No Knead Gluten Free Bread
on Nov 06, 2022, Updated Oct 24, 2023
This post may contain affiliate links. Please read our disclosure policy.
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.
“….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”
You haven’t said how to tell if it is done before 30 minutes. Can you advise?
Hi Elizabeth! The bread should be light and golden in color all over once it is done baking.
How big should the baking dish be? The size of a regular loaf of bread?
There’s no particular size, you can use any baking dish as long as the bread fits in there 🙂
do you think this recipe would work if I made just half the recipe and made a smaller loaf? If it’s best the day of or next day, I couldn’t eat that large loaf in 2 days.
it will work but definitely less bake time 🙂
Hi
Can I bake this in my Dutch oven?
Should definitely work if the Dutch oven is preheated
Please expand on the comment you made about the Dutch oven having to be preheated
Hi Tracey, you have to pre-heat the DUTCH oven in the oven for at least 30 minutes as DUTCH ovens take a much longer time to heat up. Take it out of the oven, place in the bread and add on the lid. Bake covered 30 min, uncover it and bake for another 20-30 minutes depending (until golden).
If I use a Dutch oven you mentioned to pre heat it first? So heat it up on the stovetop then stick the dough in and put it in the oven/turn the oven on?
Dutch ovens take a lot longer to get hot due to the material it’s made of so please pre-heat it for about 30 minutes first in the oven, then add the bread and a lid, 30 minutes later uncover it and continue to bake it until golden. Keep an eye on it.
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.
Omg Heidi, this review made me super happy and emotional in the best way! I am VERY proud of you! Kisses
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?
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
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.
Hi Linda,
I am not sure where she lives but this bread is best eaten the same or following day. The same day is always best
Hi Deb,
Did you look at the yeast to see if it’s expired? I think you should proof the yeast FIRST and make sure it’s activated.
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?
Hi Justine, I wish I was there to see but it probably didn’t activate, was the yeast expired? so sorry
Followed the recipe but it doesn’t seem wet enough. Suggestions?
You can always adjust the flour or water. It should be sticky