No-Knead Gluten-Free Bread
No-Knead Gluten-Free Bread is rustic, crusty, and shockingly easy. As a Tuscan chef baking gluten-free, this loaf gives you classic Italian comfort with zero kneading.
Ingredients
- Rice flour
- Potato starch
- Sorghum or millet flour
- Psyllium husk optional
- Instant yeast
- Salt
- Olive oil optional
- Lukewarm water
Instructions
- In a large bowl, mix rice flour, potato starch, sorghum or millet flour, psyllium husk, yeast, and salt.
- Add lukewarm water and a drizzle of olive oil if desired.
- Stir with a wooden spoon until the dough is sticky and loose.
- Cover the bowl and let it rest at room temperature for 8–12 hours.
- After resting, dust a surface with rice flour and gently fold the dough over itself a few times.
- Shape into a ball or oval on parchment paper.
- Preheat a Dutch oven in the oven to high heat.
- Place the dough with parchment into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake another 15–20 minutes until the crust is golden and loaf sounds hollow underneath.
- Cool on a wire rack at least 30 minutes before slicing.
Notes
Store at room temp wrapped in a cloth or bag for 2 days. Freeze sliced leftovers and toast straight from frozen. Perfect with soups, salads, or as bruschetta base!
Nutrition
Serving: 1sliceCalories: 170kcalCarbohydrates: 35gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1.5gSodium: 180mgFiber: 2gSugar: 1g
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