess - and after I added more flour (probably about another heaped tbsp) and worked it a bit, folded it a few times etc, surprisingly it actually it became more of normal-looking solid mass, so I decided to shape it, prove it and bake it anyway and see what happened. I went for a "Fat Batard" shape and I gave it a full hour proving in the lidded saucepan at 50C. I baked it on an overturned baking tray, with hot water in another tray below, at 230C.
I checked it after 30 mins and it felt a bit heavy so I gave it 5 mins more, and then another 5. It looked great when it came out, but I was still fully expecting a failure. After 45 minutes cooling I cut it open and it was ABSOLUTELY PERFECT. Best bread I've ever had, even including my gluten days. It had a lovely crust and a soft inside, it was perfectly cooked and it tasted great.
So there you go 🙂
I have now ordered some Tropical Sun Rice Flour which is supposed to be superfine, and when that comes I'll try this whole thing again and see if it still needs all that Schar Pizza Flour. Then I'll know if the rice flour was the problem.
Hope this is helpful!
Kim says
Thank you SO MUCH for your wonderful informative comment, and your kind words about my recipe! I appreciate it more than you know, and I hope others from your country will benefit from reading your information 🥰🥰🥰
Julie Parker says
The second day I shaped the bread using quite a lot of extra Schar pizza flour as before, and baked it the same way. It was even better, if that could even be possible!
But I wanted to eliminate the Schar flour because of the hydroxypropyl methyl cellulose. Which the internet says is not a great thing.
So here was the second attempt:
My Tropical Sun Rice Flour arrived, and it was definitely much finer than the Shipton Mill Rice Flour. I did the same as before but with the new rice flour. The dough was still quite runny but not as bad as before. This time I didn’t add anything and I proved it in the same way. It looked fairly insane and it had trebled.
The next morning I shaped it with the help of quite a lot of extra flour. I used some Shipton Mill Bread Mix which I had in the cupboard. The ingredients looked quite wholesome so I thought I would try it. When I baked it, the same way as before, there was great big air cavity at the top of the bread, about 2.5cm. It still tasked great but it wasn’t as good as the first time because the remaining bread was denser. I looked it up and the internet said either I had over-proved or I had added too much flour when shaping.
The second day I knocked it about a lot to get rid of any air, and I used less of the same flour when shaping it. It was much better, pretty much on a par with the first go. So tonight I am on my third go. I am proving for 45 mins instead of 1 hour and I have reduced the water to 400ml, just 20 ml less. Everything else the same. I want to see what happens this time - I will update!
Deb Roberts says
Hi Kim
My husband is coeliac and we are just thrilled to find a recipe for flavoursome crusty bread. He says it’s the best bread he’s had in the 6 years from when he was first diagnosed, so thank you so much.
Kim says
Awe, that is so awesome!!! I love hearing stories like yours because I've been there and I know how it feels.
Kiki says
Kim, everything I’ve tried of yours turns out more delicious than its gluten counterparts. I’m so appreciative.
Question, I am looking to make some bread for a torta which is basically a crusty roll for a sandwich. Is this the recipe you would use? Would you think this recipe would make 6-8 rolls? Thanks so much
Kim says
Yes!! Check out my recipe for crusty French rolls. It's essentially the same dough recipe, just different shaping technique and baking times. Here's the link: https://www.letthemeatgfcake.com/gluten-free-crusty-french-rolls/
Melissa says
First and foremost, I want to thank you so much for your amazing recipes that I have recently found! I credit you for my gluten-free bread journey that I started about 3 weeks ago. I enjoy it so much and you have made that possible!
Thank you again! I had one quick question in regards to this recipe do you have measurements if I didn’t want to make three loaves and let’s just say I wanted to make one or two or do you have to use these measurements? Thank you 🙂
Kim says
You can definitely halve the recipe if that's what you're asking.
Dorcas says
Hi Kim,
I've been following your posts and have been baking your gluten free baguettes weekly, my husband loves it and says it's the best gluten free bread he's had so far. The baguettes come out looking perfect with a crusty skin and soft inside. The only problem i have is I keep getting a big tunnel in the baguette, some literally along the full length of the bread. Any idea how to prevent that from happening? We live in Singapore.
Kim says
Most likely it's from not kneading enough, which causes large air bubbles to get trapped. Hope this helps!!
Linh says
For different quantities, under "Servings", you hover your mouse on the "underlined 2" and a slider will appear. You can choose the different quantities.
That leads me to a question for all. When I move the slider to 1 loaf, the "1.5 cups" Kim's GF bread flour blend changes but the (420 g) does not change. Other ingredients in grams also does not change.
Is anyone else having this issue or is it the browser I'm using?
I'm so looking forward to this amazing looking gf baguette.
Thank you Kim for all your hard work, sharing your secrets and recipes!
Kim says
I'm so sorry about that. I'm working on it with the developer of my recipe card plugin. Hopefully we'll have it fixed soon!
Nicholas says
Hi Kim,
Just wondering if you could help me. I’ve made the dough twice, and it seems like on both occasions the dough is still quite wet.
These are the steps that I followed:
* In terms of the Kims gluten free flour blend, I followed the exact ingredients (no substitutions) and instructions.
* In terms of making the Artisan Bread, I followed the ingredients (no substitutions) and instructions.
* When making the dough, the dough did double in size, and was left in the fridge overnight.
* I removed the dough onto a well floured surface, however, as I was trying to knead, the dough was so sticky that it would get stuck to my hands. I started to add more of the flour blend to the surface to make it less sticky. However, it seemed like no amount of flour would reduce the stickiness (i.e. I would flour the surface of the dough, begin to knead, then it would be sticky again).
Some considerations:
* I am based in Sydney Australia, and followed the grams/mls measurements when documented.
* It’s summer here, so average indoor temperature is around 27 degrees.
* I am using the psyllium husks and in terms of yeast, I am using Lowan Instant Dried Yeast.
Thanks Kim 🙂
Kim says
Hi, Nicholas! I'm sorry you're having a difficult time. If I were a betting person, I would bet that it just might be the rice flour you're using. I've found if you use a gritty rice flour, you will be left with almost a soupy-like consistency to any of the doughs. If you can get your hands on a superfine rice flour where you are, that's what really needs to be used. The gritty types of rice flours that are usually found aren't fine enough to soak up the excess liquids.
A workaround may be to reduce the water amount in the recipe by up to 120ml. I don't think the bread will be quite as soft on the inside, but it'll still be delicious!
Jenny says
I had this issue too with my artisan dough. I will definitely try this again with super fine white rice flour.
Iva says
Hi is it OK to add more salt to recipe? I felt it was a little bland in taste.
Kim says
Yes, you can add more salt. I wouldn't go past more than another teaspoon for a total of 2.
Shalindhi says
FINALLY! I have found a gluten free crusty baguette recipe with a wonderful interior. I have tried out so many bread recipes, but I never found the consistency I was looking for. So many disappointments...until now.Thank you so much!
One thing I noticed was a bit of aftertaste, more like where the nose and throat meet -- does that make sense? I don't know if it'ss the whey protein or physillium husk. I have used physillium husk before, but didn't get this slightly weird taste. Which brand of whey protein isolate to you use? I live in Canada, I can try to buy it here.
Kim says
I use Now Foods brand and no one can ever tell the difference.
Martha says
Hi
I live in New Brunswick Canada
Hi
Hi , I used Whey protein isolate unflavoured "Boost by Nestle"
Ordered on Amazon
First time doing it and the result was amazing
I followed exactly the recipie
This is my bread now for ever.
I tried so many recipie and never had a good result.
Kim says
That's awesome!! Thanks for following along 😊
Paula says
Hi Kim,
Thank you for this amazing gluten free bread recipe! I’ve made it a couple of times now and absolutely love it. I have a question about scoring. I’ve made a couple of boule’s and I find the bread bursts and I can’t get enough of an ear. Any idea what could be causing this? Maybe I’m over proofing or under proofing? Or is it the depth or angle of the lame? Any suggestions would be helpful. TIA
Kim says
I'm not that great at scoring either, but I've found that about a 45-degree side angle works best.
cricket says
I have found a lame knife that creates either a straight cut or a 45 degree cut with a razor blade...it just depends on how you mount the blade in the tool.
https://www.amazon.com/gp/product/B079G7WC79/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Joanne says
This is the best recipe for gluten free bread both for home baking or even what I find in bakeries, the best!
Vivienne says
Hi Joanne, and Kim...
Sorry to jump in on you - I can't seem to add my own comment here, & I have a serious question:
The recipe calls for 1 tbs(tablespoon) (which recipe says is 5g) Psyllium husks,
then next it says 1 tbs (which it says is 9g) yeast..
then it says 1tbs (21g) honey.
They're all 1 tablespoon, but very different grams - so what did you use? As the recipe calls for, or what? I always use grams (am in Australia, so we're metric).
Here, 1tbs is 20g, 1 teaspoon is 5g, so this has me really flummoxed.
The recipe (and video) looks amazing, & I can't wait to try it - but I need to know how much of everything it needs. Thanks so much.
Simon says
It's volume versus weight.
Tablespoon is 15ml (UK).
But a tablepoon of psyllium husks would be a lot lighter than a tablespoon of honey, as honey is a lot denser.
Only for water does 15ml=15g.
So 15ml psyllium husks = 5g & 15ml honey = 21g.
Kim says
Vivienne, please go by the weight measurements and not the tbsp/tsp. I am in the process of switching all of my bread recipes (at least) over to metric only. Here in America people are more resistant to use metric, but it really is the most accurate way. However, Simon is right in that there are different densities for different foods.
Kim says
Awe, thank you so much, Joanne 🥰
Dr. Proctor says
Kim, what is the purpose of the Whey Protein Isolate in your gluten free bread flour blend? And do you think it can be substituted by brown rice protein powder or lactose free protein powder? I am not only gluten intolerant but also Whey absolutely destroys me. I would love to try your bread recipe, and was so disappointed to see the whey in your flour blend. Suggestions?
Kim says
There are plenty of substitution suggestions within the recipe post.
Ayla says
I have made this a few times. This last time I followed the recipe to a T. My loaf is heavy. It has been every time. Also It does not rise well. I can't figure out what I am doing wrong. I have tested my yeast, I have timed everything as prescribed.
I spent a good amount of time this last time sourcing all the correct ingredients, weighing them properly and such. I just feel disappointed on the amount of time and effort I have been putting into getting this recipe right and it just not coming out as I expected based on your description and photos. I am an experienced gf baker, but have never been able to get this recipe. Any thoughts anyone?
Kim says
Don't concentrate on the proofing time as much as how it looks. If it takes longer, that's perfectly normal. In colder months, it can take several hours to proof. I could take a guess that it's either underproofed or underbaked if it's coming out dense and heavy every time. When you take it out of the oven, if it doesn't feel light relative to its size, put it back in for another 5-10 minutes. Every loaf of bread is different, especially gluten free bread. Just as an example, I made sourdough the other day and had to leave it on the counter overnight to proof. That's a long time! It's because my house is much colder now. I also took it out of the oven at the specified time and it felt more heavy than I would like, so I put it back in for another 7 minutes and it was perfect. Sometimes it just eventually becomes a little intuitive. I wish I had other words of wisdom to impart, but start with what I've said already and see how that works for you.
Phi says
WOW! You CANNOT tell that this is gluten free. My partner says we have a winner (after several months trying different bread recipes).
If it helps, these are the brands I used: Organic potato starch from "Buy Whole Foods Online UK"; superfine White rice flour from "Pansari"; Tapioca flour from "Now Foods"; Whey protein isolate from "Now Sports": Xanthan gum from "Now Foods"; and Whole psyllium husks from "Sat-Isabgol".
Besides using maple syrup in place of honey and 1/2 Tbsp of psyllium husks previously ground to half its original vol, I followed the recipe as articulated. Used half of the dough for pizza and the other half for batard bread. The absolute best by far. No more store bought packaged GF flours for me. This is it. Can't wait to try some of your other recipes now I've got your flour blend. Thank you Kim. Thank youuu!!
Michelle says
I love your recipes Kim but I have a question in regard to the artisan bread. I've made it several times and we love it but it always seems to have a pink or lavender hue do it . What is it that gives it this odd color?
Laura says
Psyllium will give it a purplish/pink hue.
Kim says
Not the kind I use, which is Anthony's.
amy says
mine too ! that totally freaked my gluten free kid out and she wouldn't even try it. my husband loved it.
cricket says
Finally, something that I can work with...you deserve a bough my dear lady. I've baked my entire life and went GF 5 years ago. Would appreciate your comments on a couple observations to date:
My mix in the frig appears to deflate...is that a problem?
Does too much flour during the forming stage create a tougher/thicker crust?
Are there any alternative flours for forming beside the bread flour?
To achieve those med/lg holes in my bread (reminiscent of the sourdough I used to buy)...does that part happen mainly during the "proofing" after forming...so do I let it become more visibly puffy (does that help get those holes)?
I've tried so many, and prayed that one more time might deliver...and for me and my friends...you hit this one out of the park. Thank you.
And now, the memories can begin again.
Kim says
Awe, thank you so much! You're so sweet!
The dough does deflate in the fridge. It's perfectly normal.
Too much flour shouldn't matter, but if you want to use an alternative flour, you could try using just simply rice flour.
Yes, letting it get puffy will create those larger holes (you'll never get as big of holes as in regular (gluten) sourdough).
Hope this helps!
Angela says
I miss bread. I need to try this out.
Rob Page says
I am now making my 3rd loaf. Obviously, I recommend it. My one substitution was to use soy protein isolate in place of whey protein (because I avoid casein, which is dairy-based protein). Using the dutch oven method, it yielded great crust and crumb. If you stick with whey protein, it may well turn out even better.
Bonnie says
You really do. I made it two days ago and it came out awesome!
Sarah says
This recipe is amazing. Everyone I serve it to is shocked when I tell them its gluten free!
Jack-Patrick says
Hi Kim! I've been lurking for a long time on this site once I found out that I couldn't have gluten anymore, and I've been so excited to try these recipes! I work in a regular bakery and so to have the chance to continue eating all the types of things I'm surrounded by has been very exciting!
It's my first time trying any of your recipes, and for some reason the bread has turned a gray color? It was a perfect medium-brown all the way through mixing, proofing, and shaping. About halfway through the bake it got discolored somehow? Everything I see on the internet says that perhaps there's too much moisture, but I was wondering if you had every experienced the same, or if you had an idea what could be wrong? Ingredient-wise I used everything on the list, even the same brands and I made sure not to go off-piste. If it helps, its summer, humid, and I live by the water - perhaps like the adjustments people made for altitude, are there any adjustments I should make for humidity?
Thank you so much for putting together this place where people can share knowledge!
Kim says
It's my pleasure to share my experiences with gluten free baking!
My guess about the gray dough is oxidation from too much air exposure, as I've had it happen to pastry dough before. With that, I would add a small amount of lemon juice or vinegar to the dough to prevent the oxidation, but I don't think that will work with my yeast dough. Did you substitute anything within the flour blend? Like a different type of protein powder perhaps?
Chuck Carver says
Hi Kim and thanks for your amazing work! I just finished mixing my first batch of bread and have a question. I mixed the bread for a full 5 minutes on med-high but still had some residual flour that did not incorporate into the dough. I manually mixed it in but I was wondering if a paddle might be a better choice for this wet dough? Do you always use a hook and if so what is the advantage over a paddle? Thanks again for all you do and I look forward to hearing from you!
Kim says
You can use either/or. If you use the dough hook, add the wet ingredients to the bowl before adding the dry and that will help incorporate everything. But using the paddle is just as good!!
Ros says
Here you say with the hook to add the wet ingredients first then the dry ones but the recipe above states just the opposite. So which one is it?
I look forward to try it but not till I find out your answer...
Kim says
It doesn't really matter. I had one of the old coated hooks and the coating started coming off so when I bought a new one, I found the hook doesn't reach all the way to the bottom of my bowl, so I find if I add the wet ingredients first, that helps. They all work either way (wet or dry first), but you may need to scrape down the bottom and sides once while mixing.
Frances says
I was wondering if I could freeze this bread once baked, cooled, and cut into sliced?
Love this bread tho! My household eats it so quickly!!!
Sharon says
Hi Kim, just wanted to let you know this is my 3 rd time baking this bread and it is so Good! I’ve tried many recipes on the web and this is the best! Just finished nearly half a baguette already. Made also a larger loaf. I don’t communicate hardly on the social media but I just had to let you know how good it is and will be definitely trying your other recipes.
Kim says
Awe, thanks so much, Sharon! You are so sweet!!!
Suzanne says
LIFE CHANGING!!!!
Thank you for all of your research and experimenting...this (and I'm guessing, all of your other blends and recipes) recipe and bread blend will be my go to. The artisan bread is amazing! Such a crispy crust and lovely crumb for GF. How can I store my baked loaf? A tad humid here in NC summer and I don't want it getting chewy or dried out. I looked in the recipe but only found tips for the uncooked dough storage. Thanks in advance!
Kim says
Thanks so much for your kind words, Suzanne! I'm so glad you liked the bread.
I live in Va Beach, VA so I hear ya on the humidity and it's a real struggle in my house to keep things crisp, even though we have the AC going constantly in the summer. My tip is going to sound really weird, but it totally works. When you want to refresh and re-crisp the bread, run the loaf under water (yep, get it wet under your kitchen sink) and pop it in a 350F oven for 5-7 minutes. It works like a charm!
Hildi says
Your Gluten Free Artisan Bread looks wonderful! I do not have a pizza stone or a steel. If made into a Boule instead of loaf will a Dutch oven do a good job of baking this?
Kim says
Yes. Check the recipe because I have instructions for how to use a Dutch oven.
Luka says
What means "My whole family loves my pizzas and none of them are gluten free."
Mine are also not gluten free, and are perfect! But what's the point on gluten pizza here?
Tanya says
Kim means that none of her FAMILY have to be/eat gluten free. All her pizzas use this gluten-free dough, and everyone in her family who have the option of eating regular wheat crust still love Kim's GF crust!
Nathaly says
Any idea how the proofing times after shaping the dough would be if using (organic) dry yeast instead of fast dry yeast? I like using the organic dry yeast as it gives my bread a little more bread flour and don't have additives.
Kim says
I wish I knew, but I don't see it being that significantly longer, especially during the warmer months.
Kevin says
Looks Great. Anyway to make this using a bread machine?
Kim says
Check the comments section. I know some have had success using a bread machine. I don't own a bread machine, so I don't know anything about them, unfortunately.
Jams says
Just got finished eating a sandwich sliced from this AMAZING loaf of bread. We are so happy to have bread again! This recipe is absolutely better than anything gluten free we’ve tried from the grocery store and it was so easy to follow! Thank you so much for sharing ♥️
Stephanie says
Hi Kim! Thanks for all the time you have invested into your GF baking. I made this bread today and found the taste to be off. I’ve read through hundreds of these comments and have yet to find anyone else who had trouble so I’m not sure what went wrong. My dough rose well both times, a little overrisen the second time, but I was pleasantly pleased with the workability of the dough. But then the taste just wasn’t there! The only change I made was using ultrafine brown rice flour in place of the white, but I used the brand you linked in your whole grain flour recipe. Could it be the psyllium husk that I’m tasting? I used the NOW brand off the whole husk. I’m just baffled since the loaf was totally fine in appearance and texture. Have you ever had inconsistencies in the brands you use? I followed all your links for my ingredient list. Any suggestions?
Stephanie says
On further investigation, I think my cast iron Dutch oven was smoking off some while the bread was cooking. I was hesitant to use my ceramic coated one because 500 is over the typical temp I preheat but I’m hopeful I solved the taste issue (it was most intense in the crust). Looking forward to trying your cinnamon rolls next for my daughter with celiac.
Kim says
I haven't honestly, although I have heard that some people just don't like the taste that psyllium husks bring to the bread so you can always leave them out. I have instructions for how to do that in the notes of the recipe card.
Vicki says
Kim, I could kiss you! this bread is UNBELIEVABLE. it is so light, and toasts up like a dream. I made a half recipe and am going to make a full one as soon as I hit post on this comment. it is beyond good, and I can’t wait to try the croissants next. THANK YOU!!! and thank youtube for randomly putting you in my feed. ❤️
Kim says
Haha! Thanks so much, Vicki!! I'm so glad you liked it and if you try the croissants, please let me know what you think 🥰
Anne cothran says
Looking for the nutritional value figures of this gf artisian bread, please.
Kim says
I don't do nutritional values on this website. We don't focus on that as this is not a "healthy" eating website. You should be able to find something on google that you can plug the information into. Sorry!
Margarita says
Hi Kim thank you for your bread recipe I make it and it's good the only concern for me is the 9 g instant rapid rise fast acting yeast is gluten-free? Thank you 🥰
Kim says
Yes, here in American most yeast is gluten free. However, there are some brands that add dough enhancers in the form of some type of gluten so check the brand before buying.
Vikki Armstrong says
Hi. What can I substitute the whey protein isolate with? I am in New Zealand and can only find it flavoured for athletes (chocolate, strawberry or vanilla!). I have made my first loaf with vanilla flavoured whey protein so it’s going to taste a bit funny! I can find unflavoured online but it’s really expensive and in big quantities.
Andrew says
Regular whey powder should work as well and be easier to find. Isolate is higher in protein and lower in fat and lactose.
Isabel says
I’m also from NZ. I use the unflavoured whey protein powder from Nothing Naughty, it works great!
Rob Page says
Vikki,
I substituted Soy protein isolate for the Whey protein. in Kim's GF bread flour recipe. (I avoid milk protein because it feeds prostate cancer cell growth.)
I have made the artisan bread twice - dutch oven method, and have been pleased with the crust and crumb results that I have missed since going GF.
If you don't have to pay an arm or leg for soy protein in your area, I suggest you try it.
Bek west says
Hi! I was so excited to try this recipe and everything was going well until I took the dough out of the fridge. It does not seem to be rising at all after I shaped it, although it puffed up beautifully yesterday when I made the dough. Any idea why?
Kim says
It won't double in size after shaping, but in the wintertime you really do need more warmth in your proofing area for that second rise. My suggestion is either turn your oven onto a "warm" setting, such as 160-170 F, leave it on for about 2 minutes, then turn it off and place the bread in there with the oven light turned on. OR, another great option that works like a charm for me is to turn my clothes dryer on for a few minutes and then put my bread in there to rise. In the winter especially, patience is key to getting it to rise properly. Sometimes it can take double the amount of time it would take in the summer.
Emma says
Yeah, mine came out like a pasty white rock. Nothing I make ever works even though I follow the recipes perfectly. Pretty deflated.
Gabriel E says
Amazing recipe, thanks! I struggled a lot with the stickiness of the dough my first time around, but the second time I tried a trick that really helped. (I got this from my gluten-containing high-hydration sourdough days.) Instead of using flour on the counter and my hands, I used water, just like on the serrated knife for the slashes. I got the counter wet and then had a little plate of water for my hands. For the most part it was slippery rather than sticky—so much easier to handle and clean up!
I saw a few comments about the salt above, so I'll second that a tablespoon was the right amount of kosher salt (Diamond Crystal) for me.
Gabriel E says
Oh, and I wasn't using psyllium husk, and I was experimenting with some extra Bob's Red Mill rice flour I had (knowing that you recommended against it) just to see what impact it would have. I saw in comments above that it tends to make the dough stickier.
RaeAnn says
Hi Kim. This is my first time making this bread. I followed the recipe exactly like it was written. I got a beautiful rise on the first go but when I went to form the dough into a baguette, the dough was so sticky and almost impossible to manage. I didn’t see you reference this in the instructions. I worked around this by sandwiching the dough between wax paper with a little flour to get the shape. The baked loaf was very dense in the end. Would it have been okay to have added more flour to the dough to make it more workable and with a fluffier lighter texture after baking
Warren L says
Hi Kim,
We have tried your recipe with the psyllium but the dough is VERY sticky, not at all like the dough in your video even after adding some extra flour during kneading. It rises well both times. Good oven spring and then the loaf is tasty but rather dense with a very smooth, hard and solid crust. Not sure what I am doing wrong.
I used your flour mix, carefully measuring and using the following ingredients:
1. Bob’s Red Mill potato starch
2. Authentic Foods White Rice Flour Superfine
3. Bob’s Red Mill tapioca flour
4. Bulk whey protein isolate from Sprouts Farmers Market
5. Sprouts Farmers Market xanthan gum
I also added the xanthan gum and Yerba Prima psyllium husks powder when I put the recipe together.
Any suggestions?
Thanks, Warren
Kim says
Hmmm, I'm not sure what is going wrong, Warren. You said the whey protein isolate is bulk. Are you absolutely sure it's isolate? Another possible cause of severe stickiness is sometimes accidentally switching up potato starch with potato flour, but you said you have potato starch so that shouldn't be your problem. And you used a scale to scale everything properly? Without being there, it's hard for me to know what's going wrong, but it certainly seems like you're using all the right ingredients. The only thing I can think of is maybe somewhere your scale didn't tare out and calculated something wrong?
Georgia says
Hi Kim,
I have exactly the same thing as above. I too used the husk Powder- do you think that could be a problem. And if it’s the psyllium husk powder it needs less water?
Thanks !
Shelley Sutton says
This bread is amazing! The downside is I cannot buy all the ingredients locally but I can order thru Amazon. I love that it can sit in the fridge for several days and I can bake as needed! This week I added minced fresh rosemary & dried cranberries before the last rise & baking. Delicious on my charcuterie board !Thank you!
Kim says
That's awesome, Shelley! I'm so glad you like it!! I need to start experimenting with more flavors, too.
Nia says
I make this bread 2 to 3 times a week. It is absolutely my daughter's favorite thing that I make. If you follow the recipe as written, it is fool proof. It is also very adaptable - we've made it into olive and walnut bread and also cinnamon raisin bread and it works wonderfully. We are currently making 2 baguettes per batch and on baking day, I knead different types of shredded cheese into the dough before baking - absolutely delicious. I've also substituted some of the flour blend with 1/2 a cup of teff flour and it still works wonderfully. The dough makes wonderful pizza crusts as well. Another amazing achievement, Kim and I applaud you for all that you do for the celiac community. Thanks to you, my daughter doesn't feel she misses out on anything here at home.
Kim says
Awe, that is so wonderful to hear, Nia! Thank you so much for your kind words and I'm delighted that your daughter isn't missing out on the good stuff (I get it, believe me!). 🥰🥰🥰
Zaneta says
This is the best gf bread I have ever made!!!!! Definitely didn’t make two loaves - just enough for a small boule - but it came out airy, crusty and with a faint sourdough smell. You gave me hope there is life on the gluten free side of the wall!
Jeff says
Is it normal for dough left in the fridge for ~7 days to develop a "crust", like a firmer surface where the dough is in contact with air? Is it ok to just knead that in?
Kim says
Hmmm, I've never seen that. Maybe it wasn't covered enough to where the top of the dough dried out? If you can knead it in, that would be okay I guess. Otherwise, maybe you could pick that part out of the dough?
Cindy says
Can I use Authentic foods superfine brown rice flour in place of the white rice flour?
Kim says
You might be able to. I haven't tried it yet but I think it would work.
Minca says
Hi Kim, I love this recipe and your method. I'm baking gluten free for friends and neighbors and they all like it. As I understand your bread flour it's full of starches rather than 'grains'. Is that as healthy as gluten full bread? Can I sub one of the starches for a grain, like oat?
Looking forward to hear from you or one of the other bakers having experience using other flours
Kim says
Thanks, Minka!
Unfortunately, without even knowing the nutritional analysis of my bread flour blend, I can tell you that it most likely isn't as "healthy" as regular (gluten-full, wheat-based) bread. I don't develop my recipes to be healthier. I only develop them for people who can no longer eat wheat/gluten due to celiac or gluten sensitivity so we are able to have good food again. It's not a dietary choice, in other words.
That being said, I've been working for over a year (probably more like a couple years now) on developing a bread flour blend that is multigrain, but it is taking time as those flour components don't behave as well as the starches do so I'm not pleased with the results I'm getting so far. If I don't care for it, I won't post it on my website.
Minca says
Fair enough. hope you get it right some times 🙂 it's difficult enough to eat gluten free. Thanks for all your effort and help.
Danielle C says
Hi Kim! I’ve made so many of your recipes and I’ve loved every single one! Now that I’m watching your most recent video on this bread I’ve noticed just how sticky and difficult my doughs are turning out to be in comparison! I have to add so much flour during kneading and my hands still end up absolutely covered in sticky dough! I’ve always used your flour mixes (I may or may not have 60 cups ready made at a time 🤭), followed the recipe to a “T” and done my measurements by weight. I’m not sure if it’s just a difference in a brand of ingredient I’m using, but would you suggest using less water? I’m anxious to hear your thoughts! Thank you so much! 😊
Kim says
I'm guessing it's a brand difference, Danielle. Can you possibly tell me what brands you're using for each component of the flour blend?
Minca says
Hi Kim,
How much flower do you add when you knead the dough after the cold fermentation? It stayed sticky on my counter and I did use the psyllicum husk. Just wondering. Being a baker it looked to mee as if I had too much flour ratio wise, if that makes sense. Thanks in advance for your feedback.
Kim says
See my crusty rolls video for a few more tips on using this bread dough. It's the very same dough as this one, but if you are still getting sticky right out of the fridge, you're doing something wrong at the beginning (either in the flour mix itself or in the dough recipe, although usually it's in the flour mix).
Minca says
Hi Kim,
Thanks for your blog website.
I was wondering if you need xantham gum in your bread flour blend to begin with? because you also use the psyllicum husk? is this not double? thanks for letting me know.
Kim says
Yes, you need the xanthan gum. Psyllium husk and xanthan gum are different and offer unique qualities. You can, however, make the dough without the psyllium husks (which is noted in the recipe).
Aline says
Amazing dough recipe, I really love it!!
This is the second try in the first it didn't rise much, it was mis calculation of ingredients.
Second time dough rose very very well, and the dough texture was amazing.
I have one small problem, my bread comes out very hard from outside , with very thick layer or crust.
I use my oven on 230 C , with hot water in the shallow according to the instructions.
The only difference is that i am using soy protein (allergic to lactose)and the rest are the same ingredient but brands available in our market.
Many Thanks
Aline
Santa says
Hi Aline, the good news is that whey isolate powder is the protein of the milk, and so does not include lactose (which is the sugar of the milk). So if you're alergic to lactose, like I am, you can still use this recipe with the whey isolate powder. Just make sure, when buying the whey, that you're buying a pure ingredient, not a blend of lots of other things inside. Have a nice day!
Michelle says
Made a double recipe...Made a loaf of bread and used the rest to make kolaches. Put sausage and cheese inside. Turned out fabulous!!!
Sharon DeVore says
Hi Kim,
I love your bread flour blend! I have been making both this and the Italian bread recipe and they’ve both turn out perfectly. I’ve also used your bread flour blend in some recipes I already had, including a copy cat krispy kream donut recipe and it was so much better using your bread flour blend. My husband even ate them and loved them and he does eat gluten!!!!
You’ve even inspired me to finally buy a kitchen aid mixer in bright red! I bought the 3.5 quart and it came with everything thing I need, whisk and dough hook as well as the regular flat beater.
I read the comment from
THOMAS LEBAMOFFJune 20, 2020 at 12:00 pm
and was intrigued as I love baking with oat flour. I love the taste it adds to gluten free recipes. I read your reply to Thomas and I replaced 1 cup of the flour blend with oat flour and I did it by weight so I ended up with exactly the same weight for the total flour weight. I made the GLUTEN FREE ARTISAN BREAD. It worked and was simply fantastic. I baked the first loaf the next day and it came out perfect. I baked the second loaf on day 8 and it tasted even better.
Thank you for sharing all your hard work, it is so appreciated. You are a genius!!
Sharon
Kim says
Awe, you are way too kind!! I am thrilled that you're enjoying baking with my recipes, and I hope you continue to find success 🥰
I have been working on a multigrain flour blend and dough for quite some time now, which also has oat flour in it, and hopefully I'll have it perfected by the start of the new year. I'm looking forward to having something a little more substantial and full of grains and seeds like I used to enjoy 😊
Sharon DeVore says
Oh that will be wonderful! I’ll keep an eye out for that!
Jeff J says
Never thought I'd eat bread like this again. Well worth following every step meticulously. I followed the high altitude directions in Denver and it turned out great. Don't be afraid to add more flour when shaping.
Thanks for sharing this recipe, honestly 10000x better than any GF bread I've ever had before, restaurant or homemade, and I'm not good at baking
Kim says
It is my pleasure! Thank you so much, Jeff, and I'm so glad you enjoyed the bread 😊
Jeff J says
Just wanted to add, turns out the "It's Just" brand psyllium husk and xanthan gum are manufactured in a facility that also produces wheat. I know people feel differently about that whole thing, but maybe worth a disclaimer on the bread flour page.
Thanks again for the recipe!
Kim says
Thank you, Jeff! I will put a disclaimer on the flour blend page about that. I appreciate you letting me know 😊
Dave Oney says
Outstanding recipe Kim! I followed it exactly only substituting egg protein powder as I needed a dairy free, as well as gluten and soy free bread. I have two questions: After 6 hours in the fridge the dough was very large, probably more than 2x original. The following morning it had collapsed. It was still larger than original, but obviously not as big and airy. Any ideas? Second question is should the dough be brought to room temperature before shaping and resting for an hour? I ended up letting it rest in my proofing oven (115F) for 1 1/4 hours and it was still under proofed. (The bottom of one side of the boule blew out where it wasn’t scored.) Maybe if it were room temperature before going into the proofing oven it would proof a bit faster. I also baked it until the internal temperature was 200 F and this was perfect.
In any event, it is beautiful and delicious.
Do you allow publication of your posts on other blogs or websites provided acknowledgement is made to your post?
Kim says
Thank you so much, Dave! I'm thrilled you enjoyed the bread.
It is perfectly normal for this dough to fall while in the fridge. It will puff back up nicely when it goes through its final proof and also in the oven.
I don't bring any of my doughs to room temp because they tend to be sticky when they are at room temp. That's the purpose of the fridge, to allow them to get nice and cold for easier kneading and shaping. It does normally take longer to proof because of this, but the trade off to me is worth it.
Yes, I do allow my posts/recipes to be published on other blogs with proper linking back to my blog. Thank you so much, Dave 😊
Phyllis Reynolds says
I wish I could send a picture because it is absolutely beautiful!! Thank you for sharing this recipe
Kim says
You can if you have instagram! Tag @letthemeatglutenfreecake on instagram and I'll add it to my stories 🥰
Pablo says
Hello Kim! Thank you very much for this recipe. The bread turned out really nice. I replaced the whey protein with egg whites protein (powder). It was really good, although a bit too much gummy. Do you think that it was because of the replacement I made? Or maybe an excess of xantham gum...? Thank you again!!!!
Kim says
Most likely it was underbaked. Another possibility is over or under proofed.
Lucy says
Hello Kim,
Thank you so much for all the wonderful recipes you have posted. Can’t wait to try them. I’m going to be making this wonderful bread in the next few days and my question is can the bread be frozen after it is baked and cooled?
Kim says
Yes, any of my breads can be frozen, either whole or cut into slices 🙂
Raphaela says
Hi Kim!
Congratulations for such an amazing recipe!
Can the same dough be used to make hamburger and hot dog buns?
If so how long would you recommend to bake them for?
Thanks in advance!
Kim says
Thank you so much!! I think you could use these to make buns as well. I would probably start checking at 15-20 minutes, depending on the size of the buns.
Dakota says
In your blog post, the process includes kneading the dough with flour and returning it to the fridge for a second time, before taking it out, shaping it, proofing it, and baking it. In the recipe itself, there is no second refrigeration. I have made this a few times following the recipe but it turns out pretty dense. Should the recipe include the second refrigeration?
Kim says
I'm not understanding where you're seeing this, about returning the dough to the fridge for a second time. I've never done that and I'm not finding it in my blog post, my video, or recipe, or anywhere for that matter. I just read through every bit of my blog post. Can you please clarify what you're talking about?
Tricia B says
Hi Kim,
I just took the dough out of the fridge and attempted to knead it. It was still incredibly sticky. Almost like peanut butter. I used your bread flour mix (and did everything by weight). I did use the psyllium husks. I used rice flour to flour my bench. Should I have used tapioca flour instead? Can I safely increase the amount of psyllium husks? I regularly bake high hydration sourdough so I am used to sticky doughs but this did not behave at all like yours did in your video. Thank you!
Kim says
Maybe it was the rice flour as the bench flour. I'm sorry. I should clarify that I always use my gf bread flour blend to flour the bench as well, and I add a decent amount of it, too. But yes, if you feel the need to add more psyllium husk powder, I would start with one more tablespoon.
Merry Howles says
Just had to say that Kim’s bread flour and recipe for baguette is awesome, a game changer for gluten free bread baking. I follow Zoe Francois and have made her baguette with regular flour for my husband, but I cannot have gluten. I tried her recipe with a store bought gluten free flour blend..that was an epic fail..but after making Kim’s flour blend, and using for my baguette it came out spot on, and very close to the regular flour baguette of Zoe Francois recipe. My husband likes it too. Thanks to Kim for experimenting and tweaking this recipe..can’t wait to make other yeast breads with it in future.
Kim says
That's awesome, Merry!!! So glad you are able to enjoy bread again 🥰
Zuzanna says
Kim, twoja strona sprawia, że moje dzieci pomimo celiakii są szczęśliwe i nie wzdychają za innym pieczywem, niczego im nie brakuje. Bardzo Ci dziękuję, nigdy sama nie doszłabym do tego jak zrobić tak pyszny chleb. Robisz niesamowitą przysługę wielu osobom z celiakią. Pomimo tego że moje ciasto się lepi, pewnie z powodu innych mąk które używam, to i tak jest to najpyszniejszy chleb bezglutenowy! ❤️
Kim says
Ewuniu, dziękuję bardzo! Z przyjemnością dzielę się swoimi odkryciami, bo sama wiem, jak to jest z celiakią. 🥰🥰🥰
Sierra Cottle says
This bread just changed my life. I haven’t had bread with a crispy, crunchy crust and a good crumb structure in over a decade. I baked at high altitude (6000’) and the only adjustments I made were a bit more time in the oven, 3 g sea salt in place of the kosher salt, and lots of extra flour incorporated during the kneading.
I’m excited to experiment with this recipe!
Marcella Holtz says
I just did my second baking of Artisan Bread, and this time I did a boule in a Le Creuset bread oven, and it came out great and was very easy since the bread oven didn’t need to preheat by itself. I followed your recommended times and temperatures for the dutch oven, but just preheated the oven to 500 without anything in it. I realize it was a big splurge getting that oven, but I’m kind of a kitchen equipment junkie, and since I just found your incredible bread recipes I thought it deserved a try. Plus, I’m getting older and lazier and this way was just so incredibly easy, and the bread rose nice and high, and the crust was perfect. One minor thing is that I had kind of a big hole in part of the loaf. Not sure if that just happens sometimes or if I should have kneaded a bit longer— any advice would be greatly appreciated. Thanks!
Kim says
Yes, kneading it longer would have prevented the big hole on the inside of the loaf. We don't have to worry about kneading too much because we won't over develop gluten, haha!
I'm so glad you're enjoying the bread 🥰
Marcela says
Dear Kim, I bow to you and your recipe!
I'm in Aotearoa (New Zealand) and I used the gluten free home blend flour of a particular trustable store. I always put a lot of love in my baking and cooking but with this recipe you could actually taste it! This finding made me happy.
I follow the very accurate steps and I had to change an ingredient that obviously wasn't a big deal. I didn't have honey so I used brown sugar instead. Apart from the added attractive colour, I'm guessing the flavour didn't suffer from it.
I baked it on day two as little baguettes...the crust was divine and the the crumb was moist and had the elasticity I was missing before. Next time I'll adjust the salt to my own more salty taste but otherwise, this has been the greatest hit in the bread baking department.
Kim says
Thanks again, Marcela! You are so kind 😍
Marcella Holtz says
I’ve been gluten free for about 15 years now, and have bought dozens and dozens of gluten free cookbooks and have tried tons of recipes, and this is by far the best bread I’ve ever made— and it’s easy, to boot! We have a restaurant in our area that has a great bakery and whenever you order a salad or soup they include a few slices of their baguette. Just a few days ago, my husband brought home one of their salads for me and I lamented that I couldn’t have the bread. When my husband tasted your bread, he said it was even better than theirs! I never thought I would be able to eat anything like that again. I’m making pizza with the remaining dough I have in the fridge. I made the puff pastry a couple weeks ago. I used a different flour blend and it turned out a cross between pie crust and puff pastry. Still delicious, but after my success with the bread I know the next batch of puff pastry will be perfect! Thanks so much for all the hard work you do!
Kim says
Awe, thank you so much for your kind words, Marcella! I'm thrilled you are able to enjoy great bread again 🥰🥰🥰
Michela says
Kim! I just wanted to pop in here and say thank you!!! I have been using your blends/recipes for a year now (especially this one, which I'm making today) and they have been absolute game changers. I appreciate all the hard work and thought you put into running this site!
Kim says
Awe, thank YOU, Michela, for your kind words and support 😍😍😍
Robin Hendrickson says
Kim, Thank you! I just made my first loaf and it is amazing! I was diagnosed 3 1/2 years ago. At first I tried every recipe and various flour out there, but nothing ever tasted quite right. Honestly, I had given up. I saw your video last weekend showing the crust and the bread texture and stretchiness… and had to try. I hope you realize how many lives you have changed… giving us back this simple pleasure. Thank you!
Kim says
Awe, thank you so much, Robin!! I DO realize how life changing it is when we finally get to have some of those simple pleasures we used to take for granted before our diagnoses, and it means so much to hear from people like yourself who are able to enjoy those things again 🥰🥰🥰
Anna says
hi Kim, we tried twice to bake the bread. We dont have dutch oven(can you recommend the best glass one) and the bread was firm, did not rise well after kneading second time. But what we had was tasty so we aren't giving up! We are baking it in Pyrex caserole dish, but I think its not air-proof as Dutch oven so it was a bit flat. And heavy. We baked your original recipe for 1 hour, and it was still heavy. The temperatures in our oven cannot reach 260 C, but only 240 C. Also, I dont want to use xantan gum as its bad for sensitive digestion, so replaced it with usual replacements. Also, we used corn starch instead of potato starch. Can you help with Ditch oven recommendations and what to do with that hard and heavy bread? Thanks! anna
Kim says
Hello, Anna. Unfortunately, all of the changes you made to the recipe are what caused your bread to be hard and heavy. I've never tried it without xanthan gum, so I'm not sure what "usual replacements" are for xanthan gum. And the biggest component of my bread flour blend is potato starch, so substituting it with cornstarch is most likely causing your bread heaviness. If you don't substitute anything within the blend itself, you can still bake this bread without a Dutch oven with great results. I've never heard of a pyrex Dutch oven that can withstand those high temps.
Anne Morse says
I just came across your gluten free bread recipe, which looks delicious, I have one question - could this be considered Keto friendly? I couldn’t see any nutritional references on your site.
Kim says
I don't know anything about keto, but I'm assuming none of my recipes could be considered keto friendly. There is a lot of starch in my flour blends, which equates to carbs, so if you're limited in carbs, they definitely wouldn't work. I'm sorry I can't be of further help. The cost of the nutritional component to be added to the blog is expensive and I don't feel it's worth it at this time.
Charly Adamson says
The recipe has two asterisks in it- one beside the psyllium husk and one beside the water. I searched the page carefully but couldn't find any notes down below referring to the two asterisks. What do they indicate? Also, when mixing your g-free bread flour mix, do you have a technique or tool that you use to ensure that you evenly distribute the various ingredients? Can I whisk them together? Use a paddle attachment on a stand mixer? Sift them together? Thank-you. Looking forward to making your flour blend and then the bread!
Kim says
If you scroll down through notes, you'll find the asterisk information. It just tells you that if you don't want to use psyllium husks, you'll need to alter the amount of water in the dough.
When I make my flour blends, I weigh everything into a Cambro 8 quart airtight container (https://amzn.to/3tCGi2b https://amzn.to/3NoR9Ez) and use a very big whisk that I got from my local Restaurant Depot (I'm sure they're sold online as well) to whisk everything together. Then I put the lid on and shake the container several times. It's a really great arm workout, haha! Every time I use any of the flour, I'll whisk it up before using.
JoZ says
Hi Kim! And again I absolutely love all of your recipes! Just a simple question I was wondering if you prefer to bake your bread in the Dutch oven or on the steel?
Kim says
It depends on the shape for me. If it's round, I will definitely use the Dutch oven because to me it's much easier than dealing with the shallow pan and pouring water in it. But if it's a baguette style, where it's way too long to fit into my Dutch oven (which is how I usually bake bread that I'm sharing with my extended family for a special dinner), then I have no other choice but to bake it on the baking steel and it comes out just fine (more than fine). Either way, the results are pretty much the same. 😍
Rosie says
Hi! I am using a fan oven - I'm not sure what time of oven you are using? Does this mean I reduce the temperature by 20 degrees or so?
Kim says
I always give temperatures and times for a non-fan-assisted oven because most people here in America don't have convection ovens in their homes. I'm not sure what you do when you only have a fan oven, so I would Google it.
Evan says
Hi I just wanted to say thank you for this incredible recipe. This is the first time I have been able to eat anything that has tasted just like the bread I have missed for so many years. It was so good me and my family ate pretty much all of it in one sitting. I will definitely be trying out a bunch of other recipes here on your site!
Kim says
Awe, yay!!!!! I'm thrilled you and your family enjoyed it 😍😍😍
Dave deLisser says
This is the first homemade bread recipe I have ever made. I am more of a back yard grill master. My baking experience includes brownies from a box. Tried this for my two daughters who can not eat gluten. Holy crap I can not believe we have never tried making our own bread before. Have made this one 3 times now. Video was great and really appreciated the links to the flour sources on the bread four mix recipe. Struggled a little on the first one with the concept of “if it feels heavy leave it in for another 5-10 minutes”. 40 extra minutes was too long and the crust was very crunchy. But even with it over cooked it was still better that anything we have picked up at the grocery store. We have also had great success with your Italian bread and softest rolls ever. Thanks for helping us become fans of homemade bread… can’t wait to work our way thru your other recipes.
Kim says
Awe, that's awesome, Dave! I'm so glad you're enjoying the bread and I hope you have continued success with other recipes 😍😍😍
Pamela Price says
Kim-
Can you place this dough on a baguette pan for baking?
Kim says
Yep, you can!
Charlotte says
Hi Kim
Thanks for your efforts and what are hopefully (for me) amazing GF recipes.
I am making this exact recipe however using hemp protein instead of whey.
I have followed everything to a 'T' but I am struggling at this stage:
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.
I have a hard /firm heavy ball of (green) dough which is not at all sticky or wet.
I have left it on the radiator and in a warm oven for hours to no avail. No rise, nothing.
I missed all the ingredients with a spoon and then needed by hand as the spoon became impossible. I don't have any electric whisks or mixers here sadly. Could this be the sole reason for no rise? Because it's not been mixed enough?
Thank you 🙂
Charlotte
Kim says
I suppose it is possible, but if you've watched my video you'll see that the dough is pretty loose and not firm at all and that is most likely because of the 5 minutes of mixing in the stand mixer. It starts out a pretty thick, heavy dough when first being mixed and then turns into a loose, thin dough so that's why I use a heavy duty mixer. I've heard from some readers who have used an electric hand mixer with the dough hooks, so maybe that would work for you. They're pretty cheap.
Did you use my flour blend or just add the hemp protein to another flour blend?
Jane says
Hello! I am planning to make this amazing looking bread for a good friend who is gluten sensitive; my son, however, who is diabetic has not experienced real bread since his diagnosis. Do you know the carb count of your bread. I understand that it is not keto...but hoping he can have a small taste.
thanks!
Kim says
I'm sorry, Jane. I don't know what the carb count is. I think there are carb calculators online that you can put the ingredients into and they will give you the carb count.
Sally says
Wow. I just made this just using a gluten-free bread mix I already had, but following all your tips and tricks. I made the dough yesterday and baked 2 small bread sticks today. Patience is indeed vital but it’s the best I have ever made. Once I use up the mixes I have I’ll give your mix a try. I can only imagine how fabulous that will be.
SARAH COTNER says
A statement and a question:
I was diagnosed with celiac disease 18 months ago and I was almost afraid to try your recipes because I had been disappointed SO MANY times with supposed “amazing” gluten free bread. For me, nothing compared to crusty baguettes or French/Italian and breads that were my absolute favorites and, really, the only food the I was truly struggling with letting go of the gluten version. I had the ingredients in your bread flour mix for about 6 months before I finally tried a recipe. All I can say is Thank You, Thank You, Thank You, for all your trial and error! I never thought I would be able to enjoy bread again but your Artisan & Italian bread recipes have satisfied my craving. This is truly and treat and I am so happy to have my comfort food back.
My question relates to freezing the dough. Does it need to be used immediately after thawing? I was wondering about the fermentation stage and if it is better to freeze after a few days time in the refrigerator or can you freeze after the initial 6-12 hour refrigeration and then allow to ferment for a few days I. The fridge after thawing? Or, am I overthinking and it doesn’t matter?
Kim says
I'm thrilled you are enjoying my bread recipes 🥰🥰🥰
That is a good question and one I hadn't thought about. I haven't tried it yet and will have to soon, but I think it really wouldn't matter if it were froze before or after the long fermentation stage. If I try it, I'll be sure to let you know 🙂
Pamela Price says
First off thank you for taking time to respond when we ask you questions. I started following GF bakers in November and have made comments and asked many of questions. YOU have been the only one to replay back to me. Thank you.
Your recipes ALL work for me!
Today I am going to make your pie crust and make an apple pie 👏
Jill R says
Hi Kim! I really like the texture of this bread/pizza dough but have a couple issues I hope you can shed some light on. When I've used the bread flour for making a boule or baguette, I score the top as usual but they end up becoming really misshapen during baking. Also, the dough does not brown well. GF baking is not new to me but I'm obviously missing something here! I have an oven thermometer to make sure the temp is true and use the baking steel with steam method. Only thing that I deviated from was using BRM white rice flour in your bread blend (even though you don't recommend) because that's what I had, though I have gotten super fine WR flour since. Apologies if you've answered this before, I tried searching the comments but there are a lot! Thanks for your time!!
Kim says
I'm assuming it must be the Bob's Red Mill because I've never had this problem and I'm not sure of anyone else who has. Let me know if you still have the same problem using the superfine WRF.
pamela d price says
Kim* Im new at this GF baking. I won't bore you with the other bakers recipes and my failures but your blend has won me over. Everything I bake now works.....I only have one question that no one seems to ask or I miss it in peoples questions. Why doesn't the bread SMELL like fresh baked bread? Never have i experienced that fresh baked bread smell with ANY gluten free baking. Any thoughts??? Regardless thankyou for your receipes. I have printed most of them and tried about 1/2...I will keep watching you and baking with your blends. Thank you.
Pamela
Kim says
That's a good question and I'm baffled myself why it doesn't smell like fresh baked bread. I could take a guess that it's the wheat flour that makes fresh baked bread smell so good, so without that we're not getting the same smell.
Santa says
The reason the bread does not smell like real bread is because the "smell" of real bread is coming from every little bubble of air (actually a gas, not air) in the normal gluten bread. These bubbles are full with gas, provoked thanks to the relationship between the yeast and the wheat gluten. Hence, without gluten, this smell is just not possible.
Megan says
This was great fun! I baked half as a boule today and it came out well. It was a little tight in the crumb which makes me think I under proved it and didn't have quite enough oven spring. No big deal, I can adjust for that next time! My concern is that I returned the other half of the dough to the fridge after kneading, but it obviously had a fair amount of flour added to it during the kneading process. Do you think that will cause it to form a crust and impeed the rise when I get around to baking the rest later? Should I have divided it before the kneading?
P.s. I can confirm that maple syrup is a great substitute for honey here. I subbed it in a 1:1 ratio and had a fantastic first rise off it.
Kim says
The extra flour is just fine. I do it all the time and it doesn't affect the rise at all 🙂
Bekah says
I truly loved this recipe! The only issue I had was it came out VERY crunchy. It was too hard to cut and chew. What can I do differently next time?
Kim says
You could loosely cover the loaf with foil halfway through baking.
Tiana P says
I have tried making this a few times now and love the outcome!!! But my dough when I’m in the “kneading” phase is SUPER sticky. And I end up adding a ton of extra flour in the process. Yours didn’t look sticky at all! I am using psyllium husk powder (1 1/2 tsp like you said) and refrigerating for a day or two.
Kim says
Hmmm. There's got to be something that is off a little bit. What brands of flour components are you using for the bread flour blend? I couldn't get my regular tapioca starch and had to purchase something else on Amazon and found it was very gritty and weird and it caused all of my recipes to fail drastically. Sometimes particular brands just don't work as well.
Tiana P says
I’m using Viddies ultra fine white, Thrive Market tapioca, Bobs potato starch, Anthony’s xanthan, isolate protein, and viva naturals psyllium.
Kim says
What type of protein are you using? Is it whey or something else? I don't know how gritty or soft Thrive Market tapioca is so that could be it.
You could try reducing the amount of water by 1/4 cup to start and see how that goes.
Tiana P says
I am using the Isopure whey protein that you linked in your flour blend. I also swapped out my tapioca flour for Anthony’s because that was linked by you and had the same result. I’m wondering if it’s the white rice flour? Although I use one you recommended. I want to figure this out!! I love the outcome but making it is an awful sticky mess.
Kim says
I wish I could figure out what's going on. The only thing I can think of is to reduce the water amount by 1/4 cup (60 ml) and see how that goes. Unless the Viddie's white rice flour isn't as quality as I thought it was. When I bought it, it was a really great consistency, but I've only purchased it once so maybe the quality isn't what it was back then. I'm going to purchase another bag and see how that is, but in the meantime, try reducing the water content and see what happens.
Santa says
Perhaps this person is using GLUTINOUS (not gluten, glutInous) rice flour. It's not the same type of rice. Gets sticky.
Brianna says
Hi! I'm so excited to try all of your recipes!! They look incredible! I was curious if you had tried flavoring this bread at all? Chocolate? Cinnamon raisin? Garlic rosemary? If so, any tips on how to flavor it well? Thanks so much!
Kim says
I haven't yet, but I'm sure it would take well to other flavors. One that I've been wanting to try with either this recipe or my sourdough is dark chocolate chunks. But garlic rosemary sounds fabulous, too!
Grace says
Hi Kim! I don't have plastic wrap. Do you think a towel would be okay to cover the bowl as it rises?
Kim says
Briefly, it should be okay, but I definitely wouldn't leave it in the fridge overnight with just a towel. Towels are too porous for gluten free bread and they will dry out too much. Shower caps also work great!
Marc says
Hey Kim thanks a lot for sharing, it is very good bread
two questions: you say "'1½ tsp xanthan gum (in addition to what's already in the blend)" but what is that in grams ?
also, can the honey be replaced by brown sugar if i run out of honey the day i make the bread ? thanks !
Kim says
I don't measure teaspoon measurements in grams (nor does anyone I know of) because they are too small to get right without having a gram scale, which many people don't have. Yes, the honey can be replaced with brown sugar or even granulated sugar. 🙂
Bart says
Hi Kim, I tried your recipe two times now, and the results are certainly good, thanks for sharing! I have one "problem", though. In both trials, during which I followed your advise very strictly, I got a nice bread but it has darker small spots all over the surface. Did you experience this as well? Many thanks! Bart
Kim says
If you're using whole psyllium husks, that's probably why. I've experienced the same thing when using the whole psyllium husks.
Bart says
Many thanks, Kim, will try to change to another brand with fine milled psyllium
Suzie says
Hello - made this with a bread machine - GF option - no more crusty crust but it made a uniform loaf to make sandwiches from.
Claudia Moody says
Love this bread, but I'm having a problem ( see picture) It always has come out beyond perfect, and suddenly it's too wet. Thought maybe I mismeasured, so redid the flour mix( without psyllium as my original recipe didn't call for it) and this is what it is doing. Any thoughts? Can't post the picture, but it is like soup.
Kim says
Oh no! By chance did you substitute anything within the flour blend? Like maybe get potato flour instead of potato starch? That will make it very soupy.
Leanne M says
This bread was amazing - the crust was perfect and it was soft and fluffy with a little bit of chew, as promised. I did have to add quite a bit of extra flour, so will be more careful with my water quantity next time. Only little hiccup was that I mistakenly picked up vanilla flavoured whey powder from the supermarket and opened it before I realised. When I went back, I couldn't find raw flavoured whey, and the the vanilla one was too expensive to waste, so I pressed on. The flavour was a little weird (!) but the texture was spot-on. I've since ordered some whey online and look forward to trying again!
C.N. says
This is the recipe that started it all......my obsession with Kim's recipes!!! These are literally the best gluten free recipes I've ever tried and I've been GF for 16 years! I'd all but given up on GF baked goods. Then, I stumbled across this recipe for dutch oven baked bread. I couldn't believe how awesome it was! Every recipe I've tried from this website has been amazing! I can't say enough good things about them. I'm also nightshade free so I've replaced the potato starch with a combo of cornstarch and arrowroot (equal parts) and the recipes are still fabulous! Thank you so much for all your contributions to the GF baking community! It's much appreciated! Do you think I used enough exclamation marks? 🙂
jules says
i was looking forward to trying this and man... it's the most airy GF loaf i have ever had
this is taking gf bread to another level, far from the classic compact bric i usually find, finally...... thank you so much.
Arly says
Hi Kim,
I like your blend! I tried out this bread using the soy protein instead of whey, it turned out slightly dense, but I think its because it didn't quite rise enough…afterall I am in Canada:)
Do you have a recipe for “regular toast bread”? I saw you have something of similar shape made of zucchini, but I’m looking to replace one that I buy called ‘Shar baker white bread” (it tastes so much like gluten bread!)
Please share this one if you have it?? Thank you so much, great recipe!! <3
Kim says
Yes, I have a recipe for white sandwich bread. You can either use the search function or go to Breads and you'll find it. 🙂
steve lassoff says
Can you substitute almond flour for your suggested flour
Kim says
No, unfortunately that won't work.
Donna Antaramian says
I guess in my long winded post you missed my questions concerning how stick the dough was. I had the scrap if off my counters.
I used Psyllium Husk powder and wondering if that was the issue or the brand I purchased. You CAN NOT buy any place Psyllium Husk affiliated with your links. I made this bread again buy increased the amount of Psyllium Husk powder .. while it was much easier to use it did alter the taste.
I used your flour and followed you directions. Any suggestions?
BTW regardless of it stickiness of not .. BEST TASTING GF bread I have ever tasted.
Kim says
Hi, Donna! I'm so sorry I missed that. There's a difference between psyllium husks and psyllium husk powder so I have the different amounts that you need to use if you use powder in the recipe instead of the whole husks. Having said that, my links are just some brands that I use, but they're not necessarily the only brand you can use. I'm curious, though, did you use superfine white rice flour or just a regular white rice flour? Because THAT definitely will make a difference in how sticky your dough is. If you use superfine, it soaks up more of the liquid in the dough and, therefore, it's able to be kneaded without too much stickiness. There are a couple of brands of superfine or very fine white rice flour on the market, but Bob's Red Mill white rice flour is not one of them (and many people use this thinking it will work).
Aside from the white rice flour, if you use psyllium husk powder, make sure you're adjusting that amount to the lower amount listed in the recipe. But my suspicion is that the rice flour is causing your stickiness problem. 😊
Donna says
Kim,
I tried to use the brands that were recommended in your bread flour recipe links. In fact, yesterday I made a 10-cup batch of bread flour using these brands :
Authentic Foods Superfine White Rice
Bob's Red Mill Potato Starch
Bob's Red Mill Finely Ground Tapioca Flour,
NOW Sports Nutrition, Whey Protein Isolate,
Judee’s Xanthan Gum ( it is what I had but it will be replaced with Bob’s red mill when it is gone)
I also got a bag of whole psyllium husks (Jiva Organic Whole Psyllium Husk) and made a bread recipe today using that. It is in the frig and will bake it tomorrow. Most of the dry ingredients were measured in weights. I really tried to pay very close attention to your directions and recommends. I have a pampered chef pizza stone I bake the bread on and have a shallow pan under it with water.
As I said it is the best tasting GF bread I have ever tasted since I was diagnosed back in 2012.
I will let you know how I do with this loaf.
Donna says
I wanted to get back to you about my next attempt this time using whole Psyllium Husk .. it was just a sticky as when I used Psyllium Husk powder -still tasted great .. HOWEVER I don't think I can digest Psyllium Husk in any format. After 2 different meals eating the recent bread I made I was extremely ill both night with a gurgling tummy, adnominal pains, diarrhea and at one time vomiting. in order to see if my theory was right I made another bread yesterday and eliminated the Psyllium Husk .. I did cut back on the water. This dough was not sticky and I had no issuing digesting it. So the recipe is a thumb up but I can't use Psyllium Husk.
Kim says
Oh no! Lucky for you, this recipe doesn't require psyllium husks at all to work (I developed it years before I even knew about psyllium husks).
Danelle says
This was a really tasty recipe, but lol I got confused by your directions and didn't realize that I needed to put the pan in the oven when I was warming it up and cooking the bread. Probably why mine turned out really dense. That and I wasn't able to bake the bread right away. I had to wait a couple of days. It was super tasty though.
Kim says
I state putting the pan in the oven under both the baking steel or stone method, as well as the Dutch oven methods. I'm sorry you didn't see that. What do you mean you weren't able to bake the bread right away? I also state in the recipe that the dough will keep in the refrigerator for about 10 days, so I'm confused as to what you mean.
Eneida says
This bread is a-mazing, thank you Kim! I can't believe it's gluten-free! Crusty and soft. I used the air fryer as it's too hot to use the oven in Australian summers. With the air-fryer, I used a cake tin, covered the top securely with foil (so it steams the bread), and then popped it back in the air fyer without the foil so it developed the crusty top. Perfect!
Danelle says
What temp did you do it on? I would be really interested in trying this.
Kim says
How inventive and smart of you to use an air fryer!!! I LOVE IT 😍😍😍
Maria says
The bread came out with great texture! I have a question, Mine had a huge hole in the middle lol once it was completely cool to cut into, there was a huge hole. Do you know why?
My other question I have is can I add something to it to give it more flavor? maybe more honey? or salt? what do you think?
Kim says
It's possible you created the hole when shaping, especially if you weren't firm enough to fully knead the dough before shaping. Another reason might be you didn't let it bake long enough. Don't be afraid to knead it and add more flour as necessary, or to let it bake longer than you might think it needs.
Yes, you could add more salt, one teaspoon at a time and see how that does. I wouldn't adjust the honey because that could affect the yeast.
Marni says
Is it possible to freeze the dough after you have completed the rising in the fridge overnight (or longer).
Kim says
Yep! Check out the notes section of the recipe above 🙂
Erik says
Hi Kim. My wife is gluten free and I’ve used a few of your recipes with no issues. She loves the cinnamon rolls and says they taste just like Cinnabon.
I have a question about this recipe. Have you or know someone that has ever used a baguette pan to bake your baguettes?
Thanks!
Marni says
I made this yesterday using the baguette pan from here https://www.amazon.ca/gp/product/B003YKGQWO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
It worked great!
Baking Noob says
Just wanted to say thank you, Kim, for a great first ever loaf of bread! I didn't even do the recipe perfectly, but it turned out really, really good all the same (tasty enough to eat by itself, which is amazing for GF!). I fully intend to try this recipe again, with a few adjustments, and once I have some experience baking, I'll branch out into your more complex recipes, like the croissants, cinnamon rolls, and bagels (lord, I miss croissants...*sigh*).
I used NOW Foods Yellow Pea Protein Isolate, and the exact brand of white rice flour you recommended, and my single large boule turned out really well at high altitude, following the high altitude directions, when baked for 75 minutes (it could have used a little longer, as it was still moist inside, but I thought it was highly edible all the same). I loved the crunchy, chewy crust! Just like "real" bread. It was a little dense, due to being such a large loaf, but I will try making multiple smaller loaves and I'm sure they will be perfect.
Thank you so much for sharing your wonderful recipe! Now I don't have to be hostage to the one or two good GF bakers who live around this area!
Marci says
I’m making this recipe for the first time, and I over-proved the dough! It more than doubled in size (since I left it for 3 hours) and then fell. Is there any way to save it? What I’m reading online about gluten loaves does not apply, and I can’t find any advice for GF dough. I’m thinking that the sugars from the honey ate all the yeast….can I add a bit more yeast and try again? Or do I need to start over? Any thoughts appreciated!
Kim says
For the first proof, it's totally fine. It always falls in the fridge overnight, but once you shape it and proof it again, it should rise fine for baking.
Marci says
Wonderful. Thank you!
Donna Antaramian says
Hi Kim
First, thank you for your awesome flour blends. I have been using your ALL-PURPOSE FLOUR for a few months and very impressed with the end results. I recently made your BREAD FLOUR BLEND. While I tried using all the brands you recommended some of the ingredients, I might have already had or just could not get.
Yesterday I made my first Artisan bread and followed your recipe I believe to the T including Psyllium Husk. I made the dough on Saturday, refrigerated it over night and yesterday TRIED to knead the dough. It was a sticky mess! Not sure if I did not leave it in the mixer long enough? While my dough looked smooth and stretchy it looked a little thinner. And yes, I did measure by weight when weight was given.
While I used all the brands you recommended I could not get Anthony's Organic Psyllium Husk .. you can’t buy it anyplace. I ended up purchasing Viva Natural Organic Psyllium Husk Powder.
Is there another brand you would recommend? Since I used a powder maybe increase the amount?
I think it could have cooked a few minutes more but it is be the BEST tasting gluten free bread I have ever tried - the crust was crunchy - and I have trying all the GF bread I could find and make since 2012.
I am getting ready to make another batch of BREAD FLOUR (going to be making your Hawaiian Roll for Wednesday). I ran out of Tapioca Flour. Your all-purpose flour uses Bob’s Red Mill while your Bread Flour uses Anthony’s. Does it matter which I use in the Bread flour because I ended up buying Bob's Red Mill Tapioca Flour.
Thank you for your time and any suggestions you might have. I trukly appreciate you sharing all this information with us.
Arly says
This recipe looks amazing, and I would love to try it, since making your own bread seems like an excellent way to save and have top quality! BUT, i do not have a stand mixer and can’t afford one.
Is it possible to make this recipe without one? will a regular mixer work or can i just use elbow grease? Any insights are helpful, thank you !!
Kim says
Yes, I would give it a try with a handheld mixer. Often they come with dough hooks. It might take a little more elbow grease, but as long as the dough gets combined very well and is nice and smooth, it shouldn't be a problem 😊
Arly says
Thank you for your input! It was a bit of muscle, but it turned out pretty good for my first bread..ever 🙂 I substituted with soy (since whey was a bit of an investment for a trial) , but I will make this again as a baguette <3
Do you have a recipe for “regular toast bread”? I saw you have something similar shape made of zucchini, but I’m looking to replace one that I buy called ‘Shar baker white bread” (it tastes so much like gluten bread!)
Please share this one if you have it?? Thank you so much, great recipe!
Andrea S says
You are a GENIUS!!! I just made this using flours from the asian market and they worked perfectly. To my utter dismay, I actually ended up with a delicious loaf of artisan bread. I'm astounded! I'll be making this regularly.
Kim says
Oh, haha! You're way too kind!! Thank you so much, and I'm thrilled that you enjoyed the bread 🥰🥰🥰
Peg says
Wow Kim, this bread is extraordinary!! I never would have believed it was gluten-free if I hadn't baked it myself. I just recently found your website and I'm looking forward to trying more of your recipes. I baked this artisan bread yesterday and saved half the dough for a pizza tomorrow. I was so excited that I took photos of the bread and posted them on FB and IG along with your website so I think you'll soon have more gluten-free folks following you. We had brought a rosemary plant inside for the winter and I added some fresh rosemary to my dough. Awesome!! Thanks so much!
Kim says
Awe, thanks so much, Peg!!! I'm so glad you're enjoying my recipes 😍😍😍 (and thank you for sharing)!
Christina says
YOU ARE A MAGICIAN.
I follow numerous food blogs but NEVER write comments. This is my first.
My husband has been struggling with IBS for a while but we only recently decided to try a gluten free diet. This is a big change for us since I am an avid baker and have been making fresh sourdough weekly for years. All of the gluten free breads I have tried to make thus far have been an absolute disappointment. So, when I saw you website and recipes, I thought they looked too good to be true.... but...
THE LOAF THAT EMERGED FROM MY OVEN IS SO BEAUTIFUL I WANT TO SCREAM FROM THE MOUNTAIN TOPS!
I used Bob's Red Mill GF 1:1 flour instead of Kim's blend. Otherwise, I followed the recipe to the t. I let it hang in fridge for 48 hours. Made a boule shape and baked in a dutch oven (in my opinion the best way to get a crusty loaf in a home kitchen).
Still can't believe it. Thank you, Kim.
Kim says
Awe, you are too kind! I'm thrilled that you are enjoying the bread. If you ever get a chance, you should try it with my flour blend and you'll be amazed at how much better it can even be 🙂 Of note, I do have a gf sourdough recipe that uses basically the same ingredients (just subbing the sourdough starter for the yeast) and that uses the Dutch oven method and I agree, the Dutch oven gives a better outcome. I need to add that option to my artisan bread.
Juan Carlos says
Hi, Thank you for sharing. is there a specific brand of phyllium husk you use? can you share.
just did some research on one specific one VIVA psyllium husk, and it comes with a warning.
is there something else that you can use besides phyllium husk. Blessings!
Kim says
With this particular bread, you actually do not HAVE to use psyllium husks at all (when I first wrote this recipe, I didn't even know about psyllium husks). But if you really want to use them, you can find them just about in any pharmacy (they are just fiber). The brand I use is Anthony's, but I think because of the supply chain issues they aren't available. Any brand you can find in either a pharmacy or online (Amazon) should work just fine.
Tom from Beautiful British Columbia says
Oh…..My……God!!! Kim, you are an angel! I was diagnosed with Celiac Disease almost two years ago. As the sone of a professional bread baker I grew up with fresh warm bread every morning and it has been hell adjusting to a gluten free diet, especially where bread is concerned. Every flour blend me bread recipe I tried resulted in either weird tasting or gummy loaves but nothing like real bread. Today I tried your artisan bread recipe and I feel like I have died and gone to heaven! I mixed a large 20 cup batch of your flour blend for future use and made one batch today. My only concern is that I baked half the batch and it only resulted in a small loaf about 10 inches long by 4 inches across. I suspect the loaf you made on your YouTube video used the entire batch. Regardless, the bread is amazing no truly cannot be differentiated from “real” wheat bread! That you so much for putting in the effort (and expense!) of putting together the blend and this recipe! I can now have great bread at home and have something in my pocket for restaurant visits where the bread accompaniment is essential but often not available for Celiacs! Best wishes! I can’t wait to try the Cinnamon Bun recipe next!
Kim says
Awe, thanks so much, Tom!!! You're too kind and you don't know how much I appreciate your comment 🥰🥰🥰
Bill Stano says
Bill from Down Under.
I have used this recipe twice. As I generally do not use Gluten free bread myself but make it for other family members for special occasions. First time I used hemp protein in lieu of whey protein isolate (due to quantity and cost of product issues) and the baguettes turned out well but the colour of the bread was green and this was visually off putting.
The second time I used egg white powder (Albumen powder) and the bread was perfect and I got great reviews for supplying this bread for our Christmas gathering.
I find egg white powder the best as it comes in small quantities (250 grams) which is great for someone that only bakes gluten free bread on an infrequent basis.
The recipe is well written and easy to follow. Great work
Kim says
Thank you, Bill from Down Under 🥰
Sam says
Hi I made this recipe a few times and they're great!! thank you!
One question though- when I make it the crust is darker brown than shown in your picture. My son prefers it less well done (like in the picture) but when I feel them the rolls still feel very heavy so I end up leaving them in for a while.
I make 6 small baguettes out of the recipe. How long would you say is the right amount of time that I can be sure it's done but not in longer than necessary?
Thanks
Kim says
It is a conundrum sometimes for gluten free breads (to bake them longer) because they are usually much higher in hydration and, therefore, require a longer bake time to allow most of that hydration to bake off. What I would do to avoid ending up with heavy loaves is just cover them loosely with foil halfway through baking. Your oven might run hotter than mine, but I think the foil would work just fine instead of messing with the timing.
Hope this helps!
Joanie Ivy says
I totally love all your recipes and I’m excited about Trying this one! I have been using your bread flour for the last few months and it’s a never fail flour! I recently bought a Dutch oven and I am very excited about trying it but I’m curious if the Dutch oven needs to be a certain size for this recipe?? Appreciate your response
Joanie Ivy says
I totally love all your recipes and I’m excited about Trying this one! I have been using your bread flour for the last few months and it’s a never fail flour! I recently bought a Dutch oven and I am very excited about trying it but I’m curious if the Dutch oven needs to be a certain size for this recipe?? Appreciate your response
Kim says
Thanks so much, Joanie!! I use a 5 quart for this bread, but really any size should work 😊
Trish says
I've been searching for a good GF bread recipe for ages and this sounds promising except for the fact that the reviews are so mixed. So many success stories as well as many failures. It would appear that the recipe seems to be too dependent on using the EXACT same ingredients (and brands) to make it work. I can't tell you how many attempts I've made at GF recipes (not just breads) that ended up in the garbage because the recipe only works when made by the blogger. My other concern is the bread flour mix. VERY VERY starchy which is terribly unhealthy as it contributes to blood sugar spikes and lacks all nutritive value. It is however the reason the bread is so light but not necessarily healthy. I may attempt this at some point for a "treat" but it's not something I can see myself eating daily. It would be great if you could experiment and find a bread recipe that uses whole grain flours such as millet, amaranth, brown rice, teff, oat, etc.. for a healthier alternative.
Barbara Beckmeyer says
Kim,
I hope you can help. I have tried this 3 times now and each time the dough is just too dry. I just have attempt 3 rising but I added extra hot water which did not get incorporated that well. I can’t figure out what I am doing wrong. I first attempted the sourdough artisan bread with no luck so I re-weighed all of the GF flour mix and started from square one and tried the regular artisan bread. I did substitue soy protein for the whey but other than that I followed the directions to the letter…..then I followed along with the video but still dry.
I live by the ocean in case that might have something to do with it?? Please let me know what you think.. thank you
Kim says
I live right by the ocean, too, so it's definitely not that. So you didn't substitute anything else within the flour blend? Are you sure you used potato starch and not potato flour? That will change everything. It could also be the soy protein, too. Sometimes different ones have different textures. I noticed that with tapioca starch when my usual brand wasn't available due to the supply issues right now, and the one I had to get was very grainy and didn't work at all in my flour blend. Can you tell me the brands of flour components you used?
Mel says
Hi Kim,
Hope you and your family are well. I love this recipe and made it regularly last year. This year, I’ve been trying to watch my pandemic weight gain 🙂 so I just made it again this week for the first time in a long time. My question for you is, has the recipe changed since? I feel like it did not originally contain psyllium husk. If so, can you tell me a little bit about the change and what this does to the bread that is different from the original? I don’t ever have psyllium husk in the house and attempted to make the recipe without it, but it didn’t come out quite like last years . Do you happen to have the original recipe still? Either way, I love your recipes and your blog is my favorite GF blog! Thanks I’m advance for your insight!
Kim says
Hi, Mel! Thanks so much for your kind words!!
Yes, the recipe did change to add the psyllium husks, but in both the blog post and the recipe card I've listed that you can omit them, but you'll need to drop the water back down to 1 1/2 cups. See "Using Psyllium Husks" within the blog post or the "Notes" section of the recipe card for instructions on how to make it without psyllium husks 🙂
Donna DeFede says
Hello Kim, I used you great recipe twice with great results. But, for some unknown reason, I have had failure with the last 3 attempts. I am using the same exact steps, and the same ingredients each time as before. Now, the dough is coming out dry, and not stretchy. It's not rising completely like it did on the first two loaf. When cooked it's nothing like the first two successful loafs. I am using Pillsbury Best Gluten Free all purpose flour blend on all attempts.
Any ideas you have are much appreciated. Thank you!
Kim says
I wish I could help you more, but I'm not familiar with Pillsbury's gf flour and I always recommend using my bread flour blend recipe to make any of my breads. The reason I created my flour blend is because I tried so many store bought blends with not so great results. I'd say if you already had great results, maybe Pillsbury changed something in their recipe?
Martine Lykos says
Hi Kim, I was wondering why this bread looks more yellow than your italian. When I made it it was very white.Just wondering! May be its from the camera's filters.
. Anyway, having said that, CONGRATULATIONS on the recipe. My husband is greek and has been a "dunk my crusty bread in olive oil and oregano" kind of guy ever since I've known him. Now that he has a leaky gut, no more bread for him. He was so sad and upset and had to turn to corn chips ( got 10 large bags in the pantry!). I made you bread for the first time yesterday and you should have seen the look on his face. I think he was the happiest man on earth for those few seconds when he dank that crusty bread in the olive oil again. So thank you for sharing, and God bless you hands. Martine
Kaciek says
I would try to make it a point to give an actual recipe time of 8 hours 35 minutes if the fridge rise is necessary. I went to start this recipe thinking it would be a quick one, as your site states 35 minutes total, only to see that I need a six hour rest, plus 1-2 hours for an initial rise. A bit annoying.
Kim says
You are absolutely right and I am so sorry! I have no idea why I didn't include that initially, but I have corrected it now to include the additional proofing and chilling time.
Again, I apologize and I appreciate you alerting me to this.
Abby B says
Help 🙁 I'm an expert gluten bread baker with a gluten sensitivity. I really believe this recipe will work due to the quality of the instructions and the comments. However, I am having a lot of trouble getting my dough to rise properly. I've tried it four times. The first time, I did everything exactly as written, but the second time, I reduced refrigeration time because I realized the refrigerator was making my dough very wet and dense. The results were a heavy, dense, and gummy dough both times even after cooling a bit. The third time, I reduced the water by ~10 mL, bloomed the yeast first, and the dough didn't rise at all. The fourth time, I halved the salt and bloomed the yeast, and it's been about 10 hours and still no rise. If I was baking glutenous (?) bread, I'd assume maybe my yeast was dead (it's not because I use it for gluten baking) or there is something in the flour that is preventing rise (I weighed out the bread flour ingredients and used the suggested pea/quinoa protein powder- maybe that's the problem..?). I've risen plenty of dough before so I'm confused 🙁
Kim says
Did you by chance use potato flour instead of potato starch? It shouldn't be really wet after hanging out in the fridge for long. In fact, the longer in the fridge, the better. And if potato flour is used instead of potato starch, as it has by other people accidentally, similar results happen. What brands of flour components did you use? I might be able to tell just by the brands what went wrong.
Sometimes with gluten free baking you have to forget the things we know with gluten-filled baking because it's all different.
Did you watch the video also? To get a feel for the texture of the dough and how it behaves? Did you use the psyllium husks or powder? Because if you don't, you'll need to adjust the water content.
Another thing to consider is, even though you're an expert at gluten baking, your proofing area may be too cool. What I do (and it always shocks people but it works) is turn my oven on to the "warm" function (which is about 160 or 170) for a few minutes, turn it off, and then put my dough in the turned off oven. It may be warmer than we're used to in gluten-filled baking (and what we've been taught will kill the yeast) but that doesn't seem to apply with my gluten-free dough recipes. I'm not really sure why, but it always works. That's why I always say gluten free baking is like everything up is down and down is up and you can't think about it like you do gluten filled baking.
I hope this helps!
Abby B says
Hi Kim, thanks for the suggestions. So yes, my texture and everything was the same as your video until the rising part. The brands in my bread flour blend were: “Authentic Foods” potato starch, Anthony’s premium white rice flour, Better Body Foods plant protein (pea & quinoa protein powder), The Barry Farm xantham gum, and Yupik whole psyllium husks…does anything seem off? Thanks so much.
Abby B says
BTW, I got it to work! I used a little warmer water and put it in a more warm environment. It didn't double in size but after baking it and cooling it for a longer period of time, it turned out great. I'm so excited about this recipe
Kim says
Awe, yay!!! I'm so glad you didn't give up and it worked for you! Thanks for having faith 🙂
Peter Byrne says
I left my rising dough out over night! Is my dough toast? (Get it? Toast?)
It kinda deflated and is no longer jiggley. Still excited to make, thanks for any insight!
Kim says
Haha! I doubt it's "toast". I would go ahead and put it in the fridge like normal and act like you never left it out. Since there's no dairy or eggs in it, it should be fine. It may be a little more like sourdough, if anything.
Aleena Mathew says
Kim, Thank you for sharing this delectable recipe, especially for including the baking video. I'm very interested in baking gluten-free recipes although I've tried out the majority of the videos I've watched. I'll try this one, and I'd like to recommend a recipe blog article by Happy Campers gluten-free bread, their recipes are scrumptious. Check out for more here: https://happycampersgf.com/recipes/
Courtney Cochran says
First and foremost, thanks for your awesome recipes, many of them have become staples in my home and are loved by non gluten-free friends and family as well!
I was curious if you or others have tried baking this bread using the pre-heated dutch oven method (baking for roughly 30 min with the lid on to create a steamy environment) and then finishing with the lid off?
Kim says
Hi, Courtney and thank you so much for your kind words! It means so much to me that people like yourself are enjoying my recipes 😍
I actually have done the Dutch oven method and need to update my recipe (and I'll do that now). That's how I make my sourdough bread and it works great, but sometimes I find I want a different shape than a boule so that's why I offer the baking steel and shallow pan method. Here's a link to my sourdough recipe so you can check it out now, but I will also go ahead and update this recipe to include a Dutch oven option for those who want it. Thank you, Courtney!
Courtney Cochran says
Fantastic! Thanks so much!
rebecca leckbee says
Thank you! This recipe is actually amazing! My youngest child was recently diagnosed with celiacs. Previous to this I baked bread all the time. My kitchen is my favorite place, I cook, I bake, I'm very good with all things food. I've baked professionally, and been told countless times I should open a bakery or restaurant. I'm not trying to brag I just want everyone to know that this recipe is very good!!!
Kim says
Awe, thank you so much!!!! That's so sweet of you to say! I wouldn't take your strengths in baking as bragging. I'd shout it from the rooftops if I were you 😍😍😍
Connie Velazquez says
I made the gluten free bread recipe with your flour blend. I used pea protein because I did not have the one you listed in your recipe, i also omitted the psyllium husks., but reduced the amount of water. I followed all your instruction, but after the 40 minutes in the oven I checked the bread and it was kind of heavy. I added another 10 minutes, but still was heavy. What did I do wrong? I see the pictures of your bread and they look beautiful.
Kim says
I'm guessing it was either underproofed or overproofed. Did it get any oven spring (the rise when it first goes into the oven)? Did you use the steam? Sometimes it just takes practice to know when it's ready to bake.
Kenny says
Thanks so much for sharing your oven method — I bet that crust is absolutely divine with the ice cubes added to the oven at the end! And your bread is GORGEOUS!! Thanks so much for taking the time to share and also for posting your beautiful pics!!!! Seriously beautiful bread.
Kim says
Thank you so much, Kenny 😍
Marlene Macleod says
After 5 years of trying to find a great artisan sourdough recipe using a sourdough starter. The closest I ever came was a couple of years ago using a "Well & Good" crusty bread mix but what came out was very dense and not enjoyable. Is there any way I can get a list of ingredients and amounts to try ? You have so many fans when they can get your mix that I am very envious.
Kim says
I guess I'm not understanding what you're asking. If you're talking about my flour blends, the recipes for the ingredients needed are right on the blog, which is linked within each recipe that uses them. For this recipe, if you position your mouse pointer over Kim's gluten free bread flour blend, you can click on it and it will take you to my recipe for my flour blend 😊
Cassie says
Thank you so much for sharing your recipes!! I love bread, especially fresh baked bread. Unfortunately I can no longer have gluten and there are slim pickings for gf options where I live. Plus most store bought packaged gf bread is a C at best plus the fact that you have to pay triple the amount compared to “regular” bread. I have tried many many bread recipes with marginal results until I found your recipe. I’ve only made it once and it turned out amazing!! It had a beautiful crust and a soft fluffy inside. Not dense at all and it held together like a champ as a meatball sub! I made one baguette and one boule, both were perfect! I was so excited I woke up and started another batch. I’m thrilled to try it as a pizza crust. I have to say I was a little nervous it wouldn’t turn out because I only had active dry yeast and also had to substitute the olive oil for avocado oil and used Bob’s red mill white rice flour because it was all I could find. To my pleasant surprise the substitutions didn’t seam to matter. The bread was amazing and I will definitely be making it again and again and can’t wait to try your other recipes! Thank you again for sharing your knowledge and recipes with the gf community!
Kim says
It is my pleasure to share my recipes to anyone who wants them, Cassie! Thank you so much for your kind words and I'm so glad you liked the bread. I'm keeping my fingers crossed for the pizza crust 😍🤞
Michela Kuykendall says
Absolutely obsessed with this recipe and all your others! Just curious, when did you add that tablespoon of psyllium. I could have sworn the past few times I've looked at this recipe it wasn't there! It really changes the texture of the final product. Makes it a little chewier (?) idk, it's good either way!
Kim says
Hi, Michela and thank you so much for your kind words!! I just recently updated the recipe (about a month ago) to add the psyllium husks, but I did write in the post that if you're used to the original recipe or just don't want to add the psyllium husks, you can do so by dropping the water back down to 1 1/2 cups (it's also in the notes section of the recipe card). I personally like it a little chewier and it's also so much easier to shape, but I understand if some want to keep it old school 😊😊😊
Angie says
This bread is amazing Kim. Thank you so much for creating and sharing these wonderful recipes. Even my gluten eating family loved this. I can't wait to try more recipes. Happy gluten free baking from Australia xx
Kim says
Thank you so much, Angie!! I'm so glad you and your family are loving the bread 😍😍😍
Marla Bardi says
Kim, I've just made this fab bread and I have to say that I nearly wept. I was diagnosed with celiac disease 3 years ago and haven't found ANY mass produced (or otherwise) bread that I would buy more than once. I put a couple of pix on IG and tagged you in the comments. My hubs (eats gluten daily) loves this bread so much that he is now looking to buy the ingredients in bulk. Thank you from Florida!
Kim says
Awe, yay!!!! I'm so, so glad you liked the bread and I truly understand what it's like to not be able to find really great gluten free substitutes for our favorite foods.
My hubby is the exact same way. He's also my best critic, so if he doesn't like something I make, I won't post it. It has to pass the gluten-eating-people test, haha!!
Thanks so much for your kind words, Marla 😍😍😍. You're in my favorite state of Florida, where I hope to move to someday in the near future (around Disney). I'm a Disney fan and would love to live close enough to go often.
holly hon says
I don't have a baking stone or steel plate. What will you recommend I bake the break on instead? Thanks
Kim says
An overturned baking sheet will work in a pinch, but if you're going to be doing a lot of bread baking, a baking steel or stone would be a wise investment 🙂
Kathryn Lloyd says
Hi - I'm really interested, but (maybe I'm dense) where is the recipe?
Thank you. 🙂
Kim says
No, you're not dense, but apparently I am, haha! I'm so sorry! When revising, I must have somehow hit delete on the recipe card 🤣
It's fixed now 😋👍
Kathryn Lloyd says
Thanks - I can now see it there!
I was wondering if I could make it a sourdough bread instead of yeast. I have my own gluten free brown rice sourdough starter - that I named "Hestia" 😉
Do you have any thoughts on substituting starter for yeast, and what other changes might be necessary? I can also check on the FB GF Sourdough Baking group I belong to and see what they say, but I wondered if you knew anyone who'd made that change with this recipe.
I love how your instructions and comments are Very detailed!
Kim says
You're in luck, Kathryn! I've already done the work for you with my gluten free artisan sourdough bread recipe!! It's an adaptation of this very recipe and I also give instructions for how to substitute sourdough for yeast in any recipe 🙂
Here's the link: https://www.letthemeatgfcake.com/gluten-free-artisan-sourdough-bread/
Amy says
Hello, I was just wondering how this stores unsliced after making it. Regular breads can sort or sit out for a day and be fine, but gf bread dries if you look at it funny. If I baked this tonight to be eaten tomorrow could I just wrap it up in plastic once fully cooled or would it already be stale? Thanks!
Kim says
I literally laughed out loud at looking at gf bread funny. That's hysterical (and so true!) 🤣
This particular bread won't go stale, but might need to be reheated in the oven (wrapped in foil) for 10-15 minutes. That's because of it being a "lean" bread, meaning it doesn't have any enrichments in it. Some of my other breads that are more enriched (such as Italian or Brioche) won't need to be reheated.
Diana says
Hi Kim, I've tried your recipe for glutenfree artisan bread several times. and I follow the recipe and ingredients and measurements to a T. But in my second proofing nothing happens. and then I bake it and of course it stays dense and gets just hard. It does not rise at all in the second proofing. I live in Florida so my house is usually about 78F warm and I put it away from any air-conditioning or other draft. Can you tell me what I'm doing wrong? Someone told me in glutenfree bread there is no second proofing and especially no second kneading. how long do you knead after it comes out of the fridge and before you from the bread? I'm confused. I miss bread so much and I used to make my own artisan bread all the time before I became glutenfree. Thank you very much!
Kim says
I'm so sorry you're having problems with this bread, Diana, and I'd love to try to help you figure it out. The first thing I always ask is did you use my gluten free bread flour blend? None of my breads will work the way they're supposed to if you don't use my flour blend.
In almost all of my gluten free breads, there is a second kneading and second proofing. Maybe others do it different, but my recipes do not (and I've created all of these recipes myself--they aren't adjusted from someone else's recipes). After coming out of the fridge, I knead it just until it's smooth enough to shape into a loaf, adding more flour as necessary to do so. There is a video on the blog post that shows me kneading the bread, but this was one of my first ever videos made and it needs to be updated (I'm working on this currently).
Diana says
Hi, thank you for answering. Yes, I used your blend by weight (I’m originally from Switzerland so I do better with grams than cups anyway 🙂
And I followed your instructions. I just don’t know if I need long enough before forming the loaf. The dough is really wet and I need a lot of extra flower. Is that normal?
Or is it possible that I overproof it in the first proofing?
I will not give up! 🙂 thank you for your help!
Kim says
I don't think it would be over proofing in the first proof, but it's possible you could have over proofed after the loaf was shaped.
The dough is a sticky dough, but shouldn't be really wet. Can you give me a list of the brands of flour components you used to make up the flour blend? I may be able to detect what went wrong with that info 😊
Doron Greene says
This looks great and I am excited to try baking it. My kitchenaid (artisan 5qt) says you shouldn't use the dough hook past speed 2 for yeasted breads otherwise you can ruin the motor. Do you use a higher speed than 2? Is GF bread safer to use on medium speed because it isn't as tough?
Kim says
Hmmm, that's interesting! I've had my Kitchenaid for about 30 years (the same one) and I've never seen that. But, you are right that the gf bread isn't as stiff as a regular gluten dough would be, so I reckon that has something to do with it. I think I use 4, but it could be as high as 6.
Vanessa says
Thanks for sharing! Does it keep long?
Kim says
As long as any other fresh bread, so if you want to keep it longer than a few days, you can slice it and freeze the slices, well wrapped 🙂
Suzanne says
This looks so good! What a great way to still enjoy some cheese bread with pasta!
Kim says
Thanks 🙂
Jesse n says
This is awesome. The most versatile gf product yet. I took an ice cream scooper (small) to drop dough in peanut oil for deep frying. About 10 minutes later had the best zeppoli donuts gf or not. Kim you’re awesome. It’s great bread and pizza, too. Perfect.
Kim says
Wow! That is awesome, Jesse!! You're so creative 😍
Richard UK says
Brilliant, thank you so much for taking the time to experiment with your flour blends and then posting this recipe.
This looks, tastes, feels and chews just like wheat bread, delicious.
Thanks Kim, your efforts are much appreciated.
Kim says
Thank you so much, Richard! So glad you like it 🙂
Cindi Merriam says
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!
Kim says
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 🙂
Meghan says
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.
Kim says
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 🙂
Meghan says
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 (amazon.de) 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 amazon.de
Kim says
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).
Sharon Ripps says
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?
Sharon Ripps says
Oops! Apparently I needed to clear my browsing history and data🤗
Kim says
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.
Sharon Ripps says
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!
andy says
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?
Kim says
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: https://www.letthemeatgfcake.com/fabulous-gluten-free-italian-bread/
Thanks so much for your kind words 🙂
Maggie Lawrence says
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!!!!
Mary B says
Hi Kim! Excited to try this recipe 🙂
Any chance you have gram conversions for the the other ingredients in the recipe? Thanks!
Marketa Stibalova says
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.
Kim says
Awe, thank you so much, Marketa!! So glad you found something that you can have 🙂
Steph B says
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).
Gillie says
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!!!
Kim says
Awe, thanks so much, Gillie!!! You are a rock star 🙂
Dustin says
Amazing recipe. I tried it 3 times already, family and friends loved it, and on for the 4th this evening where i will try this again.
Thank you
Kim says
Thanks, Dustin! So glad you're enjoying the bread 🙂
Sue Jensen says
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 !
Kim says
Thanks, Sue!! So glad you liked it 🙂
Amanda Wilkinson says
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!
Kim says
I think the sugar would work, Amanda. If you give it a try, let me know 🙂
Indi Kaur says
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.
Kim says
Awe, thank you so much, Indi!! I really appreciate your kind words 😊 I hope to eventually write an E-book, if not a cookbook!!
Susan Carter says
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!!
Kim says
Awe, thanks so much, Susan! You're very sweet 🙂
Arlene Zaima says
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.
Kim says
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 🙂
Terra Donelson says
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.
Kim says
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.
Chelle Thompson says
I am so impressed by this beautiful loaf and also completely inspired to try my hand at gluten-free bread soon too! Thanks for your constant inspiration
Sarah Boyd says
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?
Sarah Boyd says
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.
Kim says
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.
Sarah Boyd says
It actually turned out pretty & delicious!
Kim says
Awesome!!!
Becky says
I’ve made this dairy-free. I’ve made it with a chia ‘egg.’ It always comes out delicious! Best recipe
Kim says
Thanks, Becky!!
Tejal says
Becky, what did you sub to make it dairy free? Looking to do the same.
Meghan Pulley says
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 🙂
Kim says
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 🙂
Debbie S says
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
Kim says
Hi, Debbie! Thanks so much!!
I haven't tried adding either of those, but I did make this into sourdough if you want to try it! Here's the link with instructions for how to make any of my breads into sourdough: https://www.letthemeatgfcake.com/gluten-free-artisan-sourdough-bread/
Nathaly Saucier Livano says
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.
Kim says
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.
Alene Wendrow says
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!
Kim says
Thanks so much, Alene!!! So glad you liked them 🙂
Alene Wendrow says
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.
Kim says
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!
Debra M says
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!
Kim says
Thanks so much, Debra 🙂
deb m. says
I realized I used your regular flour blend in making this bread, and not your bread flour blend! It was really good, so I cant wait to try the bread flour blend.
Kim says
I think you'll be pleasantly surprised by the difference 🙂
Shari says
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.
Kim says
Oh, thank you so much, Shari!! I am humbled by your comment ☺
Samantha says
This is such an awesome recipe, thank you for sharing! I’m not much of a baker but my bread tastes better everytime.
Kim says
It's my pleasure, Samantha! Thanks for the wonderful comment 🙂
Bora Yan says
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!!
Kim says
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 🙂
Traci Tutt says
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.
Kim says
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 🙂
Lindy says
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!
Kim says
That's wonderful, Lindy! Thanks so much 🙂
Erika says
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.
Kim says
Thanks, Erika! Hope you like it 🙂
Pegi Simpson says
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. 🙂
Kim says
Awe, thank you so much Pegi!!! I'm so glad you and your husband both love the bread 🙂
karen lambert says
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?
Rachel says
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?
Kim says
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 🙂
Rachel says
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!
Thomas Lebamoff says
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.
Kim says
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 🙂
Clareann Despain says
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!
Kim says
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 🙂
Indi Kaur says
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
Kim says
Yay! That's awesome!! I love this bread for many reasons, but definitely the less ingredients is super nice sometimes 🙂
Beth says
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.
Kim says
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 🙂
Beth says
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!
Beth says
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!
Kim says
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 🙂
leah aronhime says
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!!
Anna says
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.
Riri B says
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.
Kim says
Awe, that's so awesome! I'm so glad you loved the bread 🙂
Beth says
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. 🙂
Beth says
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!
Hannah Teesdale says
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?
Kim says
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 🙂
Sakura says
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?
Kim says
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.
SAKURA says
Thanks Kim 🙂 I'll let you know if this recipe works without actual sugar!
Mel says
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!
Kim says
That's wonderful, Mel!!! Thank you so much 🙂
Mel says
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.
Kim says
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!
Henrik says
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
Henrik
Kim says
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 🙂
Zuly says
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 ❤️
Kim says
Yay!!! So glad you liked the bread! You will love the focaccia, especially how easy that one is 🙂
Abigail Griffin says
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?
Kim says
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 🙂
Chris says
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?
Kim says
Hi, Chris! I actually have a different bread that has a nice soft crust and the inside is so soft and wonderful! It's my gluten free Italian bread and you and your husband will LOVE it. Check it out here: https://www.letthemeatgfcake.com/fabulous-gluten-free-italian-bread/
Matt S says
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?
Thanks!
Kim says
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 🙂
Matt S says
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!
Matt S says
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.
Kim says
Thanks so much, Matt! The sourdough information is well appreciated 🙂
Diana says
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.
Kim says
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.
Lesley Yaniv says
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.
Thanks,
Lesley
Kim says
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!
Lesley Yaniv says
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.
Kim says
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.
Lesley Yaniv says
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.
Thanks!
Lisa says
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?
Kim says
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.
Erin S says
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??
Kim says
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 🤞 😁
DebS says
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.
Kim says
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 😊
Deb S says
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!!!
Kim says
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 🙂
Evan M says
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.
Kim says
This is wonderful news, Evan!!! Thank you so much 😄😄😄
If you like this recipe, you should try the gf Italian bread next. It's mine and my husband's favorite!
EvancM says
I will!
Rita Cipollo says
Hi Kim,
Would Authentic Foods “Steve’s GF Bread Flour” mix work for your bread recipes?
Kim says
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.
Lesley Yaniv says
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!
Lesley
Kim says
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.
Lesley Yaniv says
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! 🙂
Kim says
Oh, no! Haha!
Nichole Hollick says
Hello... can you use powdered nonfat milk in place of whey protein isolate? I’m trapped inside and can’t get why protein isolate.
Kim says
I would try it, Nichole. It may just work!
Elizabeth Johnson says
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.
Elizabeth Johnson says
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?
Kim says
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.
Shae says
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!
Kim says
Aww, you are so welcome!!! I'm so glad you liked it 😀
Diana Jensen says
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
Diana Jensen says
Also I don’t have a mixer so I kneeded by hand...
Kim says
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?
Diana Jensen says
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
Kim says
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.
Monika says
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.
Kim says
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.
Monika magyar-furulyas says
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.
Kim says
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 🙂
Monika says
Thank you, I will buy the recommended rice flour and try again. 🙂
Roxanne says
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 🙂
Kim says
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 🙂
Shaylee Packer says
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?
Kim says
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.
Crystal Cook says
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.
Kim says
That's awesome, Crystal! It could have been denser because of the coconut protein, but if you're happy that's all that matters 🙂
Monica says
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?
Kim says
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.
Monica says
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.
Kim says
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.
Kathi Petersen says
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!!
Kim says
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!
Em says
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?
Thanks!
Kim says
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 🙂
Emily says
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!
Kim says
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 🙂
Diane F Kinsch says
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.
Kim says
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.
LNaka says
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?)>
Thanks!
Kim says
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.
Suzanne says
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.
Kim says
Awe, yay! You're so very welcome and I'm so happy you loved the bread!! Thanks for the wonderful words 🙂
Enca says
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.
Kim says
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!!
Enca says
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!
Lizzy Kimball says
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?
Kim says
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.
Laura Porterfield says
Hi — would this recipe be suitable for gluten-free sandwich bread? Or could you direct me to another one of your recipes for this?
Kim says
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 🙂
Kathryn says
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?
Thanks.
Kim says
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 🙂
Jason Kumnick says
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!!
Jason Kumnick says
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?
Thanks!
Kim says
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 🙂
Kim says
Mine always sinks a few inches and is perfectly fine when I bake it.
Thanks so much 🙂
Shelby says
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
Kim says
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 🙂
Mars says
Do you think this recipe would work to make bread bowls for soup?
Kim says
Yes I do, Mars! That's a great idea!! Just making a boule shape and then carving out the center would work great. I must try this 🙂
Mars says
Turned out great! Crusty outside but soft and squishy inside. Paired perfectly with soup.
Kim says
That's awesome, Mars!! I'm gonna have to try it myself. Thanks for the idea 🙂
Merry Christmas to you 🎄
Patty Spicer says
I have a handheld mixer but not a standup mixer. Would a regular handheld mixer work?
Kim says
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!!
Michelle says
Hello, just wondering if I can use a bread maker for this recipe?
Kim says
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
Suzie Rigby says
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.
Molly Elson says
Hi! Am I supposed to cover the bowl with plastic wrap or a towel as it rises?
Kim says
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 🙂
Odile BARTLETT says
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!
Kim says
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 🙂
Erica says
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!
Kim says
Sorry about that! All my recipes are fahrenheit. I'll make sure to specify from now on 🙂
Erica says
Thanks! 🙂
Monika says
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.
Kim says
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.
C W says
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?
Kim says
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 🙂
C W says
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
Cw says
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
K says
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?
Kim says
Hmmm. That's unusual. Did you use my bread flour blend?
Sophie says
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.
Kim says
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 🙂
caitlin says
I also think it's pretty clear, but a video and more dough pictures would be AWESOME!!!
Kim says
Thanks, Caitlin! I agree and I'm actually working on that this weekend. I hope to have it up on the blog soon 🙂
Jaime Turner says
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.
Kim says
Any xanthan gum will work! Judee's just happens to be the one I buy.
I hope your daughters like the bread 🙂
Tara says
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!
Kim says
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!!
Cathy says
would it be possible for you to give us the recipes for all your flour mixtures using cups and not grams.
Kim says
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 🙂
Jan says
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?
Kim says
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 🙂
Gordon says
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?
Kim says
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.
silver says
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.
Kim says
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!
silver says
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. 🙂
Kim says
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.
Caroline says
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?
Kim says
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!!
Tristan Battin says
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.
Kim says
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 🙂
Ava says
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! : )
Kim says
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 🙂
ava says
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 : )
Kim says
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!
Bev says
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!,
Kim says
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 🙂
Bicki says
I don’t have a stone. What else can be used? Can I just put the bread on a cookie sheet?
Kim says
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 🙂
Susan Molstad says
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:)
Kim says
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 🙂
Kim
Susan Molstad says
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!
Kim says
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 🙂
Vernice Nunez says
Question? I can make regular bread loaf with tu his mix I'm getting all stuff in order to give it a try thanks
Kim says
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 🙂
Lindsay says
I don’t have a dough hook for my kitchenaid.
Is there another way to mix the dough?
Kim says
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!
Teresa Glynn says
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.
Jessie says
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!!!
Kim says
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!
Paula says
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.
Kim says
You are so welcome!! I'm so glad you liked it.
Thank you for visiting my blog! Happy Gluten Free Baking 🙂
Kim
Jesse Saul says
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?
Kim says
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.
Marni says
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!
Momma Teater says
Paula - thank you for posting about your experience with Cup4Cup flour!
Sue Roberts says
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!
Kim says
Oh, thank you so much, Sue!!! You made my day today 🙂
Happy Gluten Free Baking and have a great weekend 🙂
Lisi says
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.
Kim says
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!
Regina Fitzgerald says
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!
Kim says
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 🙂
Kim says
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.
Patience says
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.
Kim says
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!).
Barb says
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!
Barb
Kim says
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 🙂
Kim
Amy says
How would I tweet this recipe to make Cinnamon Rolls?
Kim says
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!
Christina says
Hi.
Can I use active dry yeast instead of instant yeast?
Thank you
Kim says
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 🙂
Mandy says
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 :/
Kim says
Hi, Mandy! I don't think it would work without the protein, but maybe you could try hemp protein, soy protein, or brown rice protein. Check out this link and see if any of these would work for you. I personally haven't tried any of these, but you could give it a shot.
https://www.healthline.com/nutrition/best-protein-powder#section6
Let me know how it turns out 🙂
Dina says
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.
Thanks,
Dina
Kim says
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!
Deisha says
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.
Kim says
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!
Erin says
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!
Kim says
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 🙂
Erin says
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.
Kim says
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 🙂
Adam Tait says
Hey just wondering if you ride this recipe using a gf starter?
Kim says
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.
Jocelyn Hastie says
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.
Kim says
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 🙂
Ellie Steele says
Can you give me a dairy free substitute for the whey protein isolate?
Kim says
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: https://amzn.to/2phzCIK
Hope this helps 🙂
Emma says
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
Kim says
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?
Carmen Micall says
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.
Kim says
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!
Hannah Jelstrom says
SUCCESS WITH A HAND MIXER!!
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!!
Kim says
Yay, Hannah!!!!! Thanks for sharing your feedback and I'm so happy it worked great for you with a hand mixer 😍😍😍
Wendy Dussault says
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!!!!
Kim says
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) 😋
Keiko Tanaka says
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.
Kim says
Awe, thank you so much, Keiko!!!! I'm thrilled for you and your partner, and I really appreciate your kind words 😍
Eden Lumbroso says
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
Kim says
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.
Eden Lumbroso says
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!
kim farkas says
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!
Kim says
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 😊
Lulu says
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