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.
Gluten-Free No-Knead Oat Chia Bread
