Gluten Free Artisan Bread

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

gluten free artisan bread on cutting board

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

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

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

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

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.
gluten free artisan bread

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

gluten free artisan bread

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

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

gluten free artisan bread fAQs

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

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

Can I Under or Over Proof the Loaf?

You bet! Baking with yeast requires some patience and often just learning from your own mistakes. So how do you know when your loaf is properly proofed? First, don’t pay so much attention to time. Proofing times given for any recipe are just guidelines and aren’t set in stone. Sometimes my house is colder and it will take a small loaf over an hour to rise. Other times, like in the summer months, 30 minutes is all a loaf needs.

Do I Have to Cover the Dough While Rising?

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

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

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

How Can I Tell When the Bread is Done Baking?

The best judge is to feel the weight of it. If it feels at all heavy, it’s not done. Put it back in the oven for another 5-10 minutes. Baking time is usually considerably longer with almost all gf baking than 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.

whole loaf of gf artisan bread on cutting board

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.

landscape view of whole baguette on cutting board

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

gluten free artisan bread on cutting board

Gluten Free Artisan Bread

Kim
This gluten free artisan bread will CHANGE.YOUR.LIFE!!  Seriously.  Crusty bread that you thought you'd never have again.  One bite and you will absolutely be in HEAVEN!  Better still, no one will know it's gluten free!
4.33 from 527 votes
Prep Time 5 minutes
Cook Time 30 minutes
Proofing and Chilling Time 8 hours
Total Time 8 hours 35 minutes
Course bread, Side Dish
Cuisine American, French
Servings 2 loaves of bread, depending on size

Ingredients
 

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

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 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.
  • BAKING STEEL OR STONE METHOD: Set up your oven for baking. Place a baking steel or stone (or overturned baking sheet) onto the middle rack with a shallow pan on a rack underneath. Preheat the oven to 450° F.   
  • DUTCH OVEN METHOD: Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won't need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you're making a longer batard or baguette, you'll need to use the first method.
  • When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep.
  • BAKING STEEL OR STONE METHOD: Fill a measuring cup with one cup of very hot water (from the tap is fine). Using a pizza peel (paddle), slide the loaf (or loaves) onto the baking steel (or stone), parchment and all. Immediately pour the cup of very hot tap water into the shallow pan.  Quickly shut the oven door.
  • DUTCH OVEN METHOD: Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F.
  • BAKING STEEL OR STONE METHOD: Bake for about 30 minutes for baguettes, or about 40 minutes for boules, OR longer for larger boules (some larger boules can take up to an HOUR or more).  If the loaves are getting too browned, you can cover them loosely with foil. The loaves will look crusty and done on the outside, but will feel light when picked up.  If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again.
  • DUTCH OVEN METHOD: Bake the bread for 40 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness by picking up the loaf (with gloved hands). If the loaf feels relatively light for its size, it's done. If it feels at all heavy, it's not done and give it another 5-10 minutes before checking again.
  • Remove from the oven and place on a cooling rack.  Allow to cool COMPLETELY before cutting (or it will be gummy on the inside).

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 1/2 cups (360 ml).
  • FOR HIGH ALTITUDE BAKING:  Per Beth, who lives in Colorado and graciously offered some high altitude baking conversions, “the crust is perfect – crisp without being like a cracker and enjoyable to bite into. The crumb was perfect, and light which is no small feat considering it is gf. I followed Kim’s recipe for the flour blend. I then adjusted the following in the recipe: Yeast: 2.5 tsp + 1/8th tsp (reduced each tsp by 1/8th tsp). Salt: 1.5 tsp (added 1/2 tsp). Water: 1.5 c. + 3 tbsp added 2 tbsp per cup). I followed the rise times and baking directions exactly. I made 2 loaves: one baguette and one boule. I baked them on my baking stone as directions state. My loaves took 2 hours to grow noticeably larger during the rise after being in the refrigerator overnight. I turned the oven on then off, then put the loaves on a wooden cutting board covered with plastic wrap and also a light cloth while rising. I have a family member who has celiacs and I am gluten and dairy intolerant. I used the pea protein, by the way.”
 
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 
 
Keyword artisan, bread, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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.   



564 thoughts on “Gluten Free Artisan Bread”

  • 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!

    • 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?

  • 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!

    • 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!!

      • 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…

        • 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.

    • 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.

  • 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!

    • 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!

  • 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?

  • 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?

    • 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!

  • 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.

    • I wish I knew, but I don’t see it being that significantly longer, especially during the warmer months.

    • 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.

  • 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 ♥️

  • 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?

    • 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.

    • 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.

  • 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. ❤️

    • 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 🥰

    • 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!

      • 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 🥰

        • 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.

  • 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.

    • Regular whey powder should work as well and be easier to find. Isolate is higher in protein and lower in fat and lactose.

    • I’m also from NZ. I use the unflavoured whey protein powder from Nothing Naughty, it works great!

  • 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?

    • 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.

  • Yeah, mine came out like a pasty white rock. Nothing I make ever works even though I follow the recipes perfectly. Pretty deflated.

  • 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.

    • 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.

  • 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

    • 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?

  • 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!

  • 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.

    • 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!). 🥰🥰🥰

  • 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!

  • 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?

    • 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?

  • 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

    • 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.

      • Fair enough. hope you get it right some times 🙂 it’s difficult enough to eat gluten free. Thanks for all your effort and help.

  • 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! 😊

    • 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?

  • 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.

    • 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).

  • 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.

    • 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).

  • 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

    • 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!

  • Made a double recipe…Made a loaf of bread and used the rest to make kolaches. Put sausage and cheese inside. Turned out fabulous!!!

  • 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

    • 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 😊

  • 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

      • 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!

  • 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?

    • 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 😊

  • 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!!!!

  • 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?

  • 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!

    • 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.

  • 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?

    • 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?

  • 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!

    • 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.

  • 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, 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! ❤️

      • Ewuniu, dziękuję bardzo! Z przyjemnością dzielę się swoimi odkryciami, bo sama wiem, jak to jest z celiakią. 🥰🥰🥰

  • 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!

  • 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!

    • 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 🥰

  • 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.

  • 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!

    • Awe, thank you so much for your kind words, Marcella! I’m thrilled you are able to enjoy great bread again 🥰🥰🥰

  • 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, 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!

    • 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 🥰🥰🥰

  • 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

    • 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.

  • 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.

    • 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.

  • 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!

    • 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.

  • 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?

    • 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. 😍

  • 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?

    • 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.

  • 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!

  • 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.

    • Awe, that’s awesome, Dave! I’m so glad you’re enjoying the bread and I hope you have continued success with other recipes 😍😍😍

  • 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

    • 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?

  • 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!

    • 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.

  • 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.

  • 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?

    • 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 🙂

  • 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 👏

  • 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!!

    • 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.

  • 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

    • 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.

      • 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.

  • 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.

  • 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?

  • 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.

    • 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.

      • I’m using Viddies ultra fine white, Thrive Market tapioca, Bobs potato starch, Anthony’s xanthan, isolate protein, and viva naturals psyllium.

        • 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.

          • 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.

          • 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.

          • Perhaps this person is using GLUTINOUS (not gluten, glutInous) rice flour. It’s not the same type of rice. Gets sticky.

  • 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!

    • 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!

  • Hi Kim! I don’t have plastic wrap. Do you think a towel would be okay to cover the bowl as it rises?

    • 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!

  • 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 !

    • 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. 🙂

  • 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

  • Hello – made this with a bread machine – GF option – no more crusty crust but it made a uniform loaf to make sandwiches from.

  • 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.

    • 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.

  • 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!

  • 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? 🙂

  • 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.

  • 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

    • 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. 🙂

  • 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.

    • 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. 😊

      • 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.

      • 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.

        • 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).

  • 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.

    • 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.

  • 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!

  • 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?

    • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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 !!

    • 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 😊

      • 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!

  • 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.

  • 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!

  • 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.

    • 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.

  • 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!

    • 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.

  • 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!

    • Awe, thanks so much, Tom!!! You’re too kind and you don’t know how much I appreciate your comment 🥰🥰🥰

  • 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

  • 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

    • 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!

  • 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

    • 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

  • 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.

  • 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

    • 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?

  • 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!

    • 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 🙂

  • 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!

    • 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?

  • 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

  • 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.

    • 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.

  • 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 🙁

    • 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!

      • 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.

      • 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

  • 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!

    • 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.

  • 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/

  • 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?

    • 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!

  • 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!!!

    • 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 😍😍😍

  • 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.

    • 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.

  • 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.

  • 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.

    • 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 😊

  • 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!

    • 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 😍🤞

  • 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!

    • 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 😊😊😊

  • 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, 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!

    • 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.

  • I don’t have a baking stone or steel plate. What will you recommend I bake the break on instead? Thanks

    • 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 🙂

  • Hi – I’m really interested, but (maybe I’m dense) where is the recipe?

    Thank you. 🙂

    • 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 😋👍

      • 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!

  • 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!

    • 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.

  • 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!

    • 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).

      • 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!

        • 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 😊

  • 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?

    • 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.

    • 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 🙂

  • 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.

  • 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.

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

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

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

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

      Hope this helps 🙂

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

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

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

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

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

        The German Amazon site (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

        • 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).

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

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

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

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

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

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

      Thanks so much for your kind words 🙂

  • 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!!!!

  • Hi Kim! Excited to try this recipe 🙂

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

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

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

  • 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!!!

  • 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 !

  • 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!

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

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

  • 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!!

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

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

      Thanks, Arlene 🙂

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

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

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

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

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

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

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

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

      Yes, fresh garlic and herbs sound wonderful 🙂

  • 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

  • Hi Kim,

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

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

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

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

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

  • 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!

  • 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.

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

    • Hi, Bora! Thanks so much!!

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

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

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

  • 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!

  • 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.

  • 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. 🙂

  • 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?

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

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

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

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

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

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

      Let me know how it turns out 🙂

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

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

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

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

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

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

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