Baking Amy

A year of baking disasters and triumphs

Gluten Free Artisan Bread

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I’ve always loved food but I’ve always preferred eating it to making it (except for dessert). Lately I’ve found myself getting more and more excited about making food, healthy food, and I’m jumping on the ‘make from scratch’ band wagon! I’m only just realising how quick and easy everyday items like bread, yogurt, peanut butter… can be. I must have been living under a rock. Artisan bread is a brand new discovery for me and I’m already in love with it although I’ve only made it once. If you’ve never heard of artisan bread it is the quickest easiest bread you will ever make. You basically throw all the ingredients in to a bucket, let it rise for two hours and then keep it in the fridge until your ready to bake. When you are ready to bake you pull a piece out of your bucket, shape it, let it rise and a little while and bung it in the oven. Absolute genius!! There is now absolutely no excuse to buy shop bought bread again as homemade is only a few minutes of effort away. As I’m cutting down on the amount of wheat I eat I decided to make a gluten free bread. I found this recipe on Quirky Cooking’s blog but it is originally from the book Healthy Bread in Five Minutes a Day.


  • 300 g brown rice flour
  • 220 g sorghum flour
  • 380 g tapioca starch (tapioca flour)
  • 2 tbsp. instant yeast
  • 1 tbsp. salt
  • 2 tbsp xanthan gum
  • 4 large eggs
  • 670 g lukewarm water
  • 65 g neutral flavoured oil (eg. macadamia, grapeseed, sunflower, light olive)
  • 30 g honey


  1. Mix the dry ingredients in a large container, I used a 5.5 litre square container with a lid because I couldn’t find a round one anywhere. If you can find a round container go with that as the flour sticks in the corners making it difficult to mix in
  2. Combine the wet ingredients and pour onto the dry ingredients (the original recipe says to add them in a certain order and add the water a third at a time, I didn’t read that until after I’d mixed mine together but it worked out fine)
  3. Sit at room temperature for two hours then place in the fridge over night for the flavours to develop
  4. With we hands take a grapefruit sized piece of dough, lay it on some baking paper and smooth the surface with water, try not to handle it too much
  5. Let the dough rise for 1.5 to 2 hours
  6. Preheat the oven and pizza stone to 230°C (my ovens maximum temperature is 190°C and it turned out ok), also place a baking dish on the bottom shelf
  7. When the dough is ready to bake but it on top of the pizza stone and quickly add a cup of hot water to the baking dish, bake for 35-40 mins
  8. Allow to cool completely before slicing or it will be a bit doughy

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