Home » No Knead Bread and No Knead Gluten Free Bread

No Knead Bread and No Knead Gluten Free Bread

Gluten Free loaf is on right.

Gluten Free loaf is on right.

As it has been stated in an earlier post, we are obsessed with King Arthur Flour Co. Yes. We are. Why does this matter you ask? Well if you have ever looked on the King Arthur website then you would know that they have an awesome website. It also happens to have some fab recipes. This is exactly one of them. This recipe appealed to us because honestly, the day we decided to take on bread we were tired and this particular bread is a no knead situation. We liked that. Score. We also decided to make two; one with regular all-purpose flour and the other one with Gluten Free flour. We found a quite nice Gluten Free flour that we  wanted to experiment with.  It is called Cup4Cup  and is a wonderful alternative for you GF people out there that love to bake. We didn’t really adapt this recipe much other than in the rising process. The GF version needed this process to last MUCH longer than the non GF version. But you’ll see that further down the road a bit. In the meantime, lets get started…… Ingredients

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups all-purpose flour or Gluten Free flour (remember: the Cup4Cup flour is an equal swap, any other GF flour might or might not have a difference ratio to equal the all-purpose flour – just a heads-up) OR feel free to create your own combo of GF flours, just make sure it is equal to the original amount.
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast

Instructions

  1. Mix all the ingredients in a large mixing bowl. That’s right, ALL the ingredients. Make sure your water is lukewarm, which means about 105 degrees.
  2. Mix and stir it all together. It will be sticky and definitely a bit rough. That’s ok. it’s how it’s supposed to be. If you are using a mixer beat at medium speed with the beater blade for about a minute. If you don’t have a mixer, just stir it with a big ol’ spoon until it looks like it is well mixed. This is very forgiving dough, it’ll be fine.
  3. Ok, now for the rising….Make sure your dough is in a big bowl (at least 6-quarts is best). Cover it with plastic wrap and let the dough rise at room temperature for 2 hours. Now is when this changes for the Gluten free version. We ended up letting the GF dough sit at room temperature for at least 4 hours. yes, double the non GF dough. We had too, it just looked sad.
  4. Refrigerate after your particular doughs appropriate time for at least 2 hours, or for up to about 7 days. Now if you are short on time this is where you can just skip the let it rise on the counter part and put it directly into the fridge. And don’t worry if it rises and then falls and then rises and falls again. It’s ok, it’s supposed to do that.  Oh and as a side note: the longer you leave it in the fridge the tangier it will be. Sort of a sourdough kind of taste. Just so you know :-)
  5. When you’re ready to make the bread, sprinkle it with flour, dump it out, half  it  and form into two nice large round loafs. We halved the recipe and made two small loafs, which worked just as well. This recipe actually will make 4 nice size loafs so we suggest only using half, refrigerating the remaining dough to be baked within the seven days. It will be worth it. It really will. And it will taste different which is a bonus, and in a good way.
  6. Put your loafs on parchment paper or onto a lightly greased baking sheet. Or if you have a baking stone, use that.
  7. Let the dough rise for about 45 to 60 minutes…..UNLESS it is the GF version and then in that case you will have to double the time or maybe even triple the rising dough. You’ll know when it is enough –  trust us.
  8. So now you are ready to bake! First, using a sharp knife slash the bread 2 0r 3 times, making about a 1/2 inch deep cut or….make a design , any design. Come on, your artistic…. we know you are.
  9. It’s ready to bake! Place in oven and bake for about 25 to 35 minutes, until it is a nice golden brown color. Again….the GF needed to stay in the oven just a bit longer.
All dumped together ad ready to mix!

All dumped together ad ready to mix!

 

Rising! Again, gluten free is on the right.

Rising! Again, gluten free is on the right.

 

Still rising.

Still rising.

 

As ready as it's going to be! Into the oven it goes....

As ready as it’s going to be! Into the oven it goes, GF on top….

Non gluten free

Non Gluten Free.

Gluten Free.

Gluten Free.

The Non Gluten Free crumb. Nice, huh!.

The Non Gluten Free crumb. Nice, huh!.

 

Gluten free crumb - not quite as light but still looking good!

Gluten free crumb – not quite as light but still looking good!

And......done!!!

And……done!!!

Oh and BTW, here is the topping we used, which is amazing:     photo

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