No-Knead Gluten-Free Bread

This easy no knead gluten-free bread is made with gluten-free all-purpose flour, ground chia seeds, and active dry yeast. No kneading or stand mixer required.

Course Bread

Cuisine American

Keyword no knead gluten free bread, easy gluten free bread recipe, quick gluten-free bread recipe

Prep Time 30

Cook Time 1

Resting Time 1

Total Time 2 30

Servings slices

Calories 99kcal

Author Jamie Monkkonen

Ingredients

2 cups water (473 ml)
2 tablespoons sugar
2 ¼ teaspoons active dry yeast (1 pack)
⅓ cup ground chia seeds (measured after grinding)
3 ½ cups all purpose gluten-free flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, (480 grams)
2 teaspoons salt

Instructions

Activate the yeast and chia: Warm the water to 105 degrees F (lukewarm). Stir in the sugar and yeast and let it sit until foamy, about 5–10 minutes. If the yeast does not foam, start again with fresh yeast. Stir in the ground chia and let it sit for about 10 minutes, stirring a couple of times, until thickened.
2 cups water, 2 tablespoons sugar, 2 ¼ teaspoons active dry yeast, ⅓ cup ground chia seeds
Mix the dry ingredients: Meanwhile, mix the flour and salt together in a large mixing bowl. Lightly grease a loaf pan with oil.
3 ½ cups all purpose gluten-free flour, 2 teaspoons salt
Make the dough: When the liquid mixture has gelled, make a well in the center of the flour mixture and add the liquids. Stir until mixing becomes difficult, then use lightly floured hands to continue mixing if needed. The dough will be very sticky.
Let rise: Transfer the dough to the prepared loaf pan and smooth the top. Then cover loosely with a kitchen towel and place in a warm location in the kitchen for 1 hour, or until the dough has roughly doubled in size.
Bake and cool: Preheat the oven to 425 degrees F, then bake on a middle oven rack for 35 minutes. Reduce the temperature to 375 degrees F and bake for an additional 30 minutes, or until a thermometer shows an internal temperature of 190 degrees F. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Flour: This recipe was developed with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Other gluten-free flour blends may absorb water differently, so I can’t guarantee the same results with a substitution.

Ground chia seeds: Measure the chia after grinding. I use a coffee grinder. I do not recommend substituting ground flaxseed or psyllium husk in this recipe; both gave me poor results in testing.

Storage: Let the bread cool completely before storing. Keep it in an airtight container or resealable bag at cool room temperature for up to 5 days.

Nutrition