This is among the simplest gluten-free breads to prepare—no kneading, shaping, or scoring needed. The crumb has a dense, chewy consistency, offering abundant appealing texture from the oats and chia seeds. If you’d rather skip xanthan gum, substitute it with 15 g of psyllium husk powder. As an alternative, try baking the bread in a loaf pan. Once the batter is mixed, pour it into a greased loaf pan, cover it, and allow it to rise until it doubles in volume. Cook at 450° for approximately one hour. The crust may not turn golden brown, but the final dish will be just as tasty.
