No-knead gluten-free bread
- 3 cups gluten-free bread mix
- 2 teaspoons instant yeast
- ¾ teaspoon salt
- 1 teaspoon sugar
- 1 egg, beaten
- 1 tablespoon oil
- 1 ¼ cups water
1 In a large bowl combine bread mix, yeast, salt and sugar. Mix well.
2 In a jug whisk egg and oil to combine well. Add to flour mixture. Gradually add water. Mix until a soft dough forms. Add more water if necessary. It will be slightly sticky and form a rough ball.
3 Cover bowl and leave dough overnight or for 12 hours in a warm place. The next morning (or 12 hours later) the dough will have risen and be slightly puffy.
4 Set oven to 180°C. Place a large cast-iron or Pyrex casserole dish with lid in oven for about 10 minutes until hot. Remove and take lid off, ready to place dough inside.
5 Carefully place dough on a board sprinkled with extra bread mix. Shape gently into a round and place in heated dish. Cover and bake in oven for 30 minutes. Remove lid then bake for 10-15 more minutes until bread sounds hollow when tapped.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 0g
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