A beautifully golden-brown, rustic loaf of Gluten Free Rosemary Bread, sliced to reveal its airy, soft interior. It's perfectly positioned on the same wooden cutting board, with fresh rosemary sprigs scattered nearby, bathed in natural morning light from the east window. The background features minimalist white plates and subtle marble countertops, showcasing soft shadows and warm tones, clean and tidy presentation, without any hands or people.

Gluten Free Rosemary Bread: Artisan Loaf Made Easy

ByMaya
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A whole, unsliced artisan-style Gluten Free Rosemary Bread loaf, with its perfectly crispy, golden-brown crust, resting on the same wooden cutting board on marble countertops. A ceramic bowl with a few fresh rosemary sprigs is subtly in the background, bathed in natural morning light from the east window, capturing soft shadows and warm tones, clean and tidy presentation, without any hands or people.

Gluten Free Rosemary Bread

Oh, where do I even begin with this golden, fragrant beauty, our Gluten Free Rosemary Bread? For what felt like ages, the very thought of baking an artisan-style loaf without gluten felt like a distant, floury dream, fraught with kitchen adventures that often ended in disappointment – some glorious, yes, but many, shall we say, made excellent bird feed. My mission was simple: to reclaim the joy of a proper crusty, chewy, herby loaf for our gluten-free table, and this recipe finally delivered.

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This Gluten Free Rosemary Bread isn’t just bread; it’s a comforting hug, a slice of pure triumph that proudly declares gluten-free absolutely doesn’t mean flavor-free or texture-less. If you adore the aromatic embrace of rosemary as much as I do, you’ll also love exploring my recipe for Roasted Garlic Rosemary Bread, which shares a similar spirit of deliciousness and dedication to flavor.

This is the loaf you’ll want to bake again and again, filling your home with an aroma so inviting, you’ll swear a tiny bakery just opened in your living room. Ready to experience this magic for yourself? For the full recipe and all my secret tips for mastering this incredible Gluten Free Rosemary Bread (Artisan-Style Loaf), you’ll find everything you need to bake your own slice of heaven.

Gluten Free Rosemary Bread: Artisan Loaf Made Easy
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Gluten Free Rosemary Bread: Artisan Loaf Made Easy

Recipe by MayaCourse: BreadsCuisine: EuropeanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A truly irresistible artisan-style Gluten Free Rosemary Bread with a perfectly crispy crust and a soft, airy interior. This loaf brings the joy of homemade bread back to your gluten-free kitchen, infused with fragrant rosemary.

Ingredients

  • 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)

  • 2 ¼ teaspoons (7g) active dry yeast

  • 1 tablespoon granulated sugar

  • 2 ¼ cups (300g) gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp if not included)

  • ½ cup (60g) tapioca starch/flour

  • ¼ cup (30g) finely ground psyllium husk powder

  • 1 ½ teaspoons salt

  • 2 tablespoons olive oil, plus more for greasing

  • 2 tablespoons fresh rosemary, finely chopped

  • Optional: Coarse sea salt for sprinkling

Directions

  • In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
  • In a separate bowl, whisk together gluten-free flour blend, tapioca starch, psyllium husk powder, and salt.
  • Add the dry ingredients to the wet ingredients. Add olive oil and chopped rosemary. Mix with a sturdy spoon or stand mixer until a shaggy, sticky dough forms.
  • Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  • Gently deflate the dough by pressing down. On a lightly floured (GF flour) surface, shape the dough into a round or oblong loaf. Be gentle, as GF dough can be delicate.
  • Transfer the shaped loaf to a parchment-lined baking sheet or a proofing basket dusted with GF flour. Cover again and let rise for another 30-45 minutes.
  • Preheat oven to 450°F (230°C). If using, place a Dutch oven with its lid in the oven to preheat for 30 minutes. (Alternatively, use a baking sheet and a pan of water for steam).
  • Carefully transfer the risen dough into the hot Dutch oven (or onto the hot baking sheet). Score the top of the loaf with a sharp knife if desired. Sprinkle with coarse sea salt.
  • Bake covered for 30 minutes (or 20 minutes uncovered on baking sheet). Remove lid (if using Dutch oven) and bake for another 15-20 minutes, or until deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  • Remove from oven and transfer to a wire rack to cool completely before slicing. This is crucial for gluten-free bread to set properly.

Notes

    • The Psyllium Husk Secret: Don’t skip the psyllium husk powder! It’s our ‘family secret’ for giving gluten-free bread that elastic, chewy texture that mimics gluten. It also helps with the amazing rise and crumb structure, so it’s key to avoiding a dense loaf.
    • Cooling is Crucial: I know it’s hard to resist, but letting your Gluten Free Rosemary Bread cool completely on a wire rack is non-negotiable. Slicing it too soon traps steam, resulting in a gummy interior. Patience truly pays off for the perfect texture!
    • Rosemary Freshness: For the best flavor, always use fresh rosemary. Dried rosemary can be used in a pinch (use half the amount), but the vibrant, fragrant notes from fresh herbs elevate this artisan loaf to another level. Chop it finely for even distribution.

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