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Artisan White Bread
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Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

41 Review(s)/Comment(s) | Add Your Review/Comment

Make a loaf of soft and delicious bread in your oven or in a bread maker using our All-Purpose Flour Artisan Blend.

Ingredients
Directions

    FOR BREAD MAKERS:

    Settings: Basic White Bread, 2 lb loaf, Medium Crust. Do not use gluten-free setting.

    In a medium bowl, whisk together the All-Purpose Flour Artisan Blend, yeast, salt, and baking soda. In a 2 cup liquid measuring cup, combine oil, eggs, warm water and honey. Pour all liquids into bread maker, then add dry ingredients. Start machine and scrape down sides and corners of pan while dough is mixing. After baking, remove from pan and let cool before slicing.

    FOR OVEN BAKING:

    Proof yeast by sprinkling yeast on top of warm water (100°). Whisk dry ingredients in bowl of stand mixer. Mix together honey, eggs and oil. Make a well and add the egg mixture, and yeast with water. Mix on low until flour is moistened. Mix on high just until totally mixed, less than a minute.

    Scoop into pan sprayed with cooking spray. If using an 8” x 4” pan, fit the pan with a PARCHMENT COLLAR to make a taller loaf. Smooth top with oil and cut a couple of small slits in the top to prevent uneven splitting while baking.

    Drape with plastic wrap and let rise to double in warm draft-free spot or barely-warm oven. Preheat oven to 350°. Bake 60 to 70 minutes until light feeling and nicely browned (200° on instant read thermometer).

    Chef’s Note: An 8" x 4" pan makes a traditionally shaped piece of bread, with domed top. If you use an instant read thermometer, remember that the temperature will continue to rise about 5° after removing from oven, for a final 205°.

    © Pamela's Products, Inc.
Overall Average Rating:
8 ratings
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Debbie B 03/63/2016 03/04/2016
Yum! I had some leftover artisan flour from a carrot cake I made for Easter (which was wonderful), so thought I would give this bread a try. I was not disappointed as the bread came out great; crusty outside and great texture inside. I made it in my Zojirushi breadmaker, but I added ingredients as I do for regula
ead. Liquids first, flour and then other dry ingredients with yeast last. My breadmaker has a warming feature, so I didn't worry about the temperature of the ingredients. I will definitely get more of this flour so I can occasionally indulge in some wonderful bread. What a treat for those who have eliminated gluten from their diet.
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Lea Soltis 03/74/2016 03/15/2016
I'm hoping to make a croissant recipe with the artisan flour do you think it is possible??? I also want to make raisin bread
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Devin 03/62/2016 03/03/2016
This is a great recipe! I've tried many other GF flour blends and GF bread recipes but have been disappointed each time. I should have known Pamela's could be trusted to get it RIGHT! I've made this bread receipt in my bread maker twice. The first time the bread seemed not quite browned enough, so I chose the darker crust setting the second time. It slices very easily and tastes delicious. The perfect bread for sandwiches and toast. I keep all my bread in the refrigerator for freshness and it tastes great right out of the fridge but I also warm it up a bit in the toaster or microwave at work to make it soft and fluffy. Yum!!! Thank you for this great recipe!!!
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Sara R 01/14/2016 01/15/2016
The best gluten-free bread! Great even the next day. Sliced and froze some, it re-toasted fine later and still fluffy in the middle! It was also great sliced and toasted for crostini for serving bruchetta! I LOVE THIS!!!
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Rene Hazledine 11/331/2015 11/28/2015
I made the Artisan White Bread for the first time. We found it very dense and heavy? I baked it in the oven.

Any suggestions?
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    • Pamelas Customer Service 12/334/2015 12/01/2015
      Gluten Free bread will be denser than traditional wheat bread. You can try eliminating 1-2T of water, and see if that is more to your liking. How was the taste? Customer Service, Pamela’s
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mary 09/264/2015 09/22/2015
I tried a loaf of bread using your artisan baking flour and following tour Artisan White Bread recipe for oven baked bread. It was a complete failure. Did not raise at all. I am not a new baker, I am fairly experienced at baking gluten free. I think you need to re-work your recipe. Do you have bakers who try out recipes before you publish them? Would be good if someone tested it. Very disappointed with your artisan flour. I have used the pancake mix for years and love it, but you need to experiement with the artisan recipe. maybe vinegar would help it toraise and/or baking soda as in you
ead machine recipe.
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Megan 07/189/2015 07/09/2015
I followed this recipe to the LETTER and it is the size, shape, and weight of a brick. :-( My bread machine has a GF setting but I did NOT use it, as per the instructions. I bake GF bread ALL the time and have never had a loaf turn out like this, but I normally use a different flour. Very disappointed. I was very surprised the instructions did not call for keeping the yeast in a well in the center of the flour mound, but instead had it mixed right in...normally the yeast is kept separate for a short time so the bread will rise properly. I read the instructions and thought "What? That makes no sense, but if that's what is says I will give it a try..." and unfortunately am left with a brick of bread, and used up a lot of fairly expensive ingredients in the process. :-( I doubt I will try this again. Otherwise, Pamela's DOES usually translate well in my scratch cake recipes - thanks! Fo
ead, however, I will stick with Manini's GF All Purpose.
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Luda 01/08/2015 01/09/2015
Hi Pamela's Customer Service,

I am wondering about the same this as Amanda. If there was anyway to freeze the dough? You can buy frozen loaves of dough in the store. You take it out, put it in a loaf pan and let it thaw and rise for 6 to 7 hours. Would it be possible to freeze your Gluten-Free dough after I mix it?
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    • Pamelas Customer Service 09/250/2015 09/08/2015
      Pamela is not sure it will work as the yeast might not respond. There are special yeasts that are used in frozen dough. Pamela will test it for us. Once she has had a chance to do this, we will post the results. Denise, Pamela's Customer Service
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Amanda 10/280/2015 10/08/2015
Hello! I was wondering if there was anyway to freeze the dough. You can buy frozen loaves of dough in the store. You take it out, put it in a loaf pan and let it thaw and rise for 6 to 7 hours. There are no gluten free ones though. Would it be possible to freeze the dough after I mix it? Then when I want to bake it let it thaw and rise then bake?
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Pamelas Customer Service 07/188/2015 07/08/2015
Amanda -

I recommend following our recipe as is, at least the first time. You do not need to add xanthan gum as the mix contains guar gum.

I hope this helps.

Pamela's Customer Service
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