Comments on: Easiest No-Knead Crusty Artisan Bread

By: Karina Carrel

Karina Carrel — Tue, 18 Aug 2026 00:56:50 +0000

In reply to M Calvert. Hi M Calvert, I haven't officially tested this recipe with gluten-free flour yet. Since this bread relies heavily on gluten for that chewy, airy texture, a direct swap is tricky. If you're determined to experiment, use a high-quality 1-to-1 gluten-free baking blend that includes xanthan gum. Just be prepared for a denser loaf that won't rise quite as much. Hope this helps Xx

By: M Calvert

M Calvert — Mon, 17 Aug 2026 01:36:21 +0000

Any suggestions or advice for using gluten free flour?

By: Lp

Lp — Tue, 07 Jul 2026 05:35:03 +0000

Yet to taste it. It’s got 2 minuets left in the oven. Looks sooooo yummy and my house smells amazing. Next time I’ll be putting cheese and Italian seasoning in it

By: Tisha Kohlmeyer

Tisha Kohlmeyer — Mon, 25 May 2026 16:40:20 +0000

I make this all the time and always turns out great, it’s my go to recipe, my family loves it! This is a very forgiving recipe ,it’s crusty yet super soft, I add cheese a lot of times for delicious cheese bread, it’s so good. Thank You!

By: Karina Carrel

Karina Carrel — Sun, 17 May 2026 02:58:46 +0000

In reply to Emily. Hi Emily, You can, but I recommend only substituting up to half the amount (1.5 cups) with whole wheat flour. If you use 100% whole wheat, the bread will turn out too heavy and dense. You might also need to add a splash more water if the dough feels too dry! Xx