How to make bread without kneading and without gluten?

Ever wondered how to make bread without kneading and without gluten? Good news—it’s easier than you’d think. You don’t need fancy equipment, special baking skills, or even a long list of ingredients. All it takes is a little patience, a few simple steps, and the right combination of gluten-free flours. This no-fuss recipe delivers a healthy, crusty loaf with a soft, airy interior that rivals traditional breads. Whether you’re living with celiac disease, cutting out gluten for health reasons, or just experimenting in the kitchen, this guide is your perfect starting point at GlutenFreeDietBook.

Also read – Best Gluten Free Bars

Make your own bread without kneading in just a few steps

Ingredients

• 1 teaspoon of salt (5 g).
• 1 ¾ glass of water (350 ml).
• ½ teaspoon fresh yeast (2.5 g).
• 3 cups of gluten-free strength flour (380 g).

Also read – The 8 Best Types of Gluten-Free Pasta

Preparation

1. First, the yeast is dissolved in the water. Once we have it ready, we reserve.
2. Separately, we place the gluten-free strength flour in a bowl along with the salt and stir with the help of a spoon so that both ingredients are well incorporated.
3. Next, we pour the dissolved yeast on top.
4. We stir all the ingredients with slow, enveloping movements until we obtain a homogeneous mass. This step should last at least a minute and a half.
5. We cover the dough with a piece of transparent film and let the dough rest overnight (10 or 12 hours).
6. The next morning, we sprinkle flour on a smooth, clean surface and proceed to place the dough there. To handle it, you will also need to have a little flour on your hands, this way we will prevent it from sticking.
7. We preheat the oven to 200 ºC.
8. We sprinkle a little flour on the dough (just a pinch), take the dough and form a kind of ball with it. We place it on the smooth surface and flatten it slightly with our hand.
9. We take a knife and make a cross , right in the center, to get 4 folds. Through the opening left, the bread will be able to ‘breathe’ and will be cooked to perfection.
10. Next, we fold the folds (from outside to inside). And if we wish, we add some seeds or the ingredient we have selected on top to enrich our no-knead bread.
11. We pour the dough into a pot (ungreased and without anything) suitable for oven.
12. We put the pot in the oven (covered) for approximately 40-45 minutes, at a temperature of 250 °C.
13. At the end of the first 20 minutes, we uncover the pot and put it back in the oven so that the dough ‘rise’, so that the bread can finish baking.

Also Read – Gluten Free Banana Pancakes

Final considerations

Even though the cooking time has ended,  it is important to check that the no-knead bread is done. If we consider that it still needs to be cooked, we can put it in the oven for another 10 minutes.

During this time, you need to watch the bread closely to prevent the crust from burning . When you turn off the oven, remove the pot and let it cool to room temperature for a while. Then, we turn it over onto a clean, dry cloth cloth to remove our bread without kneading.

No-knead bread has a very soft texture and, in general, a light consistency. Its appearance is very attractive: on the outside it has a medium-thick golden crust and on the inside, the crumb has a large alveolation.

This bread has medium to large-sized holes, which result from the type of mixture of ingredients and the cooking process itself.

Also read – Is Manwich Sauce Gluten Free?

Strength flour substitutes

Xanthan gum is the ingredient most used in mixtures for homemade gluten-free breads, as it provides elasticity and structure. This is a biopolymeric product, that is, a polysaccharide that results from the action of a bacteria in the sugar fermentation process.

On the other hand, amaranth flour can also be a substitute for strength flour . In fact, it is the flour most often used in the preparation of foods for people with celiac disease. However, to make breads it is necessary to mix it with another type of flour so that it ‘rises’ when cooked.

Also read – Aldi Gluten free Bread Ingredients

Conclusion

Now that you know how to make bread without kneading and without gluten, it’s clear that delicious, homemade bread doesn’t have to be complicated. By using gluten-free strength flour and letting the dough rest overnight, you can create a loaf that’s light, airy, and full of flavor—without breaking a sweat or your gluten-free diet. Plus, the freedom to add seeds, nuts, or spices makes this bread not just easy but endlessly customizable.

So next time you’re craving something warm and homemade, skip the store-bought loaf and bake your own. How to make bread without kneading and without gluten? You’ve got the answer—now it’s time to preheat that oven.

Also read – Are Cocoa Krispies Gluten Free