No-Knead Artisan Gluten Free Bread

By Rommel@Bakefree

This no-knead artisan gluten free bread recipe makes crusty and delicious bread using good quality store-bought gluten free bread flour.

Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

5 from 2 votes

Prep Time 30

Cook Time 45

Waiting Time 50

Course Bread

Cuisine Continental

Servings loaf

Mix the gluten-free flour, sugar, and salt together using a whisk in a bowl. In a small bowl, dissolve yeast with lukewarm water.
Pour the water-yeast mixture into the dry ingredients. To mix the dough, use either a spatula or your hands coated with oil.
Add vinegar and oil; mix until the dough forms a ball. Adding the olive oil at the end makes the dough less sticky because the oil coats the outer layer of the mixed dough.
Note: If using a stand mixer, pour the water-yeast mixture, olive oil and vinegar into the dry ingredients then mix at medium speed using the dough hook for 4-5 minutes until the dough clumps together.
Cover with a damp cloth and allow the dough to rise for 40-60 minutes at room temperature or in a warm area of the kitchen.
Deflate the risen dough on a surface dusted with flour, then shape it into a ball. Cracks are normal but try to smooth them.
Transfer the round dough (smooth-side-down) into the proofing bread basket lightly dusted with gluten free flour. Let rise for 30 minutes, covered with a damp cloth.
Preheat the stone tray and the oven to 200°C (395°F).
Move the dough from the proofing bread basket to the hot stone tray upside-down. Quickly score the dough with any decorative lines using a thin, sharp knife or bread Lame.
Place a tray of boiling water (about 150 ml) at the bottom of the oven, and then bake for 40 – 45 minutes until golden brown.
Transfer the bread to a wire rack and let it cool completely at room temperature before cutting.

This recipe has been tested many times using Schar GF Bread flour measured in grams (not imperial), with the same results.
If using a flour blend other than specified in the recipe, Start with 360 grams water, then add more flour if the dough is too wet and add water if it is too hard.
Make sure your water is lukewarm but not hot. A too-hot liquid will activate the yeast very quickly, killing it or over-activating it so that it begins to multiply immediately.
Be careful when handling the hot stone baking tray.
Ensure the bread has completely cooled down before storage to prevent moisture buildup.
For extended storage, wrap with cling film, then refrigerate for up to a week or freeze for up to three months.
Re-bake the frozen loaf in a 175°C (350°F) oven for 12-15 minutes before serving.
Recommended Bread Proofing Basket on video below:

Keyword artisan gluten free bread, dairy free bread, dairy gluten free bread

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