The BEST Gluten Free Artisan Bread

All I can say about the recipe for Gluten-Free Artisan Bread is YUM!!!  Really, and truly, can’t you just taste this bread with a big bowl of soup and of course with butter dripping off of it?  I had to study many books to learn how to get the crust just right and it was as simple as employing the use of steam while baking the loaves of bread.  That is what makes this recipe different from other homebaked loaves of bread.  Well, that and the allergy-free baking ingredients!

This healthy, nutritious, and delicious recipe also makes WONDERFUL Bruschetta!

Currently, this recipe for Gluten-Free Artisan Bread is my family’s favorite recipe.  The two loaves disappear in one day! It is my sincerest hope that your family will love this bread as much as mine!

This recipe is gluten-free, vegan, plant-based, grain-free, paleo, keto, dairy-free, nut-free, sugar-free, and vegetarian.

Gluten-Free Artisan Bread

Makes 2 loaves

Ingredients

2 1/2 cup cassava flour

1/2 cup coconut flour

1/2 cup  plantain flour

1 cup raw shelled hemp seed

1/4 cup ground flaxseed

1/4 cup organic psyllium husk

1 TBS. salt

1/2 cup olive oil

2 TBS. yeast

3 3/4 cups warm water

Supplies

Baking stone

broiler pan

parchment paper

1 cup of warm water

DIRECTIONS 

1. In a large mixing bowl, dump all the ingredients and mix until well incorporated, with a dough hook.  There should be a large ball of dough in the center of the mixing bowl.
2. Cover the mixing bowl with plastic wrap or a bowl cover and let the dough rise for 1 hour.
3. Preheat the oven t0 450 degrees.  Place a baking stone on the top shelf of the oven and the bottom of a broiler pan on the bottom shelf of the oven.
4. Layout a strip of parchment paper on your counter or on top of the stove.
5. Once the dough has risen.  Get your hands wet with water and divide the dough into two round loaves. Use more water on your hands as needed to form a smooth loaf.
6. Let the oven heat with the stones and broiler pan in it and let the bread rise again for 30 minutes.
7. After the second rise, lift the parchment paper with the round loaves on it and place it on the bakings stone in the hot oven.  Next, pour a cup of warm water into the broiler pan and close the oven door quickly.
8. If you notice your bread turning dark brown on the edges, lay a piece of parchment over the loaves of bread in the oven.
9. Bake for 65 minutes.  Remove the bread, on the baking stone from the oven and let sit for 20 minutes before cutting.

* Bake time may vary depending on your oven and climate.  Make sure to knife test the bread before removing the loaves from the oven.

ENJOY!

Blessings,

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