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Crockpot Gluten-Free Artisan Bread

Crockpot Gluten-Free Artisan Bread

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  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 people 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Description

Discover how to make Crockpot Gluten-Free Artisan Bread with ease – perfect for those craving homemade bread without the gluten!

Ingredients

Scale
  • 2 1/2 cups (330 g) gluten-free all-purpose flour blend (with xanthan gum; if your blend lacks binders, see note)
  • 1/2 cup (60 g) tapioca starch (for chew and structure)
  • 1 1/2 tsp fine sea salt
  • 1 tbsp sugar or honey (feeds yeast)
  • 1 tbsp olive oil (plus more for hands)
  • 1 tsp apple cider vinegar (improves rise)
  • 2 tsp instant or active dry yeast
  • 1 3/4 cups (415 ml) warm water, 105–110°F (40–43°C)
  • 1 tbsp whole psyllium husk powder OR 1 tsp xanthan gum (use only if your flour blend is gum-free)
  • Optional: 1 tsp garlic powder + 1 tsp dried rosemary, for aroma
  • Optional finish: flaky salt and olive oil for brushing

Instructions

  1. Step 1 – Line a 5–6 quart crockpot with a wide parchment sling so you can lift the bread out easily. Lightly oil the parchment.
  2. Step 2 – Activate yeast: Whisk warm water and sugar/honey in a large bowl. Sprinkle in yeast. Let stand 5–8 minutes until foamy. (If using instant yeast, you can add it with the dry ingredients instead.)
  3. Step 3 – Whisk dry ingredients: In a separate bowl, combine gluten-free flour blend, tapioca starch, salt, and psyllium husk/xanthan (only if your blend is gum-free). Add optional garlic and rosemary if using.
  4. Step 4 – Mix the dough: Add olive oil and vinegar to the yeast mixture. Stir in dry ingredients until a thick, sticky dough forms. If very dry, add 1–2 tbsp more warm water; dough should be tacky, not pourable.
  5. Step 5 – Rest 10 minutes to hydrate. Grease or wet your hands, then shape the dough into a round. Place onto the parchment in the crockpot. Smooth the top and, if desired, dust lightly with flour and slash once.
  6. Step 6 – Cook: Lay a clean paper towel over the crockpot before placing the lid on (this catches condensation). Cook on HIGH for 2–2 1/2 hours, until the loaf is firm, the bottom is golden, and internal temp reaches 205–210°F (96–99°C).
  7. Step 7 – Optional crust boost: Lift bread out by the parchment and broil on a sheet pan 5–8 minutes at 475°F (245°C), or air-fry 3–5 minutes at 400°F (205°C), to deepen color and crisp the crust.
  8. Step 8 – Cool completely 1–2 hours on a rack before slicing for the best crumb. Brush with olive oil and sprinkle flaky salt if desired.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

  • Serving Size: 4 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingmoment.com/crockpot-gluten-free-artisan-bread/