Go Back
A freshly baked loaf of gluten-free artisan bread made in a slow cooker, sitting on a wooden cutting board.

Crockpot Gluten-Free Bread (Easy & Foolproof Recipe)

This easy and foolproof Crockpot Gluten-Free Bread recipe delivers a soft, fluffy loaf with a perfect chewy crust. No oven required for this simple, delicious homemade bread!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Bread, Breakfast, Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Instant Yeast
  • 1 tbsp Granulated Sugar
  • 1.5 cups Warm Water approx 110°F
  • 3 cups Gluten-Free All-Purpose Flour with xanthan gum
  • 3 tbsp Psyllium Husk Powder
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar

Equipment

  • 1 Crockpot (6-quart)
  • 1 Mixing Bowl
  • Parchment Paper

Method
 

  1. In a small bowl, whisk together the warm water, sugar, and yeast. Let it stand for 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt.
  3. Pour the activated yeast mixture, olive oil, and apple cider vinegar into the dry ingredients. Mix with a spatula until a sticky, uniform dough forms.
  4. Cover the bowl and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
  5. Line a 6-quart (or larger) slow cooker with parchment paper, leaving some overhang to act as handles.
  6. Transfer the dough to the prepared crockpot and shape it into a round loaf. Place a layer of paper towels over the top of the crockpot (under the lid) to absorb condensation. Cover and cook on HIGH for 2 to 2.5 hours.
  7. The bread is done when a skewer inserted into the center comes out clean or the internal temperature reads 200-210°F. For a browner crust, place under the broiler for 2-3 minutes after cooking.
  8. Use the parchment paper handles to lift the bread out of the crockpot. Let it cool completely on a wire rack before slicing.

Notes

Tip 1: Do not slice the bread while it is still warm, as this can cause a gummy texture. Let it cool completely for the best result.
Tip 2: Ensure your gluten-free flour blend contains xanthan gum for proper structure.
Tip 3: Store leftover bread in an airtight container at room temperature for up to 3 days.