No-Knead Gluten-Free Bread

Step 1

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.

Step 2

Flour + salt: Meanwhile, mix the flour and salt together in a large mixing bowl. Lightly grease a loaf pan with oil.

Step 3

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.

Step 4

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.

Step 5

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.