If you’ve ever been intimidated by the thought of baking your own bread, take a deep breath — this Gluten-Free No Knead Bread will change everything. It’s honestly one of the simplest recipes you’ll ever try (yes, even easier than overnight oats!). With just a few ingredients, no kneading, and a bit of patience, you’ll have a beautiful loaf that’s crusty on the outside and soft on the inside.
When I made this for the first time, I couldn’t believe how good it turned out. By the next morning, it was already gone — and I’m blaming the kitchen elves for that one!
What’s the Deal with Gluten-Free Bread?
It’s funny how far we’ve come in the world of baking. Gluten is a protein that forms when flour meets water, giving dough that stretchy, elastic texture. But guess what? You can bake delicious bread without it.
While gluten helps traditional bread rise and stay together, it can be tough to digest for many people. I stopped eating gluten years ago, and I can honestly say I feel much better without it. I also work with clients who have found the same — less bloating, more energy, and no more stomach discomfort.
The best part? You don’t need to be a food scientist to make great gluten-free bread anymore. There are so many amazing flour blends on the market that already include the right combination of starches, flours, and binders (like xanthan gum) to mimic the texture of gluten. No more mixing ten different ingredients or searching specialty stores — just grab a good all-purpose gluten-free blend and you’re ready to go.
The Best Gluten-Free Flours for Bread
There are a few blends that always deliver excellent results. Here are my top picks for this recipe:
- Bob’s Red Mill 1-to-1 Baking Flour
- Cup4Cup Multipurpose Flour
- King Arthur Measure for Measure Flour
Each of these contains xanthan gum, which helps give the dough structure and elasticity. If you try other brands and they work well, let me know — I love discovering new options!
Bread and Comfort (Because, Yes, We Need It)
Bread is one of those foods that brings instant comfort. During stressful times, we all reach for something warm and familiar, and what’s more comforting than freshly baked bread? Sure, it’s not packed with vitamins, but it’s a beautiful vehicle for nourishment — top it with eggs, avocado, or your favorite nut butter and you’ve got yourself a balanced snack.
The truth is, bread has had a rough time with all the low-carb trends out there, but I think it deserves to shine again. Gluten-free bread, especially, can feel like a small act of self-care — a reminder that even with food sensitivities, you can still enjoy the simple pleasures.
The Magic of No-Knead Bread
Now, here’s the part that’ll make you fall in love with baking: you don’t need a mixer, fancy tools, or even much effort. Just stir, rest, and bake. That’s it!
The dough sits overnight to rise, giving it that rustic flavor and texture you’d expect from artisan bread. The secret? A hot Dutch oven. It traps steam, helping the bread form a golden, crunchy crust while keeping the inside perfectly soft.
And feel free to experiment! For a savory twist, add minced garlic and crushed red pepper flakes. Prefer something on the sweet side? Sprinkle in a bit of cinnamon or nutmeg. The possibilities are endless, and every loaf feels uniquely your own.
A Quick Pro Tip
If you’re not gluten-free, you can easily swap in regular flour and get almost identical results. When I made this alongside a friend who used regular flour, we both ended up with loaves that looked and tasted surprisingly similar. So, whether you’re gluten-free or not, this recipe works beautifully.
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The Easiest Gluten-Free No Knead Bread You’ll Ever Bake
- Total Time: 8 hr 45 min
Description
This Gluten-Free No Knead Bread is the easiest bread you’ll ever make — no mixer, no kneading, no stress. Just stir, rest overnight, and bake. The result? A rustic loaf that’s crisp on the outside, soft in the middle, and 100% gluten-free.
Ingredients
3 cups gluten-free all-purpose flour (must contain xanthan gum)
2 teaspoons salt
¾ teaspoon active dry yeast (quick-rise or instant yeast works best)
1½ cups room temperature water
Optional Add-Ins:
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
1 teaspoon ground cinnamon (for a sweet version)
Instructions
-
Mix the Dough
In a large glass bowl, combine flour, salt, and yeast. Pour in the water and mix with a wooden spoon until a sticky, shaggy dough forms. No need to knead! -
Let It Rest
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for about 8 hours or overnight. It should look bubbly and slightly risen when ready. -
Shape the Dough
Place a piece of parchment paper on the counter and dust it lightly with flour. Turn the dough out onto the paper, fold it a few times, and shape it gently into a round loaf. Cover with a towel and let it rest for 1 hour. -
Preheat the Oven
During the last 30 minutes of resting, place your Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C). -
Bake the Bread
Carefully remove the Dutch oven (it will be very hot!). Lift the dough using the parchment paper and place it inside the pot. Use a sharp knife to score the top of the dough. Cover with the lid and bake for 30 minutes. -
Finish Baking
Remove the lid and bake uncovered for another 15 minutes, until the crust is golden brown and crisp. -
Cool & Serve
Remove the bread and let it cool on a wire rack for at least 10 minutes before slicing. Enjoy warm, toasted, or topped with your favorite spread!
Notes
- Make sure your gluten-free flour blend contains xanthan gum or a similar binder, or your dough may crumble.
- This bread stays fresh for up to 3 days at room temperature or 5 days in the refrigerator. Freeze slices for up to 2 months.
- Reheat in the oven or toaster for that fresh-baked crunch!
