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Gluten-Free No-Knead Oat Chia Bread
No kneading, shaping, or scoring required, this wholesome oat and chia seed loaf comes from gluten-free expert Aran Goyoaga.
👥 1 Servings👤 Aran Goyoaga📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
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.)
¾ cups (200 g) gluten-free oat flour, plus more for dusting1(80 g) gluten-free old-fashioned oats1 cup(140 g) sorghum flour1 cup¾ cup (120 g) potato starch¾ cup (90 g) tapioca starch. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt1 Tbsp½ tsp. sugar1½ tsp. xanthan gum1
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.
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.
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.
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