Gluten-Free No Knead Bread

I love bread that feels homemade without hours of kneading or complicated tech—this gluten-free no-knead loaf fits that bill. It develops a crisp crust and tender, airy crumb using psyllium for structure and a long, slow rise instead of aggressive kneading. If you like variations, you might also enjoy this gluten-free cheese bread as a flavorful sibling to this loaf.

Why Make This Recipe

• No kneading saves time and effort while still giving a great crust and open crumb.
• Uses simple pantry ingredients—gluten-free all-purpose flour and psyllium—for dependable results.
• Flexible timing: rise overnight in the fridge or a few hours at room temperature to suit your schedule.
• Great for sandwiches, toasting, and family dinners; also holds up well when frozen.
• Personal insight: I love this loaf because the psyllium gives a chew and structure that mimics traditional bread without gluten, making slices that toast and butter beautifully. See a quicker approach with this quick gluten-free loaf if you’re in a rush.

Recipe Overview

• Prep time: 15 minutes active; plus 1–12 hours rising
• Cook time: 45–50 minutes
• Total time: 2–13 hours (depending on rise)
• Servings: 8–10 slices
• Difficulty: Easy
• Method: Mix a wet, sticky dough, let it rise (long, slow fermentation), bake in a preheated covered Dutch oven for steam, then finish uncovered for crust.

My Experience Making This Recipe

I tested this loaf multiple times, adjusting psyllium and hydration to get a stable yet tender crumb. Early versions were too gummy; increasing psyllium and using a hot covered bake solved that and produced reliable oven spring.

How to Make Gluten-Free No Knead Bread

Combine dry ingredients, bloom yeast in warm water with a touch of honey, then stir into the dry mix with oil (and an egg if using). The batter will be sticky and loose—don’t fight it. Let it rise until puffy (1–2 hours warm or 8–12 hours in the fridge), shape gently, rest 20–30 minutes, then bake covered in a preheated Dutch oven at 450°F (230°C) for 30 minutes and uncovered for 15–20 minutes until the crust is deeply golden and internal temperature reads about 200°F (93°C).

Expert Tips for Success

• Use psyllium husk powder (2 tablespoons) rather than whole husk for even hydration and a better crumb. It’s the key gluten replacement here.
• Measure flour by weight when possible; aim for ~420 g total (about 3 cups) to avoid a dense loaf. A kitchen scale improves consistency.
• Preheat a heavy Dutch oven (4–6 quart) inside the oven for at least 30 minutes so the first stage of baking gets steam and high heat for oven spring.
• Check doneness with an instant-read thermometer—200°F (93°C) in the center is reliable—and bake a few minutes longer for a darker crust if you prefer.
• If your gluten-free flour blend lacks xanthan gum, add 1 teaspoon xanthan gum to improve texture and sliceability.

How to Serve Gluten-Free No Knead Bread

• Slice thick and toast for breakfast, topping with butter and honey or avocado and lemon. Also try it for hearty sandwiches.
• Serve warm with olive oil, balsamic, and flaky sea salt as an appetizer for dinner guests.
• Pair with soups (tomato bisque, lentil) where the bread soaks up broth without falling apart.
• For brunch or gatherings, present thick slices on a wooden board with cheeses, charcuterie, and fruit; crust looks great when scored and baked.

Storage and Reheating Guide

• Room temp: keep wrapped in a clean kitchen towel or bread bag for up to 2 days to preserve crust.
• Fridge: avoid refrigeration if possible because it dries bread; if needed, keep in an airtight container for up to 4 days.
• Freezing: slice first, wrap tightly in plastic wrap and foil or use a freezer bag; freeze up to 3 months. Thaw at room temp or toast from frozen.
• Reheating: refresh slices in a 350°F (175°C) oven for 5–7 minutes, or toast straight from frozen for best texture.

Recipe Variations

• Dairy-free / egg-free: omit the optional egg and add an extra tablespoon of olive oil; you’ll still get good structure from the psyllium.
• Seeded loaf: fold 2–3 tablespoons each of sunflower and pumpkin seeds into the dough for crunch and nutrition.
• Focaccia-style: press the dough into an oiled 9×13 pan, dimple, drizzle olive oil, and top with rosemary and sea salt—see this gluten-free focaccia for ideas.
• Sweet variation: add 1/4 cup honey and 1 teaspoon cinnamon, and fold in dried apples or raisins for a dessert-style loaf similar in spirit to an apple-cinnamon sweet bread.

Nutritional Highlights

• High in complex carbs for energy; psyllium adds soluble fiber that supports gut health.
• Naturally free of gluten; check your flour blend for allergens like soy, dairy, or nuts.
• Portion guidance: one medium slice ~120–180 calories depending on ingredients—adjust toppings to manage sodium and fats.

Troubleshooting Common Issues

• Dense or gummy crumb: likely too much flour or not enough psyllium; weigh flour and keep hydration high but balanced—add 1 teaspoon more psyllium if dough seems too loose.
• No oven spring: Dutch oven wasn’t hot enough or the dough didn’t ferment long enough; preheat the pot 30 minutes and allow the dough to become noticeably puffy.
• Crust too pale: finish uncovered and bake another 5–10 minutes; position the rack one level higher in the oven for more top heat.

Frequently Asked Questions

Q: Can I make this without psyllium?
A: Psyllium provides structure that mimics gluten; without it the loaf will crumbly and fall apart. If you can’t use psyllium, try a tested xanthan-gum-forward blend and expect a denser loaf. I recommend using 2 tablespoons psyllium for best texture.

Q: Can I use active-dry yeast instead of instant?
A: Yes—proof 2 1/4 teaspoons (one packet) active-dry yeast in the warm water for 5–10 minutes until foamy, then proceed. Reduce the rise time slightly if the dough gets very puffy.

Q: Why is the dough so sticky and loose?
A: Gluten-free doughs are more batter-like and sticky; that’s normal. Resist adding excess flour—shape gently with wet hands or a well-floured parchment to transfer to the Dutch oven.

Q: Can I bake this on a baking stone instead of a Dutch oven?
A: You can, but you’ll need steam to mimic the covered bake—place a tray of boiling water on the bottom rack or spray the oven with water in the first 5 minutes. Heat the stone to 500°F (260°C) before sliding the loaf on.

Conclusion

If you’d like another tested take on this style of loaf, check out Gluten-Free No Knead Bread – Laura Ligos Nutrition for additional tips and variations.

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