Crockpot Gluten-Free Artisan Bread: 7 Irresistible Secrets Recipe
Discover the secrets to making a perfect gluten-free artisan bread using a crockpot. This recipe combines gluten-free flours, tapioca starch for chewiness, and psyllium husk or xanthan gum for structure to create a moist, chewy bread with a crisp crust, all cooked effortlessly in your slow cooker. Enhanced with a touch of olive oil, apple cider vinegar, and optional herbs for aroma, this bread is ideal for those following a gluten-free lifestyle.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 15 minutes to 3 hours 15 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Method: Slow Cooking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Optional Finish
- Flaky salt and olive oil for brushing
Instructions
- Prepare the crockpot: Line a 5–6 quart crockpot with a wide parchment paper sling to easily lift out the bread. Lightly oil the parchment paper to prevent sticking.
- Activate the yeast: In a large bowl, whisk the warm water and sugar or honey until dissolved. Sprinkle the yeast over the surface and let it sit for 5–8 minutes until the mixture becomes foamy. (If using instant yeast, you can add it directly with the dry ingredients instead.)
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, tapioca starch, fine sea salt, and whole psyllium husk powder or xanthan gum (only if your flour blend is gum-free). Add the optional garlic powder and dried rosemary for added aroma if desired.
- Mix the dough: To the yeast mixture, add olive oil and apple cider vinegar. Stir in the dry ingredients until a thick, sticky dough forms. If the dough feels too dry or stiff, add 1 to 2 tablespoons more warm water. The dough should be tacky to the touch but not pourable.
- Rest and shape: Allow the dough to rest for 10 minutes to hydrate fully. Grease or wet your hands to prevent sticking, then shape the dough into a round loaf. Place the dough onto the prepared parchment sling inside the crockpot. Smooth the top of the loaf and optionally dust lightly with flour. Make a single slit on top with a sharp knife or razor blade.
- Cook the bread: Cover the crockpot with its lid and cook on low for approximately 2 to 3 hours, checking at the 2-hour mark. The bread is done when it is firm to the touch and a toothpick inserted into the center comes out clean. Carefully lift the bread out using the parchment sling.
- Optional finishing: For added flavor and an artisan touch, brush the top of the warm bread with olive oil and sprinkle flaky salt. Allow the bread to cool completely on a wire rack before slicing.
Notes
- If your gluten-free flour blend does not contain any binding agents like xanthan gum, add either 1 tablespoon whole psyllium husk powder or 1 teaspoon xanthan gum to help the bread hold together and improve texture.
- Use warm water at 105–110°F (40–43°C) to properly activate the yeast without killing it.
- The parchment sling must be wide and sturdy enough to remove the bread easily from the crockpot.
- Cooking times may vary slightly depending on your crockpot model; start checking doneness at 2 hours.
- Let the bread cool completely before slicing to allow the crumb to set.
- You can customize the bread by adding herbs or garlic powder to enhance flavor.
Keywords: gluten-free bread, crockpot bread, artisan bread, slow cooker bread, gluten-free baking, psyllium husk bread, tapioca starch bread
