Easy No-Knead Gluten-Free Bread Recipe
This easy no-knead gluten-free bread features a crisp artisan-style crust and a soft, tender interior. Designed for beginners, it requires no kneading or special skills—just simple ingredients and reliable rising time for consistent, bakery-quality results at home.
Equipment
- large mixing bowl
- sturdy spoon
- Dutch oven with lid
- parchment paper
- wire cooling rack
Ingredients
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 cups warm water (lukewarm, not hot)
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon honey or granulated sugar
- 1 tablespoon psyllium husk powder (optional)
Instructions
- In a large bowl, whisk together the gluten-free flour, salt, and instant yeast.
- Pour in the warm water and honey or sugar.
- Stir with a sturdy spoon until fully combined. The dough will look sticky and thick, which is normal.
- Cover the bowl and let the dough rest in a warm area for 2–3 hours until bubbly and slightly expanded.
- Place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Transfer the dough onto parchment paper and, using damp hands, gently shape it into a round loaf.
- Carefully place the dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes until the crust is golden and crisp.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Notes
Allow the bread to cool completely before slicing to prevent a gummy texture. Use a gluten-free flour blend that contains xanthan gum, or add 1 teaspoon if not included. Wet hands when shaping to prevent sticking. For best texture the next day, lightly toast before serving.