What is the trick to making good gluten-free bread?

The key to making good gluten-free bread is proper hydration and using the right blend of flours with a binder like psyllium husk. In no knead bread gluten free recipes, allowing a long fermentation time helps improve flavor, texture, and structure without needing gluten.

Can gluten form without kneading?

No, gluten cannot form without kneading—because gluten itself comes from wheat proteins that develop elasticity when worked. However, gluten-free bread doesn’t need gluten. Instead, it uses binders like psyllium husk to mimic that structure. So yes, bread can still rise and hold shape without kneading, especially when it's gluten-free.

Is Ezekiel bread gluten-free?

Ezekiel bread is not gluten-free. It’s made from sprouted whole grains, including wheat and barley, which naturally contain gluten. For those with celiac disease or gluten sensitivity, Ezekiel bread is not a safe option. Instead, opt for certified gluten-free loaves like this no knead bread gluten free recipe.

Can you make bread without kneading?

Absolutely. That’s the beauty of no knead bread! Time replaces the work of kneading by allowing the dough to ferment and develop naturally. This works especially well for gluten-free bread, where traditional kneading isn’t needed. It’s perfect for home bakers who want great results with less effort.

No Knead Bread Gluten Free – Easy Recipe With Surprising Results

Description

This no knead bread gluten free recipe delivers a chewy, crusty artisan-style loaf with minimal effort. Naturally dairy-free and perfect for beginners.

Ingredients

Scale

1 cup brown rice flour

1 cup sorghum flour

1 cup tapioca starch

1 tbsp whole psyllium husk

1½ tsp salt

1 tsp instant yeast

1¾ cups warm water

1 tsp apple cider vinegar (optional)

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Instructions

1. Whisk all dry ingredients in a large bowl.

2. Add warm water and vinegar; stir until combined.

3. Cover and rest at room temp for 12–18 hours.

4. Transfer to parchment-lined bowl and rest 1–2 hours more.

5. Preheat Dutch oven to 450°F (232°C).

6. Place dough into hot Dutch oven; bake 45 minutes covered.

7. Remove lid; bake 15 more minutes uncovered.

8. Cool completely before slicing.

Notes

Use whole psyllium husk, not powder.

Swap sorghum flour with oat or millet as needed.

Add herbs, seeds, or olives for variations.

Bread must cool before slicing to avoid gummy texture.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Gluten-Free Bread
Method: No Knead, Dutch Oven
Cuisine: Rustic, Artisan

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 120
Sugar: 0g
Sodium: 290mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg