No Knead Gluten Free Bread

4.54 from 580 votes

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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.
        A round loaf of rustic, crusty bread with a cracked surface sits on parchment paper. Beside it is a butter knife with a wooden handle, placed on a piece of brown paper. The background is a light, textured surface.

        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:

        Two halves of a rustic loaf of bread are stacked on parchment paper. The texture of the bread's crumb is visible, and the crust has a lightly toasted appearance. A knife handle is partially visible on the right side. The background is tiled.

        Try it With My Favorite Boards

        Other No Knead Recipes

        If you like this no knead bread, try some of my others:

        Common Questions

        Where can I find the baking dish that you use?

        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.

        What type of gluten-free flour do you use?

        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.

        Why is it essential for the water temperature to be between 100 and 110 degrees?

        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.

        How can I measure the consistency of the dough when traditional measurements aren’t used?

        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.

        What should I do if I’m unsure whether my yeast is still active?

        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.

        What do I do if the dough turns out too wet or too dry?

        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.

        If I have a Dutch oven, do I need to preheat it?

        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.

        Can I use a different type of yeast other than active dry yeast?

        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.

        Why is it important to scoop and level off the flour before adding it to the bowl?

        This method ensures more precise measurements, helping you achieve the right consistency for the dough.

        Can I use aluminum foil instead of a dish lid for baking?

        While I have not explicitly tested it, using a doubled-up piece of aluminum foil should work as a substitute for a dish lid.

        How long should the dough rest?

        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.

        How does temperature affect the dough’s rising time?

        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.

        Can I use this recipe in higher altitudes?

        The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.

        What should the consistency of the dough be like?

        The dough should not be watery or dry; it should have a thick and sticky consistency.

        What type of salt do you use?

        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.

        A rustic, round loaf of crusty bread sits on parchment paper atop a countertop. The bread has a cracked, golden-brown crust. A knife with a wooden handle is nearby, and a textured cloth is partially visible in the background.

        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. 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.
        4.54 from 580 votes
        Course: Appetizer, Bread, Side Dish
        Cuisine: American, Bulgarian
        Makes: 10 Slices
        Author: The Modern Nonna
        Prep Time: 10 minutes
        Cook Time: 1 hour 10 minutes
        Resting Time: 5 hours
        Total Time: 6 hours 20 minutes

        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.

        Video

        Notes

        Add-Ins: This No Knead Gluten-Free Bread has lots of options for add-ins. 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.
        Shapes: Experiment with different shapes – you could make rolls, baguettes, or even stuffed bread with your favorite fillings.
        •  

        Nutrition

        Serving: 1 slice, Calories: 122kcal, Carbohydrates: 27g, Protein: 4g, Fat: 1g, Saturated Fat: 0.002g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Sodium: 234mg, Potassium: 2mg, Fiber: 4g, Sugar: 2g, Calcium: 25mg, Iron: 1mg

        Nutrition information is automatically calculated, so should only be used as an approximation.

        Additional Info

        Course: Appetizer, Bread, Side Dish
        Cuisine: American, Bulgarian
        Love This Recipe?
        Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

        Hi! I'm Sneji. Nice to meet you!

        I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

        Keep up to date with me on social media! Follow @themodernnonna

        4.54 from 580 votes (540 ratings without comment)

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        323 Comments

          1. Hi Victoria! Yes, you can. Step 2 of the recipe has you take the sticky dough and cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven. The next morning you can shape the dough.

        1. I tried the recipe tonight and the flavour and crust are so so good but the inside of the bread is quite dense ( has air pockets!?) and it quite sticky. I cooked for an extra 35 mins to try and correct but no luck 🙂

          I used bobs red mill 1-1 as that’s all I have ! Any ideas?

          Round loaf of bread with a cracked, rustic crust rests on a wooden cutting board. The bread has a golden-brown texture with visible flour dusting, evoking a homemade, artisan feel.

        2. 5 stars
          This recipe is a keeper, thank you. It has a nice chewy crumb with a light interior. I have started making my own GF bread. I did use the caputo gf flour. Then sprinkled Caputo semolina flour on the parchment paper before baking. I also used a dutch oven to bake. Store bought was missing the mark. I have attached a picture.

          A round loaf of golden-brown bread sits on a cooling rack above a metal tray. The bread has a textured, crusty surface with slight flour dusting, indicating it has been freshly baked.

        3. 5 stars
          I tried several other recipes prior to this and this one was by far the easiest and most delicious! I love how simple it is and how few ingredients are used.

          A loaf of brown bread on a white cutting board with three slices cut. The bread has a crusty exterior and a dense texture. The cutting board has gray handles and a bread knife is partially visible on the wooden table.

        4. Hey there, bread is amazing, great recipe. My question is, the bread is sticking badly to the parchment paper and I’ve been having to cut the crust off as to not eat the paper. I coat the bread in flour before putting it on the parchment paper. Could I butter the dish I bake it in?? Or do I just need to be more generous with the flour before putting it in the dish?? Also is it normal for the yeast to take a long time to activate? I temp the water at 100-110 and last time I had to do 2 tsps of sugar. The yeast is new and not expired. Sometimes it takes about 30 minutes to see some foam. It wasn’t even much but I used it and the bread turned out great. If you have any thoughts…

          1. Hi Morgan, are you using parchment or WAX paper? Wax paper will stick since it’s not oven safe, parchment should not. I would switch out the brand of parchment or add a bit of semolina or flour to the bottom. The yeast should activate within 10 minutes, I think depending on the brand you may need to increase the quantity a bit.

        5. I’ve tried this three times and it hasn’t worked yet. Bought new yeast, checked the water temp with a thermometer and still doesn’t rise after 5+ hours. I cooked it anyway the last attempt and it was claggy, as Paul Hollywood says, and heavy as a brick. I don’t think this is the recipe for me.

          1. Hi Kate, so sorry to hear that I wish I was there to test it the exact same way with the brands you’re using because Im really curious as to what may have gone wrong here 🙁

            1. Total “dud”. Bread did not rise. Had brand new yeast. Used quick rise and regular yeast. Both new. Fresh gluten free flour. Disappointing. Hard as a rock. Had to discard.

              A round loaf of bread on parchment paper in a pan being tested for doneness with a metal skewer. The bread has a golden-brown crust.

              1. Hi Jeff, I wish I could test it with the exact brands you used but something definitely went wrong in the process. So sorry!!

                1. Hi, I used Bob’s Red Mill Gluten Free Baking Flour 1 to1, as this the only brand available in my area.
                  Fleischmanns Quick Rise Instant Yeast and Traditional Active Dry yeast. It’s my 1st time trying this , and likely my last.😭

          1. Hi Lori, great question! 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.