The Best Beginner Gluten-Free Bread – No Kneading Required
This recipe is a game-changer for the gluten-free world. It is special because it uses a ‘no-knead’ method, meaning you just mix the ingredients in a bowl and let time do the work. The result is a 100% gluten-free loaf with a crispy golden outside and a soft, airy inside—perfect for beginners!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 loaf
- Category: Bread
- Method: No-Knead Bake
- Cuisine: Gluten-Free
Ingredients
- 3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 1/2 cups Warm Water (approx. 110°F)
- 2 1/4 teaspoons Active Dry Yeast (1 packet)
- 1 teaspoon Salt
- 1 tablespoon Sugar or Honey
- 1 tablespoon Olive Oil
Instructions
- Prepare the Yeast: Mix 1 1/2 cups warm water with 1 tablespoon sugar. Sprinkle 2 1/4 teaspoons yeast on top and let sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large glass bowl, whisk together 3 cups gluten-free flour and 1 teaspoon salt.
- Combine: Pour the yeast mixture and 1 tablespoon olive oil into the flour. Stir with a spoon until all flour is wet.
- First Rise: Cover and let rise in a warm spot for about 2 hours until bubbly.
- Preheat: Place your loaf pan in the oven and preheat to 425°F.
- Transfer: Line the hot pan with parchment paper. Scoop the dough into the pan and smooth the top with a wet spoon.
- Bake: Bake for 40-45 minutes until the top is deep golden brown.
- Cool: Let the bread cool completely on a wire rack before slicing to prevent a gummy texture.
Notes
Ensure your flour blend includes xanthan gum; if not, add 1 teaspoon to the mix. Dip your spoon in water to shape the sticky dough without it clinging to your tools. Always toast your slices to bring back that ‘just-baked’ texture.