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Gluten-Free No-Knead Bread

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This Gluten-Free No-Knead Bread is crusty on the outside, soft and chewy inside, and shockingly easy to make. No kneading, no mixer, and just five ingredients—finally, a gluten-free bread you can enjoy fresh and untoasted!

Ingredients

Scale
  • 1 ¾ cups (410g) warm water (around 110°F)
  • 2 ¼ tsp (8g) instant yeast
  • 1 tsp (7g) honey or granulated sugar
  • 3 cups (475g) Caputo Fioreglut Gluten-Free Flour
  • 2 ½ tsp (10g) fine sea salt

Instructions

  1. In a large bowl, whisk warm water, yeast, and honey (or sugar). Let sit 10 minutes until foamy.
  2. Add half the flour and all of the salt. Stir well. Gradually add remaining flour until dough forms and pulls away from sides of bowl. It will be sticky.
  3. Cover bowl with plastic wrap or a towel. Let rise in a warm place for 1 ½ hours until doubled in size.
  4. Meanwhile, place a Dutch oven with lid into oven and preheat to 450°F about 30 minutes before baking.
  5. Scrape risen dough onto a sheet of parchment paper. Do not shape—it will be loose. Use parchment as a sling to transfer into hot Dutch oven.
  6. Cover and bake for 30 minutes. Remove lid and bake 10–15 minutes more until crust is deep golden.
  7. Lift bread out using parchment. Cool on wire rack at least 30 minutes, ideally 2 hours, before slicing.

Notes

Only use Caputo Fioreglut flour—no substitutes. Measure ingredients by weight for best results. Let bread cool completely to avoid a gummy crumb. Freezes well sliced in a freezer bag for up to 3 months.

Nutrition

Keywords: gluten-free bread, no-knead bread, caputo fioreglut, artisan bread, easy bread recipe

Find it online: https://alexandrarecipes.com/gluten-free-no-knead-bread-the-ultimate-artisan-loaf-you-can-actually-eat-untoasted/