Xanthan Gum Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — are genuinely all it takes, which means there is nothing hidden in here to worry about. For anyone avoiding xanthan gum, this recipe is a natural fit because the long, slow fermentation does all the structural work that additives typically handle in commercial or gluten-free baking. The extended rest develops gluten strands that give the crumb its open, chewy texture and the crust its satisfying shatter. Baking the dough covered traps steam inside the pot, mimicking a professional bread oven and producing that blistered, bakery-worthy exterior without any special equipment beyond a Dutch oven you probably already own. The only real patience required is the overnight rise and the agonizing hour of cooling before you slice in — both completely worth it.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a plate and let the dough rest at room temperature for 8–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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