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.
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.
The Best Gluten Free No Knead Bread Recipe
- 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
- Combine all the dry ingredients together in a large mixing bowl.
- Add the water and mix well with a wooden spoon.
- Cover the bowl with a lid or clingfilm.
- Let the dough rest at warm room temperature at least for 12 hours.
- 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.
- 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.
- Bake the bread for 45 minutes with the lid on, then remove the lid and bake for another 15 minutes.
- Cool on a rack.
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:
- Put the bowl in the oven with just the light on.
- This is my favorite, wrap the bowl tightly in a woolen blanket.
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