No-Knead Gluten-Free Bread

This quick and easy vegan no knead gluten-free bread recipe with yeast uses only six simple ingredients and very little hands-on time.

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

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

Yeast + chia: Warm the water to 105 degrees F (lukewarm). Add the sugar and stir to dissolve. Then add the yeast and stir. Let sit for 5-10 minutes or until you notice that the yeast is frothing. If it doesn't froth, start over using new yeast (your yeast is bad). Once frothed, stir in the ground chia seeds. Let sit for a minute, then stir again. Let sit for one more minute, then stir one more time. Allow to sit for an additional 10 minutes so that the chia seeds can gel.
Flour + salt: Meanwhile, mix the flour and salt together in a large mixing bowl. Lightly grease a loaf pan with oil.
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 + cool: Preheat the oven to 425 degrees F. Bake on a middle oven rack for 35 minutes. Then lower 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 finish cooling.

Notes

Storage: Store leftover gluten-free no knead bread in an airtight container or resealable storage bag at a cool room temperature for up to 5 days. Allow the bread to cool completely before storing.

Chia Seeds: I use whole chia seeds and grind them in a coffee grinder. Measure the chia seeds after grinding, since this can change the volume. I do not recommend any substitutions (like psyllium powder or ground flaxseed) because my recipe trials found that they all had very different effects on the final bread.

Substitutions: I don't recommend substituting milk for the water or adding oil or butter to this recipe. The recipe stays moist because the ground chia seeds hold water. For a more traditional white sandwich bread recipe using milk and oil, check out my gluten-free white sandwich bread recipe. And for a more traditional kneaded bread using water (no chia), check out my gluten-free artisan bread.

This recipe was inspired by Minimalist Baker's No Knead Gluten-Free Bread. If making your own gluten-free flour, I recommend checking out her recipe (she uses oat flour, starch, sorghum flour, and rice flour).

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