No Knead Gluten-free Bread


  • 1/2 cup Stoney Creek Organic Flax Flour
  • 1 1/2 cups rice flour
  • 1 cup buckwheat flour;
  • 1/4 cup quinoa flour;
  • 1/4 cup almond meal
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant dry yeast
  • 3 cups warm water
  • 1 tbsp vinegar (white/rice/apple cider)
  • Whole flaxseeds, herbs, salt flakes
  • 4.5 litre (or larger) heavy lidded pot (heat resistant cast iron/enamel/pyrex)



  1. Sift and combine dry ingredients in a large bowl.
  2. Dissolve yeast in water for a few minutes.
  3. Add liquids to flours, stir with a paddle until combined.
  4. Cover bowl with cling wrap and leave for 12 hours or overnight.
  5. Turn the dough onto some baking paper sitting in a flat bowl and shape a little to form a rustic rounded loaf.
  6. Sprinkle with flaxseeds etc as desired.
  7. Let rise again for 30 minutes whilst heating the pot in the oven at 220oC.
  8. Lift the dough using the paper and place both in pot, put lid on and bake for 30 minutes.
  9. Remove lid and bake a further 15 to 20 minutes.