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Gluten Free No Knead Bread

A simple and delicious no-knead recipe that results in a crispy crust and soft interior, perfect for any meal or gathering.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups gluten-free all-purpose flour Make sure the flour is specifically labeled gluten-free.
  • 1.5 teaspoons salt
  • 1 teaspoon instant dry yeast
Wet Ingredients
  • 1.5 cups warm water About 110°F.
  • 1 tablespoon olive oil For greasing the bowl.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the gluten-free flour, salt, and instant dry yeast until fully combined.
  2. Gradually pour in the warm water while stirring to combine until a wet, sticky dough forms. The dough may appear lumpy, which is normal.
Rising
  1. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for about 1 to 2 hours, or until it has doubled in size.
Shaping and Preheating
  1. Once risen, use a spatula to gently shape the dough into a round loaf. Place it on a piece of parchment paper, cover with a towel, and allow it to rest for 30 minutes.
  2. Preheat your oven to 450°F (230°C).
Baking
  1. Transfer the loaf with the parchment paper into a preheated Dutch oven or any oven-safe pot with a lid. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
  2. Remove from the oven and let it cool on a wire rack before slicing.

Notes

For best results, use a quality gluten-free all-purpose flour with xanthan gum. Allow the dough to rise fully for a light texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month.