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No-knead gluten-free bread

No-knead gluten-free bread

Serves: 
14
Time to make: 
50 mins (Hands-on time: 5, Cooking time: 45)
Total cost: 
$4.62 / $0.33 per serve
(at time of publication)
Health information: 
Low sodium
Gluten-free

Instructions

Instructions and steps: 

Step 1 In a large bowl combine bread mix, yeast, salt and sugar. Mix well.

Step 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.

Step 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.

Step 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.

Step 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.

About this Recipe

Recipe by: 
Photography: Carolyn Robertson
First Published: 
August 2010

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Full ingredient list: 
  • 3 cups gluten-free bread mix
  • 2 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 egg, beaten
  • 1 tablespoon oil
  • 1 1/4 cups water

Nutritional information (per serve)

Energy: 
400kJ
Calories: 
96cal
Protein: 
2g
Fat: 
3g
- saturated: 
1g
Carbohydrates: 
15g
- sugars: 
1g
Dietary Fibre: 
0g
Sodium: 
260mg
Calcium: 
5mg
Iron: 
0mg

Nutrition information is given per serve
*NS: not specified