Gluten Free Artisan Dutch Oven Bread (Sourdough Discard Recipe)

I have been working on this Gluten Free Artisan Dutch Oven Bread for some time now. It took some trial and error but I am finally happy to share this delicious (and fairly simple) recipe. Baked in a Dutch oven, resulting in a beautifully baked loaf with a golden-brown crust and delicious flavor. While this bread is delicious on its own (or a generous layer of butter), it's great for sandwiches and of course, it's an excellent accompaniment to soak up flavors from soups, stews, or chili. It sure reminds me of the bread I used to eat growing up in Austria.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is the key to the structure of my gluten free artisan bread. I recommend using super fine brown rice flour since regular ground brown rice flour will give the bread a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.

Tapioca Starch: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning. Without added starch, this gluten-free artisan bread will be dense and dry.

Sorghum Flour: Sorghum Flour is a high in protein, soft flour with a light color. It helps artisan bread to get its texture but also a depth of flavor. This can be replaced with buckwheat flour.

Fine Yellow Corn Meal: Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the bread a wonderful texture and flavor. This is not the same as cornstarch. It is the same product I use in my Gluten Free Sweet Cornbread Recipe.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in my gluten-free bread recipes. 

Low Fat Yogurt: Yogurt enhances the tenderness of gluten-free bread, preventing it from becoming overly dense or crumbly. It helps create a more delicate and enjoyable texture. While yogurt doesn't replace gluten's structural role, it can support the structure of gluten-free bread. I use a low-fat yogurt but also tried the recipe with sour cream and a non-dairy yogurt. I recommend opting for something low-fat.

Gluten Free Sourdough Discard: Sourdough discard is a term used for the part of the gluten-free sourdough starter that is taken out and thrown away when it's being fed. For this gluten free artisan loaf recipe use unfed sourdough discard. This recipe calls for a 50:50 sourdough starter, equal parts gluten-free superfine brown rice flour and water. Discard must be at room temperature.

Tools Needed

To successfully make this gluten-free artisan bread, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten free bread recipe. One can make the dough mixing it by hand but it will be sticky.

Dutch Oven: This is the one piece of equipment you will need to make my artisan Dutch oven loaf. I use a smaller Dutch oven (which is oval). If you are in the market for a new Dutch oven, I recommend checking out this 6 quart Dutch Oven on Amazon.

Strainer and Towel: Especially if you are new to bread baking, you most likely don't own a Banneton Basket with Liner. I use an 8" strainer I place over my kitchen aid bowl and line with a clean flour towel. It works perfectly and it's products I already have in my kitchen.

Bread Scoring Tool: Like the Banneton for proofing, not everyone has a professional bread scoring tool in their kitchen. I use razor blades since I don't do any fancy scoring designs. You can also use a very sharp knife.

Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my Dutch oven bread dough a little mist before proofing.

Why bake gluten free bread in a Dutch Oven?

Baking bread in a Dutch oven has become a popular method among home bakers for several reasons, primarily because it helps create a perfect environment for baking artisan-style bread.

Retains and distributes heat: A Dutch oven is typically made of thick, heavy material like cast iron, which has excellent heat retention and distribution properties. This helps create a consistent and even temperature inside the pot, promoting proper rising and baking of the bread.

Steam generation: One of the critical factors in achieving a crisp and golden crust on gluten free bread is the presence of steam during the initial stages of baking. The lid of the Dutch oven traps the moisture released from the dough as it bakes, creating a steamy environment. This steam prevents the crust from forming too early, allowing the bread to expand fully before the crust sets.

Oven spring: The trapped steam also contributes to a phenomenon known as "oven spring," where the bread dough rapidly expands in the high-moisture environment. This leads to a light and airy interior with a well-developed structure.

Crust development: The Dutch oven's closed environment helps in developing a thick, crispy crust on the bread. The trapped steam and the high heat contribute to the Maillard reaction. It is responsible for the browning of the crust and the development of complex flavors.

Easy handling: The Dutch oven's design, with its sturdy handles and heavy construction, makes it easy to handle when placing the dough into the preheated pot and removing the baked bread. The lid also simplifies transferring the dough into the pot without losing heat.

Versatility: Besides bread, a Dutch oven can be used for various cooking purposes, making it a versatile kitchen tool. It can be used for stews, soups, braises, and more.

Baking with Sourdough Discard

Incorporating sourdough discard into this gluten free artisan bread recipe offers various advantages. Sourdough discard, the surplus removed before feeding a gluten-free sourdough starter, adds unique flavors and enhances the texture of gluten-free baked goods.

It also can enrich the flavor, providing a tangy and complex taste. Additionally, the natural acids in sourdough discard contribute to improved texture, making gluten-free baked goods softer and more enjoyable. Despite the absence of gluten structure, the gases produced during sourdough fermentation serve as a leavening agent, aiding in the rise and lightness of the dutch oven bread.

Furthermore, the acidity from sourdough acts as a natural preservative, potentially extending the shelf life of your gluten-free bread.

How to make Gluten Free Artisan Bread Dough

The dough for this gluten free dutch oven bread can be made with a stand mixer or by hand. If you use a stand mixer, please make sure to use the dough hook. If you choose to mix the dough by hand, make sure to blend all ingredients well.

Step 1: Start by activating the dry yeast in the warm water. Warm the water in a small bowl in your microwave for 30-60 seconds. The temperature should be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast and a generous pinch of sugar over the warmed water and stir to combine. Allow for it to sit for 10 minutes. Your yeast will be ready when it looks bubbly and frothy. If your yeast is not bubbly and frothy after 10 minutes, do not use it.

Step 2: In the bowl of a stand mixer or a large bowl combine the gluten-free flours, psyllium husk, xanthan gum, kosher salt, and granulated sugar.

Step 3: When the yeast mixture is ready, add it to the dry ingredients along with the yogurt, vinegar and sourdough discard. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for gluten-free bread dough).

Step 4: Remove the bowl from the stand mixer. With a flexible spatula, scrape down the side of the bowl. Allow the dough to sit at room temperature for 15-20 minutes. During that time, the gluten free flours and psyllium husk will hydrate.

Shaping and Proofing

Once the gluten free artisan bread dough has rested it is time to shape it into an artisan bread. Make sure you start with a clean workspace and have some extra gluten free flour on hand. I like to use super fine brown rice flour for shaping. You will also need your proofing basket and some additional tapioca starch for dusting the clean towel.

Step 1: On a clean workspace, lightly dusted with some super fine brown rice flour, knead the gluten free bread dough quickly into a smooth dough. The key here is to work quickly.

Step 2: To shape the dough into a round shape, lightly flatten the dough and bring the edges into the center. Flip the dough seam-side down and use your hands to create a taut, smooth surface. Make sure the surface is floured or the shaped bread will stick to the workspace (This is normally the step new bread bakers tend to overthink. You just want to shape the dough into a smooth round shape).

Step 3: Allow the shaped gluten free artisan bread to rest on the work bench for a few minutes while you prepare the proofing basket.

Step 4: Retriever your choice of proofing basket. I use an 8" strainer I place over my kitchen aid bowl and line with a clean flour towel.

Step 5: Line the strainer with a clean towel and dust with some additional tapioca starch. This will make sure the bread will not stick to the towel.

Step 6: Place the shaped dough into the floured proofing basket (banneton) with the seam side up to support its shape during proofing. Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.

Step 6: Cover the dough with the overhang of the towel and allow it to rise at a warm place for 1 hour or until it has doubled in size. You may also allow it to proof in the fridge overnight but please be aware that it can take a long time for the bread to rise in the fridge. The cold temperatures will slow down the growth of the yeast.

Baking Gluten Free Dutch Oven Bread

You should start preheating the oven and the dutch oven at least 30 minutes before you plan on baking the bread.

Step 1: Place the empty dutch oven in the cold oven and start preheating it to 450F. Make sure the oven racks are placed in the middle of the oven.

Step 2: Take a piece of parchment paper, big enough to fit your dutch oven, and sprinkle it with some additional corn meal (not corn starch!). This will not only prevent the bread from sticking to the parchment paper but also reduce the chances of the bottom of the bread burning.

Step 3: Invert the proofed artisan loaf on top of the cornmeal. Carefully reshape the loaf if needed. My Dutch oven is oval so I carefully shape my loaf by pushing in two sides so it will fit into the pan.

Step 4: Score the bread with a razor, bread lame, or a sharp knife. Aim for around ¼ - ½ inch deep. This helps control the expansion of the dutch oven bread during baking.

Step 5: Carefully remove the very hot dutch oven from the oven. Place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. Place the bread into the dutch oven (including the parchment paper!). Place the lid back onto the dutch oven and return it to the oven

Step 6: Bake the artisan loaf at 450F for 40 minutes LID on. After 40 minutes carefully remove the lid. Reduce the temperature to 430F and continue to bake the bread for 15-20 minutes. A fully baked Dutch oven bread should have a deep golden brown crust. Keep an eye on the color during the last few minutes of baking. The crust should be well-browned for a flavorful and crispy exterior. You may also use a digital kitchen thermometer, to check the internal temperature of the bread. The ideal internal temperature for most bread is around 200 to 210 degrees Fahrenheit (93 to 99 degrees Celsius). Insert the thermometer into the thickest part of the bread without touching the pan.

Step 7: Remove the dutch oven from the oven and place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. With the help of the parchment paper, remove the fully baked artisan bread from the pan. If you are still unsure about the doneness of your bread, tap the bottom of the loaf. It should produce a hollow sound. If you hear a dull thud, it may indicate that the bread needs more time to bake.

Step 8: Transfer the bread to a cooling rack and allow it to cool COMPLETELY. (I know, I know... this is the worst part). This can take as long as 4 hours. You may slice the bread after 2hrs but it may be still a bit sticky.

Why cool artisan bread completely before slicing

Allowing artisan bread to cool completely is an important step in the bread-making process for several reasons:

Texture and Crumb Structure: Cooling allows the dutch oven bread's internal structure to set properly. The starches in the dough undergo retrogradation, which means they reorganize and firm up as they cool. This process contributes to the development of a desirable crumb structure and texture in the bread.

Moisture Distribution: While the gluten free bread is hot, the moisture content is high and unevenly distributed. Allowing the bread to cool ensures that the moisture redistributes evenly throughout the loaf. This prevents the crust from becoming overly chewy and the inside from being overly gummy.

Flavor Development: As the bread cools, its flavors mature and develop. The cooling process allows the different components of the bread, such as the yeast and the flavors created during fermentation, to meld together, resulting in a more balanced and nuanced taste.

Ease of Slicing: Slicing warm bread can be challenging as the crumb may be too soft and prone to tearing. Cooling the bread allows it to firm up, making it easier to slice without squashing or deforming the slices.

Crust Crispness: Allowing the bread to cool helps the crust to crisp up. If you cut into the bread while it's still warm, the crust may be soft and less appealing. Waiting for the bread to cool ensures a better contrast between the crust and the crumb.

Safety: Cutting into hot bread can be risky, as the interior may still be quite hot, and handling the loaf may be more challenging. Cooling the bread not only enhances its quality but also makes it safer to handle and slice.

Storage & Freezing

Storing gluten-free artisan bread requires some care to maintain its freshness and texture. Gluten-free bread tends to have a shorter shelf life and can become dry more quickly than traditional bread. I like to place the fully-cooled bread in a brown paper bag or a large ziplock and store it in an airtight container for 3-4 days. This is a fairly small loaf so you should not have a lot of leftovers to begin with. The crust will soften during storing but the bread will be delicious and soft. You can always toast it to re-crisp it. I prefer the bread the day after baking.

This gluten free dutch oven bread freezes well and can be stored for a more extended period. Slice the bread before freezing for easier portioning. Keep the bread in the freeze for up to 2 months. When you're ready to use frozen gluten-free bread, allow it to thaw at room temperature or in the refrigerator. To refresh the bread's texture, you can briefly warm it in an oven or toaster. Avoid overcooking, as gluten-free bread can become dry quickly.

FAQ - Gluten Free Dutch Oven Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.