Chia Millet Bread Recipes

CHIA MILLET BREAD

CHIA MILLET BREAD image

Since I am gluten intolerant I am on the lookout on how I can add extra healthy benefits to my breads. Chia is an ancient seed that is making a comeback. And is highly versatile. You can use any number of ways. I have chosen to use the flour version.

Provided by Doris Kinney @luvinit

Number Of Ingredients 15

Ingredients

1/2 cup(s) brown rice flour
1/2 cup(s) white rice flour
2 tablespoon(s) cornstarch
1/4 cup(s) potato starch
1/4 cup(s) tapioca flour
1/4 cup(s) millet flour
1/2 cup(s) chia seed flour
1 3/4 teaspoon(s) xantham or guar gum
1/2 teaspoon(s) salt
2 1/4 teaspoon(s) yeast
2 tablespoon(s) agave nectar
1 cup(s) water, warm or as needed
3 large eggs
3 tablespoon(s) olive oil
1 teaspoon(s) apple cider vinegar

Steps:

Proof yeast using 1/2 c warm water plus 1 T Agave. Set aside.
Grease an 8x4 loaf pan.
Combine flours, cornstarch, potato starch, xantham and salt. Set aside.
In a small bowl mix eggs, oil vinegar and remaining agave. Add remaining water to dry ingredients. Add wet ingredients and yeast mixture to dry ingredients.
Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
Turn dough into prepared pan. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan. Should be between 15-30 minutes. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes with my oven.
Remove from oven and allow to cool 20 minutes before cutting.

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