No Knead Gluten Free Bread

By Snejana Andreeva

on Nov 06, 2022, Updated Oct 24, 2023

4.49 from 601 reviews
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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.

Table of Contents

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.

A kitchen countertop with a bowl of flour, a small bowl of salt, a cup of water, and two small bowls containing yeast and sugar. A cloth is partially visible in the top left corner.
A transparent glass bowl sits on a marble countertop, containing water with dissolved yeast. The yeast forms an uneven, frothy beige layer on the surface, with some granules scattered throughout. A beige cloth is partially visible in the top left corner.

🥣 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.

A glass bowl filled with smooth, creamy batter sits on a white marble surface. The mixture is light beige in color, with a slightly glossy texture, indicating it's well-mixed and ready for baking.
A glass bowl filled with risen bread dough, resting on a light gray marble surface. The dough has a smooth and slightly textured appearance, indicating it has been proofed and is ready for the next step in baking.
A ball of dough rolled out flat on parchment paper in a glass bowl. The dough is lightly dusted with flour and sits on a white marble surface.

🥶 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.

4 from 601 reviews

No-Knead Gluten-Free Bread

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.
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.
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Makes: 10 Slices
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 5 hours
Total Time: 6 hours 20 minutes
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VideoEquipmentIngredientsInstructionsNotesNutrition

Video

Equipment

Ingredients

Activate The Yeast

  • 1.5 cups warm water
  • 1 teaspoon sugar
  • ½ teaspoon active dry yeast

Dry Ingredients

  • 3 cups gluten-free flour , I used Caputo
  • 1 teaspoon salt

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.

Nonna’s 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.
  •  

My Notes

Add your personal notes here!

Nutrition

Nutrition Facts
No-Knead Gluten-Free Bread
Serving Size
 
1 slice
Amount per Serving
Calories
122
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.002
g
0
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.2
g
Sodium
 
234
mg
10
%
Potassium
 
2
mg
0
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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

4.49 from 601 votes (540 ratings without comment)

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412 Comments

    1. Hi, Rose! I typically use Caputo gluten free flour. If you decide to experiment with another brand let us know how it turns out! I’m always open to new ingredients! ❤️

      Reply

    1. Hi, Shannon! Since gluten free dough doesn’t have those gluten strands to trap steam, you’ll need to create some. Usually the magic fix is to slightly lower your oven temp to 425F and add a touch more hydration. Remember: Dry dough = tough crust.

      Reply

    1. Ooo baguettes, yummy! 🥖✨ Since they’re smaller, bake them for about 20–25 minutes instead of the full loaf time. Just peek in and pull them when they’re golden and sound hollow when tapped.

      Reply

  5. Hello! Has anyone used this recipe for pizza dough? I imagine it would sort of end up like a “French bread” pizza. I might attempt it today…

    Reply

  6. I’ve tried this recipe twice and both times the crust comes out WAY too thick & hard. Like I struggled to cut it with a bread knife. Reddit seems to think this could be because I’m not pre-heating the oven, but I’m guessing that’s a key part of the process, so any idea what the solution is? Thanks ☺️

    Reply

    1. Hi Elaine! There are a few things we can troubleshoot:

      1.⁠ Make sure your yeast is not expired. 😉
      2.⁠ ⁠⁠What kind of flour did you use? (I recommend Caputo for this recipe for best results. Other brands may contribute to a tougher dough.)
      3.⁠ ⁠⁠Did you follow the baking time in the recipe with the recommended flour? (If you use a different flour, then the baking time may need to be adjusted.)

      Hope this helps!❤️

      Reply

  8. I’m trying your no knead gf bread… l used 21/4 tsp of activated dry yeast … l just covered the doubt to rest…. Have l messed up using too much yeast?

    Reply

  9. Can I make this in a cast-iron pan and would I still need to line it with parchment paper and cover with foil?

    Reply

  10. 5 stars
    Great recipe and easy to follow! I added a bit too much water since it looked so cracked so it came out too gummy. Not sure if it was also under or over proved? But the crust was SO good!

    A round loaf of rustic artisan bread with a golden crust and decorative scoring rests on a wooden cutting board in a kitchen setting.

    Reply

      1. Thank you!! It was gummy though. Is it normal for the dough to seem kind of cracked before proving? I added a little extra water and added too much 😜

        A hand with pink-painted nails holds a sliced piece of rustic bread, revealing its soft and airy crumb. The background shows a wooden cutting board, a knife, a spatula, and kitchen items.

        Reply

        1. Hi, Zoe! Yes, cracking is normal for gluten-free bread. Sometimes placing a damp cloth over the dough while it’s proofing can help! 💕

          Reply