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

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Course: Side Dish

Cuisine: American

Keyword: Gluten-Free No-Knead Bread

Prep Time: 20

Cook Time: 20

Servings:

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.

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