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Loaf of homemade no knead gluten free bread on a kitchen counter

No Knead Gluten Free Bread

This easy No Knead Gluten Free Bread recipe results in a soft, crusty loaf that is perfect for sandwiches or simply enjoyed with butter.
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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Bread, Breakfast, Snack
Cuisine: American, Gluten Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour blend Ensure it's a 1:1 ratio flour for best results
  • 1.5 teaspoons salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
Wet Ingredients
  • 1.75 cups warm water Temperature should be warm to activate the ingredients
  • 1 tablespoon apple cider vinegar Can substitute with lemon juice
  • 1 tablespoon olive oil Can substitute with a plant-based oil or melted coconut oil

Method
 

Preparation
  1. In a large bowl, mix the gluten-free flour blend, salt, baking powder, and baking soda.
  2. In a separate bowl, combine warm water, apple cider vinegar, and olive oil.
  3. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  4. Cover the bowl with plastic wrap and let it rise for 1-2 hours.
Baking
  1. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.
  2. Once the dough has risen, carefully pour it into the hot Dutch oven.
  3. Cover with a lid and bake for 30 minutes.
  4. Remove the lid and bake for an additional 15-20 minutes until golden brown.
  5. Allow to cool before slicing.

Notes

Keep leftover bread wrapped in a kitchen towel at room temperature for about 3 days. For longer storage, slice and freeze it for up to 3 months.