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Anne

Gluten Free No-Knead Bread

This recipe, as with any gluten free bread, is best enjoyed warm.  This is a truly satisfying delight for all you food allergy sufferers out there!  Enjoy!
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Bread
Ingredients Method

Ingredients
  

Yeast Mix
  • 1 1/2 cups warm water
  • 1/4 cup honey
  • 2 1/2 tsp. active dry yeast
Wet Mix
  • 2 tsp. lemon juice or apple cider vinegar
  • 1/4 cup olive oil or avocado oil
  • 2 large eggs
Dry Mix
  • 3 cups gluten free flour I like Bob's Red Mill 1:1 baking flour.
  • 4 tsp. baking powder
  • 1 1/2 tsp. salt

Method
 

  1. Add honey, then yeast to warm water and let the mixture proof for 10 minutes.
  2. Combine the wet ingredients, blend and add into the yeast mix. Briefly blend again.
  3. Add the dry mix to the wet mix and blend until thoroughly combined. Dough should be pretty sticky.
  4. Pour dough into a greased 9” bread pan and smooth the top of the loaf with a wet spatula. Bake at 375 degrees for 40-45 minutes.
  5. Let the bread cool partially. Turn the bread out onto a cooling rack to finish cooling before slicing.