Easy No-Knead Gluten-Free Bread (low-fluoride)
This is the easiest gluten-free bread recipe you will ever make AND it tastes delicious! It's crispy on the outside and soft on the inside, which makes it perfect for avocado toasts, sandwiches, bread crumbs, and croutons. Did I mention it's only four ingredients?
Equipment
- Dutch Oven
- A piece of parchment paper
Ingredients
- 3 cups Caputo Gluten-Free Flour
- 2 teaspoon Caputo Active Dry yeast
- 1 ½ cups distilled warm water
- 1 teaspoon Redmond Real Salt
Instructions
- Add flour, yeast, and salt to a large bowl. Mix the dry ingredients until combined.
- Pour warm distilled water over the mixture and use the handle of a wooden spoon.
- Once the dough is completely mixed, cover with a tea towel or plastic wrap and place in a dry, warm area. Let rise for 2 hours.
- Remove the cover after 2 hours. The bread dough should have doubled in size.
- Preheat the oven to 450 degrees. Prepare a Dutch oven by lining it with parchment paper.
- Scoop the dough into the dutch oven so it's resting on top of the parchment paper. Use a sharp knife to score the bread.
- Cover the dutch oven with its top and bake in the hot oven for 45 minutes on the middle rack. After 45 minutes, remove the top and bake for 15 more minutes. The top should be golden brown.
- Remove the bread from the oven and use the parchment paper to lift the bread out of the dutch oven. Let the bread cool completely on a wire rack before cutting.
- Wrap the bread in plastic wrap and store it in a ziplock bag at room temperature for up to seven days.
Notes
A wooden spoon is the best tool to use if you're hand mixing the dough (which I recommend).
Tried this recipe?Let us know how it was!