A beautiful gluten-free no-knead bread that is easy to make, and perfect for making toast, rustic sandwiches, or accompanying soups and dips.
- 3 1/2 cups gluten-free all-purpose flour
- 1/2 cup tapioca starch
- 1 1/2 teaspoons salt
- 1 3/4 cup warm water (approx. 105F-110F)
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 2 tablespoons neutral oil
- 1 tablespoon apple cider vinegar
- 2 eggs, beaten
- Whisk the gluten-free all-purpose flour, tapioca starch, and salt together in a large bowl until the ingredients are well distributed.
- Combine the warm water, yeast, and sugar together in another large bowl and mix well. Set aside for 5 minutes. (You should start see bubbles at the surface. If not, it means the yeast has expired and is not working, so you will need to use yeast from a new packet.)
- Once the yeast mixture starts to form bubbles, add the oil, apple cider vinegar, beaten eggs and whisk well until you get a homogeneous yellow frothy liquid.
- Sift the dry ingredients into the bowl with the wet ingredients and mix thoroughly for a few minutes until you get a dough that is sticky but not too liquid. (If the dough is too wet, add one tablespoon of gluten-free flour at a time, but do not add too much. Gluten-free bread dough will always be a little wetter than normal bread dough, and it is perfectly fine.)
- Sprinkle gluten-free flour over a sheet of parchment paper and transfer the dough to the parchment. Use a wet spatula to gently shape the dough into the a ball that can fit a Dutch oven. Transfer the parchment with the dough to a bowl and cover with a tea towel to let it rise for approximately 45 minutes (note that the dough will rise, but it may not double in size as normal bread dough does).
- While the dough rises, preheat the oven to 450F and place a covered Dutch oven in the oven as the dough rises.
- Once the dough has risen, use a gluten-free floured knife to score three lines on the top and sprinkle with some flour. Carefully transfer both the risen dough together with the parchment to the preheated Dutch oven and cover it with the lid.
- Bake for 45 minutes before removing the lid, and then bake for another 15 to 30 minutes until the top is golden brown and crusty.
- Allow the bread to cool completely before slicing into it.
Flour: I love the cup4cup gluten-free all-purpose flour, but it does contain milk, so use a dairy-free gluten-free all-purpose flour alternative if you are allergic to dairy.
Starch: You may substitute the tapioca starch with either corn or arrowroot starch.
Liquids: In this recipe, I use water but if you prefer a creamier taste, simple use milk in the same amount. I’ve tried almond milk and cashew milk and it works great.
Oils: I used sunflower oil, but any other neutral tasting oil such as avocado oil would work great too.
Eggs: If you are vegan or allergic to eggs, simply replace the eggs with 2 flaxseed eggs or 4 tablespoons of oil. Eggs give the bread a beautiful yellow color so note that without the eggs the bread will be whiter in color on the inside.
Adapted from The Effortless Chic
- Category: Breads
- Method: Baking
Keywords: gluten-free no knead bread