No-Knead Gluten-Free Bread

If you can’t have dairy or gluten, I have you covered with my easy No-Knead Gluten-Free Bread. Fluffy on the inside, crispy on the outside. This is what all gluten-free bread dreams are made of. Even if you are not gluten-free, I highly suggest you try this bread because it’s actually softer in texture than my other no-knead bread recipes. When I first made this recipe, I didn’t tell anyone that it was gluten-free, and my family wasn’t able to tell the difference. This is hands down the best gluten-free bread you will ever try. 

No-knead gluten-free bread by the modern nonna no-knead gluten-free bread

No-Knead Gluten-Free Bread

This recipe will blow you away and definitely on repeat. If you can’t have dairy or gluten, I have you covered with my easy no-knead bread. Fluffy on the inside, crispy on the outside.
4.17 from 101 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins


Activate The Yeast:

  • 1.5 cups warm water (370 ml)
  • 1 teaspoon sugar (4 grams)
  • ½ teaspoon active dry yeast (2 grams)

Dry Ingredients:

  • 3 cups gluten-free flour (420 grams) I used Caputo
  • 1 teaspoon salt (5 grams)


  • Start by adding the first three ingredients to a bowl and stir. Wait five minutes and if it does not activate you have to start the step all over. Make sure the water is warm. If it's too hot or too cold, it may not activate. It should be lukewarm.
  • Add the flour and salt to a separate big bowl and stir. Slowly add in the activated yeast mixture and stir until you get the right consistency. You should have a thick sticky dough; it shouldn’t be too wet or too dry.
  • Let it rest covered for 5 hours at room temperature away from drafts. Once the dough has risen, flour the counter and pour out the dough. Flour the top of the dough and shape it. No-kneading, just shape it into an oval even dough ball.
  • Transfer into ANY baking dish that's lined with parchment paper and put the lid on. If you don't have a lid, you can add double foil on top instead.
  • Put the bread in the cold oven, turn the oven to 450F and bake for 40 minutes. DO NOT pre-heat the oven. Put the bread in, turn the oven on, and the start the timer for 40 minutes right away. After 40 minutes, uncover it, and bake for another 30 minutes or less depending on the oven. Let it rest for a few minutes and enjoy. The total baking time will depend on your oven so keep an eye on it.


The water must be warm — not hot, not cold. If the yeast does not foam up and activate you have to start that step all over.
Never add all of the activated yeast mixture all at once, add the liquid a little at a time until a thick but sticky dough.
If the dough is too wet, you can always sprinkle in a little more flour and adjust. Bake covered with a lid or foil on for 40 min and keep an eye on it for the remaining 30 minutes as your bread could take less time.
You can use any oven-safe baking dish you have on hand. Mine is a corning ware dish I have had for 20+ years but any dish that can fit a loaf of bread will work
I have not tried making this bread with any other type of yeast as my favourite yeast is active-dry yeast. I like to activate it myself, so I do not waste any of my ingredients. 
I am linking my gluten-free flour here Caputo Fioreglut (1kg) – Italian Gluten Free Flour – Ideal for Bread, Sweets and Neapolitan Pizza Crusts : Grocery & Gourmet Food as I have found this is the best flour out of any others I have tried. You can absolutely try another type of gluten-free baking flour, but I cannot guarantee the same quantities or result. 
Tried this recipe?Let us know how it was!
If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

38 Responses

  1. Hi. Thanks for sharing. I used to bake my crusty bread by using all purpose flour + bread flour with 2 tsp yeast. But you only use 1/2 tsp yeast for this glutter free bread. Is it glutter free flour doesn’t require more yeast? Can I use oat flour instead of glutter free flour?

    1. You have to let gluten free bread cool completely before cutting, it will always be gooey if you don’t.

  2. Hi! I was wondering if it can be left to rise for longer than 5 hours? I’d love to be able to make the dough before bed and bake in the morning.

    1. 5 stars
      If I let the dough sit over night, do you let it rise just on the counter top? Or does it need to go in the fridge?

  3. Hi, I’m new to baking bread. So I hope this doesn’t sound like a dump question. Can I use all purpose flour?

  4. Hi! is the 5 hours of rest time absolutely necessary or more of a recommendation? My dough has at least doubled in size in only 2 hours, so i was wondering if it’s necessary to finish the whole 5 hours 🙂

  5. Hi – I tried making this with bob’s red mill 1-1 flour and it didn’t rise at all, do I need to add xantham gum or would it just be that my yeast didn’t activate properly? Do you think I can bake this into anything (garlic knots, crust, etc.) or is it garbage?

  6. This was so yummy! Thank you so much for sharing. I would love to ship this to my daughter. How long does it stay fresh and how do you store it.

  7. I am struggling with activating my yeast. How much should it foam up since I am adding 1/2 tsp. to 1.5 cups of water?

    1. Hi Deborah, have you checked to see if the yeast is expired or bad? That can happen so please make sure. It should bubble/foam up within 10 minutes. If it doesn’t then the water is too hot too cold or the yeast is bad! The water should be warm

  8. 5 stars
    I’m new to bread making and I love this recipe! I have to be gluten and dairy free but everyone else in my family can eat whatever. My husband tried it and his response was, “you aren’t missing anything with that bread!” I did find it helpful to put a thermometer in the water I had heated slightly on stovetop and wait till it was between 105-110 degrees F. (I wasted so many bowls of yeast first time around cause I wasnt sure I was doing it right) then add sugar and yeast. I always see just a little foam on top after waiting 5 min for it to activate. Works everytime! Thank you for sharing this recipe. I am so grateful to have found something I can eat that tastes like the real thing.

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