Gluten-Free No-Knead Artisan Bread

This rustic gluten-free bread has a crisp crust, a soft, tender crumb, and requires no kneading. It’s perfect for sandwiches, toast, or serving alongside soups and stews.

Prep Time: 15 minutes
Rise Time: 60–90 minutes
Bake Time: 45–50 minutes
Total Time: About 2 hours
Servings: 10–12 slices

Ingredients

• 3 cups (420 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup (120 g) gluten-free oat flour (or more gluten-free flour blend)
• 2¼ tsp (1 packet) instant yeast
• 1½ tsp salt
• 1 tsp sugar or honey
• 2 tbsp psyllium husk powder
• 1¾ cups (420 ml) warm water (105–110°F / 40–43°C)
• 2 tbsp olive oil
• 1 tsp apple cider vinegar

Instructions

1. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour blend, oat flour, yeast, salt, sugar, and psyllium husk powder.
2. Add the liquids: Pour in the warm water, olive oil, and apple cider vinegar. Stir with a sturdy spoon until a thick, sticky dough forms. No kneading is needed.
3. First rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 60–90 minutes, or until it has increased noticeably in size.
4. Preheat: Place a Dutch oven (with its lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
5. Shape: Dust your hands with gluten-free flour and gently shape the dough into a round loaf. Place it on parchment paper.
6. Score: Use a sharp knife or bread lame to make a shallow slash across the top.
7. Bake covered: Carefully transfer the dough (with the parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
8. Bake uncovered: Remove the lid and bake for another 15–20 minutes, until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
9. Cool: Let the bread cool on a wire rack for at least 1 hour before slicing.

Tips for Success

• Use a quality gluten-free flour blend that already contains xanthan gum. If yours doesn’t, add 1 teaspoon xanthan gum.
• Psyllium husk helps create a flexible dough and improves the bread’s texture.
• Weighing the flour gives the most consistent results.
• If the dough seems too dry, add 1–2 tablespoons of warm water. If it’s too wet, add a little more gluten-free flour.

Optional Add-Ins

• 2 tbsp mixed seeds (sunflower, pumpkin, sesame)
• 1 tsp dried rosemary or Italian herbs
• ½ tsp garlic powder
• ½ cup shredded cheddar or Parmesan cheese

Storage

• Store in an airtight container at room temperature for 2–3 days.
• Refrigerate for up to 1 week.
• Freeze sliced bread for up to 3 months. Toast slices directly from frozen.

This bread is delicious served warm with butter, dipped in olive oil, or alongside soups, stews, and hearty salads.