Go Back

Gluten Free Italian Bread

Let Them Eat Gluten Free Cake
Soft and fluffy. An absolutely perfect bread alternative. And so Easy!
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Rise and Rest Time 6 hrs
Total Time 6 hrs 45 mins
Course Baked Goods, Bread, Breakfast, Brunch, Side Dish
Cuisine American
Servings 1 Large Loaf


  • Dutch Oven


  • 453 g Kim's Gluten Free Bread Flour Blend Linked Above
  • 29 g Sugar
  • 2 tsp Koscher Salt
  • 2 tsp Rapid Rise Yeast
  • 480 ml Milk
  • 56 g Butter Melted


  • In the bowl of a stand mixer, whisk together the flour, sugar, salt and yeast. Add the milk and butter. Mix with beater blade on medium high for 5 minutes.
  • Remove the beater blade. Cover and let rise at room temperature for 2 hours. Transfer to the fridge and chill for 4 hours.
  • Heat oven to 450F, with a clean Dutch oven inside to heat up as well.
  • Liberally flour a piece of parchment paper (slightly larger than a standard sheet of paper).
  • Scrape the dough out of the bowl onto the parchment. With flour hands, and floured dough, gently coax the dough into a torpedo shape. Cover with plastic wrap and let rest for 30 minutes. It won't get much bigger, just slightly puffed.
  • Remove the Dutch oven from the oven. Gently lift the loaf, parchment paper and all, into the Dutch oven, and replace the lid.
  • Put the Dutch oven back into the oven and bake for 30-35 minutes. The top will be golden brown, and puffed up. Allow to cool on a wire rack completely before storing. Store in a sealed bag in the fridge for up to two weeks, or in the freezer for up to two months.
Keyword bread, gluten free, Gluten Free Bread