The Best Glute-Free No-Knead Bread

So you can’t have dairy or gluten, I got you covered with my no-knead, no effort, few ingredient bread. Fluffy on the inside and crispy on the outside. This is what all gluten-free dreams are made of. Even if you are not gluten-free I highly suggest you try this bread because it’s actually fluffier than my other no-knead bread recipes. I made sandwiches with this bread for my family and no one could tell it was gluten-free. For this recipe you will need:

The Best Glute-Free No-Knead Bread by The Modern Nonna

The Best Glute-Free No-Knead Bread

So you can’t have dairy or gluten, I got you covered with my no-knead, no effort, few ingredient bread. Fluffy on the inside and crispy on the outside. This is what all gluten-free dreams are made of. Even if you are not gluten-free I highly suggest you try this bread because it’s actually fluffier than my other no-knead bread recipes. I made sandwiches with this bread for my family and no one could tell it was gluten-free. For this recipe you will need:

Ingredients
  

  • 1.5 cups warm water — 370 ml
  • 1 teaspoon sugar — 4 grams
  • 1/2 teaspoon active dry yeast — 2 grams
  • 3 cups gluten-free flour — 420 grams
  • 1 teaspoon salt — 5 grams

Instructions
 

  • Start by adding the first three ingredients to a bowl and giving it a stir. Wait five minutes and if it does not activate you have to start the step all over.
  • Add the flour and salt to a separate big bowl and give it a stir. Slowly add in the activated mixture and stir in between until you get the right consistency. You should have a thick sticky dough and it shouldn’t be too wet or too dry.
  • Let it rest covered for 5 hours at room temp away from drafts. Once risen, flour the counter and pour out the dough. Flour the top of the dough and shape it.
  • No-kneading, just shape into a nice bread ball like mine. Transfer into any baking dish lined with parchment paper and put the lid on.
  • Put it in the oven, turn the oven to 450F and bake for 40 minutes. No-preheating the oven, timer starts right away. After 40 min, uncover it and bake for another 30 or less depending on your oven. Let it cool for 5-10 minutes and enjoy.

Notes

The water must be warm — not hot, not cold. If the yeast does not foam up and activate you have to start that step all over. Never add all of the activated yeast mixture all at once, add the liquid a little at a time until a thick but sticky dough. If the dough is too liquid you can always sprinkle in a little more flour and adjust. Bake covered with a lid or foil on for 40 min and keep an eye on it for the remaining 30 as yours could take less. You can use any oven-safe baking dish you have on hand

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
On Key

Recent Posts