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 No Knead Gluten Free Bread
- 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
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.
- 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
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My Measuring Set
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Bread Knife
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My Favorite Parchment Paper
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Nonna's Bread Dish
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This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!
A great bread knife is essential. It's perfect for my Focaccia or my No-Knead recipes!
I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!
This is the parchment paper that I use for all my recipes!
This is the exact dish that I use to bake all of my no-knead bread recipes in. Feel free to use a Dutch oven as well if you have one.
I use Caputo's gluten-free flour for this recipe, but have heard that this one is just as good.
This is the salt that I have used for years in all my cooking!
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
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
- 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.
I had the same problem as all the others with the yeast. My yeast was brand new and activated, but with 1/2 tsp,my bread was a brick. i then used an entire packet and it worked.
the first loaf isn’t a total loss…i cut the crust off and ate that! delish!
Hi Jen, sorry to hear you didn’t have success. Glad the crusts were at least delish.
This did not turn out at all! It morphed into pale, dense, hard, hockey pucks. I do bake 30 breads weekly and tried to offer a GF option. This isn’t it. Sorry, I had such high hopes. I followed your instructions to a “T”. Skeptically, but thought I had to. I usd King Arthur Measure for Measure GF flour. Maybe that was the wrong brand? I just ordered Caputo and will try again but this time follow my way of baking crunchy, fluffy breads. If they turn out better, I, unfortunately, will never know if it was the flour or the procedure. I am not giving up, yet! Very disappointed though.
Hi Maike, oh nooooo so sorry! I wonder if it’s the flour because mine was so fluffy and crusty on the outside. So sorry please keep me posted 🙁
Per King Arthur Web site, their Measure for Measure GF flour is best used for NON-YEAST recipes. They have a GF bread flour for yeasted recipes. Hope that helps.
I tried this recipe and I am a baker and go to school for it and I have never failed at making bread but this one some how it didn’t get brown on the top and then it was hard on the outside but gummy on the inside.
So sorry to hear that Abby. I wonder if it was the type of flour? Mine was super fluffy on the inside and crispy on the outside. I use Caputo Flour
I tried this recipe after seeing your reel on Instagram. I was so happy to see you use a glass baking vessel instead of cast iron. I always wanted to try a bread like this and so I did using a glass covered Pyrex dish I have. We love it Thank you
I’m so happy this worked for you Laura! Happy baking! PS This is the exact baking dish I use: https://www.amazon.com/dp/B07HLCSVSJ?tag=themodernnonn-20&ref_=aip_sf_list_spv_ons_d_asin
How many days does this stay fresh?
It usually only lasts 1-2 days in my house so my bread hasn’t made it that far lol
Do I have to use the sugar? Or will that affect the yeast too much?
Yes, sugar is necessary for feeding (and activating) the yeast.
It was pretty, and it looked fluffy, but it was still very dense. I used the Caputo flour and my dutch oven. I didn’t see the tip to prewarm the dutch oven though and the bread never did get brown. How can I preheat my dutch oven AND put the bread in a cold oven? Or do I skip the cold oven when using a dutch oven? Also, after sitting for over 5 hours, the bread was really dry on top. Is that normal? I’m new to gluten free baking, so I appreciate all of the help I can get.
Hi Dena, thanks for the great question. If you use a dutch oven, then you must preheat the dutch oven and bake the bread in a preheated/hot oven. This is because a Dutch oven takes more time to heat up than Pyrex or glass baking dishes.
Great recipe. I tried it with rapid yeast and it over proofed within 2 hours. I baked it in a Emile Henry bread baker and it still was tasty but a bit flat. Second time, I proofed it in Instant Pot on the low yogurt setting for 1 hour. I kneaded it very slightly for a few seconds, then had a second rise for 30 mins on the platter from the Emile Henry. Baked for a bit less time than your recipe. It was really tasty! Thanks so much.
You’re welcome, Robert. I appreciate you sharing your experience with this bread recipe. Thank you! ❤️
Hi! Making this for communion. First attempt using 1/2 teaspoon did not rise, was like a solid inedible brick. Now trying with whole packet. The expiration date is Nov 2025. Stay tuned😃
Hi Terry! Sorry to hear the first attempt was unsuccessful. In addition to checking the yeast’s expiration date, it’s also important to observe the yeast activating: 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. Please check out more tips and tricks under “Common Questions” on the recipe page.
I’ve got my Caputo flour ready and I’d love to try this, but we’d mostly want it for breakfast which the 5-hour rise makes a little harder. Do you think a slow overnight rise in the refrigerator is an option, or will that ruin it?
Hi Jasmine! I would follow the method outlined in the “most common questions” section of the recipe: The dough should rest for a minimum of 5 hours, but it’s common to leave it overnight and bake it the following morning, typically at room temperature away from drafts.
Hope that helps! Happy baking!
What type of gluten free yeast do you use? According to the recipe it only calls for 1/2 tsp. The yeast I used, Flesischman’s said to use the whole packet. I tried a 1/2tsp and it didn’t activate enough. Thank you
Hi Sally! I recommend checking if your 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.
Hope that helps!