Gluten-Free Dutch Oven Bread

This is the softest gluten-free Dutch oven bread you will ever find! The crust softens after cooling making slicing a breeze. Eggs and milk make the bread rich and flavorful! You can make this bread vegan if needed (see instructions).

I love baking gluten-free artisan loaves in my good old Dutch oven! This recipe was inspired by my soft & fluffy gluten-free sourdough recipe, which in turn came from these squishy sourdough hamburger buns.

If you've been missing bread, search no longer! This loaf has a soft crumb and feels like real bread.

DISCLAIMER: this loaf uses both xanthan gum and psyllium husk to achieve the texture. While xanthan gum is a naturally fermented carbohydrate, some people can't have it. If that's you, here is a gum-free artisan bread.

What is a Dutch oven?

A Dutch oven is a heavy cast iron pot for making soups, stews, or baking bread. Dutch ovens are often used to make sourdough but you can bake yeasted bread in it as well.

They are pricey but there are plenty of gluten-free Dutch oven recipes you will use it for!

Ingredients

• Sorghum flour - adds protein, nutrition, and substance to the bread.
• Tapioca starch - adds chewiness, flexibility, and softness to the crumb.
• Potato starch - balances out the chewiness of tapioca and adds lightness to the loaf.
• Xanthan gum - adds softness and fluffiness to the crumb. Don't leave this ingredient out!
• Psyllium husk - retains moisture, contributes to the bread-like texture, and helps hold the structure of the bread together. Unfortunately, none of the psyllium alternatives will work in this recipe!

• Eggs - contribute to the soft crust, add protein, and aid in holding the structure of the bread.
• Oil - contributes to the soft crust, the texture of the crumb, and the overall flavor. You can use sunflower, coconut, avocado, olive, or any other oil.
• Milk - softens the crumb and adds flavor. You can use any kind of milk!
• Baking powder - assist the oven spring during baking. It is optional but highly recommended!
• Sugar - helps the yeast thrive.
• Instant yeast - I don't recommend active dry yeast because you need to activate it before use.

See the recipe card for quantities.

Substitutions

Eggs - use 2 flax eggs, for that mix 10g of flaxseed powder or 2tbsp of flaxseed meal with 110g of water, whisk, and set aside for 10 minutes to let it thicken. Then use instead of the eggs!

Milk - use plant-based milk instead.

Xanthan gum - you can use guar gum instead.

Psyllium husk - this ingredient can't be substituted.

Sorghum flour - you can use brown rice or buckwheat flour instead.

Tapioca starch - use arrowroot starch instead.

Potato starch - cornstarch is a good substitute.

Variations

1. Cheddar jalapeno bread - add about 60g cheddar and 40g jalapenos to the dough.
2. Cinnamon raisin loaf - add ¼ cup of brown sugar, ½ cup of raisins, and 1-2 tablespoon of cinnamon.
3. Chocolate bread - add ¼ cup brown sugar, ¼ cup cocoa powder, and chocolate chips to taste.

Instructions

Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.

Set the bowl aside to let the psyllium gel form (2 min).

In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.

Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.

I recommend mixing for at least 5 minutes to ensure a smoother dough.

Alternatively, you can mix with hands or a wooden spoon but the loaf might turn out less smooth on the top.

The dough will be very sticky but don't add any extra flour to it!

Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.

I like my bread in a batard shape better but you can bake it as a boule, too.

Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel.

Turn the dough inside down into the basket/bowl and press it in to create a flat surface.

Cover the dough and leave to proof for 1-1.5 hours. The dough will puff up but won't double in size.

I recommend proofing at about 75F/24C for the best results. Alternatively, you can place the dough in the oven with the light on.

About 40 minutes into proofing, start preheating the oven to 450F/230C with the Dutch oven inside.

Once the loaf is done proofing, carefully turn it over onto a piece of parchment paper and score. Scoring means cutting the top of the dough with a sharp razor to create a pattern and aid the oven spring.

Then, gently lower the parchment with the loaf into a preheated Dutch oven, close the lid, and transfer it to the oven. Bake for 40 minutes with the lid on, then take the bread out of the Dutch oven, lower the temperature to 350F/175C, and continue baking on the oven rack for 30 minutes.

Let your gluten-free Dutch oven bread cool completely before slicing into it to prevent it from collapsing and avoid gumminess. Enjoy!

Storage

• Keep this bread at room temperature for up to 3-4 days. It is best to store this loaf in a bread box or bag to prevent it from going stale.
• Freeze the slices to keep the bread fresh for longer. Wait for the bread to cool, then slice it. Transfer the slices into a freezer-friendly bag or container and keep for up to 3 months.
• To defrost, take out a piece or two and place them into a microwave for a couple minutes.

Expert tips

1. Don't add extra flour to the dough even if it is sticky.
2. If at all possible, use a digital kitchen scale to measure the ingredients!
3. Toast the slices if they come out slightly wet on the inside.

Troubleshooting

A large hole in the middle of the loaf - my guess is that your bread is overproofed. When you let bread rise for too long, the crumb collapses during baking leaving a huge space between the crust and the crumb.

Gummy crumb - try baking longer and avoiding slicing the loaf before it is no longer warm to the touch. If that doesn't help, reduce the amount of water 30g at a time and see if that helps!

The dough is too sticky to handle - dust the loaf with flour when shaping. You can use as much flour as necessary to shape the dough!

FAQ