No-Knead Gluten-Free Bread Recipes

For months, our publisher, Phil Penny, has rhapsodized about his homemade bread. It’s a no-knead wheat loaf that’s based on a recipe published in The New York Times, courtesy of Jim Lahey of Sullivan Street Bakery. Phil makes it every week. He says it’s beautiful, tastes terrific, requires no special ingredients and, best of all, takes barely any effort to produce a perfect loaf.

No-knead bread became the rage a couple of years ago for people who bake with wheat flour. Its popularity was based on easy prep: Mix it up in a bowl, let it rest on the counter up to 18 hours and stick it in the oven. Voila! Homemade bread.

Phil challenged me to turn his bread into a gluten-free version. I picked up the gauntlet and created this great-tasting, gorgeous loaf—no gluten, no dairy, no eggs.

I adjusted some of the ingredients in Phil’s recipe to mimic gluten’s baking attributes. In place of wheat flour, I created a blend of gluten-free flours and starches and added a little xanthan gum. Instead of eggs, which are often used in gluten-free bread for texture and rise, I used flax meal so the dough could rest on the counter overnight.

I experimented with the amount of water, adding too much in my first batch, not enough in the second. Too much water made the dough clay-like in texture and produced a hard rather than crusty exterior. Too little resulted in a dry, crumbly loaf.

The original recipe called for a tiny bit of yeast. That worked okay with wheat dough but wouldn’t produce enough lift for gluten-free dough. I tweaked the yeast, upping it in one batch and then reducing that a bit to slow the fermentation process and lessen the sourdough taste a smidge.

Baking the loaf in a Dutch oven produced great results—just enough steam to create a chewy crust. Unlike Phil’s version, this gluten-free dough rests 8 to 12 hours (not 18) or overnight.

Gluten-Free No-Knead Bread


This gluten-free version of no-knead bread is dairy-free and egg-free, too. For best results, bake the gluten-free loaf in a 4-quart Dutch oven fitted with a lid. The dough is easy to prepare and it’s very versatile. Use it to make delicious gluten-free rolls and gluten-free breadsticks.

Click here to view full recipe


Gluten-Free No-Knead Breadsticks


These easy gluten-free breadsticks can be baked on parchment-lined baking sheets or a pizza stone.

Click here to view full recipe

Gluten-Free No-Knead Rolls


These easy gluten-free rolls can be baked on a parchment-lined baking sheet or a pizza stone.

Click here to view full recipe

Gluten-Free Italian Breadsticks


These gluten-free Italian breadsticks are as eye-catching as they are delicious. Vary the flavor to your liking by folding in chopped Nicoise olives, pepperjack cheese (or a dairy-free replacement) or your favorite herbs.

Click here to view full recipe

Food editor Beth Hillson ( is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong). 



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