Gluten Free Artisan Bread in Five Minutes Cookbook Review and Sneak Peek Recipe (2024)

If you follow me on Facebook, Instagram or Google Plus, you’ll know that a couple of weeks ago, I was very thrilled to receive the new cookbook Gluten Free Artisan Bread in Five Minutes a Day to review.

(A little disclaimer here, I received the book for free, but no other compensation. My views are my own. I don’t guarantee a review for products received and only post reviews on things that I’m very happy about and feel would be of use to you, my readers. Because I only review things I love, my reviews slightly resemble a Shamwow commercial. I apologize. You can get your own copy from Amazon here: Gluten Free Artisan Bread in Five Minutes a Day)

The book is the latest in the Bread in Five Minutes series by Jeff Hertzberg, MD and pastry chef Zoe Francois. If you’re not familiar, it’s a method of mixing a large quantity of dough and keeping it in the fridge until you’re ready to bake a loaf (the dough can be kept 5-10 days).

What did I think of the book?

This is a book for readers. You actually need to take a few minutes and read chapter 5, which tells you how to make the flour mixture, and the first few pages of chapter 6, which tells you the basics of mixing, storing and baking the dough (the recipes start in chapter 6). If you’re a reader, or you’re new to gluten free living or baking, I’d suggest reading from the introduction through chapter 4 as well. There’s tons of great info about celiac disease, ingredients used in gluten free baking, equipment you can use, and an FAQ about baking gluten free bread.

This isn’t “oh my goodness, let this textbook be over” type reading. This is “curl up on the couch with a fire in the fireplace and a cup of tea and a good book” type reading. You’ll thoroughly enjoy the light conversational style and you’re going to love the 200 or so pages of recipes.

The book is illustrated by photographer Stephen Scott Gross. While there aren’t color pictures throughout, the black and white pictures, especially those in chapter 6 showing the consistency of the dough and the steps for forming a loaf, are very helpful. There are two large sections of colored photos that make this cookbook worthy of any coffee table. The best part is flipping through and realizing that *you could actually make that.*

What did I think of the method?

The dough literally took me 5 minutes to make. Even the enriched dough with eggs and melted butter only took seconds more. Having a stand mixer definitely made the process smoother (the authors share tips on making the dough HERE in this helpful video.) Once the dough had risen for 2 hours, it was ready to use. I kept the remainder in the fridge and any time I wanted to make bread, I just pulled off a chunk of dough, gently formed it and let it rest until it was ready to bake. I was very impressed. I could quickly whip up a batch of dough before anyone could come into the kitchen to “help”. Then when I wanted to make bread, I could just as quickly put a loaf together. Bread is now the easiest thing I make. Ha!

What did I think of the bread?

Because I’m gluten free, and my husband is rice free, I took some liberty with the recipe printed in the book. (You can find the recipe for the gluten free flour used in the book HERE) Honestly, I was so encouraged by the “hey, totally, you got this” tone of chapter 5, and the fact that the authors had a great list of ingredient substitutions because they recognize the individual needs of gluten free diners, that I was confident I could make it work. And I did! The first batch of dough was good. The second was very good. The third was amazing. (Ha, that sortof sounds like I spent all week eating bread. And that’s because I did.) I think even if you don’t alter the recipe at all, you’ll find that each batch gets just a little better as you figure out what you’re doing, and decide which of the variations work best for you. (I wouldn’t recommend that you change up the recipes in the book unless you really are comfortable with gluten free baking and have a handle on how different flours and starches react in a recipe, sometimes things are more important to a recipe than they seem.)

Who is this book for?

The absolute beginner: If you’ve ever made a cake mix out of a box, you can make gluten free artisan bread. No joke. The only challenge I think you might have is finding a place in your fridge to keep the container of dough (we used a large salad bowl with a plastic lid). This book is definitely for the beginner. You keep a batch of this flour mix in the cupboard. Follow the steps, use the ingredients they suggest, and you’re sure to have success.

The expert: You know who you are. You’ve been gluten free for years, you’ve learned all the tricks, you may even make your own baked goods or flour mix to sell. You’ll like this book for a couple of reasons. The measurements are in weight as well as volume, this is very important to many gluten free bakers, especially old hats who have used a variety of flours/brands. The ratios in the recipes make total sense, and you’ll be able to easily see how to adjust ingredients to best work with your dietary needs and pantry availability. The method is easy. Seriously. You will buy this book and eat bread every day. Because it takes literally five minutes.

Everyone else in between: This is actually a really easy and fun baking project. You’ll definitely impress even the gluten eaters at your place and you’ll finally feel like you’re not missing out. This will become the thing you’re famous for at dinner parties.

Overall Impression:

Honestly, I’ve been baking gluten free for over a decade and thought I had it all figured out.
I KNEW gluten free bread was hard to make, almost impossible with my current time constraints. This book was like someone showing up at Einstein’s house and saying “pft, physics?” and solving the Unified Field Theory with crayons on a post-it note. I can now eat bread every day. Great bread, fresh baked bread. For about a quarter of the price of the frozen loaves of meh. I love that the dough is ready to go in the fridge, so it’s not a huge hassle every time I want to make bread, I just take out what I need, let it sit on the counter under a bowl and then bake. Five minutes of my time.

Want More Info?

You can find tips and videos over at GF Bread in 5. (Please be aware that this link takes you to the main Artisan Bread in 5 site and some of the recipes are not gluten free and some of tips don’t work with the gluten free dough.) I suggest starting with this post, Tips on Great Results with Gluten Free Dough,and this one: Gluten Free Flour Mix #1 which gives you the basic gluten free flour recipe. Look in the comments of the flour post for substitution suggestions.

Want a sneak preview recipe?

Ah, thought you’d never ask. Try this amazing Baguette.

This post contains affiliate links, that means if you click on a product link and make a purchase, I’ll get a small percentage of the product cost.

Gluten Free Artisan Bread in Five Minutes Baguette Recipe

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission©2014, Jeff Hertzberg and Zoë FrançoisMakes eight ½-pound loaves. The recipe is easily doubled or halved.This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious. We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do.The authors answer questions at GFBreadin5, where you’ll also find recipes, photos, videos and instructional material.


  • cupsof gluten-free all-purpose flour
  • 1tablespoongranulated yeast
  • 1-1½tablespoonskosher salt
  • 2tablespoonssugar or honey
  • cupslukewarm water100°F or below
  • Cornmeal or parchment paperfor the pizza peel
  • Egg white wash1 egg white plus 1 tablespoon water, for top of loaf


  1.  Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6 quart bowl, or a lidded (not airtight) food container.

  2.  Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.

  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.

  4.  The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.

  5.  On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size)

  6. piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper.

  7. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.

  8.  Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.

  9.  Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.

  10.  Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.

  11.  Allow to cool completely on a rack before eating.

Gluten Free Artisan Bread in Five Minutes Cookbook Review and Sneak Peek Recipe (2024)


What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Why do you put vinegar in gluten free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Why is my homemade gluten free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

What flour is best for gluten-free bread? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

What does cream of tartar do in gluten-free bread? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Is vinegar bad for celiac? ›

Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.

Does Bob's Red Mill gluten-free flour work with yeast? ›

This flour is designed for quick breads and not recommended for use in yeast recipes.

Is King Arthur gluten-free flour good for yeast baking? ›

Our Gluten-Free All-Purpose Flour will work in any recipe that calls for gluten-free flour and an added stabilizer (e.g. xanthan gum), even yeasted breads.

Is it cheaper to make your own gluten-free bread? ›

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

Does gluten-free bread need to rise longer? ›

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Why is gluten-free bread hard to toast? ›

Most gluten free bread is more moist than wheat recipe breads. It is made that way because the grains it is from absorb moisture in a different way and tend to dry out much faster. The higher moisture content of the bread has to be cooked off first before the bread can start to heat up enough to brown.

Why has my gluten-free bread sunk in the middle? ›

When the middle rises up and then sinks down in the middle, leaving the edges high, that's an indication that your dough is to wet. Try adding a minimal amount of liquid at the start, then check on it as it mixes to see if it needs more liquid; if needed, add a small amount at a time.

Why is it so challenging to make good gluten-free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Is there a trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

How do you make gluten-free bread less crumbly? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

How do you make gluten-free dough taste better? ›

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.

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