This homemade gluten-free peasant bread is remarkably simple and forgiving. You mix it start to finish in a Pyrex mixing bowl (you even bake it in the same bowl) — no kneading required. The recipe uses all-purpose gluten-free flour, instant yeast, honey, eggs and a few pantry staples. It’s an easy way to enjoy fresh, soft gluten-free loaves without the usual dryness.
I once had a memorable (and mortifying) experience catering a book party where I attempted biscuits for the first time while gluten-free. Between tight timing, high-profile guests and challenging circumstances, I produced four dozen sunken, hockey-puck-like rounds. Fortunately, they tasted better than they looked, and the gracious guests helped me laugh it off. That episode put me off baking savory breads for a while, with the exception of a few favorites.
Last year, my friend Ali Stafford wrote about the artisan method from her book Bread Toast Crumbs, and I resolved to try a gluten-free version. It took some time, but in March I finally tried Ali’s gluten-free peasant bread adaptation. Her approach is brilliant: no kneading, straightforward ingredients, and you can bake the loaves in greased Pyrex bowls. The result is soft, moist bread that actually has a pleasant crumb — not the dry, cardboard-like slices I’d grown used to.
Ali’s original non-gluten-free master peasant bread is a centerpiece of her book, which offers many creative variations and practical tips. When I tried the gluten-free version, Ali helped troubleshoot via Instagram: when my dough seemed wetter and slower to rise, she reassured me that sometimes it simply needs more time to crest over the bowl. I let it, and the dough behaved perfectly.
I admit I didn’t wait as long as recommended before slicing — the aroma was irresistible — but even slightly warm, the bread was tender and satisfying. The recipe yields two loaves, which is ideal: keep one for now and freeze the other for later, or bake it forward for a friend.
Below is the adapted gluten-free peasant bread recipe that worked beautifully for me. It’s easy to follow, doesn’t require specialized equipment, and produces reliably tender loaves. If you enjoy fresh-baked gluten-free bread without fuss, this is a great one to add to your rotation.
Xoxo
Phoebe
Gluten-Free Peasant Bread
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Adapted from Alexandra Stafford’s Bread Toast Crumbs, this version streamlines the process to a single rise while preserving excellent texture and flavor.
Ingredients
- 4 cups AP gluten-free flour
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
- 2 cups lukewarm water
- 2 tablespoons honey
- 2 eggs lightly beaten
- 2 tablespoons neutral oil such as grapeseed
- 1 teaspoon white wine or cider vinegar
- Softened unsalted butter for greasing
Instructions
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In a large bowl, whisk together the gluten-free flour, salt, and instant yeast. In a separate bowl, pour the lukewarm water over the honey and stir to dissolve. Add the lightly beaten eggs, oil, and vinegar. Combine the wet ingredients with the dry and mix with a spatula until a batter forms.
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Generously grease two 1-quart oven-safe bowls with softened butter. Divide the batter evenly between the bowls. With wet hands, smooth the surface of each loaf. Cover or leave uncovered and let the dough rise in a warm, draft-free spot for 30 to 45 minutes, until the dough just crowns the rims of the bowls. While it rises, position a rack in the middle of the oven and preheat to 425°F (220°C).
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Place the bowls on a baking sheet and transfer them to the oven. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C) and bake an additional 17 to 20 minutes, until the loaves are golden all around. Remove from the oven, invert the bowls to release the loaves onto cooling racks, and let them cool for at least 20 minutes before slicing.
Notes
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!