No Knead Gluten Free Bread (Easy Artisan Style Recipe!)
A simple, foolproof homemade gluten-free bread with a golden artisan crust and soft interior - no kneading required.
Ingredients
Dry:
- 2 cups gluten-free all-purpose flour (must contain xanthan gum, or add 1 tsp separately)
- 1 tsp salt
- 1 tsp instant yeast
- 1 tbsp sugar (or honey)
Wet:
- 1½ cups warm water (around 100–110°F)
- 1 tbsp olive oil
Instructions
- In a large bowl, whisk together the gluten-free flour, salt, instant yeast, and sugar until evenly combined.
- Add the warm water and olive oil. Stir with a wooden spoon or spatula until a sticky, batter-like dough forms. Do not add more flour.
- Cover the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 1 to 2 hours, or until roughly doubled in size.
- About 30 minutes before the rise is complete, place your Dutch oven with lid inside the oven and preheat to 450°F (230°C).
- Lightly flour a work surface. Scrape the risen dough onto it and gently fold the edges into the center to form a rough round shape. Let rest for 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Line with parchment paper. Transfer the shaped dough into the pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.
- Transfer to a wire rack and cool for at least 20 to 30 minutes before slicing.
Notes
Water temperature matters: too hot kills the yeast; too cold slows activation. Aim for warm to the touch.
Do not rush the rise - longer rises build more flavor.
Storage: wrap in a kitchen towel and store at room temperature for up to 3 days. Freeze sliced with parchment between each slice. Reheat in toaster or 350°F oven for 5 to 10 minutes.
Flavor variations: try adding rosemary and sea salt, roasted garlic, seeds, or shredded cheese to the dough before the rise.