You are here: Home » Recipes » Crusty Gluten-Free Bread Crusty Gluten-Free Bread Recipe by Our Cookbook CollectionKitchen Tested Yield 16 servings Prep 10 mins Cook 30 mins Even folks who don't follow a gluten-free diet will love this crusty bread. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail As there’s no gluten to develop, kneading isn’t necessary for this bread. It has air pockets, a crisp crust and an earthy, warm taste. We loved it. Ingredients 1 1/4 cups (8 ounces) potato starch1 1/4 cups (3.5 ounces) almond flour2/3 cup (3 ounces) oat flour1/2 cup (3 ounces) millet flour1 tablespoon active dry yeast2 teaspoons xanthan gum1 1/2 teaspoons coarse salt1 1/3 cups warm water (about 110F)2 eggs2 tablespoons canola oil1 tablespoon honey1 tablespoon canola oil for oiling bowl Instructions Place potato starch, almond flour, oat flour and millet flour in the bowl of a stand mixer. Mix on low speed about 30 seconds to blend well. Add yeast, xanthan gum and salt. Stir to combine. Pour warm water, eggs, canola oil and honey into dry ingredients. Mix on medium speed until dough has come together. It will be soft. Place dough in a large oiled bowl. Cover with a clean cloth; let dough rise until doubled in size, about 2 hours. At the end of rising, preheat oven to 425F. Cut dough into halves and form 2 small boules (rustic ovals). Make 3 (¼-inch deep) cuts with a serrated knife on top of each boule. Place boules on a pizza stone or baking sheet on the bottom rack of oven. Bake 30 minutes, until bread is browned and sounds hollow when tapped on the bottom. Cool 30 minutes before slicing. Makes 2 small loaves (8 servings each). Recipe adapted from Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (Wiley 2010).