Gluten-Free No-Knead Artisan Bread (Soft, Squishy & Truly Amazing)

Let’s be honest — gluten-free bread can be disappointing.

Too dense. Too crumbly. Too dry. Sometimes all three at once.

But this Gluten-Free No-Knead Artisan Bread is different.

It’s soft. It’s squishy. It has a golden crust with a tender interior. It slices beautifully and actually feels like real artisan bread — without kneading, without complicated shaping, and without specialty bakery tools.

Whether you’re gluten intolerant, baking for someone who is, or simply exploring better homemade bread options, this recipe delivers texture, structure, and flavor that truly stands out.

And the best part? It’s easier than you think.

Why This Gluten-Free Bread Works

Traditional artisan bread relies on gluten development to create elasticity and structure. Without gluten, we have to build structure differently.

This recipe uses:

• A balanced gluten-free flour blend
• Psyllium husk for elasticity
• Proper hydration
• Steam baking for crust development

The result is a loaf that’s soft inside with a slightly crisp crust — no kneading required.

What Makes It “No-Knead”?

Unlike traditional bread recipes, there’s no kneading process here.

Instead:

• The dough is mixed until combined
• It rests and hydrates
• It rises once
• It’s baked in a hot environment to create steam

Because gluten-free dough behaves differently, kneading isn’t necessary. The structure forms through hydration and psyllium binding instead.

This means less effort and fewer steps.

Ingredients

• 3 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 tablespoons whole psyllium husk
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 ¾ cups warm water (about 100–110°F)
• 1 tablespoon olive oil
• 1 teaspoon honey or sugar

Ingredient Breakdown

Gluten-Free Flour Blend: Use a high-quality blend that contains xanthan gum for stability.

Psyllium Husk: This is the key ingredient. It provides elasticity and chewiness similar to gluten.

Instant Yeast: No proofing required — it activates directly in the dough.

Warm Water: Hydrates the flour and psyllium to create structure.

Honey or Sugar: Feeds the yeast and improves rise.

Instructions

1. In a large mixing bowl, whisk together gluten-free flour, psyllium husk, salt, and instant yeast.
2. In a separate bowl, combine warm water, olive oil, and honey. Stir gently.
3. Pour wet ingredients into dry ingredients. Mix with a wooden spoon until a thick, sticky dough forms.
4. Let the dough rest for 5–10 minutes to fully hydrate.
5. Shape the dough into a round loaf with slightly damp hands. Place onto parchment paper.
6. Cover loosely with a towel and allow to rise in a warm place for 45–60 minutes.
7. Preheat oven to 425°F (220°C). Place a Dutch oven or baking stone inside while preheating.
8. Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake 30 minutes.
9. Remove lid and bake another 10–15 minutes until golden brown.
10. Cool completely before slicing. This step is essential for proper crumb structure.

Gluten-Free No-Knead Artisan Bread (Soft, Squishy & Truly Amazing)

Soft and airy gluten-free artisan bread made without kneading. Golden crust, tender crumb, and easy homemade texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Bread, Side Dish

Cuisine: American, European-Inspired

Calories: 180

Ingredients

  

Dry Ingredients

• 3 cups gluten-free all-purpose flour blend with xanthan gum
• 2 tbsp whole psyllium husk
• 1 tsp salt
• 2 tsp instant yeast

Wet Ingredients

• 1.75 cups warm water
• 1 tbsp olive oil
• 1 tsp honey

Equipment

• Mixing bowl
• Dutch oven
• Parchment paper
• Wooden spoon

Method

 

1. Whisk dry ingredients together.
2. Mix warm water, oil, and honey.
3. Combine wet and dry ingredients.
4. Rest dough 10 minutes.
5. Shape and let rise 45–60 minutes.
6. Bake covered 30 minutes, uncovered 10–15 minutes.
7. Cool completely before slicing.

Notes

Cool fully before slicing for best structure. Store airtight.

Pro Tips for Soft Gluten-Free Bread

1. Measure Accurately

Gluten-free baking is precise. Use proper measuring cups and level flour.

2. Don’t Skip Psyllium

It replaces gluten’s structure and elasticity.

3. Bake with Steam

Using a Dutch oven traps steam, helping the crust develop.

4. Cool Fully Before Cutting

The crumb sets as it cools. Cutting too early can make it gummy.

Texture & Flavor Profile

• Golden, lightly crisp crust
• Soft, tender interior
• Mild flavor that pairs with sweet or savory toppings
• Slight chewiness without heaviness

It doesn’t crumble when sliced — and that alone is a win.

Serving Ideas

This gluten-free artisan bread is perfect for:

• Toast with butter or jam
• Avocado toast
• Soup dipping
• Grilled cheese sandwiches
• Open-faced sandwiches
• Garlic bread

It’s versatile and holds up well to spreads and toppings.

Storage & Freezing

Room Temperature: Store in airtight container for 2 days.

Refrigerator: Up to 5 days (toast before serving).

Freezer: Slice first, then freeze up to 3 months. Toast directly from frozen.

Common Questions

Can I skip xanthan gum?

If your blend doesn’t contain it, add 1 teaspoon separately.

Can I use active dry yeast?

Yes — bloom it in warm water with honey for 5 minutes before mixing.

Why is my bread dense?

Possible causes:

• Too little water
• Expired yeast
• Not enough rise time

Why This Recipe Truly Works

Gluten-free baking isn’t about copying traditional methods. It’s about understanding structure.

Hydration + psyllium + steam baking create elasticity and lift.

This bread feels intentional — not like a compromise.

Final Thoughts

If you’ve been disappointed by gluten-free bread before, this one might surprise you.

This Gluten-Free No-Knead Artisan Bread is soft, sliceable, and beautifully textured. It feels like bakery bread — but made in your own kitchen.

No kneading. No stress. Just amazing results.

Bake it once — and you’ll finally have a gluten-free bread you actually love.