Why Make This Recipe
No Knead Gluten Free Bread is a great choice for anyone who wants fresh, homemade bread without the hassle of traditional kneading. This bread is easy to make, perfect for those avoiding gluten, and has a soft, chewy texture that’s hard to resist. Plus, it requires minimal skill. Just mix the ingredients, let the dough rise, and bake it up for a delicious loaf!
How to Make No Knead Gluten Free Bread
Ingredients:
- 3 cups gluten-free flour blend (with rice, tapioca, and potato starch)
- 1½ teaspoons salt
- 1 teaspoon active dry yeast
- 1½ cups warm water (110°F/43°C)
- Optional: 1 tablespoon olive oil, herbs, seeds, or sweeteners
Directions:
- In a large bowl, mix the gluten-free flour and salt.
- In a separate bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.
- Combine the wet and dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Shape the dough into a round ball on parchment paper.
- Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Uncover and bake for an additional 15–20 minutes until the crust is golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
How to Serve No Knead Gluten Free Bread
Serve this bread warm with butter or your favorite spreads. It goes great with soups, salads, or as a sandwich base. You can also top it with avocado, jam, or any good toppings you like!
How to Store No Knead Gluten Free Bread
After cooling, store the bread in an airtight container at room temperature for up to three days. For longer storage, slice it and freeze the slices. Simply toast or warm them as needed.
Tips to Make No Knead Gluten Free Bread
- Ensure your kitchen is warm while the dough rests for better rising.
- Use a kitchen scale for accurate measurements, especially with gluten-free flour.
- Experiment with different gluten-free flour blends for varied flavors and textures.
Variation
You can add herbs, seeds, or sweeteners into the dough for extra flavor. Try adding rosemary, chia seeds, or honey to give your bread a unique twist!
FAQs
1. Is this bread truly gluten-free?
Yes, when you use a certified gluten-free flour blend, this bread is safe for those with gluten intolerance.
2. Can I use regular flour instead of gluten-free flour?
No, the recipe is designed specifically for gluten-free flour. Using regular flour will affect the texture and rise.
3. How can I tell when the bread is done baking?
The bread should have a golden brown crust and sound hollow when you tap it. The internal temperature should reach about 200°F (93°C).
No Knead Gluten Free Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and delicious no knead gluten-free bread with a soft, chewy texture. Perfect for those avoiding gluten.
Ingredients
- 3 cups gluten-free flour blend (with rice, tapioca, and potato starch)
- 1½ teaspoons salt
- 1 teaspoon active dry yeast
- 1½ cups warm water (110°F/43°C)
- Optional: 1 tablespoon olive oil, herbs, seeds, or sweeteners
Instructions
- In a large bowl, mix the gluten-free flour and salt.
- In a separate bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy.
- Combine the wet and dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Shape the dough into a round ball on parchment paper.
- Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Uncover and bake for an additional 15–20 minutes until the crust is golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Serve warm with butter or spreads. Great with soups, salads, or as a sandwich base.