Gluten Free Artisan Bread

Exploring the nuances and different types of flours to come up with a memorable bread. This Gluten Free Artisan Bread used rice flour and is good.
Course Bread
Cuisine Bread, Gluten free
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 12 people
Author Feed Your Soul Too


  • 3 Cups Rice Flour
  • 1 1/2 Cups Sorghum Flour
  • 3/4 Cup Tapioca Flour
  • 1/2 Cup Potato Starch
  • 2 Tsp Kosher Salt
  • 1 Tbsp Yeast
  • 2 Tbsp Honey
  • 4 Whole Egg Whites beaten
  • 1/8 Cup Xanthan Gum
  • 3 3/4 Cups Warm Water


  1. Begin by putting the egg whites in a large measuring cup.  Then, fill the cup with water until you have 3 3/4 cups of liquid.

    In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients.  Mix slightly.  With the mixer on low speed, slowly add the liquid. When all the liquid is absorbed, let the mixer run for another minute.  When the dough has come together, place in a bowl and cover with a towel.  Let the dough rise for 2 hours.  It will not double in size like the gluten breads will.  

    Next, flour a piece of parchment paper.  Split the dough into two balls.  Water your hands and try to smooth out the surface.  Cover with plastic wrap and let rise for another hour.

    While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes.  When ready to put the  bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven.  Dust the dough a little and score the  top of the dough with a big X.

    Slide the parchment paper with the dough on to the pizza stone.  Cook for 45 minutes.  Allow the bread to cool a little.

    Serve and enjoy!  

Recipe Notes