Name: No Knead Gluten Free Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Gluten Free
Ingredients: 3 cups gluten free all-purpose flour blend; 2 1/4 tsp instant yeast; 1 1/4 tsp sea salt; 1 tbsp sugar; 2 tbsp olive oil; 1 1/2 cups warm water; 1 tsp apple cider vinegar

Jump to Recipe

Introduction

This no-knead gluten free bread is a simple and satisfying recipe perfect for anyone avoiding gluten. It requires minimal effort but yields a soft, flavorful loaf with a crisp crust. Ideal for sandwiches or toast, this bread brings homemade freshness to your table.

A round loaf of bread with a golden-brown crust dusted with white flour covers the top and sides, resting on a light beige cloth. The crust has a rough texture with a few deeper golden patches, while the top pattern shows a crack revealing the soft, fluffy white inside with air bubbles. The loaf appears thick and well-baked, with a slight domed shape. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups gluten free all-purpose flour blend
2 1/4 tsp instant yeast
1 1/4 tsp sea salt
2 tbsp olive oil
1 tbsp sugar
1 1/2 cups warm water
1 tsp apple cider vinegar

Instructions

Step 1: In a large bowl, whisk together the gluten free flour, instant yeast, sea salt, and sugar.
Step 2: Pour in the warm water, olive oil, and apple cider vinegar. Stir well until a sticky dough forms.
Step 3: Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour, or until slightly risen.
Step 4: Preheat the oven to 425°F (220°C). Line a loaf pan with parchment paper.
Step 5: Scrape the dough into the prepared loaf pan and smooth the top with a spatula. Bake for 55–60 minutes or until golden brown and the bread sounds hollow when tapped.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to fully cool before slicing.

Tips & Variations

For extra flavor, add 1 tsp dried herbs such as rosemary or thyme to the dry ingredients.
Use a gluten free flour blend that includes xanthan gum for better texture, or add 1 tsp if your blend does not contain it.
To make the crust crispier, place a small oven-safe dish with water on the bottom rack during baking to create steam.

Storage

Store the cooled bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag for up to 3 months. To reheat, toast slices directly from frozen or warm whole loaf in a 350°F (175°C) oven for 10–15 minutes.

How to Serve

A round loaf of bread with a thick, golden brown crust covered in white flour dust is shown resting on a beige cloth. The crust has a rough, textured look with cracks that reveal the soft, airy inside, which is pale yellow and fluffy. The top surface has a slightly darker brown area with more flour scattered unevenly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

This recipe is specifically designed for gluten free flour blends. Using regular flour will change the texture significantly and require different handling.

Is it necessary to use apple cider vinegar?

Apple cider vinegar helps improve the rise and texture of gluten free bread, but if you don’t have it, you can substitute with the same amount of lemon juice or white vinegar.