No-knead gluten free bread

    1 hour 55 min

    This no-knead gluten free bread is baked in a ceramic casserole pot with a lid in a very hot oven, resulting in a moist loaf with a lovely crust.

    5 people made this

    Serves: 8 

    • 1 teaspoon dried active yeast
    • 160ml lukewarm water, divided, or as needed
    • 270g gluten free flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon sea salt
    • 3 eggs
    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar

    Prep:15min  ›  Cook:45min  ›  Extra time:55min proofing  ›  Ready in:1hr55min 

    1. Preheat the oven to 240 C / Gas 9. Heat a ceramic casserole pot with the lid on in the oven.
    2. Combine yeast and 120ml of the lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes.
    3. Combine gluten free flour, bicarbonate of soda and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed.
    4. Whisk remaining lukewarm water, eggs, olive oil and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with cling film and let rise for 45 minutes.
    5. Spoon dough into the centre a large piece of baking parchment. Smooth out loaf with an offset spatula; sprinkle top with gluten free flour.
    6. Place loaf with parchment paper inside the hot ceramic pot; cover with the lid and place in the oven.
    7. Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack. Cool completely before slicing.

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