Description

This Gluten Free No Knead Bread offers a crusty, artisan-style loaf that requires no manual labor and uses nutrient-dense ingredients. It mimics traditional sourdough bread texture without the digestive issues associated with wheat.

Ingredients

Scale

3 cups Gluten-Free All-Purpose Flour (with xanthan gum)
3 tablespoons Whole Psyllium Husk
2 cups Warm Water (110°F)
2 teaspoons Active Dry Yeast
1 tablespoon Maple Syrup or Honey
1.5 teaspoons Sea Salt
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Apple Cider Vinegar

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Instructions

In a large glass bowl, combine warm water, maple syrup, and active dry yeast. Let it sit for 5-10 minutes until foamy
In a separate bowl, whisk together the gluten-free flour, psyllium husk, and sea salt
Add the olive oil and apple cider vinegar to the yeast mixture. Slowly fold in the dry ingredients until no dry streaks remai
Cover the bowl and let the dough rest for 2 to 3 hours in a warm place
Gently turn the dough onto parchment paper and shape it into a round boule
Preheat your oven to 450°F (230°C) with the Dutch oven inside
Place the dough in the Dutch oven and bake covered for 30 minutes, then uncover and bake for another 15-20 minutes
Let the bread cool completely on a wire rack before slicing

Notes

Store in a paper bag for up to two days or freeze for longer storage. Toasting is recommended for reheating.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 165 kcal
Sugar: 1 g
Sodium: 280 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 6 g
Protein: 3 g
Cholesterol: 0 mg