No Knead Gluten Free Bread Recipe

Discover an extraordinary gluten free bread that charms with a soft interior and a perfectly crunchy crust. This marvel blends high quality gluten free flour, olive oil, apple cider vinegar, and a harmonious mix of seasonings, creating a delicious, wholesome treat perfect for those seeking a satisfying gluten free experience.

I love baking, so when I discovered a way to make Gluten Free No Knead Bread, I had to share it. This recipe mixes 3 cups gluten-free all-purpose flour blend, 1 1/2 teaspoons salt, 1 tablespoon sugar, 1 packet active dry yeast, 1 1/2 cups warm water, 2 tablespoons olive oil, and 1 teaspoon apple cider vinegar to create a bread that’s fluffy inside and crispy on the outside.

Its nutritional value is pretty good too; the olive oil gives you a dose of healthy fats while the flour blend brings in energy without any gluten. I even noticed this recipe works great as a 1 To 1 Gluten Free Flour Recipes version and could easily be used as a base for other Gf Bread Recipes.

Even if you are not gluten-free, this method of making Easy Gluten Free Bread proves to be a simple and satisfying way to enjoy crusty gluten free bread without all the kneading fuss. Enjoy this delicious creation in your kitchen today.

Why I Like this Recipe

1. I really love how this recipe is super simple to follow—even if I’m not a pro at baking, I can still pull it off.
2. I like that it’s gluten-free and dairy-free, which makes it perfect for me since I have to be careful with my diet.
3. I love the mix of textures in the bread; it’s soft and fluffy inside, but the crust gets nicely crispy on the outside.
4. I appreciate the straightforward ingredients and clear instructions; it means I don’t have to hunt around for any special items when I’m in the kitchen.

Ingredients

• This gluten free all purpose flour blend offers ample carbohydrates and fiber boosting texture and structure.
• Salt enhances all flavors and preserves the natural goodness of the dough.
• Sugar adds a bit of sweetness and helps feed the yeast for proper rising.
• The yeast creates air bubbles which gives the bread a light and airy crumb.
• Warm water activates the yeast efficiently and blends ingredients into a smooth mixture.
• Olive oil adds moistness and healthy fats making the bread soft and full of flavor.
• Apple cider vinegar lends a slight tang and helps strengthen the dough structure.

Ingredient Quantities

• 3 cups gluten-free all-purpose flour blend (make sure it already has xanthan gum)
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

How to Make this

1. Preheat your oven to 425°F and grease a loaf pan with a little oil or line it with parchment paper.

2. In a large bowl, mix together 3 cups gluten-free all-purpose flour blend, 1 1/2 teaspoons salt, and 1 tablespoon sugar.

3. In a separate small bowl, stir the 1 1/2 cups warm water with the packet of active dry yeast until its all dissolved and let it sit for 5 to 10 minutes until it gets a bit frothy.

4. Now add 2 tablespoons olive oil and 1 teaspoon apple cider vinegar to the yeast mixture.

5. Pour the wet ingredients into the dry mixture and stir just until it all comes together; the dough will be sticky and a bit loose.

6. Cover the bowl with plastic wrap or a towel and put it in a warm spot for about 1 to 2 hours until it has risen a bit.

7. Once its risen, carefully transfer the sticky dough into the prepared loaf pan. You might need a spatula to scrape it out.

8. Let the dough sit in the pan for another 20 minutes for a short second rise.

9. Put the pan in the oven and bake for 35 to 40 minutes until the top turns nicely golden and the crust gets crispy.

10. Remove the bread from the oven and let it cool in the pan for about 10 minutes before taking it out onto a rack to cool completely, then slice it up and enjoy!

Equipment Needed

1. An oven preheated to 425°F
2. A loaf pan (greased or lined with parchment paper)
3. A large mixing bowl for dry ingredients
4. A small bowl for the yeast mixture
5. Measuring cups and spoons
6. A stirring spoon or whisk
7. A spatula to scrape the dough
8. Plastic wrap or a clean towel to cover the bowl
9. A cooling rack for cooling the bread after baking

FAQ

No Knead Gluten Free Bread Recipe Substitutions and Variations

• Gluten-Free All-Purpose Flour Blend: You can try making your own blend by mixing rice flour, tapioca starch, and potato starch but make sure to add xanthan gum if your mix doesn’t include it already
• Sugar: You could substitute with honey or maple syrup, just be careful to slightly reduce the water since these add extra moisture
• Active Dry Yeast: Instant yeast works too, but you might need to adjust the water temperature or the rising time a bit
• Apple Cider Vinegar: White vinegar or even a squeeze of lemon juice can be used instead, though the flavor might change a little

Pro Tips

1. Make sure your water is super warm (around 110°F) but not too hot, cause any extra heat can kill the yeast and mess up your rise.
2. Since the dough will be really sticky, wet your hands or use a spatula when transferring it to the pan to prevent it from sticking all over your counter.
3. If your kitchen is on the cooler side, try placing the bowl in a warm spot like near a turned-off oven or even next to a sunny window so the dough can rise properly.
4. Let the bread cool on a rack completely before slicing, cause if you slice it while still hot it may turn out gummy and fall apart.