Description

This Easy No-Knead Gluten-Free Bread Recipe is perfect for beginners looking to bake fresh, delicious bread without the hassle of kneading. Made with a gluten-free all-purpose flour blend and simple ingredients, it yields a crusty, chewy loaf using a straightforward method involving a Dutch oven bake. The dough is mixed, left to rise for several hours, and then baked to golden perfection, making it an ideal homemade gluten-free bread option.

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 the temperature of a warm bath)
1 tablespoon honey or sugar

Instructions

Mix the Dry Ingredients: In a large glass or ceramic bowl, whisk together the gluten-free flour blend, salt, and instant yeast until the ingredients are evenly combined.
Add the Liquids: Pour the warm water and honey into the bowl with the dry ingredients.
Stir Together: Use a sturdy spoon to mix until no dry flour remains. The dough will be sticky and shaggy in texture.
The First Rise: Cover the bowl with a clean towel or plastic wrap and let it sit in a warm, draft-free spot for 2 to 3 hours until the dough becomes bubbly and raised.
Preheat Your Oven: Place a Dutch oven inside your oven and preheat it to 450°F (230°C) for at least 30 minutes, ensuring the pot is very hot before baking.
Shape the Dough: Carefully scrape the risen dough onto a piece of parchment paper. Wet your hands and gently smooth the top into a round loaf shape.
Bake: Using the parchment paper, lower the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
Finish the Crust: Remove the lid and bake the bread for an additional 15 minutes until it turns golden brown and has a crunchy crust.
Cool: Transfer the bread to a wire rack and let it cool completely for at least one hour before slicing to avoid a gummy texture inside.

Notes

Using a gluten-free flour blend that contains xanthan gum helps with the bread’s structure and chewiness.
Psyllium husk powder is optional but adds extra chew and improves texture.
Warm water should be around 100-110°F (38-43°C) to activate the yeast effectively without killing it.
Preheating the Dutch oven is essential for a good oven spring and crust development.
Cooling the bread fully before slicing ensures the crumb sets properly, preventing gumminess.
This bread is best enjoyed within 2 days or can be sliced and frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: gluten-free bread, no-knead bread, easy gluten-free recipe, homemade bread, beginner bread baking