Name: Gluten-Free Bread (No-Knead!)
Prep time: 49 min
Cook time: 115 min
Total time: 165 min
Yield: 12 servings
Ingredients: null null 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)); 0.25 cup ground chia seeds; 1 cup brown rice flour ((plus more for flouring pan)); 0.75 cup oat flour ((certified gluten-free as needed // if oat-free, you can try subbing additional sorghum flour)); 1 cup potato starch; 0.75 cup sorghum flour; 2 tsp sea salt

Instructions

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1

Prepare an 8x4-inch loaf pan by greasing it with [avocado oil] and flouring with [brown rice flour].
2

In a medium mixing bowl, whisk together the warm water (2 cups) (100-110 F / 38-43 C) and organic cane sugar (2 tbsp) until the sugar is dissolved. Whisk in the active dry yeast (1 packet) and let it bloom for 10 minutes until frothy.
3

Once the yeast has bloomed, whisk in ground chia seeds (0.25 cup) and let the mixture gel for about 10 minutes.
4

Meanwhile, in a large bowl, whisk together brown rice flour (1 cup), oat flour (0.75 cup), potato starch (1 cup), sorghum flour (0.75 cup), and sea salt (2 tsp).
5

Add the wet ingredients to the center of the dry and stir with a wooden spoon until a thick, sticky batter forms. Ensure all clumps of chia seeds are mixed in.
6

Transfer the batter into the prepared loaf pan and cover with a clean kitchen towel. Place in a warm, draft-free area to proof for 1 hour until doubled in size.
7

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 oven temperature to 375 F (190 C) and bake for another 30 minutes. Remove bread from the oven and let cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.
8

Store leftovers in a sealed container at room temperature for up to 3-4 days or in the refrigerator for up to 2 weeks. Bread can also be sliced and frozen for up to 1 month.