Description
A simple and adaptable no-knead gluten free bread recipe that results in a crispy crust and soft interior, perfect for any meal.
Ingredients
- 3 cups gluten-free flour blend (with rice, tapioca, and potato starch)
- 1½ teaspoons salt
- 1 teaspoon active dry yeast
- 1½ cups warm water (110°F/43°C)
- Optional: 1 tablespoon olive oil, herbs, seeds, or sweeteners
Instructions
- Mix the gluten-free flour blend and salt in a large bowl.
- Dissolve the active dry yeast in the warm water and let it sit for 5–10 minutes until foamy.
- Combine the wet and dry ingredients, mixing until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Shape the dough into a round ball on parchment paper.
- Carefully transfer the dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Uncover and bake for an additional 15–20 minutes until the crust is golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Customize the bread by adding olive oil, herbs, or seeds for extra flavor and texture. Store in an airtight container for freshness.
