Amazing, easy, Gluten Free Bread that really tastes like a regular, artisan style bread
Amazing, easy, Gluten Free Bread that really tastes like a regular, artisan style bread!! is a easy American recipe that serves 6. 1200 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 4 hrs 30 min | Cook: 1 hr 15 min | Total: 5 hrs 50 min
Cost: $5.45 total, $0.91 per serving
Ingredients
- 500 g Fiore Gluten‑Free Flour (Kabuto brand, sifted)
- 5 g Active Dry Yeast (Approximately 1¼–1½ teaspoons)
- 400 g Water (Lukewarm, about 80°F (27°C))
- 10 g Salt (Fine sea salt)
- 12 g Extra Virgin Olive Oil (For dough; extra oil for hands and spatula)
Instructions
Measure Flour
Weigh 500 g of Kabuto Fiore gluten‑free flour into a mixing bowl.
Time: PT2M
Add Yeast
Sprinkle 5 g of active dry yeast over the flour and stir to combine.
Time: PT2M
Add Water
Pour 400 g of lukewarm water (≈80°F) into the bowl and begin mixing with a spatula.
Time: PT3M
Incorporate Salt
Add 10 g of salt and continue mixing using the pincer method until fully incorporated.
Time: PT2M
Add Olive Oil
Drizzle 12 g of extra‑virgin olive oil into the dough and mix until the oil is fully absorbed.
Time: PT3M
First Rest
Cover the bowl and let the dough rest for 10 minutes.
Time: PT10M
Shape Dough
Turn the dough onto a lightly oiled surface, oil your hands, and shape it into a round loaf.
Time: PT5M
Second Proof
Place the shaped loaf in a proofing basket (or a lightly floured bowl), cover, and let it rise 3–4 hours until doubled in size.
Time: PT3H30M
Preheat Oven & Dutch Oven
Preheat the oven to 450°F and place the empty Dutch oven with its lid inside to heat for 30 minutes.
Time: PT30M
Temperature: 450°F
Transfer & Score
Carefully remove the hot Dutch oven, place the risen loaf inside, and make a slash down the middle with a sharp knife or razor.
Time: PT5M
Temperature: 450°F
Bake Covered
Cover with the lid and bake for 30 minutes.
Time: PT30M
Temperature: 450°F
Bake Uncovered
Remove the lid and bake an additional 10 minutes to develop crust.
Time: PT10M
Temperature: 450°F
Broil for Color
Switch to broil and brown the top for 5 minutes.
Time: PT5M
Temperature: Broil
Cool
Remove the loaf from the Dutch oven, place on a cooling rack, and let rest 30 minutes before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 1200
- Protein
- 20 g
- Carbohydrates
- 200 g
- Fat
- 40 g
- Fiber
- 10 g
Dietary info: Gluten‑Free, Vegan, Vegetarian
Allergens: None (gluten‑free)
Ingredient Substitutions
- Instead of Fiore Gluten‑Free Flour: Other gluten‑free flour blends, Rice flour blend
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Extra Virgin Olive Oil: Avocado oil, Other neutral oil
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Proofing Basket (optional)
- Dutch Oven with Lid
- Oven
- Bread Lame or Sharp Knife
- Towel
- Cooling Rack (optional)
- Cutting Board (optional)
Critical Steps — Do Not Skip
- Mixing in olive oil (step 5)
- First rest (step 6)
- Second proof (step 8)
- Preheating Dutch oven (step 9)
- Transferring dough into hot Dutch oven (step 10)
- Baking with lid (step 11)
- Broiling for color (step 13)
Chef Tips from the Video
- Create steam by placing a small pan of hot water on the oven rack during the first 10 minutes of baking.
- Lightly dust the proofing basket with extra gluten‑free flour to prevent sticking.
- For a softer crust, brush the loaf with a little olive oil right after removing from the oven.
Troubleshooting
Bread did not rise.
Check that the yeast is fresh and that the water was lukewarm, not hot. Ensure the proofing environment is warm (75‑80°F).
Crumb is dense or gummy.
Mix the dough thoroughly to fully hydrate the flour and incorporate the oil. Extend the second proof until the loaf visibly doubles.
Crust is too pale.
Broil for an extra 2‑3 minutes or increase the uncovered bake time by 5 minutes.
Storage
Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.
Freezer: Slice, wrap each piece, and freeze for up to 2 months.
Room temperature: Best eaten within 1‑2 days; keep in a bread box.
Make-Ahead Tips
- The shaped dough can be refrigerated overnight for a slower, flavor‑developing proof.
- Fully baked loaves freeze well; reheat in a 350°F oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of gluten‑free bread in modern American cuisine?
Gluten‑free bread emerged as a response to celiac disease and gluten sensitivities, gaining popularity in the United States during the early 2000s. It allows people who cannot eat wheat to enjoy a staple food, and today it represents inclusivity in home baking and restaurant menus.
What are the traditional regional variations of gluten‑free bread in the United States?
While there is no single traditional gluten‑free bread, regional twists include corn‑meal cornbread in the South, almond‑flour sourdough in California, and rice‑flour rolls in the Pacific Northwest. Each uses locally available gluten‑free grains to mimic regional textures.
How is artisan gluten‑free bread traditionally served in American households?
It is often sliced thick, toasted, and served with butter, olive oil, or jam. Many families use it for sandwiches, as a side for soups, or simply enjoy it fresh with a drizzle of extra‑virgin olive oil, just as shown by the YouTube channel Cooking with the Coias.
What occasions or celebrations is gluten‑free bread traditionally associated with in American culture?
Gluten‑free bread is popular at holiday meals, birthday parties, and brunches where guests may have dietary restrictions. Its versatile crust and crumb make it a crowd‑pleaser for both everyday meals and special gatherings.
How does gluten‑free bread fit into the broader American baking tradition?
It expands the classic American loaf tradition—white, whole‑wheat, sourdough—by offering a safe alternative that still delivers a crusty exterior and airy interior, preserving the comfort‑food feel of traditional bread.
What are the authentic traditional ingredients for artisan gluten‑free bread versus acceptable substitutes?
The authentic recipe uses a high‑quality gluten‑free flour blend such as Kabuto Fiore, active dry yeast, salt, water, and extra‑virgin olive oil. Acceptable substitutes include other certified gluten‑free flour blends, instant yeast, or a neutral oil if olive oil is unavailable.
What other American dishes pair well with this gluten‑free artisan loaf from Cooking with the Coias?
It pairs beautifully with classic American soups like chicken noodle, hearty stews, grilled cheese made with dairy‑free cheese, and as a base for open‑face sandwiches topped with avocado or smoked salmon.
What are the most common mistakes to avoid when making artisan gluten‑free bread from Cooking with the Coias?
Common errors include using water that is too hot (which kills the yeast), under‑mixing the dough, skipping the 10‑minute rest, and not allowing a full 3‑4‑hour proof. Each of these can lead to poor rise or a dense crumb.
Why does this gluten‑free bread recipe use the pincer mixing method instead of traditional kneading?
Gluten‑free dough lacks the protein network that develops during kneading, so the pincer method simply ensures even hydration and incorporation of ingredients without over‑working the batter, resulting in a light crumb.
Can I make the artisan gluten‑free bread ahead of time and how should I store it?
Yes. After the first proof, you can shape the loaf, cover, and refrigerate overnight for a slower rise. Once baked, store the cooled loaf in an airtight container in the refrigerator for up to three days or freeze for longer storage.
What does the YouTube channel Cooking with the Coias specialize in?
The YouTube channel Cooking with the Coias specializes in approachable home‑cooking tutorials, with a strong focus on gluten‑free and health‑conscious recipes that mimic traditional flavors while using simple techniques.
How does the YouTube channel Cooking with the Coias' approach to gluten‑free baking differ from other gluten‑free cooking channels?
Cooking with the Coias emphasizes minimal equipment, short active times, and the use of high‑quality specialty flours like Kabuto Fiore, whereas many other channels rely on extensive add‑ins or complex fermentation steps.
Last updated: August 26, 2026
