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Bread

Quick No-Knead Gluten-Free Bread

A soft, one-bowl gluten-free loaf with a crisp crust and no kneading required — just mix, rise once, and bake.

Prep15 min
Cook1 hr
Total2 hr 15 min
Serves1 loaf (10 slices)
DifficultyEasy
The gluten-free part
Uses 1-to-1 gluten-free all-purpose flour blend (with xanthan gum included) — A blend with xanthan gum already mixed in gives this batter enough structure to rise and hold its shape without kneading — plain single-ingredient flours won't do this on their own. Check your flour blend and yeast packet are both labeled gluten-free; some bulk yeast is processed on shared lines.

This is the bread to make when you want fresh, warm bread without the fuss of gluten-free dough handling. It comes together in one bowl with a spatula — there's no kneading, no shaping, and only one rise. The batter is closer to a thick cake batter than a traditional dough, and that's exactly what makes it work.

Ingredients

480 ggluten-free 1-to-1 all-purpose flour blend
2 tspinstant yeast
1.5 tspfine sea salt
2 tbsphoney
350 mlwarm water (about 43°C / 110°F)
3large eggs
3 tbspolive oil
1 tspapple cider vinegar

Instructions

1

In a large bowl, whisk together the flour, instant yeast, and salt.

2

In a separate bowl, whisk the eggs, olive oil, and vinegar together first. Then stir the honey into the warm water until dissolved and whisk it into the egg mixture — adding the warm water directly to unwhisked cold eggs can partially cook them, so combine the eggs with the oil and vinegar before the water joins.

3

Pour the wet ingredients into the dry ingredients and mix with a spatula until you have a thick, smooth batter with no dry streaks. It will be much wetter than a kneaded dough — that's correct.

4

Scrape the batter into a greased 8.5x4.5-inch loaf pan (a standard 9x5-inch pan works too, but the loaf will rise less high) and smooth the top with a wet spatula.

5

Cover loosely and let rise in a warm spot for 45–60 minutes, until the batter has risen to about 1 cm below the rim of the pan. Letting it climb above the rim risks overflow or a collapsed center during baking.

6

Preheat the oven to 180°C (350°F) while the loaf finishes rising.

7

Bake for 55–65 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If you have an instant-read thermometer, the center should read 98–100°C (208–212°F) — gluten-free enriched loaves like this one need to reach a higher internal temperature than wheat bread to avoid a gummy crumb.

8

Turn the loaf out onto a wire rack and let cool at least 30 minutes before slicing — gluten-free bread continues to set as it cools.

Tips & notes

Warm water that's too hot will kill the yeast — it should feel like a warm bath, not hot.
If your kitchen is cool, let the loaf rise in the oven with just the oven light on for gentle, even warmth.
If the top is browning too fast before the center is done, tent loosely with foil for the last 15–20 minutes of baking.
Resist slicing while hot — the crumb is still setting and will look gummy if cut too early.

Storage & freezing

Once fully cooled, wrap tightly and store at room temperature for up to 2 days. For longer storage, slice the whole loaf and freeze in a sealed bag for up to 2 months — pull slices as needed and toast straight from frozen.

Always check that every ingredient and appliance is certified or verified gluten-free before cooking for someone with celiac disease. This recipe is general information, not medical or dietary advice.
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