No-Knead Gluten-Free Bread

If you can’t have dairy or gluten, try this easy No Knead Gluten-Free Bread. This bread is fluffy on the inside and crispy on the outside. This is what all gluten-free bread dreams are made of. Even if you are not gluten-free. Thanks much to:

Author: The Modern Nonna

Ingredients

Activate The Yeast

• 1.5 cups warm water (370 ml)
• 1 teaspoon sugar (4 grams)
• ½ teaspoon active dry yeast (2 grams)

Dry Ingredients

• 3 cups gluten-free flour (420 grams) I used Caputo
• 1 teaspoon salt (5 grams)

Instructions

• Start by adding the first three ingredients to a bowl and stir. Wait five minutes and if the yeast does not activate you will have to re-do this step. Make sure the water is warm. If it’s too hot or too cold, the yeast may not activate. Water should be lukewarm. 
• Add the flour and salt to a separate big bowl and stir. Slowly add in the activated yeast mixture and stir until you get the right consistency. You should have a thick sticky dough; it shouldn’t be too wet or too dry.
• Let it rest covered for 5 hours at room temperature away from drafts. Once the dough has risen, flour the counter and pour out the dough. Flour the top of the dough and shape it. No-kneading, just shape it into an oval even dough ball. 
• Transfer into ANY baking dish lined with parchment paper and put the lid on. If you don’t have a lid, add double foil on top instead. 
• Put the bread in the cold oven, turn the oven to 450F and bake for 40 minutes. DO NOT pre-heat the oven. Put the bread in, turn the oven on, and start the timer for 40 minutes right away. After 40 minutes, uncover it and bake for another 30 minutes or less depending on the oven. The bread is done once it’s light and golden all over. 
• Let the bread cool for 5 to 10 minutes and dig in! Enjoy.