Gluten-Free Artisan No-Knead Bread

Ingredients

• 2 1/2 cups gluten-free all-purpose flour
• 1/2 cup tapioca starch
• 2 tablespoons psyllium husk powder
• 1 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 3/4 cups warm water (110°F / 43°C)
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil

Instructions

1. 1

   In a large bowl, whisk together the flour, tapioca starch, psyllium husk powder, yeast, salt, and sugar.

2. 2

   Add the warm water, apple cider vinegar, and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms.

3. 3

   Cover the bowl tightly with plastic wrap and let rest at room temperature for 2 hours, or refrigerate overnight for deeper flavor.

4. 4

   If refrigerated, remove the dough 1 hour before baking to come to room temperature.

5. 5

   Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 30 minutes.

6. 6

   While the Dutch oven heats, turn the dough onto a piece of parchment paper. With wet hands, shape it into a round boule. Score the top with a sharp knife or razor blade.

7. 7

   Carefully remove the hot Dutch oven. Lift the dough by the parchment and place it inside. Cover with the lid.

8. 8

   Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until deeply golden and crusty.

9. 9

   Remove from the Dutch oven and let cool on a wire rack for at least 30 minutes before slicing.

10. 10

    The bread will continue to set its structure as it cools — resist cutting too early!

Recipe Variations

• →Rosemary Olive: Fold in 1/4 cup chopped Kalamata olives and 1 tablespoon chopped fresh rosemary before shaping.
• →Everything Bread: Roll the shaped boule in everything bagel seasoning before baking.

Nutrition Facts

Per serving