No Knead Gluten Free Bread
This No Knead Gluten Free Bread is easy to make, deliciously crusty on the outside and soft on the inside, perfect for anyone including those on a gluten-free diet.
Ingredients
Dry Ingredients
- 3 cups gluten-free flour blend (with rice, tapioca, and potato starch)
- 1.5 teaspoons salt
- 1 teaspoon active dry yeast
Wet Ingredients
- 1.5 cups warm water (110°F/43°C)
- 1 tablespoon olive oil (optional) For additional flavor
Optional Add-ins
- herbs, seeds, or sweeteners Customize to your liking!
Instructions
Preparation
- In a large bowl, mix the gluten-free flour and salt together.
- In a separate bowl, dissolve yeast in warm water. Let it sit for 5-10 minutes until it becomes foamy.
- Combine the wet and dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
Baking
- Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Shape the dough into a round ball on parchment paper.
- Carefully transfer the dough into the hot Dutch oven. Cover it and bake for 30 minutes.
- Uncover and bake for an additional 15-20 minutes until the crust turns golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
This bread stays fresh for about 3-5 days at room temperature. For longer storage, refrigerate or freeze it tightly wrapped.