No Knead Gluten Free Bread Recipe
Making bread at home sounds hard, right? Not anymore! This No Knead Gluten Free Bread Recipe changes everything.
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Loaf pan
- Parchment paper
- Kitchen towel
- Measuring cups and spoons
Ingredients
- 3 cups gluten free flour blend
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon honey or sugar
- 2 tablespoons olive oil
- 1 1/2 cups warm water
- 1 teaspoon apple cider vinegar
- 2 eggs at room temperature
Instructions
- Take your large bowl. Add the gluten free flour.
- Pour in the yeast and salt. Mix everything together well. Make sure there are no lumps.
- Get another bowl for wet ingredients. Add warm water and honey.
- Crack in the eggs. Pour the olive oil and vinegar. Whisk until everything blends smoothly.
- Pour wet mixture into dry ingredients. Stir with your wooden spoon.
- Mix until you see no dry flour. The dough will be sticky. That's totally normal for gluten free bread.
- Cover the bowl with your kitchen towel. Place it somewhere warm.
- Let the dough rise for 1 hour. It should double in size.
- Grease your loaf pan well. Pour the dough into the pan.
- Smooth the top gently. Cover again and let rise 30 minutes.
- Heat your oven to 375°F. Bake the bread for 45 minutes.
- The top should turn golden brown. It should sound hollow when tapped.
- Remove bread from the oven. Let it cool 10 minutes in pan.
- Then transfer to a cooling rack. Wait before slicing for best results.
Notes
- Use room temperature eggs for better rise.
- Don't skip the vinegar.
- It helps the bread structure.
- Warm water activates yeast better.
- Make sure it's not too hot though.
- Store bread in an airtight container.
- It stays fresh for 3 days.
- You can freeze slices for later use.
- Toast frozen slices for quick breakfast.