4 Ingredient Easiest Gluten Free Bread

If you think making your own bread is one step too far, think again. This gluten free, no knead bread is so SIMPLE and tastes delicious. It’s so quick and easy to make, allergen free, without all the nasties and has a great texture, fluffy in the middle with a little crunch on the outside. It also looks spectacular!

While this bread is the quickest bread I know to prep, there is more ‘sitting time’ so just be aware when you want to make this, prep it the day before. Pop your prepared bread in the oven first thing in the morning and your day is just set!

Goes perfectly with my Raspberry Chia Jam recipe here >>

Recipe video & notes:

4.3/5 (8 Reviews)

4 Ingredient Easiest Gluten Free Bread

Allergy Info

Prep Time

9 hours

Cook Time

45 minutes


6 servings


  • 3 cups gluten free flour (must contain xantham gum)
  • 2 teaspoon salt
  • ¾ teaspoon active quick rise yeast
  • 1 ½ cup room temperature water


  1. Mix the flour, salt, and yeast together in a large glass bowl.
  2. Make a small well in the flour and gently pour the water in and mix with a wooden spoon until combined and a wet dough is formed.
  3. Cover the bowl with dough with a kitchen towel and let it sit at room temperature for approximately 8 hours (or overnight).
  4. Remove cover and place a handful of flour on a large piece of parchment paper. Fold dough onto the parchment paper and form into a large ball. Cover with kitchen towel and let it sit for another hour. Do not knead.
  5. With the bread set aside, preheat the oven to 230C/450F for 30 minutes. After 30 minutes, place your empty Dutch oven or large casserole dish into the oven to warm up.
  6. After 30 minutes, remove the Dutch oven/dish from the oven - careful, IT'S HOT!
  7. Place parchment paper with dough in it into the dish, use a knife to slice a few marks into the top of the dough, cover and return to the oven. Check out the video above to understand this step clearly.
  8. Cook covered for 30 minutes, then remove lid (careful, IT'S STILL HOT) and cook uncovered for an additional 15 minutes.
  9. Remove from oven and let it cool on the parchment paper on a wire rack for 10 minutes. Slice, eat and enjoy!

Recipe Notes

  • Keep in an airtight container for up to 5 days in your pantry. Can be frozen for three months, sliced.

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  1. Rhonda on April 18, 2023 at 1:06 pm

    If the flours doesn’t have xantham gum, could it be added and if so how much? Thanks

    • Sharon Selby on May 15, 2023 at 8:25 pm

      Hi Rhonda, sometimes using physillium husk can work but it wouldnt be a direct replacer. You’d have to try a different recipe. We have a number of great GF bread recipes in the Allergy Free Club that dont use Xantham Club. Are you a member? Here are the details: https://deliciouslyallergyfree.com/allergy-free-club/
      Sharon xx

  2. Shamani on May 14, 2023 at 12:39 pm

    hi Sharon,
    Xantham gum is not something I can have. So the idea of using uncle Bob s flour is out of question. what can I use instead?


  3. Mandy on January 2, 2024 at 4:53 pm

    Hi Sharon, can you use baking paper instead of parchment paper? I’ve never cooked in a dutch oven before so wasn’t sure if baking paper would be ok in it, or if it would work for this bread? Thanks in advance!

    • Sharon Selby on January 2, 2024 at 10:21 pm

      Hey Mandy, as far as I know baking paper and parchment paper are the same thing. The US and Australia call it differently. You’re fine with either. Sharon xx

      • Mandy on January 2, 2024 at 10:59 pm

        Fantastic, thanks so much for confirming, appreciate the reply!

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