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.