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crusty artisan breadI love crusty bread for breakfast. I love even more No-Knead Wholegrains Gluten Free Artisan Bread. Why? Everything is in the title. It is no-knead meaning it is a super quick and easy bread recipe. It is wholegrains so it is a wholesome and nourishing bread containing lots of fiber and less carbs than white flour.

artisan bread sans gluten

To make this bread I choose to use a combination of 4 gluten-free wholegrains flour: buckwheat flour, brown rice flour, millet flour and cornmeal. As I used gluten free flour the bread will not rise. I use dried yeast anyway because it ‘relax’ the dough and make the bread softer in the center.

artisan bread gluten freeHowever if you can tolerate gluten and you like a puffy crusty bread, you can prepare this bread with a mix of others wholegrains flour  that contains gluten. I recommend the following ratio of flour 1 cup whole spelt flour, 1 cup 1/2 spelt flour, 1/2 cup rye flour.

cutting bread

I enhance the goodness of this Wholegrains No-Knead Gluten Free Artisan Bread with a mix of 5 seeds that I spread on the top of the bread. I prepared a mixture of pumpkin seeds, poppy seeds, sesame seeds, sunflower seeds and flax seeds but any seeds will works well.

bread inside

The trick to create a crusty and thick bread crust is to bake your bread in a closed cast iron casserole at high temperature 250C, for 30 minutes. Compared to bread baked on a tray, the cast iron casserole trap some moisture inside the casserole. It keep the bread moist and soft in the middle while being crusty outside.

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Seeded Wholegrains No-Knead Artisan Bread

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  • In a small mixing bowl add the dried yeast and maple syrup.
  • Cover with warm water, think bath temperature warm but not hot.
  • Whisk vigorously until the yeast dissolved. Set aside.
  • In a large mixing bowl or food processor, add all the flours.
  • Pour the yeast mixture onto the flour and combine until it forms a ball. If it is slightly sticky add some extra brown rice flour on your hands to form a smooth ball.
  • Cover a cast iron casserole with baking paper.
  • Place the dough bread into the cast iron casserole covered with baking paper.
  • Brush the top of the bread with a tiny bit of tap water.
  • With your hand, slightly press the seeds mixture onto the top of the bread.
  • Close the casserole lid and set aside for 2 hours to let the dough rest at room temperature. You can also prepare the dough the day before and bake in the morning.
  • As there is no gluten in the flour it will not raise and that is normal.
  • Warm the oven to 250 C.
  • Place the casserole in the oven for 25 minutes.
  • After 25 minutes reduce heat to 200C, remove the lid and bake for 5 more minutes to ensure a crusty top.
  • Remove from the oven and transfer the bread immediately onto a rack to cool down.
  • Do not cool down into the casserole or it will overbake the bread.
  • Serve lukewarm with spread of you choice like almond butter, jam or even hummus or cheese.
  • Store wrapped into a towel in the pantry for up to 3 days.

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  1. If you use guar gum or xanthum gum in the the bread it will help it rise, as the gums act like gluten. I know you dont use much so maybe 1 tsp for this recipe, or 1 1/2 tsp, mis it in the flours really good first.

  2. Sadly, I made this recipe and it tasted awful, I have been GF/DF for over 2 years now so Im used to odd tastes of all the flours and other ingredients. Maybe it was something I did but the definitely did not work out.

    • Hi Carly, I am sad to read that. I am making this bread for my family at least one time a month and it always work well and we all love it. You may dislike the taste of millet flour that tend to be a bit bitter in baking depending on brands (like quinoa flour actually). Did you bake with millet before?

  3. Thanks very much for this recipe, it turned out exactly as the photos showed. My non-GF son loves it, I would sub out the millet flour for sorghum next time.
    For anyone who uses Le Creuset crock pots with the black plastic handle – unscrew it before putting it in the oven at such high temperatures – they shatter!

    • Hi Helen,

      Thank you so much for your lovely comment. I have to buy a Le Creuset crockpot soon. WHich one would you recommend? Thanks ! Carine.

    • I love seeds on anything such an healthy way to had crunch to any food:) I just followed you on facebook, such a lovely blog you have too! I am glad I discovered your blog. Carine. xx.