Introduction

This easy no-knead gluten-free bread is perfect for beginners looking to enjoy fresh homemade bread without the fuss. With just a few simple ingredients and minimal effort, you’ll have a delicious, chewy loaf ready in under four hours.

Easy No-Knead Gluten-Free Bread for Beginners Recipe - Recipe Image

Ingredients

3 cups Gluten-Free All-Purpose Flour Blend (look for a blend with xanthan gum, like King Arthur Measure for Measure)
1.5 cups warm water (should feel like warm bath water)
2.25 teaspoons (one packet) Instant Yeast
1.5 teaspoons fine sea salt
1 tablespoon honey or sugar
Optional: 1 tablespoon psyllium husk powder for extra chew

Instructions

Step 1: In a large glass or ceramic bowl, whisk together the gluten-free flour blend, salt, and instant yeast.
Step 2: Pour the warm water and honey into the bowl.
Step 3: Use a sturdy spoon to mix until no dry flour remains. The dough should be sticky and shaggy.
Step 4: Cover the bowl with a clean towel or plastic wrap. Let it sit in a warm, draft-free spot for 2 to 3 hours until bubbly.
Step 5: Place a Dutch oven inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 6: Scrape the dough onto parchment paper. Use wet hands to smooth the top into a round shape.
Step 7: Carefully drop the parchment and dough into the hot Dutch oven. Bake with the lid on for 30 minutes.
Step 8: Remove the lid and bake for another 15 minutes until golden and crunchy.
Step 9: Let the bread cool on a wire rack for at least one hour before slicing to prevent a gummy texture.

Tips & Variations

Add 1 tablespoon of psyllium husk powder to improve the bread’s chew and structure.
Use honey for a subtle sweetness or sugar if you prefer a neutral flavor.
Ensure the water is warm but not hot to activate the yeast without killing it.
Try adding herbs or seeds to the dough for extra flavor and texture.

Storage

Store the bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a zip-top bag for up to 1 month. Reheat slices in a toaster or oven to refresh texture before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour blend?

Yes, but make sure the blend contains xanthan gum or another binder to help hold the bread together since this recipe relies on that for structure.

Do I have to use a Dutch oven?

A Dutch oven helps create steam and a crispy crust, but if you don’t have one, you can bake on a baking stone with a pan of water nearby to mimic steam. The crust may be less crunchy but still tasty.

Easy No-Knead Gluten-Free Bread for Beginners Recipe

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This Easy No-Knead Gluten-Free Bread Recipe is perfect for beginners looking to bake fresh, homemade bread without the fuss of kneading. Using a gluten-free all-purpose flour blend, instant yeast, and a simple mix-and-rise method, this recipe yields a delicious, chewy loaf with a golden crust baked in a Dutch oven. Ideal for those who want a straightforward gluten-free bread baked on the stovetop/oven method with minimal hands-on time.

Author: Lena
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 3 hours 55 minutes
Yield: 1 loaf (about 1 pound) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum, e.g., King Arthur Measure for Measure)
2.25 teaspoons (one packet) Instant Yeast
1.5 teaspoons fine sea salt
Optional: 1 tablespoon psyllium husk powder for extra chew

Wet Ingredients

1.5 cups warm water (about 100°F or warm bath water temperature)
1 tablespoon honey or sugar

Instructions

Mix the Dry Ingredients: In a large glass or ceramic bowl, whisk together the gluten-free flour blend, fine sea salt, and instant yeast until well combined.
Add the Liquids: Pour the warm water and honey into the dry mixture, ensuring the water is warm to activate the yeast effectively.
Stir Together: Using a sturdy spoon, mix the ingredients until there are no dry flour patches and the dough is sticky and shaggy in texture.
The First Rise: Cover the bowl with a clean towel or plastic wrap, then place it in a warm, draft-free area. Let it rise for 2 to 3 hours until the dough becomes bubbly and has noticeably expanded.
Preheat Your Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes to ensure the pot is thoroughly heated for baking.
Shape the Dough: Carefully scrape the risen dough onto a piece of parchment paper. Wet your hands and gently smooth the top of the dough into a rounded loaf shape.
Bake: Using the parchment paper, lower the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes to set the structure.
Finish the Crust: Remove the lid and continue baking for an additional 15 minutes until the crust becomes golden brown and crunchy.
Cool: Transfer the bread to a wire rack and allow it to cool completely for at least one hour before slicing to avoid a gummy texture inside.

Notes

Make sure your warm water is not too hot to avoid killing the yeast; it should feel like warm bathwater.
Using a Dutch oven helps create a steamy environment for a better crust and crumb texture.
The optional psyllium husk powder adds chewiness, mimicking gluten’s elasticity in the bread.
Allowing the bread to cool fully is crucial for the best slicing results without it becoming gummy.

Keywords: gluten-free bread, no-knead bread, easy gluten-free recipe, Dutch oven bread, beginner bread recipe, yeast bread gluten free