An easy, healthy, and delicious gluten-free artisan bread (boule) made with a combination of brown rice, buckwheat, almond, and tapioca flours. This beautiful yeasted bread will impress the pickiest of guests!
This gorgeous boule is so easy and so tasty, that it's genuinely hard to believe that it is gluten-free.
If you like this recipe, you might like this Irish Soda Bread recipe.
This delightful bread is incredibly easy to prepare and the dough works like a dream. Shape it, let it rise, pop it in the oven and you have one impressive gluten-free artisan bread!
Once you try it, I guarantee it will become a staple served alongside your favorite meals! It is also great topped with some pepperonata or smeared with this 3-ingredient strawberry jam!
Gluten-Free Artisan Bread
- 1 1/2 cups brown rice flour
- 1 cup tapioca flour
- 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 4 tbs coconut sugar
- 2 tbs polenta
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp xanthan gum or guar gum or psyllium husk powder
- 1 tsp baking soda
- 1 packet or 2 1/4 teaspoons active dry yeast
- 1/2 cup milk of choice
- 1/2 cup plain Greek yogurt
- 2 large eggs beaten
- 1/4 cup olive oil
- 2 tsp apple cider vinegar
- a handful seeds I use poppy & sesame seeds, for topping
- a handful coarse sea salt for topping
- In a large mixing bowl combine dry ingredients brown rice flour through yeast. Stir to combine.
- In another mixing bowl combine wet ingredients milk through vinegar. Whisk to combine.
- Pour your wet ingredients into your dry and mix until a smooth dough forms.
- Place dough onto a well floured surface and knead for 1-2 minutes. Form dough into a ball.
- Place your boule into a cast iron skillet, cookie sheet or cake pan.
- Using a wet knife slice a “X” into the top of the dough.
- Sprinkle top with sea salt and seeds of choice.
- Cover dough, place in a dark, warm place and let rise for one hour (or until doubled in size).
- When you are ready to bake, preheat oven to 350°F.
- Uncover your dough, lightly spray or sprinkle with water and place into preheated oven.
- Bake for 35 minutes or until edges are golden and the bread makes a hollow sound when you tap it.
- Let cool before slicing and serving.
I really enjoy this bread and have made it a couple times now. I pretty much follow the recipe, except I use coarse cornmeal in place of the polenta because it's what I usually have on hand. I also start the bake at 400 degrees for about 15 minutes and then go down to 350 until it's done. I bake it on parchment paper inside of a cast iron skillet. The bread is a bit on the crumbly side, but I like the texture. The flavor is really nice too.
Kristen Wood says
Thank you for sharing! I really appreciate the feedback and I'm so happy you enjoy the recipe. 🙂