No Knead Gluten Free Bread

2 ½ cups gluten-free all-purpose flour (with xanthan gum included)

1 ½ teaspoons salt

1 tablespoon sugar or honey

2 ¼ teaspoons (1 packet) instant or active dry yeast

1 ½ cups warm water (about 105–110°F / 40–43°C)

2 tablespoons olive oil or neutral oil

1 teaspoon apple cider vinegar

In a large mixing bowl, add the gluten-free flour, salt, sugar, and yeast. Whisk or stir well to ensure everything is evenly combined.
Slowly pour in the warm water, olive oil, and apple cider vinegar. Using a wooden spoon or spatula, mix until a thick, sticky dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot. Let the dough rise for 2–3 hours, or for better flavor, let it rest overnight (8–12 hours) at room temperature.
About 30 minutes before baking, preheat your oven to 450°F (230°C) and place your Dutch oven (with lid) inside the oven to heat.
Lay a sheet of parchment paper on your counter. Carefully scrape the dough onto the parchment. With wet hands or a spatula, gently shape the dough into a round loaf.
Carefully remove the hot Dutch oven from the oven. Lift the dough (with parchment) and place it inside the pot. Cover with the lid and bake for 35 minutes covered.
Remove the lid and bake for 10–15 minutes uncovered until golden brown. The bread should sound hollow when tapped on the bottom.
Remove the bread and place it on a wire rack. Let it cool for at least 1 hour before slicing.

Course🍞Bread

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

CuisineBaking

Occasions🍳Breakfast📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h