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The Best Gluten Free No Knead Bread

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There’s nothing like home made bread! I’m so clad I finally have the perfect recipe for gluten free no knead bread that is moist inside and crispy outside. The recipe is both in cups and decilitres.

The best gluten free bread is baked with oats, rice flour and buckwheat flour.

I have been having some trouble to keep up with my gluten free diet and I actually have eaten a lot of rye and even wheat lately. Giving up sugar was a clear task, eating tons of sugar every day was I real problem that controlled my life. I wanted to get rid of the problem and live a normal life without constantly thinking about the next chocolate bar. I was seeing the health issues sugar was causing me and even clearer they came once I stopped eating refined sugar.

But with gluten, it’s been different. I didn’t have a clear vision of what my life would be without gluten and where to set the limits. I want to eat as clean food as possible and try to avoid highly refined products which gluten free products very often are. And I found myself eating weird substitutes of grains for no reason. I totally understand that they are a life saver for celiac, who just want to have a normal life. People with a serious condition don’t have an option, I do. So my food choices don’t have to be normal or even easy.

Finding a great recipe for gluten free bread will hopefully help me to get back on track finding a balanced diet that is the most suitable for me. And this bread seriously is great!

Gluten free no knead bread is really easy to make. All there is to do is to combine the ingredients and then wait at least for 12 hours. I usually let my bread dough to sit for 16-20 hours to get the bread really sour and moist inside and crispy outside.

There's nothing like home baked bread! With this recipe you'll bake the perfect gluten free bread.

The Best Gluten Free No Knead Bread Recipe

Ingredients:

  • 2 dl OR 3/4 cup + 2 tbsp gluten free oats
  • 2 dl OR 3/4 cup + 2 tbsp dark rice flour
  • 2 dl OR 3/4 cup + 2 tbsp buckwheat flour
  • 1 tbsp chia seeds
  • 1 tsp dry yeast
  • 1 tsp psyllium
  • 1 tsp salt
  • 5 dl OR 2 cups warm water

Method:

  1. Combine all the dry ingredients together in a large mixing bowl.
  2. Add the water and mix well with a wooden spoon.
  3. Cover the bowl with a lid or clingfilm.
  4. Let the dough rest at warm room temperature at least for 12 hours.
  5. When you and the dough are ready, put a heavy pot (with a lid) in cold oven and turn the oven on to 200 ºC / 390ºF.
  6. Once the oven is hot, take the pot out and pour the dough into it. Sprinkle with oats, cover with a lid and put back in the oven.
  7. Bake the bread for 45 minutes with the lid on, then remove the lid and bake for another 15 minutes.
  8. Cool on a rack.

TIPS:

If your house isn’t that warm, as many houses are not during the cold seasons, there are two things you could to keep the bread dough warm:

  1. Put the bowl in the oven with just the light on.
  2. This is my favorite, wrap the bowl tightly in a woolen blanket.

Pin the recipe for later:

There's nothing like home baked bread. With this recipe you'll bake the perfect gluten free no knead bread.

 

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50 Comments

  1. It looks delicious … Will have to try as two of my children are gluten free. Bread is the biggest issue.

    1. Thank you Helene! I love bread and I’m really happy that I finally have found a good recipe to bake it at home.

  2. This sounds absolutely delicious! Must try this very soon. 🙂

    1. Thank you Selina! It’s also super easy to do as the major part of the process is just waiting. 😉

  3. The recipe looks simple enough, but, can it really be correct that only 1/2dl of water is needed? This is only 50mil? The dry ingredients are 6dl..

    1. Thank you for noticing me on that! I soooo need some one to proof read these freakin recipes.. 😀 It’s half a litre and has now been corrected.

  4. This bread recipe looks good. Do you think it will still work if I omit the rice flour? I’m on a grain free diet. Thank you!

    1. Thank you Laura!
      I haven’t ever tried this with rice flour but I think it should work just fine.

  5. This bread looks lovely but I cannot eat oats or wheat. Do you think there is anything I could substitute for the oats?

    1. Thank you for your comment Sue! You could try brown rice flour instead of oats. Or buckwheat meal.

  6. Sheri Lee says:

    it is autumn where i live and house is chilly so dont have a warm room for bread to rise. any ideas?

    1. I got you covered! Be sure to use water warm enough to wake up the yeast. Once the dough is done, cover the bowl with cling film and wrap the bowl tightly in a woolen blanket!

  7. Oats do contain gluten.

    Did you use some sort of special oats?

    1. Hi Laura! You are absolutely right and I now realize that I forget to mention that in my posts. I’m not celiac so I sometimes use regular oats but mostly I choose gluten free oats (Provena).

  8. I’m from Canada ,and would like to know what is 2dl …..is it 1cup.?
    Looking forward to try your bread …..thank you

    1. It’s 3/4 cup + 2 tbsps. I hope you enjoy this bread as much as I do! 🙂

  9. Carol Stickland says:

    Thanks for your recipe, I have just had my first attempt. It smells excellent but is stuck firmly in the pot, do you grease the pot? I didn’t and I have no idea how I’m going to get it out!

    Have you tried using the same mix in muffin tins to make rolls?

    1. Oh no!!
      I don’t grease the pot and this has never happened to me but I’ve heard it from others. I’m so sorry it happened to you. 🙁 And I have no idea why.
      I haven’t tried muffin tins but it should work. In one episode of Master Chef Australia (many seasons ago) I saw them doing rolls just on a baking tray.

  10. I really need clarification on the measurements. Is that 2 half litres plus 3/4 cup plus 2 tbsp. Sorry

    1. Thank you for your comment! Writing recipes in two measurements is still little confusing for me too so I’m thankful for every comment that gives me a chance to improve. I updated the recipe and replaced slashes with OR, is it clearer now?

  11. Hi Vera, Thank you for the recipe! I made this bread yesterday and it turned out exactly like the loaf in your picture! It had a lovely taste and had lots of air. The only thing is that it was quite moist and a bit sticky inside. Do you think that I should bake it longer with the lid on or off? Or a higher temperature? Or do you think I should use less water? Thank you for any help you can give me! I’ve got another loaf sitting right now! Can’t wait to try it!

    1. Thank you for your comment! The bread is supposed to be pretty moist, but not raw and sticky. Every flour is different, I have noticed that especially the dryness of buckwheat flour varies a LOT. You might need to test with the flour a little before you find the best texture for you.
      Also, ovens are different, so try to bake for longer without the lid.

  12. Is dark rice flour the same as brown rice flour?

    1. Yes, Mandy, the same thing. 😉

  13. This bread looks wonderful. Did you use fast rising yeast or regular active dry yeast?
    I can’t wait to make it.

    1. I used regular active yeast. The rising time is at least 12 hours so it doesn’t have to act that fast. 😀

  14. Can you replace the rice flour with almond flour?

    1. I’m not sure, to be honest. Almond flour is pretty fat compared to rice but the dough with rice flour is almost runny, so dryness shouldn’t be an issue. If you give it a try, let me know how it turned out.

  15. The bread sticks in the pot if the pot is not heated long enough. I’ve learned this the really hard way. 🙂

    1. Thank you Kathy for this comment! I have heard it happens but couldn’t figure out a reason. I will update the recipe and remind readers that the pot has to be really hot. I have understood that once it sticks it will never come out again and you have to through the pot in trash, am I right?

  16. Hi Veera thanks for the recipe ! Can’t wait to try it !

    Can I use baking soda and vinegar instead of the dry yeast ?
    Also , what can I use as a substitute for the psyllium?
    And lasty, would it bake ok on a glass circular pyrex (with lid) ?

    1. Thank you for your comment Renata! You can replace the dry yeast with active yeast but soda and vinegar will not unfortunately work. I’m pretty sure the bread turns out just fine without psyllium or use xanthan instead.
      You can use pyrex to bake the bread, just make sure it’s hot enough, see comments above. 😉

  17. hi there,this looks great.if i wanted to double the resipe would i just double the cooking time also? how long with lid on and how long with it off? thanks

    1. Thank you Anna!
      If you’ll double the recipe you’ll definitely need a bigger pot. I’m not sure about the cooking time without trying but if you use a larger pot I don’t think the cooking time will be more than 15-30 minutes longer. Also, every oven is different so I’d say you just have to try and see.

  18. Shalla Brown says:

    Hi there, I tried your bread and it was delicious! Who, I am looking for “yeast free” version and I wondered why you would said the replacement of baking soda and vinegar wouldn’t work? I’m interested in trying it with apple cider vinegar as fermentation can create the rise as well ?

    1. I would love to be wrong! If you give soda and vinegar a try, please report back how it worked out. 🙂

  19. Shalla Brown says:

    Sorry typos! Lol

  20. Hello,

    Looks like a great recipe cannot wait to try it out. I am just wondering. I am not a big bread eater…is this OK to freeze? Do you know the shelve life of it?

    Many Thanks

    1. Hi Charlie,
      The bread keeps great for a couple of days just wrapped in a kitchen towel. I assume it can be freezed but I haven’t ever tried that.

  21. hi just found your website as I am vegan and gluten and sugar free .

    Cant wait to try some of your recipies .

    What does dl mean in your recipes .thanks
    Lisa

  22. I have had many failed experiments in baking and buying good gluten free bread and I’m so happy I found this recipe. I had to substitute buckwheat flour for regular gluten free flour and psyllium for xanthan gum based on what was in my pantry but it still turned out wonderful! Not too dense and really delicious. The only problem is that my family is eating it too fast! Thank you for solving my bread struggle ?

    1. You are welcome, Emily! 🙂 I’m so glad you liked the recipe and left a comment. Happy baking days! <3

  23. Emily Armstrong says:

    could you use white rice flour instead of dark rice flour?

    1. wondering the same thing!

  24. So many substitution questions… Can I add one more?? Crazy that I can’t do chia seeds, but such it is. Usually, chia seeds are used instead of egg. Can I use an egg instead??

    1. Just leave the seeds out! The bread will be delicious also without them.

  25. Regarding the sticking in the pan issue, would parchment paper prevent this? Heat the pan as directed, then put parchment paper in the heated pan with the bread batter on it, cover, bake, etc.

  26. So glad I found this! Thank you so much. We loved this hearty bread very, very much. I made it in my cast iron with parchment so nothing stuck. And, I put black poppy seed and sesame on top with a drizzle of olive oil. So delicious!!

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