This gluten-free artisan bread is a miracle! It's soft, squishy, and doesn't require toasting. This recipe uses just 5 ingredients, no kneading, and is made from start to finish within 3 hours. Enjoy as a sandwich, toast, or just on its own. This bread is also dairy-free and vegan.
Finding good bread is one of the biggest challenges when you're gluten free. Supermarket loaves cost $8-12 and are often dry, crumbly, and flavorless. Homemade gluten free yeast bread often calls for a million different flours, mixes like cake batter, and is difficult to bake. Plus, nearly all of them need to be toasted in order to not fall apart.
This Gluten Free No Knead Bread recipe is none of that! This easy & simple homemade gluten-free artisan bread is made with just 5 ingredients and no special equipment. You don't need a mixer, nor do you need to knead the dough! It is soft, bouncy, squishy, and doesn't need to be toasted to be delicious!
The magic is all in the flour here. This crusty bread is best enjoyed in a sandwich, toasted with jam, or simply on its own with butter! Yes, you can enjoy fresh un-toasted gluten-free bread with butter! Keep reading to learn just how magical it is! This will be the best gluten-free bread recipe you've ever had.
Why You'll Love This Recipe
- Enjoy soft and sturdy un-toasted gluten-free bread.
- Just 5 ingredients. No need for the usual gluten-free blend of tapioca starch, sorghum flour, potato starch, brown rice flour, psyllium husk, etc.
- 5 minutes of hands on prep.
- No fancy mixers or equipment needed. No loaf pan either, unlike most GF bread recipes.
- Freezes well.
- It is naturally dairy-free and easily vegan.
- No crazy ingredients and fillers.
Here are all the ingredients you'll need to make the ultimate gluten free bread:
- Water: 110ºF is generally a good temperature for yeast.
- Instant yeast
- Honey or granulated sugar
- Caputo Fioreglut gluten-free flour: The only flour that I recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. See the below section on flour to learn why it's so unique and important.
- Fine sea salt
Which Gluten Free Flour to Use
Please note that the only flour I recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. This flour is absolutely incredible for gluten-free yeasted doughs and breads because it contains gluten-free wheat starch which gives it amazing elasticity and workability. Yes, it is safe for celiacs. To learn more about gluten-free wheat starch, read this informative article from Wheat by the Wayside.
Unfortunately, it can be expensive and hard to find. Amazon carries it for $30 CAD per bag (1 kg), which is INSANE! No one should be paying that but unfortunately, it is the most accessible option. I purchase mine at local Italian stores, where a good price is $12 CAD a bag (1 kg). It is imported from Italy so those will be your best bet. Call around!
Note that I have not tested this recipe with any other flour, so unfortunately at this time I do not have another flour substitution. I do not recommend a 1:1 flour with xanthan gum as they tend to work poorly with yeast. I hope to develop my own blend that is comparable soon!
While this recipe was developed with optimal ingredients, here are some substitution suggestions:
- Vegan. This recipe is naturally dairy-free. For vegan bread, simply use granulated sugar instead of honey.
- Flour. As mentioned in the section below, the only flour that I can recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. It contains gluten-free wheat starch (safe for celiacs), and gives results unlike any other flour.
Be sure to read the recipe card below for the full recipe.
(1) In a large bowl, whisk together the wet ingredients: warm water, yeast, and honey or cane sugar. Let it sit for 10 minutes. It should appear foamy across the top.
(2) Stir half the flour and salt into the yeast mixture with a fork or wooden spoon, it will be quite sticky. Add the rest of the dry ingredients as needed until the dough pulls away from the edges of the bowl and is fairly dry.
(3) Cover the bowl with plastic wrap or a kitchen towel and leave it in a warm place to let the dough rise for 1½ hours. In cold weather, it may take closer to 2 hours for the dough to double in size.
Just before the dough is ready, preheat a dutch oven with the lid at 450ºF for 20-30 minutes.
(4) Use a dough scraper or spoon to gently plop the dough onto a square of parchment paper.
(5) Remove the dutch oven and hold the parchment paper to carefully lower the dough inside. Place the lid back on and bake for 30 minutes covered.
(6) Remove the lid for the last 10-15 minutes, until the dough is your preferred shade of golden brown.
Once baked, use the parchment paper to carefully lift the dough out and onto a wire rack. Slide off the parchment paper and discard.
Let the bread cool for at least 30 minutes before slicing, but ideally 2 hours until it has fully come to room temperature. Slice with a serrated knife and enjoy with butter, toast, sandwiches, etc!
What to Eat With Gluten Free Artisan Bread
There are so many ways to enjoy your fresh gluten-free bread. Here are some suggestions:
- Plain. There's nothing better than fresh bread out of the oven. Let the loaf cool slightly and enjoy with some butter or oil and vinegar.
- With your favourite spread. Cream cheese, nut butter, jam, etc! This bread is fantastic toasted or un-toasted.
- As a sandwich. Fill with your favourite meats, cheese, or veggies and enjoy as a delicious and large gluten-free sandwich.
- Turn the slices into gluten-free garlic bread.
- Dip in your favorite soup. I like gluten-free minestrone or dairy-free broccoli cheddar soup.
- Serve with pasta such as sausage & eggplant pasta or this authentic fettuccine alfredo.
- If you made your loaf a few days ago, turn stale bread into a gluten-free panzanella salad.
- Turn day-old bread into croutons. Slice into bite-sized pieces, toss in some olive oil, and bake at 400ºF on a wire rack over a baking sheet for 5-10 minutes. Your oven may require more or less time. Bake until they are crispy and delicious. Use in salads or soups!
I have not tested making the bread dough ahead of time. This recipe only requires one 90 minute rise, which is fairly easy to fit into your schedule. No need to let it rise a second time. It's best enjoyed on the day it's baked.
Slice the bread with a serrated knife as you need it, and store in an airtight container or ziploc bag. It will be freshest for 2 days. Slice any leftover bread and freeze for up to 3 months. Defrost on the counter and toast lightly before using.
Here are some of my top tips and tricks for successful gluten-free bread:
- Use the recommended gluten-free flour. Mulino Caputo Fioreglut is a very unique flour that is gluten-free, yet contains wheat starch. It has amazing elasticity and kneading properties. I find it on Amazon and at local Italian markets. I cannot speak for results when a flour other than this is used.
- Don't rush the rise. Stick to the recommended timing. Under or over proofing dough can lead to sub-optimal results.
- Let it cool for at least 30 minutes before slicing for best results. This allows the crumb to set and avoid a gummy bread. Don't worry, it will still be warm to try after 30 minutes of cooling!
- Slice the bread before freezing. Then you can thaw just as many slices as you need so the rest will stay fresh.
Frequently Asked Questions
I recommend using Mulino Caputo Fioreglut gluten-free flour. It is actually wheat starch with the gluten removed (and yes it is celiac-safe). This allows it to produce wonderful breads, very reminiscent of the properties of gluten. It is very special and I do not recommend using any other flour. Find it at local Italian markets or on Amazon.
Your yeast may not foam for 2 reasons: 1) You are using instant yeast. There will be less of a reaction from this type of yeast, but it should bubble a bit. 2) Your yeast is dead. This may occur because the yeast is expired, you haven't let it sit long enough, or your water was much too hot and killed the yeast. In this situation, I recommend you re-start with some fresh yeast, sugar, and warm (not hot) water to let it bloom again.
This is not necessary for this no knead bread. Kneading is a technique used to build up gluten in dough to make it more elastic. Since this bread is gluten-free, there is no point in kneading this dough.
This is not necessary for this recipe. This bread was designed to be as simple as possible, so scoring is not necessary, and in fact, the dough is probably a bit too sticky to score.
No, unfortunately the only flour recommended is the Caputo Fioreglut flour, not any other gluten-free flour blend. The gluten-free wheat starch that it contains is very important for the elasticity of the dough.
Finally enjoy soft, fluffy, crusty gluten free artisan bread at home! This easy no knead recipe comes together quickly with minimal ingredients. It is delicious all on its own, and of course when enjoyed with spreads and sandwiches. It is worth the task of finding the Caputo Fioreglut flour to enjoy homemade bread. This is a special recipe!
More Gluten Free Bread Recipes
Have you made gluten free no knead bread? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Gluten Free No Knead Bread
- Cast iron dutch oven
- 1¾ cups warm water 410g, 110ºF is generally a good temperature for yeast.
- 2¼ teaspoon instant yeast 8g
- 1 teaspoon honey or granulated sugar 7g
- 3 cups caputo fioreglut gluten-free flour 475g
- 2½ teaspoon fine sea salt 10g
- In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for 10 minutes. It should appear foamy across the top.
- Stir in the half the flour and salt with a fork, it will be quite sticky. Add the rest of the flour as needed until the dough pulls away from the edges of the bowl and is fairly dry.
- Cover the bowl with a kitchen towel and leave it in a warm place to rise for 1½ hours. In cold weather, it may take closer to 2 hours for the dough to double in size.
- Just before the dough is ready, preheat a dutch oven with the lid at 450ºF for 20-30 minutes.
- Use a dough scraper or spoon to gently plop the dough onto a square of parchment paper. Remove the dutch oven and hold the parchment paper to carefully lower the dough inside. Place the lid back on and bake for 30 minutes covered, then remove the lid for the last 10-15 minutes, until the dough is your preferred shade of golden brown.
- Once baked, use the parchment paper to carefully lift the dough out and onto a wire rack. Slide off the parchment paper and discard.
- Allow the loaf to cool for at least 30 minutes before slicing, but ideally 2 hours until it has fully come to room temperature. Slice with a serrated knife and enjoy with butter, toast, sandwiches, etc!
- Flour: The only flour recommended for this recipe is Mulino Caputo Fioreglut gluten-free flour. Try to find it at a local Italian store, or Amazon.
- Dairy-Free & vegan: This artisan bread is naturally dairy-free. Make it vegan too by using granulated sugar instead of honey.
- Storage: Slice the bread with a serrated knife as you need it, and store in an airtight container or ziploc bag. It will be freshest for 2 days. Slice any leftover bread and freeze for up to 3 months. Defrost on the counter and toast lightly before using.