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No-Knead Gluten-Free Bread Recipe

No-Knead Gluten-Free Bread Recipe
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4.7 from 143 reviews

This No-Knead Gluten-Free Bread is soft and fluffy on the inside with a crisp golden crust on the outside. Perfect for those avoiding gluten and dairy, this easy, hands-off recipe requires minimal effort and is great for both seasoned bakers and beginners. Made with just a few pantry staples, it delivers artisan-style bread at home without kneading or fuss.

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) (Caputo preferred)
  • 1 teaspoon salt (5 grams)

Instructions

  1. Activate the Yeast: In a medium mixing bowl, combine the warm water, sugar, and active dry yeast. Stir to dissolve, then let sit for 5 minutes. If the mixture does not become foamy or bubbly, the yeast did not activate; start this step again with fresh yeast and ensure your water is lukewarm (not too hot or cold).
  2. Mix the Dough: In a large bowl, whisk together the gluten-free flour and salt. Gradually pour in the activated yeast mixture while stirring. Mix until a thick, sticky dough forms. The dough should not be too wet or too dry; it should come together in a cohesive mass but be sticky to the touch.
  3. First Rise: Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature, away from drafts, for 5 hours. During this time, the dough will rise and develop flavor.
  4. Shape the Dough: Lightly flour your work surface, then turn out the dough onto it. Sprinkle a little flour on top, then gently shape the dough into an oval or round ball. There is no kneading required—simply smooth it out and form your loaf.
  5. Prepare for Baking: Line a baking dish (such as Corning Ware) with parchment paper and transfer the shaped dough into it. Cover the dish with a lid; if you don’t have a lid, cover tightly with double layers of foil.
  6. Bake the Bread: Place the covered dish with the dough in a cold oven (do not preheat). Turn the oven to 450°F (232°C) and immediately set a timer for 40 minutes. Do not open the oven during this initial bake.
  7. Uncover and Finish Baking: After 40 minutes, carefully remove the lid or foil and bake uncovered for an additional 30 minutes or until the crust is golden and the loaf sounds hollow when tapped.
  8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for 5 to 10 minutes. Lift out using the parchment paper, slice, and enjoy warm or at room temperature.

Notes

  • Caputo gluten-free flour was used for this recipe; results may vary if using other brands.
  • If the yeast does not activate (no bubbles/foam), the bread will not rise properly.
  • Ensure your oven is cold before placing the bread inside for baking.
  • For extra crispiness, allow the loaf to cool completely before storing.
  • Bread is best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Find it online: https://marthatasty.com/no-knead-gluten-free-bread-recipe/