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 have instant fast acting yeast. Will that work? It says I don’t have to activate it but I wasn’t sure with your recipe. I’m totally new to making bread and know nothing about yeast!
Instant yeast will work as well
Hi! Got better flour and I’m going to try again.
I will pre heat my Dutch oven to 450.
Still use parchment paper?
Still bake 40 then 30?
Thanks Nonna!
Hi Bill, yes preheat it first, yes use parchment, and for the timing it really depends on the oven. You will have to keep an eye on it. Do the first timer as IS covered and keep an eye on it whrn it’s uncovered.
Made it. Followed recipe using Caputo. I weighed flour in grams & even used a thermometer for the warm water. Came out great & tastes good but my dough did not rise. Thought it was wrong but it did taste good. Looked a bit doughy/soft inside but amazing crunch on outside. Is dough suppose to rise? Will try again.
Hi Beautiful, it is supposed to rise and be soft on the inside. Did you store it in a warm place? was the yeast expired? It might take a try or 2 to get it perfect :)so proud of you
I’ve been searching for an EASY bread recipe using Caputo gf flour. I’ve had great success making cinnamon rolls and pizza dough with it and wanted to try my hand at bread. THIS recipe could not have been any easier and the bread was perfect and delicious! Even my picky gluten loving son LOVED it and said it was like regular bread!! That right there is the true test for me because he doesn’t like anything “gluten free”. Thank you for sharing!
HI Justine! OMG that photo is soooooo beautiful! So proud of you
I’ve followed this to a T twice and have had delicious bread both times. I make regular sourdough bread as well but needed a reliable GF option as my better half is primarily GF. This is fantastic, reliable and repeatable! First time I used my Dutch oven, turned out great and the second time a random baking dish and double foiled lid. They both have a gorgeous crackly golden outside and a not so dense inside (compared to other GF recipes I’ve tried). Again, I followed to a T with the exact ingredients. In my experience, while following bread recipes online it’s best to use the exact same ingredients as the person who wrote the recipe. Not all ingredients will work, the same when you swap them. Happy baking!
Thank you so much for sharing your experience, Shannon! And for the rating. ❤️🥰
Hi,
Can you place this in the fridge overnight and bake in the morning?
Hi Jade, I wish I could advise you but to be honest, I have not tried 🙁
I made this recipe exactly as written and it was amazing!! I loved having fresh bread to dip into olive oil and balsamic vinegar with dinner. I then made avocado toast with it for breakfast. Delicious!
Have you frozen this? Do you think it would work to slice it and freeze individually until needed? I can’t see myself eating an entire loaf before it goes stale.
Also, do you think it would work to divide the dough in half and bake as two small loaves? If so, what adjustments to baking would you suggest?
HI Kimberly, unfortunately I have not tried freezing it as my family eats it all and never gives me a chance to freeze anything these days LOL. And yes you can make any size loaf or even baguettes but keep an eye on the bake time as it will be less for smaller loaves.
I tried to make this twice with different gluten free flours and it did not work. It didn’t rise, my water was warm like stated in the recipe. the texture was off, one was wet and the other was dry and crumbly. Not sure why it didn’t work either time. I just purchased the flour you used in the recipe so hopefully it will work out. Third times a charm right?
Hi Jamie, I really do think this recipe comes down to the flour I used as it’s only been tested with Caputo flour. Please keep me posted I really hope you get the best loaf of bread ever!
I was so excited to try this recipe, but it was a complete flop for me! Bread came out solid as a rock – I couldn’t even cut into it. My yeast proofed fine, although the dough wasn’t as sticky as you described and didn’t really rise. In my experience, 1/2 t yeast seems way too small an amount for 3 cups flour. Is that a typo? I used King Arthur’s GF Measure for Measure flour and baked in a Le Creuset. Disappointing experience. And waste of 3 cups of expensive GF flour.
Hi Susan, so sorry to hear this. Unfortunately, this only comes down to the type of flour used then 🙁 I only use Caputo and it works wonders for me.
Hey! King Arthur measure for measure says on the back that it’s not best used for yeast recipes. Try finding a gluten free flour that is for bread/pizza and you should have better luck!
If you want to make more, can you double the recipe?
Yes but you have to split the dough in half after it rises 🙂
My bread came out like a rock and never rose…I used bobs red mill and yeast I bought a month ago (in a jar not in a packet) I’m wondering if a half tsp is enough yeast for three cups? Other recipes call for more yeast and sugar for 1.5 cups of water. I really want to get this right…
Hi Elizabeth, so sorry to hear that it did not work. I wonder if it’s because of the flour. Did your yeast foam up and proof? Also make sure the bread is kept in a very warm spot away from drafts like a cold oven
Hello Elizabeth, unfortunately it’s the flour…if you use Bob’s I recommend the all purpose versus the 1 to 1. I offer my luck to you, I have tried so many recipes and finally caved and bought the Caputto flour…it’s the best and acts like real flour.
Cheers
Thank you so much for this! The Caputo flour makes ALL the difference