The Ultimate No-Knead Gluten-Free Bread
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4.7
306 reviews
Excellent
The Ultimate No-Knead Gluten-Free Bread
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The ultimate gluten-free and vegan bread—easy to make, light, fluffy, and packed with flavor. With just 9 simple ingredients, it’s versatile enough for any meal!
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Ingredients
- avocado oil (or other neutral oil // for greasing pan)
- 2 cups warm water
- 2 Tbsp organic cane sugar
- 1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)
- 1/4 cup GROUND chia seeds
- 1 cup brown rice flour (plus more for flouring pan)
- 3/4 cup oat flour (certified gluten-free as needed // if oat-free, you can try subbing additional sorghum flour)
- 1 cup Potato Starch
- 3/4 cup sorghum flour
- 2 tsp sea salt
Instructions
- Prepare an 8×4-inch (or similar) loaf pan by greasing it with oil and dusting it with brown rice flour.
- In a medium mixing bowl, whisk together warm water (100–110 °F / 38–43 °C) and sugar until dissolved. Stir in the yeast and let it sit at room temperature for 10 minutes, until frothy. If it doesn’t foam, the water may have been too hot or the yeast may be expired—start over.
- Once the yeast has bloomed, whisk in the ground chia seeds and let the mixture sit for about 10 minutes to thicken and gel.
- Meanwhile, in a large bowl, whisk together the brown rice flour, oat flour, potato starch, sorghum flour, and salt.
- Add the wet ingredients to the center of the dry mixture and stir with a wooden spoon. The batter will be slightly wet and thickly sticky. Be sure to mix thoroughly, breaking up any chia seed clumps—a whisk can help with this.
- Transfer the batter into the prepared loaf pan and cover with a clean kitchen towel. Let it proof in a warm, draft-free spot for 1 hour.
- Once the batter has doubled in size, preheat the oven to 425 °F (218 °C). Bake at 425 °F (218 °C) for 45 minutes, then reduce the heat to 375 °F (190 °C) and bake for an additional 30 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Store any leftover bread in a sealed container at room temperature for 3–4 days, or in the refrigerator for up to 2 weeks. You can also slice and freeze it for up to 1 month.
Notes
This bread features a crunchy, crusty exterior, which we love! For a slightly softer crust, bake at 400 °F (204 °C) instead of 425 °F (218 °C) for the initial bake. Prep time includes rising. Nutrition information is an approximate estimate, based on using ½ tsp avocado oil to grease the pan.
Nutrition Information
Show Details
Serving
1slice
Calories
167
(8%)
Carbohydrates
35.6g
(12%)
Protein
2.8g
(6%)
Fat
1.7g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
0.5g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
392mg
(16%)
Potassium
102mg
(3%)
Fiber
2.4g
(10%)
Sugar
2.3g
(5%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(Slices)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 167 | 8% |
| Carbohydrates | 35.6g | 12% |
| Protein | 2.8g | 6% |
| Fat | 1.7g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 392mg | 16% |
| Potassium | 102mg | 2% |
| Fiber | 2.4g | 10% |
| Sugar | 2.3g | 5% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
306 reviews
Excellent
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