Gluten Free No Knead Bread
Who doesn’t love the smell of freshly baked bread wafting through the house?
Imagine pulling a warm, crusty loaf from the oven, the golden-brown crust crackling softly as it cools. Gluten Free No Knead Bread is not just a recipe; it’s a game changer for anyone who wants that home-baked goodness without the fuss of traditional kneading. With just a few simple ingredients and minimal effort, you can impress friends and family with a delicious, gluten-free masterpiece that rivals the bakery down the road.
Why make this recipe?
Let’s be real: who needs kitchen drama when you can have simplicity? Here’s why you’re going to fall head over heels for this bread:
- No Kneading Required: Seriously, you don’t need to work up a sweat with a dough hook or your hands. Just mix and leave!
- Perfect for Everyone: Whether you’re gluten-sensitive or just looking for a fun baking project, this loaf is a crowd-pleaser that’ll get even the picky eaters to dive in.
- Easy Cleanup: Fewer tools mean less mess. Can I get a high five for that?
Ingredients
You don’t need fancy stuff — just these basics!
- 1¾ cups warm water (410g, about 110ºF)
- 2¼ tsp instant yeast (8g)
- 1 tsp honey or granulated sugar (7g)
- 3 cups Caputo Fioreglut gluten-free flour (475g)
- 2½ tsp fine sea salt (10g)
Directions
Alright, let’s get baking! Follow these steps for that beautiful loaf:
- In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for about 10 minutes until it’s bubbly and foamy at the top.
- Stir in half the flour and salt with a fork. The mixture will be sticky, but don’t worry!
- Gradually add the remaining flour until the dough pulls away from the edges of the bowl and feels somewhat dry.
- Cover the bowl with a kitchen towel and let it rise in a warm place for about 1½ hours. In colder weather, it might need closer to 2 hours.
- While the dough is rising, preheat a Dutch oven (with the lid) to 450ºF for 20-30 minutes.
- Gently place the dough onto a piece of parchment paper using a dough scraper or spoon.
- Carefully remove the Dutch oven and lower the dough inside on the parchment paper. Replace the lid and bake for 30 minutes covered.
- For the last 10-15 minutes, remove the lid to allow the crust to turn a lovely golden brown.
- Once done, lift the loaf out using the parchment paper and set it on a wire rack. Remove the paper and let it cool for at least 30 minutes before slicing. Ideally, wait about 2 hours for full flavor to develop.
- Slice with a serrated knife and enjoy!
How to make Gluten Free No Knead Bread (Overview)
Here’s a quick run-down of the process because baking should be a breeze, right?
- Start with mixing warm water, yeast, and honey.
- Let that sit until foamy.
- Stir in flour and salt, then let it rise.
- Preheat your Dutch oven while the dough grows.
- Pop the dough into the Dutch oven and bake it to perfection.
Pro Tip: Don’t skip that preheating step. It helps create that irresistible crust, and you’ll thank me later!
How to serve Gluten Free No Knead Bread
This bread is a versatile superstar. Whether you serve it as a side with your favorite soups or use it for sopping up sauces, it won’t disappoint. Picture the crusty exterior giving way to a soft, airy interior, perfect for slathering with butter or creating an epic sandwich. The aroma alone will have your guests asking for second helpings. 😍
How to store Gluten Free No Knead Bread
Thinking about keeping the leftovers? No problem! This bread lasts about 3-4 days at room temperature if stored in an airtight container. For longer storage, wrap it well and toss it in the freezer. When you’re ready to eat, simply reheat in the oven at 350ºF for about 10 minutes, and voilà—fresh-baked goodness again!
Tips to make Gluten Free No Knead Bread
Here are a few insider tricks to elevate your baking game:
- Play with Flour: If Caputo isn’t available, any quality gluten-free flour blend should work, but I can’t promise you’ll get the same results!
- Watch Your Yeast: Ensure your yeast is fresh. Old yeast is like watching paint dry—never fun!
- Mind the Temperature: If it’s too hot or cold in your kitchen, it may affect the dough rising. Ideally, aim for a cozy, warm spot.
Variation
Feeling adventurous? Add herbs, garlic, or cheese for flavor twists! You could also make it vegan by swapping the honey for maple syrup. The possibilities are endless!
FAQs
1. Can I use regular all-purpose flour instead?
Not if you want it gluten-free! Stick with a dedicated gluten-free flour blend for best results.
2. How do I make this bread vegan?
Substitute honey with maple syrup or agave nectar, and you’re all set!
3. Can I freeze the dough?
Absolutely! Just shape it into a loaf, freeze it before the second rise, and bake straight from frozen, adding a bit more time to the baking.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free No Knead Bread
Ingredients
Method
- In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for about 10 minutes until it’s bubbly and foamy at the top.
- Stir in half the flour and salt with a fork. The mixture will be sticky, but don’t worry!
- Gradually add the remaining flour until the dough pulls away from the edges of the bowl and feels somewhat dry.
- Cover the bowl with a kitchen towel and let it rise in a warm place for about 1½ hours. In colder weather, it might need closer to 2 hours.
- Preheat a Dutch oven (with the lid) to 450ºF for 20-30 minutes.
- Gently place the dough onto a piece of parchment paper using a dough scraper or spoon.
- Carefully remove the Dutch oven and lower the dough inside on the parchment paper. Replace the lid and bake for 30 minutes covered.
- For the last 10-15 minutes, remove the lid to allow the crust to turn a lovely golden brown.
- Once done, lift the loaf out using the parchment paper and set it on a wire rack. Remove the paper and let it cool for at least 30 minutes before slicing.
- Ideally, wait about 2 hours for full flavor to develop before slicing with a serrated knife.
