Master Recipe from Gluten-Free ABin5

Gluten-Free Artisan Bread Master Recipe | Gluten Free Artisan Bread in Five Minutes a Day

In 2007, when our first book hit the stores, I had never heard of celiac disease or gluten intolerance. In the past 7 years I’ve had quite an education on the subject. It all started here on the website. People were writing in to say they loved our method, but couldn’t eat wheat. There were many, many requests, so Jeff and I set off to develop recipes that fit our fast and easy method but used flours that were gluten-free. We’ve put gluten-free breads in all of our books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so we decided to write a book for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out and we are thrilled to share the Master Recipe with you here.

We’ve had great feedback from our original gluten-free recipes, but we wanted to simplify the method even more. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 gluten-free artisan bread recipes in our book. (We’ve tried commercial flour mixes, but haven’t found one that is as tasty, nor do they produce as nice a texture. If you have a brand of GF flour that you like to use, give it a try, but you may need to make some adjustments, so we recommend making a small batch to make sure you like the results.)

We also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs. And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

The following recipe is our Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all.

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Gluten-Free Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day on page 64, and the egg variation can be found on page 73). For a video of this recipe’s steps that’ll open in a  new window, click here):

6 1/2 cups (2 pounds 3 ounces / 990 grams) flour mixture #1 from our book, which is reprinted at this link. We tested all our recipes with Bob’s Red Mill unblended flours, not their gluten-free flour mixtures.

1 tablespoon Red Star Active Dry or Quick Rise yeast (not Red Star Platinum, which isn’t gluten-free)

1 to 1 1/2 tablespoons Kosher salt

2 tablespoons sugar or honey (we find that the gluten-free dough needs the sugar to brown nicely, although it is optional)

4 egg whites, plus enough warm water to equal 3 3/4 cups (*see picture below) – if you don’t want to use eggs, then just use 3 3/4 cups water.

To mix the dough:

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

*Put 4 egg whites in a large measuring cup, fill the cup with water until you have 3 3/4 cups liquid.

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In our GFABin5 we suggest using a Stand Mixer with the paddle attachment for the smoothest dough and ease of mixing. You can still do the mixing in a bucket or bowl, as we recommended in our past books, but it will take a bit more effort to get a really smooth dough.

In a stand mixer, fitted with the paddle attachment, add the yeast to the flour mix #1. We tested all of the recipes with both Active and Quick Rise yeast from Red Star and find that they work equally well in our stored gluten-free dough. You can’t use their Platinum yeast, since it contains trace amounts of wheat, but we love it for our wheat breads.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

Add the Kosher salt and the sugar (if using) to the flour mix. You can add more or less salt, depending on your preference.

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Blend all the dry ingredients for a few seconds.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

While the mixer is on low speed, slowly add all the liquid.

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Once all of the liquid is added to the mixer, turn it up to medium-high speed and let it blend for about 1 minute.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

The dough will look and feel like soft biscuit dough.

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Transfer the dough to a 4+ quart Food-Storage Container. The dough will rise some, but don’t expect it to double in size.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

Cover the container, but it shouldn’t be airtight. I poke a very small hole in the lid (you can see it in the exact center of the above lid) to allow the gas from the yeast to escape. If you don’t poke a hole…

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…then you will want to place the lid on the container, but don’t snap it all the way shut (see above photo). Don’t allow too much air to get into the bucket or the dough may dry out.

Allow the dough to sit at room temperature for 2 hours. If your kitchen is cool, it may take 2 1/2 to 3 hours. You can use the dough after the initial rise or refrigerate the dough for about 5 days (10 if you don’t use eggs).

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

When you are ready to bake, sprinkle some GF flour on a piece of parchment. Dust the surface of the dough with more flour.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

Scoop up a 1-pound piece of dough. Store the rest of the dough in the fridge for up to 5 days if using egg whites, or 10 days if you only used water. That’s where our method saves you time–all your subsequent loaves are made from pre-mixed, stored dough that will develop sourdough flavors as it ages.

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Unlike our wheat dough, this will not have any stretch when you lift it out, it will just break off.

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Place the dough on the parchment and shape it into a ball. It may not be smooth at this point.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

Using wet fingers, smooth out the surface of the dough. Creating a smooth surface also seems to help trap the gas from the yeast and improve the rise of the bread.

Cover loosely with plastic and allow to rise for about an hour. If you are using fresh dough, then just 30 minutes.

Preheat oven with a Baking Stone to 450°F. It is very important that your oven be hot enough, so use an oven thermometer to check the actual temperature. If you are using a thick Baking Stone, this can take 45 minutes or longer. Put a broiler tray on the bottom of the oven, which will be used to catch water to create steam in your oven.

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Once the dough is ready (it may not rise much while resting), dust it with more flour and slash the top with a serrated knife.

Slide the loaf onto the preheated baking stone, add 1 cup water to broiler tray to create steam and quickly close the door.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

Bake the loaf for about 45 minutes or until nicely browned.

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Allow the loaf to cool to room temperature before cutting into it. The gluten-free artisan bread will be quite gummy if you cut into it before it is totally cooled. Using a sharp serrated Bread Knife is the best for cutting this loaf.

Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day

If you don’t finish the loaf in one or two days, wrap it well and freeze it for another time.

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This gluten-free artisan bread also makes wonderful toast the next morning, and you can use up the remaining dough over the next 5 days (if you used egg whites), or 10 days (if you only used water).

See also our Gluten-Free Frequently-Asked Questions.

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352 thoughts on “Master Recipe from Gluten-Free ABin5

  1. I’ve made the Mixture #1 from the book, then the Master Recipe. Both of the loaves I’ve baked have come out gummy in the center. 1 lb to 1.25 lb of dough, baked as instructed, then once at a lower temp but longer time. Pretty in appearance, nice crust but not edible. I can send photos. Help

    1. Hi Ken,

      What binder are you using? Xanthan or psyllium? Are you making any flour substitutions?

      Can you eat eggs? If so, did you try the egg white version?

      Do you have an oven thermometer? It could just be a matter of temperature and needing more time to bake through. If you make a loaf that is larger than one pound, you will need to let it rest longer and bake longer. If you are baking on a stone, be very sure that it is preheated thoroughly, or it can bring down the temperature of the oven. Baking in a Dutch oven can help with rise and baking as well.

      Thanks, Zoë

      1. Zoe – thanks for your reply. Using Xanthan and no flour substitutions. Have no tried the egg white version.

        And, I did not bake on a stone, but on a stainless steel sheet with parchment paper, with the cup of water as directed for steam.

        An oven thermometer? No, at least not yet. So, I take it that with these results I should simply bake it longer and let it rest plenty of time, maybe 3 hours.

      2. Hi Ken,

        Yes, I would bake it a bit longer. It is crucial, especially with gluten-free breads that you allow them to cool or they will seem under baked and gummy.

        Thanks, Zoë

  2. Do you suggest any changes to the rest time or cooking if you use a proofer and convection oven to cook with. I usually drop my temp down by 25 degrees but find that in the convection oven that the water does not last. Any suggestions for the amount of water that I should use?
    Thank you.

    1. With our very moist GF dough, I worry that convection might crisp and over-brown the outside before the crumb is fully baked. Result might be gumminess. It’s OK if the water “doesn’t last…” The intention there is to create a moist environment in only the first third of baking or so, not the whole duration.

      Dropping the temp down might fix my concern about interior under-done-ness.

  3. I made it without egg whites and though I like the flavour, I found it too dense and would like to make a lighter loaf. Could I add perhaps 1 or 2 egg whites to the dough that is already mixed and in my fridge?

  4. How could I adjust the baking for a dutch oven instead of a baking stone? I’ve seen similar recipes in which the bread is baked lidded for most of the baking time, and then the lid comes off towards the end. Would that work with this recipe?

      1. Hi Zoe,

        Thanks for the reply. I am using Blend #1. Although I have been using oat flour instead of the sorghum. So if I subbed out some buckwheat flour, would you suggest 1/2 oat and half buckwheat? Have you ever tried the buckwheat? I am rather new to the GF world (not celiac but definitely gluten sensitive). I have found that when I pull off a bit of the dough to make a fresh loaf, I add about another 1/4 tsp of yeast to get a less dense final product. Any tips you can send my way are appreciated!

      2. Hi Jenn,

        I have not tried buckwheat in this mixture, so I would start with a small batch and make sure you like the results. It does have a strong flavor, so I’d start out with a small portion and then increase if you like it.

        Cheers, Zoe

  5. I’ve made Mixture #1 from the book and am also having problems with a gummy interior. I am also following the recommended size (1 lb to 1.25 lb) and I have let the bread rest for up to double the time recommended, but still no change in the gumminess of the interior. The exterior always looks great, and there is a thick crust, but the interior crumb really needs some help.

    Advice on what could be going wrong?

    1. Hi Gail,

      Did you try the version with eggs? It tends to be less dense. Are you using xanthan or psyllium? Do you let the bread cool completely before cutting?

      Thanks, Zoë

    2. Hi, there! I use Mic #1 as well. I don’t use eggs and I sub out oat for sorghum flour. I have recently started adding just an extra bit of yeast for the rise just before baking. Maybe a 1/4 to 1/3 tsp. I figure the bread had to come to room temperature anyway and I have seen an improvement in texture. Not quite as dense.

  6. I’ve made this several times and the dough is very very wet. should I cut down the water amount? I am using cup4cup as I do not like mixing my own flour.

    1. Hi Carla,

      Unfortunately, I have never had great luck with any commercially available flour blend with our bread recipes, so this will require some experimenting. You can try reducing the water, but I would make small batches until you get a result you like. The closest I have come is with Better Batter brand, but even that required some tweaking.

      Thanks, Zoë

  7. I just went out and bought all the recommended flours to try Mix #1. Unfortunately I realize now that I will need 2 bags of Bobs Red Mill Rice Flour and only have one. I have Cassava Flour on hand. Can that be substituted for half of the rice flour?

    1. Hi Nikol,

      It really behaves differently, so you are better off just making half the flour mixture with the rice flour you have. If you ever want to experiment with new flours, I suggest you make a small batch, since the flours are expensive and you want to make sure you like the results before you commit to a big batch.

      Thanks, Zoë

  8. Hello there, I’ve used some of your fabulous gluten free recipes like the Brioche for Cinammom buns or the Crusty Boule and love them! But I’m wondering if you have tried any of the Italian Caputo Gluten free flour mixture in any of your recipes? I recently tried making foccacia with it and it was simply incredible! I am just wondering if I can use that in your Brioche dough for instance or would it work for other bun recipes I have?

    1. Hi Roshean,

      No, I haven’t but I’d be super excited to know if it works. If you give it a try, I suggest making a small batch, just to make sure you like the results.Please let me know how it goes.

      Cheers, Zoë

  9. Hi, I’ve made your master recipe many times and love it! I would like to add dried fruits and nuts to the loaf to approximate a loaf I had before going gluten free. Would this work? Would you add the fruit and nuts to the wet batter or roll it into the loaf when shaping?

    1. Hi Dana,

      That’s wonderful. There are a few breads in the book that are very similar to what you describe. Raisin-walnut oat bread (page 149), Cinnamon Raisin (page 250), Panettone would be a good choice too (page 243).

      Hope that helps! Enjoy, Zoë

      1. I have those recipes on my to bake list! The loaf I had though was not a sweet or enriched dough. It was a simple country loaf, so I was wondering if I could use the master recipe?

    1. Which of our books are you working from, and what recipe and page number? Also, go ahead and type the words “flax egg substitute” into our Search Bar above.

  10. Hello! I have difficult time tolerating bakers yeast but do better with wild yeasts. Is there anyway to use your method with a sourdough starter?


      1. Hi Jeff, I did but all I got were Gluten recipes. Do you have Gluten Free sourdough starter for your GF artisan bread in 5?

      2. I’m afraid we haven’t tested that, sorry for the confusion. It’d probably work, but we’ve never done it. You could try swapping in one of our flour mixtures, but this is going to take a lot of experimentation.

  11. I have made this a couple of times using Better Batter, and it has been life changing! The loaves come out great, although a little darker than the pics.

    We do have to let them cool completely to avoid them being gummy (learned after tearing into the first loaf too early because it looked/smelled so good!).

    On a related note, this dough is also PERFECT for Detroit style pizza!

    1. Very pleased to hear that, thanks for the kind words. and always good to remind folks that all of our recipes need to cool completely or they do seem the way you described. The only exception is (maybe) flatbread and small buns.

  12. Hi there! I accidentally mixed my master GF blend with Sweet white rice flour and not regular white rice flour. I’m also using the Xanthan Gum and water only. The bread does not get a nice brown crust and the inside is extremely gummy. I will make my next loaf and let it cool over night but besides that – any support is greatly appreciated!

    1. Well… you could try working additional flour into the too-wet dough now–but I’m not sure it’s going to help all that much–this flour just didn’t work well in the recipes.

  13. I noticed that the gluten free master recipe on your site does not mention using oil but in Zoe’s kitchen video she adds oil. Is oil needed and if so how much? Looking forward to giving this a go as soon as I can find yeast in my town. Thank you

    1. There are several different recipes. Our preferred recipe these days if from our book that’s entirely devoted to GF, on Amazon at, or the recipe here on the website. Seems to work better for most people.

  14. Why are you removing the Egg yolk when it carries more protein then the whites? Just curious on that particular step.

  15. Hi again Zoe & Jeff. I contacted you around Christmas time to ask if the Gluten free Italian flour called “Caputo” would work as a substitute in your Brioche dough. I have used it many times for Pizza and it makes the best Foccacia I’ve ever had bar none. You told me to give it a try and let you know how it works. But because it was for Christmas morning cinammon rolls I was afraid to screw it up, so I chickened out. Now that we’re stuck in quarantine I had some time on my hands. So I tried it this weekend and Wow they were absolutely fantastic!! I highly recommend but I think next time I’m going to try omitting the xanthum gum it’s a bit redundant.

  16. Love your book and have been making a lot of the recipes during our shelter-in-place time. Thank you for putting it together! I have a friend who has a gluten free sourdough starter. Do you have any advice for integrating sourdough starters into the loaf rather than the instant yeast? Any help would be much appreciated.

    1. We haven’t tried GF sourdough, but readers have told us that our basic wheat recipe works, but swapping GF flours. Type “easy sourdough starter” into the Search Bar above. This is going to take some experimentation on your part–we haven’t tested this!

  17. I would ask that you please specify in the instructions when to add the sugar. There is a step that says mix all dry ingredients, but all the other ingredients were called out specifically.

  18. Hi, I’m making the GF baguette. At what point do I add the yeast (I am using active dry yeast)? Is it just part of the “mix dry Ingredients”? Or do I need to proof it first?

    1. You can go with the dry ingredients; with our method you don’t have to proof (no harm if you want to though, and things will start quicker).

  19. I’m GF and vegan, can I replace the egg whites for olive oil? A lot of bread recipes call for oil to help with the rising, wondering why your master recipe doesn’t call for oil?

  20. I love your book and make many of your breads on a continual basis. When I was diagnosed with Celiac in 2012, I didn’t think I would ever eat a decent slice of bread again.
    , I so appreciate the meaning of a good gluten free bread and your recipes deliver.
    I would like to know that if I want to make a recipe not from your book, that calls for an all purpose flour blend, do you think I could use the #1 mixture? Thank you for your wonderful recipes.

    1. That’s a reasonable bet, but I have to be honest and tell you that we’ve never extensively tested this. we have tested the opposite situation which is whether the commercial flour blends work in our recipes, and in general they don’t.

      1. I think the fact that other blends don’t work with your recipes is totally understandable, but the other way around, I am leaning to think they will. Only way is to try.

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