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