No-Knead Gluten-Free Bread
Introduction
No-Knead Gluten-Free Bread is soft on the inside, slightly crisp on the outside, and incredibly easy to make — no kneading, no complicated techniques, and no special skills required. Unlike traditional wheat bread, gluten-free dough doesn’t need kneading because there’s no gluten to develop. Instead, this recipe relies on proper hydration and a good flour blend to create structure and softness.This bread is perfect for anyone with gluten sensitivity or those following a gluten-free lifestyle. It slices beautifully for sandwiches, toasts well, and tastes amazing fresh out of the oven with butter.
Prep Time: 10 minutes
Resting / Rising Time: 45–60 minutes
Baking Time: 45–50 minutes
Total Time: About 1 hour 45 minutes
Ingredients
3 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 tablespoon sugar or honey
1 teaspoon salt
2¼ teaspoons instant yeast (1 packet)
1¼ cups warm water (not hot)
2 tablespoons olive oil
2 large eggs (room temperature)
1 teaspoon apple cider vinegar
If your flour blend does NOT contain xanthan gum, add 1 teaspoon xanthan gum.
Instructions
Prepare the Pan
Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
Mix Dry Ingredients
In a large bowl, whisk together:
Gluten-free flour
Sugar
Salt
Yeast
Add Wet Ingredients
Add warm water, olive oil, eggs, and apple cider vinegar.
Mix with a spoon or hand mixer for 2–3 minutes.
The batter will look thicker than cake batter but softer than traditional bread dough — this is normal.
(No kneading required!)
Let It Rise
Transfer the batter into the loaf pan and smooth the top with a wet spatula.
Cover loosely with a towel and let rise in a warm place for 45–60 minutes, until slightly puffy.
Preheat Oven
Preheat oven to 180°C (350°F) during the last 10 minutes of rising.
Bake
Bake for 45–50 minutes until:
Top is golden brown
Internal temperature reaches about 95°C (200°F)
Toothpick inserted comes out clean
If top browns too quickly, loosely cover with foil.
Cool Completely
Let the bread cool in the pan for 10 minutes.
Then remove and cool completely on a wire rack before slicing.
Important: Gluten-free bread must cool fully before cutting, or it may become gummy.
Texture Tips
Use room temperature eggs
Do not overbake (it dries out quickly)
Store tightly wrapped to prevent drying
For extra softness, add 1 tablespoon yogurt
Serving Ideas
Toast with butter and jam
Make grilled cheese sandwiches
Serve with soup
Use for breakfast toast with eggs
Make gluten-free French toast
Storage
Room temperature: 2 days (airtight container)
Refrigerator: Up to 5 days
Freezer: Slice and freeze up to 2 months
To reheat, toast directly from frozen.
Nutrition (Approx. per slice – 12 slices)
Calories: 160–180
Protein: 4–5g
Carbs: 25–28g
Fat: 5–6g
(Varies depending on flour blend.)
Final Thoughts
This No-Knead Gluten-Free Bread is beginner-friendly, soft, and reliable. It’s perfect for anyone who wants homemade gluten-free bread without complicated techniques. Simple ingredients, no kneading, and consistent results every time.