Gluten Free No Knead Bread

Name: Gluten Free No Knead Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Gluten-Free
Ingredients: 1¾ cups warm water (410g); 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)

Author: lia

Published: April 25, 2026

Freshly baked gluten free no knead bread on a wooden cutting board

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why make this recipe

Making Gluten Free No Knead Bread at home is a great choice for anyone who loves fresh bread but needs to avoid gluten. This recipe is simple and requires no special skills or equipment. The best part is that it creates a delicious, crusty loaf that you can enjoy with butter, for sandwiches, or as a side to your favorite meals. Plus, the no-knead method means less work for you while still delivering fantastic results.

how to make Gluten Free No Knead Bread

Ingredients

1¾ cups warm water (410g, 110ºF is generally a good temperature for yeast.)
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

In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for 10 minutes. It should appear foamy across the top.
Stir in half the flour and salt with a fork; it will be quite sticky. Add the rest of the flour as needed until the dough pulls away from the edges of the bowl and is fairly dry.
Cover the bowl with a kitchen towel and leave it in a warm place to rise for 1½ hours. In cold weather, it may take closer to 2 hours for the dough to double in size.
Just before the dough is ready, preheat a Dutch oven with the lid at 450ºF for 20-30 minutes.
Use a dough scraper or spoon to gently plop the dough onto a square of parchment paper. Remove the Dutch oven and hold the parchment paper to carefully lower the dough inside. Place the lid back on and bake for 30 minutes covered, then remove the lid for the last 10-15 minutes until the dough is your preferred shade of golden brown.
Once baked, use the parchment paper to carefully lift the dough out and onto a wire rack. Slide off the parchment paper and discard.
Allow the loaf to cool for at least 30 minutes before slicing, but ideally let it cool for 2 hours until it has fully come to room temperature. Slice with a serrated knife and enjoy with butter, toast, sandwiches, etc!

how to serve Gluten Free No Knead Bread

Serve this bread warm or at room temperature. It pairs wonderfully with butter, jam, or your favorite spreads. You can also use it to make sandwiches or as a side for soups and salads.

how to store Gluten Free No Knead Bread

Store the bread in an airtight container or a plastic bag at room temperature for up to three days. For longer storage, you can freeze it. Slice the bread before freezing, so you can take out just what you need later.

tips to make Gluten Free No Knead Bread

Make sure your water is warm but not hot; it helps the yeast to activate.
Don’t rush the rising process; letting it rise properly makes a big difference in texture.
Use a serrated knife to slice the bread easily without squishing it.
Experiment with adding herbs or cheese to the dough for added flavor.

variation

You can add chopped herbs, garlic powder, or even cheese to the dough for a different flavor. Try mixing in sunflower seeds or other nuts for added texture and taste.

FAQs

Q: Can I use other gluten-free flours?

A: Yes, you can try other gluten-free flours, but the results may vary. Check the texture and moisture level while mixing.

Q: Why is my bread dense?

A: If your bread is dense, it might not have risen long enough. Make sure to give it enough time in a warm place.

Q: Can I double the recipe?

A: Yes, you can double the recipe, but ensure you have a large enough bowl for the dough to rise. You may need to bake in two separate batches if your Dutch oven can’t fit the larger loaf.