What is the trick to making good gluten free bread?

The secret is in the hydration and structure. Use high-quality binders like psyllium husk and let the dough rest longer. A proper mix of whole grain flours and starches also creates a better crumb and crust.

What is the biggest challenge of making gluten free bread?

Structure. Without gluten, bread tends to collapse or become dense. Getting the flour blend, binder ratio, and moisture levels right is key to success—especially for no knead gluten free bread .

How to develop gluten in dough without kneading?

In gluten-free baking, you don't develop gluten—you replace it. Psyllium husk, flax gel, and xanthan gum all mimic the elasticity and structure normally provided by gluten.

Can you make bread without kneading?

Absolutely. The no knead gluten free bread method is proof. With enough hydration and resting time, your dough develops structure naturally, giving you a light, airy texture—no elbow grease required.

No Knead Gluten Free Bread – The Best 2025 Loaf Recipe

Ingredients

Scale

3 cups gluten-free flour blend
1.5 tsp salt
2 tsp psyllium husk powder
½ tsp instant yeast
2 cups warm water

Instructions

Mix all dry ingredients in a bowl.
Add warm water and stir until sticky dough forms.
Cover and let rise overnight (12–18 hours).
Transfer to Dutch oven, score the top.
Bake at 450°F for 45 minutes covered, then 15 uncovered.
Let cool fully before slicing.

Notes

Use parchment paper for easy cleanup.
Add herbs, garlic, or seeds for extra flavor.

Prep Time: 10 minutes
Cook Time: 60 minutes