A quick and easy gluten-free no-knead bread that doesn’t require kneading. This delicious no-knead bread recipe is perfect for toast, rustic sandwiches, and complementing soups and dips. This is also gluten- and dairy-free, but you wouldn’t believe it!

Also check out, Gluten-Free Garlic Knots, Venezuelan Arepas,No knead gluten-free bread on cooling rack and Gluten-Free Vegan Cornbread

PATIENCE IS KEY IN BREAD BAKING!

Bread baking generally requires considerable time. It’s not something you can attempt if you are pressed for time or lack patience.

I’ve found that the perfect time to bake the bread is when you’re not pressed for time and can give the dough all the time it requires to rise.

This is why, during this special time when we’ve been spending ample time at home, I’ve returned to preparing yeasted bread. This time around, I had more time on my hands to experiment in the kitchen and come up with my version of the artisan loaf that I had been searching for.

I’ve prepared this gluten-free bread three times in the last two weeks, and it comes out perfect each time. Delicious, flavorful, soft from the inside, crusty from the outside, and baked in an hour (and without kneading)! Whoa! Isn’t that AMAZING!?

 

Why You’ll Like This Recipe?

I’m sure you’ll like this bread as much as I do. Because

  • No Kneading Required: Because gluten-free flours lack gluten, there is no need to knead, as only gluten-containing dough requires kneading. There is only one requirement: RISE.
  • Gluten and Dairy-Free: This bread is prepared with natural ingredients (free from those nasty preservatives or additives found in store-bought bread) and is completely gluten-free and dairy-free, allowing those with Celiac, gluten sensitivity, or lactose intolerance to enjoy it without fear!
  • Highly Versatile: Enjoy this gluten-free homemade bread toasted or spread with marmalade for breakfast, avocado toast for brunch, or sandwiches for lunch. Serve it alongside soups or dip the sauces. Or, for a special occasion, try this gluten-free no-knead bread to prepare French toast. One thing is sure: no matter how you serve it, this gluten-free no-knead bread is delicious.
No knead dough in a bowl

How To Make Gluten-Free No-Knead Bread?

This gluten-free no-knead bread is perfect if you’re looking for an easy and quick way to make fresh bread. You’ll just require the following ingredients and steps to follow. And, it’s done!

Ingredients

  •  Yeast – I used a packet of active dry yeast if you are using fast-acting or Instant yeast, then use 1/2 of a packet.
  • Almond milk – you can use other non-dairy milk, soy, cashew, or oats.
  • Cane sugar – this helps to activate the yeast, any natural sweetener will work.
  • Applesauce – I used unsweetened applesauce, which adds moisture to the bread so it is not dry.
  • Avocado oil – adds moisture, you can substitute with olive oil or your favorite oil
  • Brown rice flour – the result is a great texture, you can substitute with millet, quinoa or sorghum flour.
  • Gluten-free All-Purpose Flour – this recipe is so forgiving that any brand gluten-free all-purpose flour will work.
  • Tapioca starch and Arrowroot – great for giving the bread a lighter texture, substitute one of them with potato starch.
  • Ground Flaxseeds and Xanthan Gum– act as egg replacers, helping to keep the dough together.
  • Baking powder – helps with raising the bread
  • Salt – boosts the flavor of the bread

Cookware

This recipe requires the following cookware:

  • Dutch oven Pot: It’s one of my favorites, and it makes fantastic bread. The Dutch oven quickly heats the bread and thoroughly steams it, much like a bakery oven would.

Any Dutch oven will work great. I prefer to use a 6- or 7-quart Dutch oven since it provides more room for the bread to rise and expand.

  • Parchment paper: Parchment paper is a must when baking bread in a Dutch oven. It helps prevent the bread from clinging to the Dutch oven and makes transfer easier.
  • Cooling rack: I adore cooling racks for ensuring baked foods cool properly. The cooling rack will ensure that your bread cools down completely so that you don’t end up with a gummy loaf!

Directions

  1. Proof the yeast: Add the warm milk to a medium bowl and add the yeast and sugar. The yeast will be activated when the foam forms on top of the mix, about 5-7 minutes. Stir in the applesauce and avocado oil.
  2. Prep the dough and allow it to set: Combine the dry ingredients in a large bowl, rice flour, gluten-free flour, tapioca starch, arrowroot starch, flaxseeds, xanthan gum, baking powder, and salt.
  3. Add the yeast mixture with the dry ingredients; the dough will be sticky, don’t be alarmed.
  4. Cover the bowl and place in a warm, dry place for about 12 -18 hours.
  5. Form the bread: Remove the dough and place on a lightly greased parchment paper, form into a dough ball.
  6. Cover the dough with a clean, dry kitchen towel and allow it to rise for 60 minutes.
  7. Preheat the oven: Meanwhile, preheat the oven to 450 degrees F; place a 6 or 7-quart Dutch oven pot in the oven to heat up.
  8. Bake the bread: Carefully lift the parchment paper with the dough into the preheated Dutch pot. Cover pot and bake for 45 minutes
  9. Remove the lid and finish baking the bread until golden brown, another 15 minutes.
  10. Cool: Transfer bread to a cooling rack. Allow it cool to room temperature (at least an hour, but ideally 2 hours) before slicing and serving.
No knead bread cooking in Dutch oven

How To Freeze This Gluten-Free No-Knead Bread?

To freeze the bread, wrap each slice in wax or parchment paper and store it in a Ziploc bag or freezer-safe container for up to 2-3 months. Before toasting or serving, let the bread defrost in the refrigerator overnight.

Recipe Notes

  • Cool it completely. Gluten-free bread might get sticky if not cooled completely. Make sure to cool the bread completely before serving and slicing it. The easiest way I’ve found to do this is to leave it on the cooling rack for at least an hour, but two hours is much better!
  • Season it. If you don’t flavor your gluten-free bread, I think it might be a little boring. So you may season it with garlic and rosemary! It elevates this bread to a new level of deliciousness. However, you can vary the seasonings if you want something different, such as onion flakes or herbs!

 

Gluten-free recipes development is neither simple nor straightforward.  I’d love it if you appreciated the time, effort, and love I put into every recipe!

Other Bread Recipes To Prepare

Gluten-Free Vegan Biscuit And Gravy 

Vegan Pupusa

Gluten-free Vegan Pumpkin Clover Leaf Rolls

Garlic Bread In The Air Fryer

Frozen Garlic Bread

No knead gluten-free bread on cooling rack

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Gluten-Free No-Knead Bread on a baking trey

Gluten-Free No-Knead Bread

A quick and easy gluten-free no-knead bread that doesn’t require kneading. This delicious no-knead bread recipe is perfect for toast, rustic sandwiches, and complementing soups and dips. This is also gluten- and dairy-free, but you wouldn’t believe it!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Gluten-Free No-Knead Bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24
Calories: 154kcal

Ingredients

  • 1 packet active dry yeast or 2 ¼ teaspoons
  • 2 cups warm almond milk
  • 2 tablespoons organic cane sugar
  • 1 1/2 cup applesauce
  • 3 tablespoons avocado oil
  • 3 cups brown rice flour
  • 2 cups all purpose gluten-free flour
  • 1/2 cup tapioca starch
  • 1/2 cup arrowroot starch
  • 1 tablespoon ground flaxseeds
  • 2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt

Instructions

  • Add the warm milk to a medium bowl and add the yeast and sugar. The yeast will be activated when the foam forms on top of the mix, about 5-7 minutes. Stir in the applesauce and avocado oil.
  • Combine the dry ingredients in a large bowl, rice flour, gluten-free flour, tapioca starch, arrowroot starch, flaxseeds, xanthan gum, baking powder, and salt.
  • Add the yeast mixture with the dry ingredients; the dough will be sticky, don’t be alarmed.
  • Cover the bowl and place in a warm, dry place for about 12 -18 hours.
  • Remove the dough and place on a lightly greased parchment paper, form into a dough ball.
  • Cover the dough with a clean, dry kitchen towel and allow it to rise for 60 minutes.
  • Meanwhile, preheat the oven to 450 degrees F; place a 6 or 7-quart Dutch oven pot in the oven to heat up.
  • Carefully lift the parchment paper with the dough into the preheated Dutch pot. Cover pot and bake for 45 minutes
  • Remove the lid and finish baking the bread until golden brown, another 15 minutes.
  • Transfer bread to a cooling rack. Allow it cool to room temperature (at least an hour, but ideally 2 hours) before slicing and serving.

Nutrition

Calories: 154kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 235mg | Potassium: 73mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 1mg