Xanthan Gum Free Vegan No-Knead Bread

Total time9 hr

Prep time10 min

Cook time50 min

There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and warm water — come together into a dough that practically builds its own structure overnight, no kneading required. The long, slow fermentation does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb that rivals anything from a bakery counter. Because the recipe is completely plant-based and relies on nothing but time and heat to achieve its texture, there are no binders or stabilizers hiding anywhere in the mix — a genuine relief for anyone navigating ingredient labels. The Dutch oven traps steam during the first bake, giving the crust that dramatic, blistered exterior that shatters when you slice into it. Patience is the only real skill involved: stir, wait, fold, and bake. Let the loaf cool fully before cutting — the inside is still finishing its work — and then enjoy it with whatever you love most on fresh bread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¼ tsp instant yeast
1 ½ tsp fine sea 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 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 damp kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!