FeaturesOct/Nov 2016 Issue

No-Knead Gluten-Free Bread Recipes

Food editor Beth Hillson makes over America’s popular wheat loaf

Gluten-Free No-Knead Bread

Photography by Oksana Charla

For months, our publisher, Phil Penny, has rhapsodized about his homemade bread. It’s a no-knead wheat loaf that’s based on a recipe published in The New York Times, courtesy of Jim Lahey of Sullivan Street Bakery. Phil makes it every week. He says it’s beautiful, tastes terrific, requires no special ingredients and, best of all, takes barely any effort to produce a perfect loaf.

No-knead bread became the rage a couple of years ago for people who bake with wheat flour. Its popularity was based on easy prep: Mix it up in a bowl, let it rest on the counter up to 18 hours and stick it in the oven. Voila! Homemade bread.

Phil challenged me to turn his bread into a gluten-free version. I picked up the gauntlet and created this great-tasting, gorgeous loaf—no gluten, no dairy, no eggs.

I adjusted some of the ingredients in Phil’s recipe to mimic gluten’s baking attributes. In place of wheat flour, I created a blend of gluten-free flours and starches and added a little xanthan gum. Instead of eggs, which are often used in gluten-free bread for texture and rise, I used flax meal so the dough could rest on the counter overnight.

I experimented with the amount of water, adding too much in my first batch, not enough in the second. Too much water made the dough clay-like in texture and produced a hard rather than crusty exterior. Too little resulted in a dry, crumbly loaf.

The original recipe called for a tiny bit of yeast. That worked okay with wheat dough but wouldn’t produce enough lift for gluten-free dough. I tweaked the yeast, upping it in one batch and then reducing that a bit to slow the fermentation process and lessen the sourdough taste a smidge.

Baking the loaf in a Dutch oven produced great results—just enough steam to create a chewy crust. Unlike Phil’s version, this gluten-free dough rests 8 to 12 hours (not 18) or overnight.

Gluten-Free No-Knead Bread

Photography by Oksana Charla

Gluten-Free No-Knead Bread


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.

Click here to view full recipe


Gluten-Free No-Knead Breadsticks


These easy gluten-free breadsticks can be baked on parchment-lined baking sheets or a pizza stone.

Click here to view full recipe

Gluten-Free No-Knead Rolls

Photography by Oksana Charla

Gluten-Free No-Knead Rolls


These easy gluten-free rolls can be baked on a parchment-lined baking sheet or a pizza stone.

Click here to view full recipe

Gluten-Free No-Knead Italian Breadsticks

Photography by Oksana Charla

Gluten-Free Italian Breadsticks


These gluten-free Italian breadsticks are as eye-catching as they are delicious. Vary the flavor to your liking by folding in chopped Nicoise olives, pepperjack cheese (or a dairy-free replacement) or your favorite herbs.

Click here to view full recipe

Food editor Beth Hillson (bhillson@GlutenFreeAndMore.com) is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong). Both books are available at GlutenFreeAndMore.com.

Comments (12)

Hi Beth, I did try 1 cup each of sorghum, millet and amaranth; looking for other suggestions. I had to bake it for over an hour on the 2nd bake and still is soggy inside; does it have to do with the other 2 other flours? Just had a slice at lunch today ... very bitter as well. Any ideas how I can get the same texture as I did with sorghum only?

Posted by: ev | December 1, 2016 1:47 PM    Report this comment

Dear Lisabeth, Sometimes, if the ingredients are not fresh, they give off a bitter taste. That's particularly true of sorghum flour and Tapioca starch flour. I'm wondering if that could be the culprit. Beth

Posted by: Moderator | November 15, 2016 10:45 PM    Report this comment

Any idea why my bread has a bitter aftertaste?

Posted by: Liz S | November 6, 2016 9:39 PM    Report this comment

I made the crusty boule bread from the recipe posted the other week. I cut the recipe in half and put it in a 2-at Le Creuset casserole. It came out crusty on the outside with a nice chewy texture. The only problem is that it had a little bit of a bitter aftertaste. Any ideas why this happened and how to remedy this?

Posted by: Liz S | November 6, 2016 9:35 PM    Report this comment

[EGGS] From our Food Editor:

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 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 you 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: Moderator | October 30, 2016 2:30 PM    Report this comment

[STARCH] From Our Food Editor: Hi Debra, You can replace potato starch with arrowroot, tapioca or cornstarch. Any of these should work. Hope that helps. Beth

Posted by: Moderator | October 30, 2016 2:29 PM    Report this comment

[SORGHUM] FROM BETH: Hi Ev, You could try amaranth, millet, or corn flour. Hope that helps. Beth

Posted by: Moderator | October 30, 2016 2:28 PM    Report this comment

I made the bread but find the sorghum a little strong .. what could I blend it with? thanks

Posted by: ev | October 27, 2016 8:55 AM    Report this comment

What could one use in the place of a dutch oven for the no-knead bread recipe??

Posted by: mtnwoman | October 24, 2016 5:28 PM    Report this comment

I also can not have anything potato, any suggestions for substitutions? Thanks for the suggestion of corn starch and tapioca starch..would be great to have more specifics rather than a lot of failed loves haha. Thanks!

Posted by: krberge1 | October 21, 2016 4:17 PM    Report this comment

potato flour does seem to have its own special qualities, but I would try a combination of corn starch and tapioca starch. I also use brown rice flour instead of all or most of the white - I find it more nutritious, less gritty and better tasting. Sometimes you just have to experiment to find out what your personal preferences are.

Posted by: gf4life | October 21, 2016 10:24 AM    Report this comment

I cannot have anything potato.....is there another starch that would work?

Posted by: mountain mama | October 21, 2016 10:14 AM    Report this comment

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