Gluten Free No Knead Bread -

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Gluten Free No Knead Bread

This crusty gluten-free no-knead bread bakes up perfectly every time and needs just 4 ingredients to make.

Prep Time10

Cook Time1

Rising Time18

Total Time19 10

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 168kcal

Author: Nicole Spiridakis

Ingredients

4 cups gluten free bread flour I used King Arthur Gluten Free Bread flour
½ teaspoon instant yeast
1-1½ teaspoons fine sea salt
2 ¾ cups warm water plus a few more tablespoons if needed

US Customary - Metric

Instructions

In a large bowl, stir together the 4 cups gluten free bread flour, ½ teaspoon instant yeast, and 1-1½ teaspoons fine sea salt. Add 2 ¾ cups warm water and mix well to incorporate all of the flour. I often find I need a little more water to create the dough, so add more water 1 tablespoon at a time if needed. Stir everything together to form a dough.
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. Let the dough rise for 16-18 hours, or longer.
When ready to bake, uncover the dough. Place a Dutch oven in the oven and preheat the oven to 500℉.
Lightly flour a large cutting board, and keep the flour handy. Dump and scrape the dough onto the cutting board and adding a little more flour if necessary so that it's not too sticky to handle, knead and roll the dough for about 6 turns. Roll the dough into a ball and place it seam-side down on the cutting board, lightly flour it, and cover with a towel. Let rise for 1 hour.
Very carefully add the dough to the hot dutch oven. (You may score the top before or after placing it into the dutch oven if you like.) Add the lid and lower the temperature to 450℉. Bake for 40 minutes covered, then remove the lid and bake the bread for 20-30 minutes until golden brown.
Remove the bread from the dutch oven and let it cool on a rack for at least 1 hour before slicing it.

Notes

Adapted from Jim Leahy's No Knead Bread

Let it rise. Lahey advises letting the dough rise for 12-18 hours, preferably 18 hours. I typically let my loaf rise for a minimum of 16 hours, and you can let it go for up to 2 days. The longer rise time will deepen its flavor and make for a better-baked loaf.
Place in the fridge. If you do have the time and want to let the dough rest a bit longer, after the initial long rise at room temperature, cover the bowl of dough with plastic and place it in the fridge for up to 3 days. The day you plan to bake, remove it from the fridge, follow the recipe instructions for the brief kneading process, and then let the bread sit and warm up at room temperature for at least 2 hours.
Keep in a warm place. Try to let the dough rise in a warm place! This is not always totally possible for me because our house tends to be on the cooler side, especially in the winter. I keep the dough t near the oven, which is a warmer spot. If your house is also on the cooler side, you can place the bowl in the sun, or add a few hours of rise time to allow the dough to rise more.
Start with the Dutch oven in the oven. Starting with a hot Dutch oven helps create that lovely crackly crust. So when you are preheating the oven, let the Dutch oven heat as well.
Bake on high heat. I preheat my oven at 500°F and then lower it to 450°F for the actual baking.
How do I know my bread is done? Baking gluten-free bread is obviously a bit different than baking regular bread. For one, it will take longer. After a lot of experience baking bread, you'll start to know when your bread is done by how dark the outside crust has become. I find my sweet spot for gluten-free no-knead bread is 40 minutes in the Dutch oven with the lid on, then an additional 20-25 minutes uncovered, but times may vary depending on your oven. If you want to make absolutely sure the bread is done, use an instant-read thermometer. The loaf is fully cooked when it reaches 209-210°F (98-99°C).
Cool the loaf completely. It's so hard not to tear into a warm, freshly baked loaf of bread as soon as it comes out of the oven, but try to wait at least 2 hours. This allows the starches to set and solidify (if you've ever been disappointed by a gummy crumb, chances are the bread didn't rest long enough). This is extra important when baking gluten-free bread.

Nutrition