Name: Crockpot Gluten-Free Artisan Bread: 7 Irresistible Secrets Recipe
Prep time: 15 min
Cook time: PT-491240H35M12S
Total time: PT-491240H35M12S
Cuisine: Gluten-Free
Ingredients: 2 1/2 cups (330 g) gluten-free all-purpose flour blend (with xanthan gum; if blend lacks binders, see note); 1/2 cup (60 g) tapioca starch; 1 1/2 tsp fine sea salt; 1 tbsp sugar or honey; 2 tsp instant or active dry yeast; 1 tbsp whole psyllium husk powder OR 1 tsp xanthan gum (only if your flour blend is gum-free); Optional: 1 tsp garlic powder; Optional: 1 tsp dried rosemary; 1 3/4 cups (415 ml) warm water, 105–110°F (40–43°C); 1 tbsp olive oil (plus more for hands and brushing); 1 tsp apple cider vinegar; Flaky salt and olive oil for brushing

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Introduction

This crockpot gluten-free artisan bread offers a simple and hands-off way to enjoy fresh, homemade bread without an oven. With a blend of gluten-free flours and a few smart tricks, you’ll get a chewy, flavorful loaf perfect for sandwiches or dipping. It’s a must-try recipe for anyone looking to bake gluten-free bread with ease.

A round loaf of golden brown bread with a crispy, cracked crust sits in the center of a white plate, partially sliced to reveal a soft, light beige inner bread with a fine texture; three thick slices lean against the loaf on the right side, showing the airy crumb inside. In the background, a second round loaf rests on a wooden board with a white cloth partially covering it. To the right, a small white bowl filled with creamy yellow butter sits next to a gray and white striped cloth, with a white slow cooker behind it all. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Line a 5–6 quart crockpot with a wide parchment paper sling to lift the bread out easily. Lightly oil the parchment.
Step 2: Activate the yeast by whisking warm water and sugar or honey in a large bowl. Sprinkle in the yeast and let stand for 5–8 minutes until foamy. (If using instant yeast, add it directly with the dry ingredients instead.)
Step 3: In a separate bowl, whisk together the gluten-free flour blend, tapioca starch, sea salt, and psyllium husk powder or xanthan gum if your flour lacks binders. Add garlic powder and rosemary if using.
Step 4: Add olive oil and apple cider vinegar to the yeast mixture, then stir in the dry ingredients until a thick, sticky dough forms. If the dough feels very dry, add 1–2 tablespoons of warm water. The dough should be tacky but not pourable.
Step 5: Let the dough rest for 10 minutes to hydrate. Grease or wet your hands, then shape the dough into a round. Place it onto the parchment in the crockpot. Smooth the top, optionally dust lightly with flour, and slash once.

Tips & Variations

For an extra aromatic twist, add herbs like rosemary or oregano to the dough.
If your flour blend doesn’t include xanthan gum or psyllium husk, adding either will help with structure and chew.
Use a parchment sling for easy removal of the bread from the crockpot without sticking or breaking.
Brushing the finished loaf with olive oil and sprinkling flaky salt amplifies flavor and adds a beautiful crust.

Storage

Store the bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Reheat frozen slices in a toaster or oven until warm and slightly crisp.

How to Serve

A round loaf of bread with a golden brown crust sits on a white plate on a white marbled surface, with three slices cut and laid out next to it showing a soft and airy inside. Behind it, there is a second similar loaf on a wooden board covered with a white cloth. To the right, a white bowl filled with butter sits near a slow cooker with a white base and black lid. A gray and white striped cloth lies beside the bowl, all set against a white tiled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour blend?

This recipe is designed specifically for gluten-free flour blends. Using regular flour may alter the texture and rising process significantly. For a traditional bread, follow a yeast bread recipe suited to wheat flour.

Do I have to use psyllium husk or xanthan gum?

Yes, one of these binding agents is necessary if your gluten-free flour blend does not already contain them. They help provide structure and chewiness to the bread, mimicking gluten’s effects.