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Loaf of No-Knead Gluten-Free Bread fresh out of the oven.

No-Knead Gluten-Free Bread

A comforting and easy no-knead gluten-free bread recipe that results in a tender loaf, perfect for sandwiches or soups.
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Bread, Breakfast, Snack
Cuisine: Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Essentials
  • 1.5 cups lukewarm water (about 100–110°F / 37–43°C) Warm enough to wake the yeast but not too hot.
  • 1 teaspoon granulated sugar Feeds the yeast for a reliable rise.
  • 0.5 teaspoon active dry yeast Common yeast for home baking.
  • 3 cups gluten-free all-purpose flour blend Caputo’s Gluten-Free Flour is recommended.
  • 1 teaspoon fine sea salt or kosher salt Balances flavor and strengthens structure.
Optional Add-ons
  • 1-2 tablespoons olive oil or melted butter Adds a slightly softer crust and richer flavor.
  • 1 tablespoon honey or maple syrup Adds a touch of sweetness.
  • 1-2 tablespoons seeds (sesame, sunflower, or pumpkin) Sprinkle on top or press into dough for texture.
  • 1 teaspoon dried herbs (rosemary, thyme) Adds savory flavor.
  • Cornmeal or extra gluten-free flour for dusting For the work surface.

Method
 

Activation
  1. Pour 1 1/2 cups lukewarm water into a small bowl or measuring cup.
  2. Stir in 1 teaspoon sugar and 1/2 teaspoon active dry yeast until dissolved.
  3. Let the mixture rest for about 5 minutes until it shows tiny bubbles.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together 3 cups gluten-free flour and 1 teaspoon salt.
  2. If using, mix herbs, seeds, or additional sugar/honey into the dry ingredients.
Combine
  1. Pour the activated yeast mixture into the dry ingredients while stirring.
  2. Add 1–2 tablespoons olive oil or melted butter if using.
  3. Aim for a thick, sticky dough. Adjust texture by adding warm water or gluten-free flour as needed.
First Rise
  1. Cover the bowl loosely with a towel or plastic wrap and place in a warm area.
  2. Let the dough rise for about 5 hours until puffed and airy.
Shape
  1. Flour the countertop generously then turn the risen dough onto the floured surface.
  2. Shape into a loaf without vigorous kneading.
Prepare Baking Vessel
  1. Line a baking dish or Dutch oven with parchment paper.
  2. Transfer the shaped dough into the prepared dish and smooth the top.
  3. Cover with a lid or foil.
Bake
  1. Place the covered dish in a COLD oven and set to 450°F (230°C).
  2. Start the timer for 40 minutes once the oven is turned on.
  3. After 40 minutes, uncover and bake for another 20–30 minutes until golden and hollow sounding.
Cool
  1. Let the bread cool in the dish for 5–10 minutes before slicing.

Notes

Store leftover bread wrapped in a tea towel or in an airtight container for up to 2 days; freeze slices for longer storage.