Description
This Gluten-Free No-Knead Bread is the artisan loaf you’ve been dreaming of. With a golden, crackling crust and a soft, open crumb, it rivals any bakery sourdough. The secret lies in a high-hydration dough and a hot Dutch oven, creating steam to lift the loaf without any difficult kneading or complex shaping techniques.
Ingredients
— The Dough —
3 cups gluten-free all-purpose flour blend (bread-friendly blend like Caputo Fioreglut, Cup4Cup, or King Arthur)
1 packet (2 ¼ teaspoons) instant yeast (rapid rise)
1 ½ teaspoons salt
1 tablespoon granulated sugar or honey (to feed the yeast)
1 ½ cups warm water (approx. 110°F/43°C)
1 teaspoon apple cider vinegar (helps with rise and structure)
2 tablespoons olive oil
— For Baking —
Extra gluten-free flour for dusting
Cornmeal (optional, for the bottom of the pan)
Instructions
1. Activate Yeast: In a small bowl or measuring cup, mix the warm water and sugar. Stir in the yeast and let it sit for 5–8 minutes until foamy. (Even with instant yeast, this ensures it’s active).
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour and salt.
3. Combine: Pour the yeast mixture, apple cider vinegar, and olive oil into the dry ingredients. Stir with a sturdy spoon or Danish dough whisk until a shaggy, sticky dough forms. Ensure there are no pockets of dry flour. (Gluten-free dough will look more like thick batter than wheat dough—this is normal!).
4. The Rise: Scrape down the sides of the bowl. Cover tightly with plastic wrap and place in a warm, draft-free spot. Let it rise for 1 ½ to 2 hours, or until doubled in size and bubbly.
5. Preheat Dutch Oven: About 30 minutes before the rise is done, place a 4-to-6 quart Dutch oven (with the lid on) into your oven. Preheat the oven to 450°F (230°C). The pot needs to be screaming hot.
6. Shape: Lay a large piece of parchment paper on the counter and dust generously with GF flour. Scrape the risen dough onto the parchment. Gently use the paper or floured hands to nudge the dough into a round mound. Do not knead it! Just shape it gently.
7. Score: Dust the top of the loaf with flour. Use a sharp knife or lame to slash a shallow ‘X’ or line across the top (this helps the steam escape).
8. Bake Covered: Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper edges and drop it into the hot pot (paper and all). Cover with the hot lid immediately.
9. Bake for 30 minutes covered. (The steam trapped inside creates the crust).
10. Bake Uncovered: Remove the lid. Reduce oven temperature to 400°F (200°C). Bake for another 15–20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
11. Cool (Crucial!): Lift the bread out using the parchment paper. Transfer to a wire rack. You MUST let the bread cool completely (at least 2 hours) before slicing. Cutting it hot will result in a gummy texture.
Notes
Flour Matters: For the absolute best ‘crusty bread’ results, blends containing gluten-free wheat starch (like Caputo Fioreglut) work wonders. If you are wheat-intolerant, King Arthur Bread Flour is a great wheat-free alternative.
Dutch Oven Substitute: If you don’t have a Dutch oven, you can use a pizza stone with a metal bowl inverted over the bread, or a heavy roasting pan with a foil lid.
Sticky Dough: Do not be tempted to add more flour to dry out the dough. High hydration (water content) is what creates the steam and the open crumb structure.
Storage: Store wrapped in a paper bag or bread box for 2 days. To refresh the crust, toast slices or pop the whole loaf in a 350°F oven for 10 minutes.
- Prep Time: 15
- Cook Time: 45
- Category: Bread
- Method: Baking
- Cuisine: European-Style
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1
- Sodium: 290
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
- Cholesterol: 0