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Gluten Free No Knead Bread

A simple yet delightful recipe for homemade Gluten Free No Knead Bread with a crispy crust and a soft, airy interior, perfect for accompanying soups or as a versatile sandwich bread.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Use a high-quality blend containing xanthan gum for best results.
  • 1.5 teaspoons salt
  • 1 teaspoon baking powder
  • 0.25 teaspoon yeast
Wet Ingredient
  • 1.5 cups warm water Make sure the water is warm, not hot.

Method
 

Preparation
  1. In a large mixing bowl, combine the gluten-free all-purpose flour, salt, baking powder, and yeast. Mix well so that the ingredients are evenly distributed.
  2. Slowly add the warm water into the dry ingredients. Stir with a wooden spoon or spatula until a sticky dough forms. Don’t worry about lumps; that’s normal!
  3. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest for 12 to 18 hours at room temperature.
Baking
  1. Preheat your oven to 450°F (230°C) and place a Dutch oven (with the lid) inside the oven to heat up.
  2. Once the oven is preheated, generously flour a clean surface and turn out the dough. Shape it gently into a ball using your hands.
  3. Carefully take the hot Dutch oven out, place parchment paper on the bottom, and lower the dough onto the paper. Cover it with the lid and bake for 30 minutes.
  4. Remove the lid and bake for an additional 15-20 minutes, until the crust is golden brown.
  5. Let the bread cool on a wire rack before slicing.

Notes

Store bread at room temperature for up to three days or wrap in foil and freeze for up to three months. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.