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Gluten-Free Dutch Oven Bread Recipe

Gluten-Free Dutch Oven Bread
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This Gluten-Free Dutch Oven Bread Recipe creates a bakery-style loaf with a crispy golden crust and a soft, fluffy center. Made with simple certified gluten-free ingredients, it’s easy enough for beginners and perfect for sandwiches, soups, toast, or enjoying warm with butter. Baking in a Dutch oven traps steam for an artisan-style texture without complicated techniques.

Ingredients

  • 3 cups (420g) certified gluten-free bread flour blend (with xanthan gum if included)
  • 1 teaspoon xanthan gum (omit if flour blend already contains it)
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons instant yeast (7g)
  • 1½ teaspoons fine sea salt
  • 1 tablespoon granulated sugar
  • 1¼ cups (300ml) warm water (100–110°F)
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons certified gluten-free rice flour (for dusting)
  • Optional: 1 teaspoon garlic powder
  • Optional: 2 tablespoons chopped fresh rosemary
  • Optional: ½ cup shredded cheddar cheese
  • Optional: 2 tablespoons pumpkin or sunflower seeds

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), psyllium husk, yeast, salt, and sugar.
  2. Add the Wet Ingredients: Pour in the warm water, olive oil, and apple cider vinegar. Mix for 3–5 minutes until a sticky dough forms.
  3. Shape the Dough: Dust your hands with rice flour and shape the dough into a round loaf. Place it on parchment paper and lightly dust the top with more rice flour.
  4. Let It Rise: Cover with a clean towel and let rise in a warm place for about 1 hour until noticeably puffed.
  5. Preheat the Dutch Oven: Place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for 30 minutes.
  6. Score the Dough: Using a sharp knife or bread lame, make one or two deep slashes across the top.
  7. Bake: Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and continue baking for 20 minutes until the crust is deep golden brown.
  8. Cool Before Slicing: Transfer to a wire rack and cool for at least 1 hour before slicing for the best texture.

Notes

Always use certified gluten-free ingredients to avoid cross-contamination. Gluten-free dough is naturally stickier than wheat dough, so avoid adding extra flour. Baking inside a preheated Dutch oven creates steam that produces a crisp artisan crust. Store leftovers in an airtight container for up to 3 days or freeze sliced bread for up to 3 months.

Find it online: https://springkitchenrecipe.com/gluten-free-dutch-oven-bread/