Ciao! I’m Sam, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. I wasn’t always gluten-free. I trained under classic Italian chefs, making pasta and pane the old-school way. But years of unexplained fatigue led me to discover I was gluten-intolerant. That moment reshaped my life and my cooking.
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And nothing brings that transformation full circle quite like this No Knead Gluten Free Artisan Bread. It’s rustic, crusty on the outside, soft inside, and yes, 100% gluten-free. The aroma alone transports me back to crisp autumn mornings in Tuscany, where bread cooled on wood boards by open windows. This version fits beautifully into your modern kitchen without the mess, the kneading, or the wheat.
No Knead Gluten Free Artisan Bread
Equipment
- Dutch Oven
- mixing bowl
- parchment paper
Ingredients
Dry Ingredients
- 3 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp salt
- 1 tbsp sugar
- 2 1/4 tsp instant yeast or 1 packet
Wet Ingredients
- 1 1/2 cups warm water about 110°F
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- In a large bowl, whisk together gluten-free flour, salt, sugar, and yeast until combined.
- Add warm water, apple cider vinegar, and olive oil. Stir with a wooden spoon until a sticky dough forms.
- Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for at least 3 hours.
- Preheat your Dutch oven in a 450°F oven about 30 minutes before baking.
- With wet hands or a spatula, shape the dough into a rough ball and transfer to parchment paper. Lower into the preheated Dutch oven.
- Bake covered for 30 minutes.
- Uncover and bake an additional 20 minutes until the crust is golden brown.
- Cool completely on a wire rack before slicing.
Notes
Nutrition
Ingredients for No Knead Gluten Free Artisan Bread
To make the perfect loaf, you’ll need just a handful of simple ingredients, no special tools or mixers required. This bread comes together with pantry staples and a little patience.
Dry Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum included)
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) instant yeast
Wet Ingredients
- 1 ½ cups warm water (about 110°F)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
That’s it. No eggs. No dairy. Just pure, plant-based ingredients that create a crusty, chewy loaf every single time. You can find variations of gluten-free breads like my soft homemade gluten-free bread or gluten-free dinner rolls if you prefer a lighter bite, but for true rustic depth, this is the one.
Step-by-Step Instructions (No Kneading Needed!)
This recipe is designed for beginner bakers and busy families. All it takes is mixing, resting, and baking. No kneading. No stand mixer. Just patience.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, salt, sugar, and yeast until evenly combined.
Step 2: Add the Wet Ingredients
Pour in the warm water, apple cider vinegar, and olive oil. Stir everything with a wooden spoon until no dry pockets remain. The dough will be wet and sticky—perfectly normal for no knead gluten free artisan bread.
Step 3: First Rise (Minimum 3 Hours)
Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for at least 3 hours. You’ll notice bubbles forming as the dough rises and ferments slightly, giving it that artisan flavor.
Step 4: Preheat the Dutch Oven
About 30 minutes before baking, place your Dutch oven (or oven-safe pot with lid) in the oven and preheat to 450°F. Heating the pot helps create steam and a golden crust.
Step 5: Transfer the Dough
Carefully shape the dough into a rough ball using wet hands or a spatula. Place it on parchment paper and lower it into the preheated Dutch oven.
Step 6: Bake Covered
Bake for 30 minutes with the lid on.
Step 7: Bake Uncovered
Remove the lid and bake another 20 minutes, or until the crust is deep golden brown.
Step 8: Cool Before Slicing
Let the loaf cool completely on a wire rack. This step is key for texture and sliceability. If you’re craving more crusty options, check out my gluten-free naan bread as a companion for soups and stews.
Tips for Artisan Bread Success
Use the Right Flour Blend
Not all gluten-free flour is created equal. Choose a 1:1 baking blend with xanthan gum or guar gum included. This helps mimic gluten’s structure.
Hydration Is Everything
The dough will seem wetter than traditional bread dough. That’s a good thing. Moisture gives your no knead gluten free artisan bread its signature chew and open crumb.
Resist the Urge to Slice Early
As tempting as that fresh loaf may be, slicing it too early will lead to a gummy texture. Letting it cool fully allows the crumb to set.
Bake in a Covered Pot
This mimics a steam oven, allowing the crust to develop beautifully while the inside remains soft. If you don’t have a Dutch oven, use a heavy pot with a tight-fitting lid.
Let It Ferment Overnight (Optional)
Want deeper flavor? Let the mixed dough rest in the fridge overnight instead of on the counter. This slow fermentation enhances complexity, much like my gluten-free sourdough cinnamon rolls.
Flavor Variations to Try
This no knead gluten free artisan bread recipe is flexible and perfect for experimentation. Here are a few reader-tested variations:
1. Rosemary & Garlic
Add 1 tsp dried rosemary and 1 minced garlic clove to the dough for a savory spin. Perfect with soups like my gluten-free lasagna soup.
2. Cinnamon Raisin
Stir in 1 tsp cinnamon and 1/3 cup raisins for a sweet breakfast loaf. Serve toasted with a smear of nut butter.
3. Seeded Loaf
Before baking, top your dough with sesame seeds, poppy seeds, or sunflower seeds for extra crunch and nutrition.
4. Cheese & Herb
Fold in ½ cup grated hard cheese and 1 tsp mixed herbs. Serve warm with chili or tomato soup.
5. Pumpkin Spice
For a fall twist, add ½ cup pumpkin purée and 1 tsp pumpkin pie spice. Pair with soup or enjoy with tea.
Looking for something even cozier? These mini gluten-free apple muffins are another fall favorite in my kitchen.
Storage & Make-Ahead Tips
Room Temperature
Store leftover bread, wrapped in a clean towel or airtight container, at room temperature for up to 3 days. Don’t refrigerate, it dries out faster.
Freezer-Friendly
Slice the cooled loaf and freeze the slices individually. Toast straight from frozen for a perfect bite every time.
Reheating
Pop slices in the toaster or reheat a whole loaf wrapped in foil at 350°F for 10–12 minutes.
Make Ahead
Prepare the dough the night before and let it rest in the fridge. This way, you can wake up and bake fresh bread in under an hour.
Need more gluten-free options for breakfast? Try this fluffy gluten-free banana bread recipe or gluten-free blueberry coffee cake.
Why Readers Love This No Knead Gluten Free Artisan Bread
- It tastes like real bread, crusty, chewy, and full of flavor
- No kneading, no stand mixer, no fancy skills
- Naturally dairy-free, vegan, and allergen-friendly
- Foolproof even for first-time bakers
- Customizable for sweet or savory cravings
This recipe has become a weekly staple for many of my readers, especially during the colder months. Whether paired with soup or served alongside your favorite spreads, it delivers comfort in every slice.
FAQs About No Knead Gluten Free Artisan Bread
1. Can I use active dry yeast instead of instant yeast?
Yes, just dissolve it in the warm water and let it sit for 5–10 minutes before mixing with the dry ingredients.
2. Why is my bread gummy inside?
It’s likely underbaked or sliced too early. Be sure to cool it fully and bake until the internal temp hits 210°F.
3. Can I double this recipe?
Absolutely. Just use a larger Dutch oven or divide into two smaller loaves.
4. What’s the best flour blend for this?
Use a gluten-free blend designed for bread baking. Avoid ones with bean flours or gritty rice blends, which can cause off textures.
Final Thoughts
If you’ve been missing real bread since going gluten-free, this No Knead Gluten Free Artisan Bread will blow you away. It’s everything bread should be, easy, crusty, and full of soul. Let it cool on your counter while a pot of soup simmers. Light a candle. Pour a cup of tea. And give yourself the comfort of homemade bread that loves you back.
Want more gluten-free baking? Be sure to try my gluten-free zucchini bread and gluten-free biscuits for more rustic baking joy.