No-Knead Sourdough Bread

A soft, fluffy gluten-free bread made without kneading, eggs, or butter. This easy mix-and-pour recipe is perfect for beginners, vegan diets, and allergy-friendly baking.

Ingredients

• 2 cups gluten-free all-purpose flour blend, preferably with xanthan gum
• ½ cups warm water
• 1 tablespoon sugar or honey
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• Optional: 1 tablespoon chia seeds or flaxseed meal
• Optional: 1 tablespoon apple cider vinegar

Instructions

1. Activate the yeast: Combine warm water, sugar or honey, and yeast. Let stand for 5–10 minutes, until foamy.
2. Mix the dough: Add gluten-free flour, salt, olive oil, and any optional ingredients. Stir until you have a thick, sticky batter. Do not knead.
3. First rise: Transfer the dough to a greased loaf pan. Smooth the top with a wet spoon or spatula. Cover and let rise for 30–45 minutes, until slightly puffed.
4. Bake: Bake at 190°C (375°F) for 40–45 minutes, or until golden brown and firm.
5. Cool: Remove from the pan and let cool completely before slicing.