America's Test Kitchen Gluten-Free Bread Recipe: Foil-Sealed Rise for Artisan Texture Without Gluten

This America's Test Kitchen gluten-free bread recipe delivers restaurant-quality texture without a single grain of gluten. The secret? A foil-sealed rise technique that mimics traditional bread structure while accommodating gluten-free flours.

After years of testing, this method achieves an open crumb and crisp crust that rivals standard bread—something most gluten-free recipes simply can't match.

The process begins with a blend of gluten-free flours designed to replicate wheat's structural properties, combined with xanthan gum for elasticity. Unlike many recipes that produce dense, crumbly loaves, this version focuses on proper hydration and slow fermentation—critical steps for achieving that artisan-style texture.

The foil-sealing during proofing creates steam, which helps develop the open crumb gluten-free breads typically lack.

What sets this apart is the foil-sealed baking technique, where steam continues to develop during the initial baking phase before the loaf browns beautifully. The result is a bread with a crisp exterior and tender, airy interior—perfect for sandwiches, toast, or serving alongside soups.

This isn't just gluten-free; it's a technically superior loaf that gluten-free bakers have been waiting for.

For those who love customization, the recipe easily adapts to sandwich bread or artisan loaves by adjusting flour ratios and baking times. Whether you're gluten-free by necessity or choice, this method proves you don't have to compromise on texture or taste.

Ready to bake bread that actually performs like the real thing?

Ingredients for america's test kitchen gluten free bread

Precision-milled gluten-free flours and the foil-sealed rise technique create artisan bread texture without gluten.

The flour blend is everything here—Bob's Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure work best for their balanced protein structure. If your blend lacks xanthan gum, add it separately (0.5 tsp) for proper elasticity. For the starches, Bob's Red Mill tapioca and potato starch create that signature crisp crust when combined with the rice flour. Yeast quality matters: Saf-Instant or Red Star Active Dry both perform reliably. The olive oil should be extra-virgin—it carries subtle fruity notes that enhance the bread's complexity without overpowering.

No gluten-free flour blend? Substitute 2 cups white rice flour + 1 cup tapioca starch + 1/2 cup potato starch + 1/2 tsp xanthan gum. For the milk, unsweetened soy or oat milk work equally well. The water temperature is critical—too hot kills yeast, too cold slows fermentation. Use an instant-read thermometer to confirm 110°F (43°C). Short on cornmeal? Semolina or all-purpose flour dusts pans just as effectively. The foil-sealing technique requires heavy-duty aluminum foil—the regular grocery store kind works, but Reynolds Wrap Heavy Duty creates a better seal for even steam distribution.

Mix the dry ingredients first, then add wet—this prevents gluten-free flour from clumping. Let the dough rest 10 minutes before shaping to hydrate fully. For storage, wrap cooled loaves in plastic wrap and place in an airtight container at room temperature for 3 days. Freeze for up to 3 months by wrapping tightly in foil, then plastic. To reheat, wrap in foil and bake at 350°F (175°C) for 10 minutes—restores that fresh-baked aroma instantly. The foil-sealed method creates enough steam that you can even skip the egg wash entirely if desired.

Step-by-step instructions for gluten-free bread with artisan texture

A foolproof method to achieve a light, airy crumb and crisp crust using America's Test Kitchen's signature foil-seal technique.

In a large mixing bowl, combine the 3.5 cups gluten-free all-purpose flour blend, 0.5 cup white rice flour, 0.5 cup tapioca starch, and 0.5 cup potato starch. Whisk these dry ingredients together until thoroughly blended—the uniformity of this blend ensures proper gluten-free structure.

Create a well in the center and add the 1 tsp instant yeast, 1 tbsp granulated sugar, and 1.5 tsp salt. Mix these dry ingredients with a fork to distribute the yeast and sugar evenly throughout the starches. This step prevents yeast clumping, which is critical for even fermentation.

Next, add the 0.5 cup olive oil and 0.5 cup almond milk to the bowl. Using a wooden spoon or dough whisk, gradually incorporate the liquids into the dry ingredients while stirring from the bottom up. This creates a rough dough that will come together as you add the final liquid.

Pour in the 1.25 cups warm water (measured at 110°F) and mix until a shaggy dough forms. The dough should be tacky but not overly wet—if it feels too sticky, add 1-2 tablespoons of the gluten-free flour blend until it holds together when pressed. Let the dough rest for 5 minutes while you prepare your tools.

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides for easy removal. Lightly brush the pan with olive oil, then dust the bottom generously with 2 tbsp cornmeal. This prevents sticking and creates a crisp bottom crust.

Transfer the dough to the prepared pan and shape it with a wet rubber spatula. Press the dough firmly against the sides and bottom of the pan, creating a smooth, even surface. This step eliminates air pockets that could weaken the crumb structure in gluten-free bread.

Cover the loaf pan tightly with the aluminum foil, sealing all edges completely. The foil creates a steam chamber that mimics the moisture retention of traditional gluten breads. Place the sealed pan in a warm, draft-free location (like your oven with the light on) and let it rise for 1 hour. You'll know it's ready when the dough has visibly expanded and feels slightly springy when pressed gently with a finger.

Preheat your oven to 375°F. Remove the foil from the loaf pan and place it directly on the middle rack. Bake for 45-50 minutes until the top is deep golden brown and sounds hollow when tapped. The internal temperature should reach 205-210°F when measured with an instant-read thermometer.

During baking, rotate the pan halfway through (around 25 minutes) to ensure even browning. The foil seal during rise prevents overproofing, but this rotation compensates for any heat distribution variations in your oven. If the top browns too quickly, loosely tent with foil for the remaining baking time.

For maximum crispness, transfer the loaf to a wire rack immediately after baking. Let it cool completely before slicing—this prevents a gummy texture. The bread should have a crisp exterior and a light, airy crumb with no dense pockets. If the crust isn't crisp enough after cooling, broil for 1-2 minutes on low heat.

Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. Gluten-free bread benefits from room-temperature storage for 2-3 days, though it's best enjoyed within 48 hours for optimal texture. For longer storage, freeze the bread in 1-inch slices wrapped individually in plastic wrap—this prevents freezer burn and maintains moisture.

To revive stale bread, wrap it in a damp towel and heat in a 350°F oven for 5-10 minutes until warmed through. The combination of tapioca starch and potato starch in this recipe helps retain moisture longer than many gluten-free alternatives, but proper storage remains key to maintaining that fresh-baked quality.

Essential equipment for this dish

Precision Mixing Tools

Start with a large mixing bowl (at least 8-quart capacity) to accommodate the sticky dough without overflowing. I recommend a stainless steel bowl from OXO Good Grips—the smooth sides prevent dough from sticking while mixing.

For blending dry ingredients, use a whisk with silicone tips (like the Kitchy Whisk) to ensure no lumps remain in your gluten-free flour blend. A digital kitchen scale (I use the OXO Good Grips) is non-negotiable for accurate measurements—gluten-free baking demands precision to avoid dense results. 🌾

Foil-Seal Equipment

The foil-seal technique requires heavy-duty aluminum foil—I swear by Reynolds Wrap Heavy Duty for its tight seal. Grab a 9x5-inch loaf pan with a removable bottom (like Nordic Ware) to simplify removal. A damp kitchen towel helps create an airtight seal when pressing foil onto the pan edges.

For proofing, I use a proofing basket (such as Utopia Kitchen) to elevate the dough off surfaces, but a turned-off oven with light on works just as well for warmth. ❄️

Baking Essentials

Preheat your oven with a baking stone (I prefer Lodge Cast Iron) on the middle rack—it mimics commercial ovens by distributing heat evenly. An instant-read thermometer (like Thermoworks Thermapen) ensures accurate internal temp checks (205-210°F).

For crisping the crust, a wire cooling rack (such as OXO Good Grips) prevents soggy bottoms. A parchment-lined loaf pan (with Kraft brand parchment) eliminates sticking and creates a crisp crust. 🔥

Optional Upgrades

For professional results, invest in a stand mixer (like KitchenAid Artisan) with the dough hook attachment—it handles the sticky dough better than hand-mixing. A steam injection sprayer (such as OXO Good Grips) adds extra moisture during baking for an even lighter crumb.

For artisan loaves, use a pullman pan (like Nordic Ware) instead of a standard loaf pan. A digital thermometer (like Meater Plus) tracks oven temperature fluctuations during baking. ✨

Frequently asked questions