Gluten Free No Knead Bread
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.
Servings: 10
Calories: 135kcal
Equipment
- Cast iron dutch oven
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 135kcal | Carbohydrates: 31g | Protein: 1.2g | Sodium: 428mg | Potassium: 0.4mg | Fiber: 1.2g | Sugar: 0.6g | Vitamin C: 2.1mg | Calcium: 0.4mg