The Ultimate No-Knead Gluten-Free Bread
User Reviews
4.7
The Ultimate No-Knead Gluten-Free Bread
Description
The recipe combines warm water and sugar to bloom yeast, then thickens it with ground chia seeds to create a gel-like starter. In a separate bowl, gluten-free flours and salt are mixed, then the wet mixture is stirred in to develop a sticky dough without kneading. The dough is transferred to a well-oiled and floured loaf pan to proof for an hour, allowing yeast activity to aerate the batter.
The bread bakes into a crusty loaf featuring a firm exterior and soft crumb typical of gluten-free breads made without kneading. The use of multiple flours contributes to moisture retention and structure, while the chia seeds provide binding and a slight texture contrast.
This bread suits those needing gluten-free options without extensive prep. Adjusting oven temperature affects crust texture to preference. The recipe includes tips on oil use for pan greasing and checks for yeast viability by foaming.
Ingredients
- avocado oil (or other neutral oil // for greasing pan)
- 2 cups water warm
- 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 chia seeds ground
- 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 salt 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
- For a softer crust, bake at 400 °F instead of 425 °F during the initial bake.
- Prepare the loaf pan by greasing with avocado or neutral oil and dusting with brown rice flour to prevent sticking.
- Ensure yeast foams when activated; if not, start over with fresh yeast or correct water temperature.
- Mix thoroughly to break up chia seed clumps for uniform texture.
- The bread features a crusty exterior and soft crumb suited for gluten-free diets.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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