This no knead gluten free bread is outstanding! And the easiest bread you will ever make! Taken from Ali from Alexandra’s Kitchen

  • 4 cups (500 g) Cup4Cup brand gluten-free flour
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups lukewarm water
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 tablespoons neutral oil like grapeseed
  • 1 teaspoon white wine or cider vinegar
  • softened unsalted butter for greasing about 2 tablespoons
  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. In a medium bowl, pour the warm water over the honey and stir to dissolve. Add the eggs, oil, and vinegar.
  3. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  4. Grease two 1-quart oven-safe bowls with the softened butter—be generous.
  5. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough.
  6. Let the dough rise in a warm or draft-free spot for 90 minutes to 2 hours, until the top of the dough just crowns the rims of the bowls — the dough MUST crown the rim.
  7. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  8. Transfer the bowls to the oven, and bake for 15 minutes.
  9. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around.
  10. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

Taken from Alexandra’s Kitchen

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