The Easiest Ever No-Knead Gluten-Free Bread
Okay, let's get baking...or should I say NOT baking, in this case! We're diving into the wonderful world of gluten-free goodies today, and I am SO excited to share one of my most frequently made recipes: The Easiest Ever No-Knead Gluten-Free Bread. You know, the kind of bread that makes your kitchen smell like a dream and somehow manages to disappear almost as quickly as it comes out of the oven? Yeah, that kind of bread.
Now, I used to be a little intimidated by gluten-free baking. It seemed like a mystical art that only seasoned bakers could master - you know, a lot of complicated flour blends and finicky techniques. But then I stumbled upon this method, and let me tell you, it's a game-changer. This isn't your grandmother's kneaded-for-hours loaf, folks. It's a ridiculously simple, hands-off affair that yields the most remarkably delicious and satisfying bread I've ever had, gluten-free or not. It all started one rainy Sunday when I was desperately craving a crusty, hearty sandwich but was also completely lacking in baking motivation… the universe heard my cries and this no-knead wonder was born. Since then, it's been a staple in our household (and I get asked for the recipe constantly!). So, buckle up, friend, because we're about to make some seriously good bread together, and the only thing that'll break a sweat is your oven.
Ingredients: The Magic You Need
- 3 cups (375g) gluten-free all-purpose flour blend (must contain xanthan gum, if not, add 1 tsp) - Note: I like Bob's Red Mill 1-to-1 baking flour, but any GF blend that says it's a 1-for-1 substitute for wheat flour will likely work here. Avoid just using single GF flours like rice or tapioca alone as it will impact the outcome and the bread won't rise well
- 1 ½ teaspoon (7g) active dry yeast
- 1 tablespoon (12g) granulated sugar (or honey for a slightly different flavor)
- 1 ½ teaspoons (9g) salt
- 1 ½ cups (355ml) warm water, around 105-115°F (40-46°C) This is crucial for activating the yeast. Too hot and you'll kill it; too cold and it won't activate effectively. Aim for lukewarm bathwater feel.
- 2 tablespoons olive oil, plus more for greasing the bowl and pan
Instructions: Let's Get This Bread Rising!
- Bloom the Yeast: In a large bowl (we'll be using this for the dough later!), gently whisk together the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until it gets foamy and bubbly. This is how you can tell the yeast is active and ready to party. If it doesn't become foamy, the yeast may be old and you'll need to use fresh.
- Mix in the Dry Ingredients: Add the salt and two tablespoons of olive oil , stir and then add the gluten-free flour blend to the frothy yeast mixture. Stir with a wooden spoon or spatula until just combined. Don't overmix; a shaggy, sticky dough is what you're going for.
- First Rise (aka the easy part): Cover the bowl with plastic wrap or a damp kitchen towel, and let it rise in a warm place for at least 2 hours or up to 12 hours for deeper flavour development. The dough will almost double in size and get super bubbly. Pro Tip: The warmer your environment, the faster the dough will rise. I often put mine near a sunny window or on top of the stove while the oven is preheating, but don't place it on a direct heat source!
- Shape and Second Rise: After the first rise, gently deflate the dough (don't punch it – being gentle is key) and pour or scoop it on to a parchment paper that has been either lightly olive oiled or sprayed with cooking spray. Form it into a rough round shape (or an oval if your container is more oval shape and place it in your dutch oven or a bread pan. Cover loosely with plastic wrap or a clean greased towel and let it rest for another 30 to 45 minutes. This second rise helps with the final lift and texture of the bread. The dough will become a little less sticky during this time.
- Preheat the Oven: While the dough is resting, preheat your oven to 450°F (232°C). If using a Dutch oven, place it in the oven while preheating. It is a game changer for even baking of artisan loaves.
- Bake the Bread: If using a Dutch oven: Lightly score dough twice with a serrated bread knife or kitchen shears and place the parchment paper into the hot Dutch oven, cover with lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 15-20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Alternatively, if you are using a bread pan, lightly score dough twice and bake in oven for 35 to 40 minutes directly in the bread pan.
- Cool and Enjoy: Transfer the baked loaf to a wire rack and let it cool completely before slicing. This is a hard one, I know, but trust me, it's worth it! If you cut into it too early, it can be dense and gummy.
Tips & Tricks: Making It Your Own!
- Flavor Boost: Add some dried herbs like rosemary, thyme to the dough. Or how about some roasted garlic, sun dried tomatoes, or some shredded cheese? The possibilities are endless; experiment and have fun!
- Seedy Goodness: Mix some seeds (chia, flax, sunflower, or sesame) into the dough or sprinkle them on top before baking to add some texture and nutrients.
- Sweet Treat: Use it to make an amazing bread pudding by using brown sugar in place of the granulated sugar and add a touch of cinnamon or vanilla to the dough.
- Crispy Crust Extra: Right before baking, I like to lightly spray the top of the dough with a little water with a spritzer and then I put it in the super hot dutch oven. The steam in the bread helps with the crunchy crust we all love!
- Altitude Adjustments: If you live at a high altitude your batter might needs more moisture, add 1-2 tablespoons of extra water.
Recipe Card
Easiest Ever No-Knead Gluten-Free Bread
Prep Time: 15 minutes
Rise Time: 2 hrs + 30-45 minutes
Cook Time: 45-50 minutes
Ingredients:
- 3 cups gluten-free all-purpose blend (must contain xanthan gum, if not add 1 tsp)
- 1 ½ tsp active dry yeast
- 1 tbsp granulated sugar
- 1 ½ tsp salt
- 1 ½ cups warm water (105-115°F)
- 2 tbsp olive oil, plus more for greasing
Instructions:
- Combine warm water, sugar, yeast in a large bowl. Sit for 5-10 minutes till foamy.
- Add salt,2 tbsp olive oil and gluten-free flour. Mix till combined.
- Cover and let dough rise in a warm place for 2-12 hrs.
- Deflate risen dough and place it on a parchment paper and loosely shape into a round.
- Transfer to bowl or bread pan. Cover and let rest for 30-45 minutes.
- Preheat oven to 450°F (232°C). If using Dutch oven place it inside to preheat in the oven.
- Score dough twice. If using Dutch oven transfer parchment paper with dough to the hot Dutch oven, cover and bake for 30 minutes, uncover and bake for an additional 15-20 minutes. If using bread pan, then bake directly in the bread pan for 35-40 minutes.
- Cool completely before slicing.
Product Recommendations
If you are looking to recreate the amazing result I get from this recipe, some products come highly recommended. I use a digital kitchen scale every time I make bread now and it has significantly improved the consistency of baking, a good quality Dutch oven really elevates the baking process and makes for beautiful loaves, and I use my bread knife from my knife set. Using the best tools will only bring you closer to homemade bread heaven!
Okay my friends, that's it. You guys know how I love to share super easy solutions for when we're craving something delicious but don't want to spend all day on it. Grab all the ingredients and let's make some amazing gluten free bread that everyone can enjoy, remember this recipe is for everyday bakers, so no need to be intimidated. Happy Baking! (and eating!).
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