Gluten-Free Peasant Bread Recipe
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This gluten-free peasant bread has such a nice texture — soft and spongy, light and moist — and moreover, when sliced, the pieces hold their shape. Bread lovers, even those not adhering to a gluten-free diet, rave about the texture and flavor of this bread. This recipe comes from my cookbook, Bread Toast Crumbs!
For the past year, the most frequent question asked on this blog is this: Can the peasant bread be made gluten-free?
Everyone knows someone — a friend, an uncle, a cousin — recently diagnosed with Celiac disease who has had to forget bread as he/she once knew it.
You might have this friend, this uncle, this cousin. I do. And you might want to treat him/her to a loaf of freshly baked bread but you don’t know where to begin.
This is the position my mother found herself in a month ago while preparing for the arrival of her brother-in-law, who had recently adopted a gluten-free diet. Panicked by the thought of serving dinner without warm, fresh bread on the table, she called asking if I had ever successfully made the peasant bread gluten free. I answered as I have to everyone who has asked thus far: no, not yet.
It seemed like a good time to take an earnest stab at making a gluten-free peasant bread. Unfortunately, a respectable loaf did not materialize before my uncle’s arrival, but one has since.
Gluten-Free Bread Baking Tips
- For every cup of flour (128g), use about a teaspoon of xanthum gum.
- For every 2 cups of flour (128g), use 1 egg.
- Use a little more yeast proportionally to help lighten the bread’s texture.
- Use a high-quality gluten-free mix, such as C4C or King Arthur Flour. If your gluten-free flour mix contains xanthum gum, no need to add additional.
Gluten-Free Peasant Bread Recipe
- Total Time: 2 hours
- Yield: 2 loaves
Description
From my cookbook, Bread Toast Crumbs.
For best results, use a digital scale. It makes all the difference with bread baking.
Note: If you are using a different brand of gluten-free flour, you may not need all of the liquid. Because all gluten-free flours and mixes absorb water at a different rate, you may find your dough to be much more liquidy than mine — this is due to the flour. This is what I suggest: add the liquid a little bit at the time, mixing with a spatula to combine. Reference the video to see what the dough should look like as far as texture goes.
Loaf Pan: I have not tried this yet, but someone emailed me recently letting me know she bakes the entire batter in a 9×5-inch loaf pan, so if you don’t have the 1-quart Pyrex bowls, know that a 9×5-inch loaf pan is an option.
Ingredients
- 4 cups (500 g) gluten-free flour—my favorite is Cup4Cup, see notes above if using a different type of gluten-free flour
- 2 teaspoons (10 g) kosher salt
- 2 1/4 teaspoons (8 g) instant yeast
- 2 cups (455 g) lukewarm water
- 2 tablespoons (42 g) honey
- 2 eggs lightly beaten
- 2 tablespoons (28 g) olive oil or grapeseed or other neutral oil
- 1 teaspoon (4 g) white wine or cider vinegar
- softened unsalted butter for greasing
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter. (See notes above if you are using a different brand of gf flour.)
- Grease two 1-quart oven-safe bowls (or a 9×5-inch loaf pan, see notes above) with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls — this may take longer… just be patient and wait till the dough crowns the rim: it might take as long as 2 hours if your kitchen is cool. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
- Transfer the bowls to the oven, and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Bake
- Cuisine: Gluten-Free
This post may contain affiliate links. Please read my disclosure policy.
524 Comments on “Gluten-Free Peasant Bread Recipe”
Hi I made your peasant bread a few times now and its great. I want to try this gluten free version now. Can it be made with gluten free bread flour? Or do you mean just plain gluten free flour?
Yes, g-f bread flour is great — is it a mix? What brand?
It’s called Freee by Doves Farm. Gluten free white bread flour. I’ll let you know how it works out. Thanks
Wonderful, thank you!
Perfect texture! Made it in a 5×8 metal loaf pan
Wonderful to hear this, Kristina!
Could you bake in loaf pans and if so what size. I don’t have glass bowls.
Hi Dorothy! Yes. Here are some thoughts:
If you are using an 8.5×4.5-inch loaf pan or a 9×5-inch loaf pan, you can bake 3/4 of the dough in it; bake off the rest of the dough in ramekins or other small vessels … the mini loaves are so cute. You can also make 1.5x the recipe, and bake the bread in 2 loaf pans. If you have a large loaf pan, such as a 10×6-inch loaf pan, you can bake off the entire batch of dough in it. For loaf pans, bake at 375ºF for 45 minutes.
I’ve been craving bread for the longest time, but just can’t bring myself to spend $8 for a stale commercially made gluten-free loaf from the store. I made this last night, and I can’t believe how good it is. I’ve made many of the regular flour recipes from Bread Toast Crumbs, all to rave reviews, but I hadn’t baked in a while, and I had forgotten how easy your recipes are. I finally overcame the inertia and made this recipe, just for myself, and it’s all I can think about now.
I used a 9“ x 4” Pullman loaf pan, and subbed lemon juice for the vinegar since I loathe vinegar. I used King Arthur Flour Measure for Measure by weight, and didn’t add any additional xanthum gum, since the flour mix already has it. I am just so happy with the results, and now I can’t wait to have some toast! Thank you for such an excellent recipe. I’m ready to try some variations, too.
So wonderful to hear this, Carole! And I’m so happy to hear a 9×4-inch pullman loaf pan worked well — I wasn’t sure if it would be large enough for the batter, so thanks so much for sharing that info. And thank you, too, for sharing the specific brand of gf flour — so helpful for others. Thanks for writing, Carole!
Hi – this is the best gluten free bread that I have ever tasted. Thank you so much – I presume you could use this as a base and add additional flavours as well?
Hi Elena! Yes, absolutely!
I have made this bread over and over again and received nothing but compliments even from gluten eaters. It’s an absolute game changer. One note: It’s worth it to invest in the Cup4Cup flour. I’ve tried it with several others and turned out fine, but nothing compared to the perfect, spongy, soft bread I got with that brand. Thanks so much for posting this recipe. It’s printed and stuck on the wall in my kitchen!
So nice to hear this, Julieta! Thanks so much for writing, and thank you for encouraging others to invest in Cup4Cup … it really is worth it.
Hi, This bread looks scrumptious! Can this be made with the “Wholesome” version of Cup4Cup? I need something that is gluten-free and dairy-free and understand the white flour has powdered milk in it.
Hi Denise! I haven’t tried, but I would imagine … just give it a go. You may have to adjust the recipe next time around with more or less water, but I would make the recipe as written to get a baseline. I’m going to order some of that flour … didn’t know it existed. Thank you!
This is the fourth time I’ve made this recipe. However each time I’ve made a sourdough version. I use 1 cup gluten free sourdough starter (after feeding and becoming active/bubbly) and, since starter is 50/50 flour/water, I reduce the flour to 3 1/2 cups (438 g) and the water to 1 1/2 cups (341 g). Works great.
Wow, amazing! Dudley, may I ask: how did you create your gluten-free sourdough starter? I’m so curious!
I purchases a gluten-free starter culture from Cultures for Health and I can highly recommend them.
https://shop.culturesforhealth.com/collections/cultured-favorites/products/gluten-free-sourdough-starter
When I first received the culture, the directions, which are detailed but easy to follow, they called for brown rice flour which was unavailable due to the pandemic. Instead, I used white rice flour and had no problems. It took ten days before it was ready and then I used it to make the peasant bread.
Thanks so much for following up with this information Dudley! Greatly appreciated. I love Cultures for Health. Great to hear their gf sourdough starter comes highly recommended.
This comment made me think of the gluten free sourdough tutorial Bakerita just posted this week. That tutorial, and her videos of the process on Instagram, really make me want to give gf sourdough a try.
https://www.bakerita.com/gluten-free-sourdough-bread/
Thank you for sending this, Ellen! So nice to have a resource to send people to.
Would I be able to cook this as one round loaf in my cast iron Dutch oven? And would cooking temp/time change?
I think you could, yes! Be sure to grease well with butter. I think you would just maybe need to cook it a bit longer. Add 10 minutes of cooking time, but keep an eye on it and just cook it until it is evenly golden and looks done.
Hi Ali!
Do you think this Gluten Free Bread would work in your baked overnight French Toast Recipe? I was thinking if i got a good toast on the GF Bread prior to soaking in the custard mixture it might help to be sure the bread doesn’t break apart too much when absorbing the custard. Any thoughts, tips or tricks? Thanks in advance!
Hi Lindsey! Nice to hear from you 🙂 I think it would. I think the key is not using fresh bread — so yes, a good toast would work as would a good toast on several-days-old bread. Let me know how it turns out!
Thank you so much for your reply- and I will definitely let you know how it turns out!
I failed. I tried making gluten free bread for my best friend. I made little rocks that didn’t rise. I used a gluten free nut free flour from Costco. I’m not a baker naturally, but the regular peasant loaves have been so easy and beautiful every time.
Bummer to hear this, Carrie. The issue likely is the type of gluten-free flour you are using. I have not experimented with too many g-f flours here, but I know KAF’s mix, which is readily available, works here, as does the Cup4Cup g-f flour.
I just made this and used a 2 qt glass baking dish rather than 2 separate bowls as I do not own those and increased the baking time by about 10 min and it came out great. Moist and airy and rose beautifully before baking and again in the oven. Great recipe
Wonderful to hear this, Emily! Thanks so much for writing and sharing your notes — so helpful for others.
This bread is amazing! I made it for my mom and sister who have Celiac disease and followed the prep instructions for the dough here but then finished it using your baking instructions for the no-knead peasant rolls (which I’ve also made a couple times not-GF and loved). It turned out so great! I have had a lot of gluten free bread and baked goods and it was probably my favorite GF baked good I’ve ever had.
Quick question – if I wanted to scale up the recipe to make about 36 rolls (this made 12 so about 3x this recipe,) could I scale it up times 3 in a very large bowl? Or would it be safer to do each batch in a separate bowl? Thanks!
Wonderful to hear all of this, Ceci! I think you could definitely scale up in the same bowl. Go for it! Also: great to hear that this recipe works as rolls. Others have asked me that over the years, and I have been meaning to experiment. Thanks!
This turned out amazing! It didn’t get as raised as yours or other pics I saw, but oh my gosh. You gave me delicious bread again!! Now I’m looking up bread pudding recipes to use with the left overs. It’s been 3 years since I’ve had that as well. I cooked it in my cast iron Dutch oven with the lid on for the first 15 min covered. I did one loaf instead of two, so I’m curious if that’s what it was more of a large oval thing.
HI Cira! Wonderful to hear all of this. I think the shape must have to do with the vessel. I think if you use two smaller bowls or even a loaf pan, you’ll get a more similar shape to the photos, but the shape doesn’t matter if it tastes good 🙂 🙂 🙂 Thanks for writing!
I tried this recipe on Monday and it was so good. I decided to wait a couples day later to write this review because normally GF bread taste gritty and dense the next day. SO, I left a piece so I can check it out (ate most of the bread for lunch and dinner). I was so surprised that this bread was not gritty at all 2 days later. It made wonderful toast and sandwiches. Just eating it plain with nothing on it was good as well. The bread did not fall apart as others have. I used Pillsbury Multipurpose GF flour and it did wonderful. I used the recipe for one loaf to see how it would turn out. It rose just like the bread in the picture, and the color was the same as well. This will be my go-to recipe for bread for now on. There is no need to look for another recipe.
So wonderful to hear this, Lolly! And thanks for noting which GF you used — this is so helpful for others. Thanks so much for writing!
I follow a vegan diet. Is it possible to subsitute the 2 eggs in this recipe with something else?
Hi Roxanne!
I am sure an egg substitute will work, but it may take a bit of trial and error to get right. I haven’t tried any of these in this recipe, but these are ones I recommend in other recipes:
• Flax egg: whisk 1 tablespoon ground flax with 3 tablespoons of hot water; let it sit till it gels. (equivalent of 1 egg)
• Vegan egg replacement such as Ener-G
• 3 tablespoons aquafaba (the liquid from a can of chickpeas or beans): beat it lightly with a whisk or fork till it thickens slightly and becomes foamy. (equivalent of 1 egg)
• Instant mashed potatoes: use 2 tablespoons to replace 1 egg
Thanks so much. I will give them a try.
This is the best gluten free bread I have ever made, thank you so much for this recipe. I have been searching for a long time. I make the regular bread for my family and have the gluten free for myself. We all love it. Thank you so much!
So nice to hear this, Gwynn! Thanks so much for writing 🙂 🙂 🙂
Hi… can I use this recipe in my bread machine that has a gluten free setting?
Thank you
Hi Donna! I’m not sure … I don’t have a bread machine, so I don’t know how they work.
Your peasant bread is life saving! I have tried every recipe and spent a lot of money on ingredients but have been very disappointed. This is the easiest and best recipe yet to use cup 4cup and love how it comes out. Thank you!
So wonderful to hear this, Mary! Thanks so much for writing 🙂
Thank you for sharing your love for cooking
You make me feel like we are best friends.
I love to hear your children’s voices in the background.
You are a genius!
Awwww, you’re too sweet … thank you 🙂 🙂 🙂
I made this GF peasant bread before and failed…(before I bought your book). I just made it today using your GF flour mixture suggestion(made them scratch) from your book. It is soft, fluffy, but it is not as white as yours. Mine kinda yellowish color. Perhaps because my honey was very dark (?) I do not have any gluten sensitivity, however, I try to cook GF as much as possible. I made your regular peasant bread, pizza using regular and sourdough, brioche, breadcrumbs, onion soup etc. Honestly, your recipes are very easy to follow and does not take so much “my busy” time.
Btw, your recipe for GF tips stated to use 425 F for the entire time, but the book stated to bring down to 375F after 15 min. FYI, my GF bread shrinks as soon as I took out from the oven.
Is it better to use 425F for the entire time or bring it down? I want to try next time with King Arthur GF flour. I will update you.
Thank you for your hard work and dedication to educate people like me. I really appreciated.
Hi Siwi! So nice to hear all of this. The difference in color could be due to the honey. It also could be due to different types of flour.
If your gf bread shrinks, you could definitely try cooking it at 425ºF for the entire time. It’s also possible you may need to reduce the water.
I see. Thank you so much Ali. I’m going to make it again. Can I use maple syrup instead of honey? It should right?
Thanks
Siwi
Yes, absolutely!
Thank you ALi. I was going to make it, but waited for your reply 🙂
Will update you
Siwi
Hi Ali, Just want to let you know, I finally made it exactly like in your picture. (my 3rd time). I “cracked the code” :)..I decreased the water approx 50 ml, and baked 425 F the whole time. Plus I changed honey to maple syrup since I only have dark color raw honey.
Thanks. I made a nice sandwich and my bf loved it!
I wish I can share you the picture.
Siwi
So nice to hear this, Siwi!! Bread baking is all about adapting and experimenting and finding what works for you given your environment, flours, oven, etc. Thanks for sharing your notes! I wish you could share a picture here, too. You can email me if you’d like: alexandra@alexandracooks.com 💕
Delicious! Great texture as well.
So great to hear this 🙂 🙂 🙂
This is hands down the best gluten free bread I have ever eaten. I try new recipes all the time looking for one that tastes as good as wheat bread and will get a thumbs up from my grandkids. I literally did a dance when I tasted this bread! It is so incredibly easy to make, absolutely delicious and one of the best breads I have had gluten free or not. Thank you so much for sharing!!
Oh yay! So nice to hear this. Thanks so much for taking the time to write!
This recipe worked out fabulous!
Nice crunchy crust and soft airy center. Delicious flavour and an easy prep and cook experience.
Wonderful to hear this, Leslie! Thanks for writing!
Thank you for the recipe. It got such good comments that I would like to try it. I am in the UK and have bought a variety of flours, so do you have a recipe to mix suitable GF flours for bread-making. I would greatly appreciate that.
Thanks for reading,
Elaine
Hi Elaine! I do not unfortunately have a recipe to make your own gluten-free mix on the blog (though I do in my cookbook). I would Google: “homemade gluten-free flour mix for bread” and see what you come up with.
Hi Alexandra, have you thought to make gluten-free sourdough bread? I only want your recipes lol!
Awwwww thanks 🙂 🙂 🙂 I have not taken a stab at gluten-free sourdough yet… I will be sure to keep you posted if I do!
Could this be made into rolls or hamburger buns? Any suggestions or edits to make it work?
I am putting zucc. Bread together as I write this comment.
Will remark when it comes outta oven!
Wonderful, enjoy!
Hi Ali,
I am currently gluten free, but I’m also trying to correct some food sensitivity issues. As a result, I have purchased cup4cup wholesome flour, which resembles more of a whole wheat consistency. I would love to make the peasant bread, but I’m not sure how to do it. I looked both at your whole wheat version and your gluten free version, and I would love some tips.
Thank you
Hi Carrie! I would follow this gluten-free recipe and I would make it as written the first time around. I highly recommend using a digital scale to measure only because there is a chance you may need to cut the water back slightly — I’ve never used the wholesome cup4cup so I don’t exactly know how to advise — and if you use a scale to measure, you’ll be able to cut back the amount of water more precisely the next time around. You may also want to add the liquids to the dry ingredients a little at a time because the wholesome flour might not absorb all of the liquid as well as the regular cup4cup.
Decided to try this recipe today for my daughter in law to have with our Thanksgiving dinner (yes, its Thanksgiving here in Canada lol). I couldn’t believe how easy this was to put together. She’s the only one in the family that’s gluten intolerant so I always try to have something that she can eat without trouble. She said the taste was good but it was a bit dense – which I’m pretty sure had more to do with my yeast than anything else. I rarely use instant yeast so it might be near the end of its shelf life. Next time I’ll use my normal yeast and proof it in the water and honey before adding it. I used Bob’s Red Mill 1 to 1 flour, sadly up here there are very limited choices for gluten free flour and forget about ordering off Amazon – the shipping costs almost double the price of the flour!
Great to hear this, Jane! Proofing active dry yeast might make the difference or will at least give you the assurance that your yeast is indeed alive and well!
It’s possible the bob’s red mill flour behaves a bit differently than the two I am familiar using (KAF and Cup4Cup).
Finally, ensuring that the dough rises until it starts crowning the baking vessel will also make a difference — in other words, rely on the visual cues more than the suggested timing.
Thanks for writing and Happy Thanksgiving!