No Knead, One Rise, Gluten Free Parmesan Peasant Bread

Mar 03, 2023

This is a no knead, one rise, bake in the same bowl it rose in kind of bread. Easy to make. Promise.

I've had some requests for this recipe so here you go! I adapted it from Alexandra's Kitchen, I just love it so much! Each time I try something new to see how it will work. Her recipe is such a good base that it always turns out!

My next test will be to try something else in place of the xanthan gum. If you find something that works, let me know! After that I'll try adding more yeast to see if I can lighten it up a bit, or maybe a little more baking powder, or both :-)

It's best warm from the oven with butter or toasted!

  • 4 cups (500 g) gluten-free flour—my favorite is King Arthur Gluten Free All-Purpose Flour (it’s in a box and is just flour, it doesn’t include xanthan gum)
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon baking powder (it really needs it with all the cheese!)
  • 2 teaspoons (10 g) kosher salt
  • 2 1/4 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water (105-115º F)
  • 2 tablespoons (42 g) honey
  • 2 eggs lightly beaten
  • 2 tablespoons (28 g) sunflower or safflower oil
  • 1 teaspoon (4 g) cider vinegar
  • softened butter for greasing—her original recipe said unsalted but I think gluten free breads need a little more salt so I use salted butter.
  • 8 oz/about 1.5 cups shredded (use the bigger holes on your shredder) Parmesan (cow) or Pecorino Romano (sheep) cheese


  1. In a large bowl, whisk together the flour, xanthan gum, baking powder, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  2. Grease two 1-quart oven-safe Pyrex bowls with the softened butter—be generous. 
  3. Sprinkle a little a handful of the cheese into each bowl so it mostly covers the butter, this will give you a nice crust.
  4. Mix the rest of the cheese into the batter. If you want to add more to the top, you can, just watch it more closely as it gets very brown, very quickly!
  5. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls — this may take longer… just be patient and wait till the dough crowns the rim: it might take as long as 2 hours if your kitchen is cool. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  6. I use a proofing box and set it to 85º F. It has a little pan of water that helps keep everything humid. It takes 45 minutes to 1.5 hours to rise.
  7. Transfer the bowls to the oven, and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around and 205º F on your thermometer.
  8. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

Let me give you a big ol' hug!

Join a group of like minded folks who get weekly letters that feel like a great big hug, ranch videos, and free goodies from me.


50% Complete


Sign up to receive a digital version of my Angel Horse Crown Chakra! I'll let you know when new artwork and workshops become available!