Chia Millet Bread Recipes

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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

Categories     Other Breads

Number Of Ingredients 15

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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