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No Knead Gluten-Free Bread Recipe

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★★★★★

4.9 from 101 reviews

This No Knead Gluten Free Bread recipe offers a simple and effective way to bake a delicious, crusty loaf without the need for kneading. Using gluten-free all-purpose flour and a long fermentation process, this bread develops great texture and flavor, making it perfect for those with gluten intolerance or anyone seeking an easy bread recipe. The use of a Dutch oven creates a perfect baking environment for a golden, crisp crust and soft interior.

Ingredients

Scale

Dry Ingredients

  • 3 cups gluten-free all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon instant yeast

Wet Ingredients

  • 1 ½ cups warm water
  • 2 tablespoons olive oil (optional)
  • 1 teaspoon apple cider vinegar (optional)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together gluten-free all-purpose flour, salt, and instant yeast until well combined to ensure even distribution of all dry components.
  2. Add Wet Ingredients: Slowly stir in the warm water, olive oil, and apple cider vinegar to the dry mixture. Mix thoroughly until all ingredients are fully incorporated. The dough will be sticky and loose, which is expected for gluten-free bread.
  3. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and leave it at room temperature for 8-12 hours, preferably overnight. This long fermentation time helps develop flavor and texture.
  4. Prepare for Baking: After the dough has risen, preheat your oven to 450°F (232°C). Place a Dutch oven or a heavy pot with a lid inside the oven to heat up, which will help create steam for a crispy crust.
  5. Shape the Dough: Lightly flour your work surface. Use a spatula to gently fold the dough onto itself a couple of times without overworking it and form it loosely into a rough ball shape.
  6. Final Rise: Transfer the dough onto a piece of parchment paper. Cover it lightly with a kitchen towel and let it rest for 30 minutes to allow a short second rise while the oven heats.
  7. Bake Bread: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside the pot. Cover with the lid and bake for 30 minutes to trap steam for a moist crumb.
  8. Remove Lid and Brown: After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 15 minutes to develop a rich, golden, and crisp crust.
  9. Cool the Bread: Remove the bread carefully from the pot and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing to set the structure and improve slicing.

Notes

  • Using a Dutch oven or heavy lidded pot is essential for creating the steam needed for a crispy crust.
  • If you don’t have apple cider vinegar or olive oil, the bread can still be made without them.
  • The long rise time is critical for flavor development in no-knead bread.
  • Make sure to cool the bread completely before slicing to maintain crumb integrity.
  • Gluten-free flour blends vary, so results might differ slightly depending on the brand.

Keywords: No knead bread, gluten free bread, easy gluten free bread, homemade gluten free bread, no knead gluten free loaf

Find it online: https://delishfamilyrecipe.com/no-knead-gluten-free-bread-recipe/