No Knead Gluten Free Bread
on Nov 06, 2022, Updated Oct 24, 2023
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If you can’t have dairy or 🌾 gluten, I have you covered with my easy No Knead Gluten-Free Bread. This bread is fluffy on the inside and 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 couldn’t tell the difference. This is hands down the best gluten-free bread you will ever try.
Why You’ll Love No Knead Gluten Free Bread
Just because your diet may require you to make gluten-free bread (for yourself or your guests) doesn’t mean you should have to suffer! This gluten-free bread is not only easy to make because of simple ingredients and steps, but also incredibly tasty.
If you need another reason to love this 🍞 bread, look no further than its flaky and crispy crust with its soft inside.
Even more, you don’t have to be worried about a ⏲️ long rise time with this bread, because it only requires 5 hours of resting, so the dough can be prepared in the morning and then baked and ready before dinner in the evening! So easy!
How To Prepare
✨ First, activate the yeast by combining the warm 💦 water, sugar, and active dry yeast in a bowl. Stir and wait for 5 minutes to ensure activation; make sure the water is lukewarm.
🥣 In a separate large bowl, mix the gluten-free flour and 🧂 salt.
🥄 Slowly incorporate the activated yeast mixture, stirring until you achieve a thick, sticky dough.
😴 Cover the dough and let it rest at room temperature for 5 hours.
👩🍳 After the dough rises, transfer it to a floured surface, shape it into an oval, and place it in a baking dish lined with parchment paper. Cover the dish with a lid or doubled-up aluminum foil.
🥶 Put the dish in a 🧊 cold oven, set the temperature to 450F, and bake for 40 minutes (do not preheat your oven).
🥧 After the loaf has cooked for 40 minutes, uncover the bread and bake for an additional 30 minutes or less, depending on your oven, until it’s light and golden.
🍞 Let the bread ❄️ cool for 5 to 10 minutes, and then enjoy your homemade gluten-free bread.
Nonna’s Tip 🍞
Make sure the yeast is not expired. You can always add the yeast to warm water and let it foam up. When it foams up, it’s active and ready to be used. If it doesn’t foam up, start this step again.
Substitutions and Variations for No Knead Gluten Free Bread
This No Knead Gluten-Free Bread has lots of options for add-ins. I have only tried Caputo’s Gluten-Free flour so you will have to experiment if you use a different brand.
- You can add herbs 🌿 like rosemary, thyme, or spices such as garlic powder or onion powder to the dough.
- Sprinkle sesame seeds, poppy seeds, or chopped nuts (like walnuts or sunflower seeds) on top of the bread before baking for added texture and flavor.
- Experiment with different shapes – you could make rolls, 🥖 baguettes, or even stuffed bread with your favorite fillings.
Best Served With
My No Knead Gluten-Free Bread pairs wonderfully with a variety of dishes, including soups and stews, cheese and butter boards, and more. Some of my favorite soups to enjoy with this bread:
- Pastina Soup
- Greek Lemon Soup
- The Best Lentil Soup
- Hidden Veggie Orzo Soup
- Healthy Cream of Broccoli Soup
- Healthiest Cream of Hidden Veggie Soup
- Hidden Veggie Meatball Soup
- Chicken Noodle Soup
Try it With My Favorite Boards
- Viral Butter Board With Goat Cheese
- Holiday Butter Board
- Holiday Charcuterie Board
- Holiday Cheese Board
Other No Knead Recipes
If you like this no knead bread, try some of my others:
- No-Knead Cheddar Bread
- My Viral No-Knead Peasant Bread
- Grandma’s No-Knead Olive Bread
- No-Knead Foccacia
Common Questions
I use a Corning Ware Dish for this recipe. You can feel free to use any baking dish that you have on hand as long as the bread fits in it.
I use Caputo Fioreglut (1kg) – Italian Gluten Free Flour. It’s 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 results.
Maintaining this water temperature range is crucial because it ensures that the yeast activates properly. Water that’s too hot or too cold can hinder yeast activation.
In this traditional recipe, I encourage you to add water gradually until you achieve a very thick and sticky dough, following the “na oko” or “by eye” method.
To test the yeast’s activity, add it to warm water. If it doesn’t foam up, you’ll need to start with new yeast. Foaming indicates that the yeast is active and is ready to be added to the flour and salt.
If the dough is too wet, you can sprinkle in a bit more flour to adjust. Conversely, if it’s too dry, add warm water a little at a time until you have a tacky dough.
Yes, due to the material you will have to preheat the Dutch oven in a 450°F (230°C) oven with its lid on, shape the dough, place it inside, bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.
You certainly can, although this recipe specifically calls for active dry yeast you can also try instant yeast as well, but I have not tried making this bread with any other type of yeast.
This method ensures more precise measurements, helping you achieve the right consistency for the dough.
While I have not explicitly tested it, using a doubled-up piece of aluminum foil should work as a substitute for a dish lid.
The dough should rest for a minimum of 5 hours, but it’s common to leave it overnight and bake it the following morning. Let the dough rest at room temperature away from drafts.
In hotter climates, the dough may rise much faster, so I would advise placing it in a cooler room or limiting the rise to a maximum of 2 to 3 hours to prevent over-expansion. Once it doubles or triples in size, it should be baked immediately.
The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.
The dough should not be watery or dry; it should have a thick and sticky consistency.
I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.
No-Knead Gluten-Free Bread
Video
Equipment
Ingredients
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)
Instructions
- Note: I have only tried Caputo's Gluten-Free Flour so you will have to experiment if you use a different brand. If the yeast does not activate, start that step all over.
- Start by adding the first three ingredients to a bowl and stir. Wait five minutes and if the yeast does not activate you will have to re-do this step. Make sure the water is warm. If it's too hot or too cold, the yeast may not activate. Water 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 lined with parchment paper and put the lid on. If you don't have a lid, 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 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. The bread is done once it’s light and golden all over.
- Let the bread cool for 5 to 10 minutes and dig in! Enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, looks very easy. I can’t find Caputo flour, however I have Bob’s red mill 1- 1. Will be any difference? I searched and said it’s less heavy than King arthur.
Thanks
Patty
Hi Patty, you can absolutely try another type of gluten-free baking flour, but I cannot guarantee the same quantities or results.
I did it…I used the Bob’s Red mill baking flour 1to1 contains Xathan and for the yeast I used instant yeast, I didn’t have the other one and it’s freezing outside no way to go out 🫣…taste excellent, crispy, little chewing inside. I had to add a little more water maybe was for that or the yeast don’t know … however it’s 👌. Thxxx Any suggestions Pls let me know
AMAZING! 😍 Thank you for sharing Patty! 😘
I made this bread yesterday evening but today it is so hard. Does it always go hard by the next day? I had it wrapped in a towel but is there anything else I can do to keep it fresh and fluffy for longer?
Hi Lucy
Here are the most effective ways to store fresh bread so it stays soft and delicious for as long as possible:
Short-Term Storage (1-3 days)
* Room Temperature: This is the most common method. Store your bread in a cool, dry place away from direct sunlight and heat sources (like the oven or stovetop).
* Paper Bag: A paper bag is a good option for crusty bread. It allows the crust to breathe, preventing it from becoming soggy, while still keeping the inside soft.
* Bread Box: A bread box provides a controlled environment with good air circulation. It helps maintain the bread’s texture and prevents it from drying out too quickly.
* Wrapped in a clean kitchen towel: This method works well for softer loaves. Wrap the bread tightly in a towel to keep it from drying out.
Followed to a T. Let sit five hours. Dense and wet. Didn’t turn out well.
Hi Bob, so sorry to hear that, I do wonder if it was the type of flour you used? 🙁
Hi! I made your recipe with one change. I used King Arthur’s Measure to Measure. This flour is dense for making bread so I sifted it with the salt and reduced the amount of flour to 2 1/3 cups until the dough was moldable not too sticky or dry. I followed everything else to a tee. I used my Dutch oven to bake it and to retain moisture. The bread was delicious. Next time, I will bake it less during the uncovered portion of the baking. The crust was hard but the inside was pillowy soft. Thanks so much!
I’m SO thrilled to hear the recipe worked with those modifications. Thank you for sharing Tiffany! 💗
I have a question about the yeast amount listed in recipe. Is 1/2 tsp correct?
Hi! Yes it is 😊
Hi Kathryn, yes, ½ teaspoon active dry yeast is correct. 💗
I made this and it turned out so heavy, dense and chewy. I didn’t use Caputo flour but the mix I used was almost the same ingredients. Do you think using more yeast would help?
Hi CJ, my guess is the flour here, what brand did you use? You can definitely add a bit more yeast but the flour is key as well.
I made this last night and it was so good I made another loaf today. Thanks for sharing this amazing recipe.
OMG 😱 sooooo fluffy! Did you use Caputo flour?
Made this yesterday and it tasted great but was very dense, moist, and small. Followed directions to a T with fresh yeast and even bought caputo flour! I think the dough might have collapsed after doubling in size when I shaped it. Not sure if that’s the case but I’ll definitely try it again! This was the best tasting GF bread I’ve tried so far, and I’ve tried many!!
Hi Kat! Omg please try again, did you use Caputo flour? Caputo is my favourite :)Thank you for the feedback, means a LOT 🥹
I forgot to add that I don’t proof it for 5 hours, more like 2
Followed this recipe as a brand new bread maker, and it turned out BEAUTIFUL!! Thank you so much for this! I’m starting my second loaf right now!
Jess, that’s a GORGEOUS loaf! You should be soooo proud 🥹