Gluten-Free Crusty Bread

Artisan-Style, Crunchy on the Outside & Soft on the Inside

This Gluten-Free Crusty Bread is everything gluten-free bread should be! Crispy crust, soft airy centre and proper structure that actually holds together. Made with Caputo Gluten Free Flour and baked in a hot cast iron pot, this recipe delivers true bakery-style results at home. If you’ve struggled with dense or crumbly gluten-free bread, this method is a game-changer. Slow proving, proper shaping, and steam baking create a loaf that looks, feels, and tastes like real artisan bread - just gluten free.

Ingredients List

Always Check Labels for Gluten Free

How to Make

Activate the Yeast ( Don’t Skip This Step! )
To make sure your yeast is alive and active: Add the yeast and sugar to the warm water (around 100°F / warm to the touch, not hot) Stir gently and leave for 10 minutes It should become foamy—this means your yeast is ready
Build the Dough
Add the activated yeast mixture to the gluten-free flour and mix well Add the salt and combine Finally, add the olive oil and mix until fully incorporated. Cover and rest for 10 minutes.
Shape & Seal
Shape the dough carefully, making sure there are no seams or gaps where air can escape. Proper shaping = better rise and structure.
Prove
Place in a banneton basket or bowl, cover, and leave in a warm spot or proving drawer. Prove for 3–5 hours, until doubled in size.
Bake for Maximum Crust
Preheat oven to 250°C Place a cast iron pot / Dutch oven with lid inside to heat fully Once the dough has doubled: Carefully transfer dough into the hot pot Cover with lid and bake for 30 minutes Remove lid and bake for 10 more minutes Grill for up to 5 minutes if needed to brown the top
Cool Completely
Remove from pot and allow to cool fully before slicing. This is essential for structure and texture. Then slice, serve, and enjoy.

Recommended Equipment & Ingredients

Here are some links to what I use if you would like to use the same