Gluten Free Chia-Oat Bread


  • 1 cup ground chia seeds (chia meal/flour)
  • 1 cup ground GF oats (oat flour)
  • 1 cup cornstarch OR arrowroot starch OR potato starch (or a combination)
  • 1 cup white rice OR brown rice OR sorghum OR millet flour (or a combination)
  • 1 tablespoon brown sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 2 cups warm water (110 degrees F)
  • 1/2 tablespoon (=1.5 teaspoons) active dry yeast
  • 1 tablespoon honey (or other sugar)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1/4 cup neutral-tasting oil (canola, vegetable, light olive)
  • Oil for greasing pans


  1. Mix yeast and honey (or sugar) into the water and let proof until foamy, about 10 minutes.
  2. In a stand mixer with whisk attachment (or large bowl), combine dry ingredients; mix to combine. Add oil, eggs, and water. Whisk on med-high speed for 5 minutes. Mixture will be very wet, like a thick batter.
  3. Preheat oven to 400°F.
  4. Place dough/batter in a well-oiled bowl. Let rest for 15-30 minutes (this lets the flours hydrate and form a sturdier dough).
  5. Using oiled hands, knead dough and shape into desired form (baguette, rolls, loaf, etc.) Try to roll and tuck any seams. For focaccia, divide dough between two 9-inch round cake pans, or any such that the dough lies about 2 inches deep.
  6. If desired, sprinkle kosher salt and/or chopped fresh herbs (rosemary, thyme, sage, basil, parsley, marjoram, pepper) on top of dough.
  7. Place dough on/in pans, cover loosely with plastic wrap or a kitchen towel, and let rise in a warm place for 1 hour.
  8. Dough will not rise much more once it is placed in the oven. When dough has risen to desired height, bake for about 25-40 minutes or until a thermometer registers at least 195 degrees F. Remove from pan and let cool completely before slicing.