Why You’ll Love This Recipe
No kneading, no fuss—just a perfectly textured gluten-free loaf that delivers big on flavor. This recipe is ideal for beginner bakers and seasoned cooks alike, offering a rustic, bakery-style result with minimal effort. It’s also dairy-free and easy to customize with your favorite herbs or add-ins, making it a versatile staple for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Gluten-free all-purpose flour (with xanthan gum, or add separately)
- Instant yeast
- Warm water
- Olive oil
- Apple cider vinegar
- Garlic cloves, minced
- Dried or fresh herbs (such as rosemary, thyme, oregano, or parsley)
- Salt
- Sugar or honey (to activate the yeast)
Optional for topping:
- Extra olive oil
- Coarse sea salt
- Extra chopped herbs
Directions
- In a large mixing bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, apple cider vinegar, garlic, and herbs.
- Gradually add the gluten-free flour and salt, mixing until a sticky dough forms. No kneading needed.
- Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 1–1.5 hours, until doubled in size.
- Preheat oven to 425°F (220°C). Place a Dutch oven (or heavy oven-safe pot with lid) inside to preheat.
- Once the dough has risen, transfer it to a lightly oiled piece of parchment paper. Shape it into a rough round or oval.
- Carefully remove the Dutch oven from the oven, lift the dough using the parchment, and place it inside.
- Brush with olive oil, sprinkle with sea salt and extra herbs if desired. Cover with the lid.
- Bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes until golden and crusty.
- Let cool for at least 20 minutes before slicing.
Servings and timing
This recipe makes 1 loaf, which yields about 10–12 slices.
Preparation time: 15 minutes
Rising time: 1–1.5 hours
Baking time: 45–50 minutes
Cooling time: 20 minutes
Total time: approximately 2.5 hours
Variations
- Add shredded dairy-free cheese or parmesan for a cheesy herb loaf.
- Mix in chopped olives or sun-dried tomatoes for a Mediterranean twist.
- Use roasted garlic instead of raw garlic for a sweeter, deeper flavor.
- Try different herb combinations like dill and chives or basil and oregano.
- Shape the dough into rolls instead of a loaf and reduce baking time by 10–15 minutes.
Storage/Reheating
Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months. Reheat by toasting slices or warming in a 325°F (160°C) oven until heated through.
FAQs
Can I make this loaf without a Dutch oven?
Yes, you can bake it on a baking sheet or in a loaf pan, but the crust may be less crispy. Add a tray of water in the oven for steam.
What kind of gluten-free flour works best?
A high-quality gluten-free all-purpose blend with xanthan gum works best. Avoid single flours like almond or coconut for this recipe.
Do I need to knead this dough at all?
No kneading is required. Just mix until combined and let the dough rise.
Can I use active dry yeast instead of instant yeast?
Yes, just proof it in the warm water with sugar for 10 minutes before mixing.
How do I know when the bread is done?
The crust should be golden brown and firm. Tap the bottom—it should sound hollow. An internal temperature of 200°F (93°C) ensures it’s cooked through.
Can I use fresh herbs instead of dried?
Yes, use 2–3 times more fresh herbs than dried, and chop them finely.
What’s the best way to slice gluten-free bread?
Let it cool completely and use a serrated bread knife for clean slices.
Is this loaf vegan?
Yes, it’s completely vegan if you use a plant-based sweetener like sugar or maple syrup.
Why did my bread turn out gummy?
Gluten-free bread needs to cool fully before slicing. Cutting too early can lead to a gummy texture.
Can I double the recipe?
Yes, but bake in two separate loaves to ensure even cooking.
Conclusion
This No-Knead Gluten-Free Garlic Herb Loaf proves that delicious, crusty, gluten-free bread doesn’t have to be complicated. With minimal effort and maximum flavor, this loaf is perfect for everyday meals, entertaining, or simply satisfying your bread cravings. Once you try it, it’s bound to become a regular in your baking rotation.
PrintNo-Knead Gluten-Free Garlic Herb Loaf
This No-Knead Gluten-Free Garlic Herb Loaf is a crusty, flavorful bread that’s soft inside and packed with herbs and garlic. With no kneading required, it’s perfect for beginner bakers and those looking for an easy gluten-free, dairy-free bread option.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 2 1/4 tsp instant yeast
- 1 1/2 cups warm water (about 110°F)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 2 tsp dried herbs (such as rosemary, thyme, oregano, or parsley)
- 1 tsp salt
- 1 tbsp sugar or honey
- Optional for topping:
- 1 tbsp extra olive oil
- 1/2 tsp coarse sea salt
- 1 tsp extra chopped herbs
Instructions
In a large mixing bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, apple cider vinegar, minced garlic, and dried herbs.
- Gradually add gluten-free flour and salt, mixing until a sticky dough forms. No kneading required.
- Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for 1–1.5 hours, until doubled in size.
- Preheat oven to 425°F (220°C) and place a Dutch oven (or heavy oven-safe pot with lid) inside to preheat.
- Transfer the risen dough onto a lightly oiled piece of parchment paper. Shape into a rough round or oval loaf.
- Carefully remove the Dutch oven from the oven and place the parchment with the dough inside.
- Brush with olive oil and sprinkle with sea salt and extra herbs if using. Cover with the lid.
- Bake covered for 30 minutes, then uncover and bake for another 15–20 minutes until golden and crusty.
- Let cool for at least 20 minutes before slicing to prevent a gummy texture.
Notes
- Add roasted garlic for a sweeter, mellow flavor profile.
- Use fresh herbs instead of dried—just triple the amount and chop finely.
- Let bread cool completely before slicing to avoid gumminess.
- No Dutch oven? Bake on a baking sheet and add a tray of water for steam.
- Freeze slices for quick toast-ready bread anytime.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
