Easy No-Knead Gluten-Free Rustic Bread | High-Fiber

This easy no-knead gluten-free rustic bread comes together with just one bowl, a wooden spoon, and a single rise. You mix a Schar gluten-free flour blend with warm water, yeast, olive oil, salt, and a handful of seeds, then bake a high-fiber loaf with a crackly crust. No kneading, no shaping skill, no special equipment needed.

I will be the first to admit I am not a huge baking fan. I do not want to spend a lot of time in the kitchen, and I am always looking for tricks and tips on how to minimize everyday cooking time. I also do not eat bread very often, once or twice a month is enough for me. But I must say I miss the freshly baked bread texture and smell, especially when I am making hummus or other spread recipes and there is nothing to scoop them up with.

That is exactly why this no-knead version became my go-to. I am a big fan of Schar gluten-free flour blends, and this time I used their Rustic Gluten-Free Flour Mix, which along with Mix B is my favorite when it comes to making bread. To make this loaf even better, I added black cumin, sunflower seeds, and flaxseeds. Give it a try and let me know how it turned out for you.

This Recipe Works If You Need

• A gluten-free loaf without buying a bread machine or learning to knead
• Something sturdy to scoop up hummus, dips, and spreads
• A high-fiber bread thanks to flax, sunflower, and black cumin seeds
• A hands-off bake when you do not want to spend much time in the kitchen
• A reliable everyday loaf you can slice for toast or sandwiches

Why You’ll Love This Recipe

• No kneading required. You stir everything together with a wooden spoon. The dough is supposed to be extra-sticky, so there is no technique to master.
• One bowl, one rise. A single hour-long rise and one bake. That is the whole process, which is why I reach for it when I do not want a project.
• Naturally high in fiber. Flaxseeds, sunflower seeds, and black cumin add fiber, texture, and a nutty flavor in every slice.
• Reliable gluten-free crumb. Using a dedicated Schar rustic blend means the structure is already balanced for you, so the loaf holds together instead of crumbling.
• Vegan and dairy-free. No eggs, no butter, no dairy. Olive oil does the work of keeping the crumb tender.
• Perfect with spreads. This is the bread I bake specifically for dunking into hummus and other spreads.

Ingredient Notes

Gluten-free rustic flour blend by Schar. This is the heart of the recipe. Gluten-free baking lives or dies by the blend, because there is no gluten to trap air and bind the dough, so the mix has to bring its own starches and binders. I am a big fan of Schar blends and use their Rustic Gluten-Free Flour Mix here. Look for a blend labeled for bread, not for cakes or all-purpose, since bread blends include the gums and starches that give a loaf structure. Do not swap in plain rice or buckwheat flour one-to-one or the bread will not hold together.

Dry yeast. Ten grams gives this loaf its only lift, so freshness matters. Yeast wakes up best in warm, not hot, water. If your liquid is too hot it will kill the yeast and the dough will never rise. Aim for water that feels comfortably warm to the wrist, around body temperature.

Warm water. Gluten-free doughs need more hydration than wheat doughs, which is why this one uses a full 500 ml for 500 g of flour. That high ratio is what makes the dough extra-sticky, and that stickiness is exactly what you want. A wetter dough bakes into a moister crumb that does not dry out the way many gluten-free loaves do.

Olive oil. Four tablespoons of olive oil keep the crumb soft and add a subtle richness. Fat in a gluten-free loaf helps it stay tender for longer instead of going stale by the next morning. Use a good everyday olive oil; you do not need your finishing oil here.

Sunflower seeds. A handful, lightly toasted in a dry pan first. Toasting is the step people skip, and it is the one that matters most for flavor. Warming the seeds until they smell nutty deepens their taste and adds a little crunch to the finished loaf.

Black cumin. Two tablespoons of these tiny black seeds add a savory, slightly oniony aroma that makes the bread taste rustic rather than plain. They are a classic addition to seeded loaves and pair well with the sunflower and flax.

Flax seeds. Two tablespoons add fiber and a gentle nuttiness. They also absorb water and help with binding, which is useful in a gluten-free dough. You can use them whole as written for texture, or grind a portion if you want a smoother crumb.

Tips

• Expect a sticky dough and do not fight it. This dough will be extra-sticky and that is perfectly normal. Resist the urge to add flour to make it look like wheat dough. The wetness is what keeps the crumb moist.
• Proof the yeast before you commit. Mix the yeast and sugar into the warm water and let it sit for 10 minutes. If it goes foamy and smells bready, your yeast is alive. If nothing happens, start over with fresh yeast rather than wasting the flour.
• Use the oven as a proofing box. Start the oven on its lowest setting, leave the door slightly open, and rest the covered bowl on a stool nearby. That gentle warmth gives the dough a steady, draft-free hour to rise.
• Line and grease the form. A round cake form with detachable walls, around 30 cm, makes release easy. Line it with parchment and grease the parchment with oil so the loaf lifts out cleanly.
• Check for doneness by color and sound. After 50 to 60 minutes at 180C/375F the top should be deeply golden. A finished loaf sounds hollow when you tap the bottom. If it still feels heavy, give it a few more minutes.

Substitutions and Variations

• Swap the seeds. No black cumin on hand? Use pumpkin seeds, sesame, or extra sunflower. The seed mix is flexible as long as you keep roughly the same total amount.
• Try a different Schar blend. I used the Rustic Gluten-Free Flour Mix, but their Mix B is my other favorite for bread and works here too. I would love to try some other mixes as well.
• Adjust the sweetness. The half tablespoon of sugar mainly feeds the yeast. You can keep it as is for the most reliable rise; it does not make the bread sweet.
• Make it a seeded crust. Before baking, brush the top with oil and scatter extra sunflower or flax seeds for a bakery-style finish.

Storage and Make Ahead

Let the loaf cool completely before slicing, as cutting into warm gluten-free bread can make the crumb gummy. Keep it wrapped at room temperature for two to three days. For longer storage, slice the loaf first and freeze the slices with parchment between them, then toast straight from frozen. This bread is at its best lightly toasted, which revives the crust and brings back that fresh-baked aroma.

This is the loaf I bake when I want something to scoop up dips and spreads. If you want to keep exploring gluten-free baking, try my gluten-free bread with black cumin for another seeded loaf, the gluten-free flatbreads with sesame when you want something quicker and flatter, or pair a slice with my stuffed bread with cheese and herbs for a more indulgent bake.

Easy No Knead Gluten-Free Rustic Bread

Not a huge bread baking fan? Try this super-easy, no-knead, gluten-free rustic bread recipe. It’s high fiber, healthy and anyone can make it! Enjoy! 🙂

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Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Choose Serving Size 8

Ingredients 

MetricUS (Imperial)

• 500 g gluten-free rustic flour blend by Schar
• 500 ml warm water
• 10 g dry yeast
• 4 Tbsps olive oil
• 1 tsp sea salt
• ½ Tbsp sugar
• 1 handful sunflower seeds lightly toasted in a pan
• 2 Tbsps black cumin
• 2 Tbsps flax seeds

Instructions

• Put flour in a large bowl and add salt.
• In a separate bowl, add warm water, dry yeast, and sugar. Mix well and let it aside in a warm place for 10 minutes.
• Pour de liquid over the flour in the bowl and start mixing using a wooden spoon. You can also use a food processor if you have a dough program on it.
• Add oil and seeds. Mix well.
• The dough will be extra-sticky. This is perfectly normal.
• Start your oven on the lowest temperature and leave the door slightly open.
• Cover the bowl with the dough using some plastic foil. Place the bowl on a stool, near the oven. Let it rise for about an hour.
• I used a round cake form with detachable walls, with approx. 30cm in diameter. I covered it with some parchment paper, which I also greased with some oil.
• Move the dough in the form. Grease the top with some oil and place it in the oven at 180C/375F.
• Bake the bread for 50-60 minutes.

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