No-knead gluten-free bread

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 14 (makes about 14 slices)

Time to make: 50 mins , plus 12 hrs proving

Hands-on time: 5 mins

Ingredients

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

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Instructions

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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)

Calories 96 cal

Kilojoules 400 kJ

Protein 2 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 1 g

Dietary fibre 0 g

Sodium 260 mg

Calcium 5 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.