This is one of the easiest gluten-free breads you can make–no kneading, shaping, or scoring required. The crumb is dense and chewy with plenty of nice texture from the oats and chia seeds. If you prefer not to use xanthan gum, replace it with 15 g psyllium husk powder instead. Alternatively, consider baking the bread in a loaf pan. After mixing the batter, pour it into a greased loaf pan, cover, and let rise until doubled in size. Bake at 450° for about an hour. The crust won’t be golden brown, but the end result will be equally delicious.
Recipe information
Total Time
1 hour 30 minutes (plus rising and cooling)
Yield
Makes 1 loaf
Ingredients
1¾
1
1
¾
¾
½
1
1½
1½
¾
Need to make a substitution?
Preparation
Step 1
Whisk 1¾ cups (200 g) gluten-free oat flour, 1 cup (80 g) gluten-free old-fashioned oats, 1 cup (140 g) sorghum flour, ¾ cup (120 g) potato starch, ¾ cup (90 g) tapioca starch, ½ cup (70 g) chia seeds, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1½ tsp. sugar, 1½ tsp. xanthan gum, and ¾ tsp. instant dry yeast in a medium bowl until well combined. Using a wooden spoon or sturdy rubber spatula, stir in 3 cups room-temperature water. (The dough will look very wet initially but will resemble thick cake batter in a few minutes as the chia seeds hydrate.)
Step 2
Fold edges of dough up and over toward the center with spoon to shape into a round. Cover bowl tightly with plastic wrap or a lid and let dough rise in a warm spot until doubled in size and there are some cracks on the surface, about 4 hours.
Step 3
Place a rack in middle of oven and set a medium Dutch oven with a lid in center of rack. Preheat oven to 450°. Place a 12x12" sheet of parchment paper on a surface. Make a 2" slit in each corner, cutting toward the center (this should create a sling of sorts); place on a large plate. Dust top of dough ball with oat flour. Set parchment-lined plate upside down over bowl with dough and very carefully turn bowl and plate over in one motion to turn dough out gently onto parchment (try your best not to deflate or ruin its shape). Dust top of dough with more oat flour, cover loosely with a kitchen towel, and let sit 35 minutes.
Step 4
Using parchment paper, very carefully lower dough on parchment into center of hot pot. Cover pot and bake bread 50 minutes. Remove lid and continue to bake until crust is lightly browned, 15–20 minutes more. Carefully turn loaf out onto a wire rack and let cool before slicing, about 2 hours.
Do Ahead: Dough can be made 12 hours ahead. After mixing, cover tightly with plastic wrap and chill. Shape cold and let sit up to an additional 45 minutes for the second rise just before baking.
