BreadOctober-November 2016

Gluten-Free No-Knead Bread


Gluten-Free No-Knead Bread

Photography by Oksana Charla

This gluten-free version of no-knead bread is dairy-free and egg-free, too. For best results, bake the gluten-free loaf in a 4-quart Dutch oven fitted with a lid. The dough is easy to prepare and it’s very versatile. Use it to make delicious gluten-free rolls and gluten-free breadsticks.


cup flax meal
cup hot water
3 cups sorghum flour
1 cups potato starch (not potato flour)
1 cup sweet rice flour
cup tapioca starch/flour
4 teaspoons xanthan gum
2 teaspoons salt
3 teaspoons yeast
2 cups + 1 tablespoon warm water, divided
cup honey
-Olive oil, to brush top, optional


1. In a medium bowl, combine flax meal with hot water and let sit until thickened into a gel, about 5 minutes.

2. Meanwhile, in a large bowl, mix together sorghum flour, potato starch, sweet rice flour, tapioca starch/flour, xanthan gum and salt. Set aside.

3. Stir yeast, cup warm water and honey into flax gel. Let sit 15 minutes or until mixture becomes foamy. Stir this into dry ingredients.

4. Add 1 cups warm water, a little at a time, until dough is smooth and silky to touch but not sticky. Add 1 tablespoon more water if dough still has some dry spots. Dough will be shaggy. Don’t worry about smoothing it out at this point.

5. Cover the bowl with plastic wrap and let dough sit on the counter 8 hours or overnight in a draft-free, fairly warm spot (about 70F). Dough will rise but it won’t double in size.

6. Coat a sheet of parchment paper with oil. Place dough on parchment. Smooth out dough and roll it in oil to coat. Then set dough in a 4-quart Dutch oven, cover and let rise 1 hour.

7. Preheat oven to 450F.

8. Gently score top of dough with a sharp knife. Brush the top with oil, if desired. Cover with lid and bake in preheated oven 30 minutes. Remove lid and bake another 30 to 40 minutes or until an instant read thermometer inserted in the bread reads 190 to 200F.

9. Cool loaf completely before slicing.

Loaf yields 14 slices. Each slice contains 261 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 335 mg sodium, 57g carbohydrate, 3g fiber, 5g sugars, 5g protein, 36Est GL.

Comments (7)

Regarding Flax substitutions: We are not recommending using eggs in this recipe. If sits on the counter overnight and the eggs can spoil. - GF&M

Posted by: Moderator | February 9, 2017 6:04 PM    Report this comment

This is the first Dutch oven bread recipe that I have seen that doesn't call for preheating the Dutch oven. Is this a typo or is this the way it should be done?

Posted by: CeeCee | October 30, 2016 4:35 PM    Report this comment

Dear TerriO,

This is a simple, no-knead loaf that sits on the counter overnight. Using eggs would not be a good idea as they could spoil the recipe and make you sick. In addition, the added protein would change the texture of the bread. If you prefer to avoid flax meal, try using an equal amount of chia seed. If you would prefer to use eggs, please select another of our terrific bread recipes that calls for eggs and bakes within a couple of hours.

Also Karen M and others might want to note this tip: Don't be tempted to add extra water when you mix this bread dough. During the time that no-knead bread rests on the counter, it produces moisture. Even adding a little bit of extra water can change this from a chewy crust to one that is hard.

One way to make sure the bread cooks completely is to make a smaller loaf. Either cut the recipe in half or divide the dough and use half of it for rolls or breadsticks. The boule will bake completely in 55 to 60 minutes. For rolls or breadsticks, follow the instructions in the recipe.

Hope this helps. Beth Hillson, Food Editor

Posted by: | October 21, 2016 8:56 PM    Report this comment

I also would like to use eggs instead of the flax meal. Please advise! Thanks.

Posted by: TerriO | October 21, 2016 11:29 AM    Report this comment

Can I substitute flax meal and water with eggs? Thanks

Posted by: darissa | October 11, 2016 12:59 PM    Report this comment

I tried the no knead bread and I didn't have a very good result. Mine came out like a very large brick. It did rise beautifully and I thought it would do well. I was thinking I used more water than needed. I haven't had the best luck with gluten free bread baking and I am an experienced baker.

Posted by: karenM | October 10, 2016 11:15 AM    Report this comment

Is it possible to substitute sweet rice flour. I would like to use recipe to make the rolls.
thank you. fenway

Posted by: fenway | September 22, 2016 12:14 PM    Report this comment

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