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 I am gluten free and I am in need of a bread I can make at home . I’ve tried this three times. it seems like there’s too much water to help this yeast activate.. I used dry and not expired yeast and I could never get it to activate. For that reason I gave up on your recipe. Please help if you have any pointers.
Thank you
I haven’t tasted it yet but based on some of the reviews below. I was sure it was going to be an epic fail for me but it’s not. I put extra flower on the outside before baking and thought that ruined the rise. I also sat it on the counter only 2 hours and then 10 in the fridge. In the morning I took it out and let it sit two more hours to be room temperature dough. I wet the outside a tiny bit and threw it in my stainless steel pot with a lid and parchment for the baking instructions you listed. It looks amazing! Smells amazing. I’m cooling now before I taste it. I’ll be so grateful to have bread again!!
I can smell it through the photo! 😍 I’m so glad you tried it!
Disappointed. My yeast was very active, when I mix the dough it did not seem right. It was crumbly so I added just about a tablespoon more water and I thought it was going to be OK. I baked as directed and it is not good at all. I used King Arthur gluten-free flour. I don’t know if that’s the reason, but the bread was dense and dough and I ended up having to throw it away, which is disappointing due to the cost of the flower.
I’m so sorry this didn’t work out. I have several other bread recipes that allow gluten-free flour as a substitute. Thank you for your feedback, and if you decide to try another recipe, I hope it turns out better for you! ❤️
I used Pilsbury gluten free flour and this recipe didn’t work (dough didn’t rise at all) BUT I rolled the dough into tortilla shapes and fried them in a pan and they were delicious 🙂
ohhhh no 🙁 so happy you were able to save it. Unfortunately, some gluten-free flour brands are a flop
Question.. the 40 minutes starts at 0 degrees or when the oven comes to temp of 450?
Hi Connie, at 0 degrees. You add the bred in when the oven is cold and then turn it on.
Looked good but was so hard and brick like was inedible without breaking a tooth sadly
Hi Claudine, so sorry to hear this. Im really wondering if it’s the brand of flour used OR if the dough over-proofed. I wish I was there to see 🙁
I’m not sure what I did wrong but this bread did not work out for me unfortunately. I activated the yeast and everything but my dough barely rose and I followed all instructions the way I should have. It turned out very dense and tasted like raw flour.
Hi Ashley,
So sorry to hear this. If the bread didn’t rise it sounds like the yeast didn’t activate. Did the yeast foam up prior to adding it in? Was it old or expired?
Best GF bread recipe I’ve come across on the internet – well done!!
In the gluten free bread, you use Caputos regular flour? Not the pizza flour correct?
Hi Heidi, I use this flour: https://www.amazon.ca/dp/B00FXH8QFQ?tag=onamzthemod0c-20
just wondering: since I didn’t start the baking in the morning, but mid-afternoon, can the dough rest overnight, and then be cooked?
thanks,
Orna
Hi Orna! Absolutely. 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.