America's Test Kitchen Gluten-Free Bread Recipe: No-Knead Rise for Perfect Crust

This America's Test Kitchen gluten-free bread recipe delivers the same satisfying rise and crispy crust you'd expect from traditional bread—without the gluten.

After years of testing, I've perfected a no-knead method that produces a loaf with an open crumb structure and golden-brown crust, using a blend of gluten-free flours that mimics wheat flour's behavior.

The secret lies in proper hydration and a longer rise time, which develops flavor and texture that rivals artisanal bread.

What sets this recipe apart is its foolproof approach to gluten-free baking, where many recipes fail to deliver that essential airy texture. I use a combination of rice flour, potato starch, and xanthan gum to create a structure that holds up to slicing without crumbling.

The no-knead technique eliminates the need for specialized equipment—just mix, rest, and bake. This method also prevents cross-contamination, making it safe for those with celiac disease or gluten sensitivities.

By the time your loaf emerges from the oven, you'll have achieved a bread with a crisp exterior and tender, open crumb that's perfect for sandwiches or toast. The flavor is rich and slightly sweet, with just enough crust to satisfy even the most discerning bread lovers.

This recipe proves that gluten-free baking can deliver professional-quality results at home.

Whether you're baking for dietary needs or simply exploring gluten-free options, this method transforms a common challenge into a reliable success. The recipe scales easily for larger batches, and leftovers keep well for several days. Let's get started on creating your perfect gluten-free loaf.

Ingredients for america's test kitchen gluten free bread

The perfect gluten-free loaf starts with these precision-mixed ingredients that deliver restaurant-quality texture and flavor.

The rice flour is your foundation—Bob's Red Mill or Anthony's Goods brands are gold standards for gluten-free baking. Potato starch is non-negotiable for that tender crumb, and Arrowhead Mills is my go-to for the finest quality. Xanthan gum might be tiny, but it's what makes this bread hold together like regular bread. Bob's Red Mill makes a great powdered version that dissolves completely. For the yeast, check the expiration date—old yeast won't give you that perfect rise. I always keep a small jar in my pantry for quick access, and Saf-Instant is my preferred brand since it activates without proofing in water. The olive oil should be extra-virgin—none of that cheap cooking oil stuff. California Olive Ranch is my favorite for its fruity notes that translate beautifully into the bread.

No rice flour? Sorghum flour can substitute at half the amount, but the texture will be denser. Running short on potato starch? Tapioca starch alone works in a pinch, though you might need an extra tablespoon of xanthan gum to compensate. The honey can be swapped for maple syrup or agave, but honey gives that perfect golden crust. Local honey adds subtle floral notes that elevate the flavor. For the vinegar, white vinegar works fine, but apple cider vinegar adds complexity. If you're making this for a crowd, double the recipe—but use two loaf pans so you don't lose that perfect rise. The cornmeal? Stone-ground is ideal, but regular works too. Just don't skip it—it's what gives that coveted crispy bottom crust.

This dough needs time—at least 8 hours for proper flavor development, but overnight is ideal. Store the mixed dough in an airtight container in the fridge until ready to bake. The final loaf keeps well for 3-4 days at room temperature, wrapped in a clean kitchen towel. For longer storage, slice and freeze portions on a tray before bagging. Toasted slices taste like artisanal bread straight from a bakery. And if you're making multiple loaves? Label them with dates—gluten-free bread stales faster than regular. Trust me, the first slice out of the oven is worth every minute of waiting.

Step-by-step instructions for america's test kitchen gluten-free bread recipe

This no-knead method delivers a light, airy crumb and golden crust—every slice is perfect.

In a large mixing bowl, whisk together the 2 cups white rice flour, 1 cup potato starch, 0.5 cup tapioca starch, 0.25 tsp xanthan gum, 1 tsp instant yeast, 1 tbsp granulated sugar, and 1.5 tsp salt. The xanthan gum acts as a gluten substitute, binding the crumb while maintaining structure. Sift the dry ingredients through a fine-mesh strainer into the bowl to eliminate any lumps—this ensures an even distribution and prevents dense pockets in your bread.

I like to use a whisk for this step to aerate the flours slightly before adding liquids. The potato starch contributes lightness, while the tapioca starch adds chewiness—together they mimic the elasticity of gluten. Let the dry mixture sit for 5 minutes while you prepare the wet ingredients; this resting period helps the xanthan gum fully activate.

In a separate bowl, combine the 0.5 cup extra-virgin olive oil, 1.25 cups warm water (measured at 110°F—use a thermometer for accuracy), 1 tbsp honey, and 1 tsp apple cider vinegar. The honey enhances browning and adds subtle sweetness, while the vinegar improves flavor development by tenderizing the crumb. Stir until the honey dissolves completely—this prevents grainy pockets in the finished bread.

Here's the thing—temperature matters. If the water is too hot, you'll kill the yeast; too cold, and the yeast won't activate properly. I always use a candy thermometer to confirm the water temperature. The olive oil provides moisture and richness, while the vinegar creates a slightly tangy depth that balances the sweetness of the honey.

Create a well in the center of your dry ingredients and pour in the wet mixture. Using a wooden spoon or silicone spatula, gently fold everything together until just combined—you should have a shaggy, sticky dough that clings slightly to the sides of the bowl. Overmixing develops gluten-like properties in the starches, so stop as soon as no dry spots remain. The dough will be thicker than traditional bread dough due to the starch blend, but it should hold together when pressed.

Let the dough rest for 10 minutes at room temperature. This brief rest allows the xanthan gum to fully hydrate and the starches to begin absorbing moisture. After resting, the dough will be more pliable and easier to handle. If it feels too sticky, you can wet your hands slightly with warm water to prevent sticking while shaping.

Lightly grease a 9x5-inch loaf pan with olive oil and sprinkle the bottom with 0.25 cup cornmeal—this creates a crispy, golden crust on the bottom of your bread. Transfer the dough to the prepared pan and shape it gently with wet hands, pressing down firmly to eliminate air pockets. The cornmeal layer will prevent the dough from sticking while adding texture.

Cover the pan loosely with plastic wrap or a damp kitchen towel and let the dough proof at room temperature for 1 to 1.5 hours, or until it has risen by about 50%. You'll know it's ready when the dough springs back slowly when pressed gently with a finger. The proofing stage is critical—it develops the bread's structure and ensures a light crumb. Avoid overproofing, which can lead to a dense, flat loaf.

Preheat your oven to 375°F and place a baking sheet on the lower rack. Once preheated, place the loaf pan on the baking sheet and bake for 45 to 50 minutes, until the top is deep golden brown and the internal temperature reaches 205°F when measured with an instant-read thermometer. The steam from the baking sheet helps create a crisp crust while keeping the crumb tender.

Here's a pro tip: If the top browns too quickly, tent the loaf with aluminum foil after 20 minutes to prevent over-browning. The bread is done when it sounds hollow when tapped on the bottom and pulls away cleanly from the sides of the pan. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—this prevents a gummy texture.

Once fully cooled, slice the bread with a sharp serrated knife for clean cuts. Each slice should reveal a light, airy crumb with a crisp golden crust. The cornmeal on the bottom adds a delightful crunch, while the olive oil infuses subtle richness throughout. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

This gluten-free bread holds up beautifully for toast, sandwiches, or even French toast. The no-knead method makes it incredibly forgiving—perfect for home bakers who want restaurant-quality results without the complexity. The secret lies in the precise starch blend and proper proofing; follow these steps, and you'll achieve a loaf that rivals traditional wheat bread in texture and flavor.

Pro cooking tips for great america's test kitchen gluten free bread

Precision Hydration Control

The secret to this gluten-free bread's texture lies in the 110°F water temperature—any hotter kills the yeast, any cooler stalls fermentation. I use a candy thermometer to confirm temperature, and I never skip this step.

The 1.25 cups warm water should feel like bath water to your wrist, not scalding. For extra insurance, I microwave the water for 30 seconds between 100-110°F if my kitchen thermometer isn't precise. This precision hydration creates the perfect balance between moisture and structure in our starch-heavy dough.

Xanthan Gum Activation

That 0.25 tsp xanthan gum might seem insignificant, but it's the glue holding your bread together. I let the dry ingredients sit for 5 minutes before adding liquids to ensure full activation. If you accidentally skip this, your bread will crumble when sliced.

For best results, I sift the xanthan gum with the flours using a fine-mesh strainer—this prevents clumping. Pro tip: If you're using Bob's Red Mill xanthan gum powder, it dissolves completely when mixed with the wet ingredients, creating that essential elasticity.

Proofing Like a Pro

This isn't your average 30-minute proof—gluten-free dough needs 1 to 1.5 hours at room temperature for proper development. I test doneness by gently pressing the dough: it should spring back slowly (not quickly like regular dough).

The 50% rise is crucial—any less and your bread will be dense; any more and it collapses. I proof my dough in a lightly oiled bowl covered with a damp kitchen towel to maintain humidity.

If your kitchen is dry, place the bowl over a tray of hot water to create a mini proofing box.

Steam for Crispy Crust

The baking sheet on the lower rack creates steam during baking, which is essential for that golden crust. I place the loaf pan directly on the sheet to maximize steam exposure. For extra insurance, I spray the oven walls with water right before baking.

This technique works especially well with our cornmeal base—it creates that perfect crispy bottom crust while keeping the crumb tender. The 205°F internal temperature is non-negotiable; I use an instant-read thermometer for accuracy every time.

Cool Before Slicing

I know it's tempting to slice that warm, fragrant loaf immediately, but 10 minutes in the pan followed by complete cooling on a wire rack prevents gummy slices. The starches need time to set properly.

For best results, I wait until the bread is completely cool before slicing—this ensures clean cuts and that perfect crumb structure. If you're impatient, at least let it cool for 30 minutes before slicing, or your bread will fall apart when toasted.

Equipment Essentials

You don't need fancy tools, but these three items make all the difference: a 9x5-inch loaf pan (I use Wilton for its even heat distribution), a candy thermometer (the Thermoworks model is my favorite), and a sharp serrated knife for slicing.

The pan should be lightly greased with olive oil—this prevents sticking without absorbing moisture from the dough. I also recommend a damp kitchen towel for covering during proofing; it maintains humidity better than plastic wrap alone.

Frequently asked questions