Go Back

Gluten-Free Artisan Bread in 5 Minutes a Day


  • 6 ½ cups gluten-Free All-Purpose Flour
  • 1 Tbsp granulated yeast
  • 1 - 1 ½ Tbsp kosher salt
  • 2 Tbsp honey (or sugar)
  • 3 ¾ cups lukewarm water (100° F or below)
  • cornmeal (or parchment paper, for the pizza peel)
  • egg white wash (1 egg white + 1 tablespoon water for the top of loaf)


  • Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
  • Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  • Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  • The dough can be used immediately after rising, though it's easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next ten days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  • On baking day: Dust the surface of the dough with rice flour, pull off a 1 pound (grapefruit-size) piece and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a ball-shape, using wet fingers to smooth the surface.
  • Allow to rest for about 60 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  • Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won't interfere with the rising bread.
  • Dust the top with flour, and then slash, about ½-inch deep, with a wet serrated bread knife.
  • Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 45 minutes, or until richly browned and firm.
  • Allow to cool completely on a rack before eating.