Chia Millet Bread Recipe

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CHIA MILLET BREAD

Doris Kinney

By
@luvinit

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.


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Rating:

Comments:

Serves:

12

Prep:

45 Min

Cook:

1 Hr

Ingredients

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

Directions Step-By-Step

1
Proof yeast using 1/2 c warm water plus 1 T Agave. Set aside.
2
Grease an 8x4 loaf pan.
3
Combine flours, cornstarch, potato starch, xantham and salt. Set aside.
4
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.
5
Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
6
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.
7
Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes with my oven.
8
Remove from oven and allow to cool 20 minutes before cutting.

About this Recipe

Course/Dish: Other Breads
Other Tags: Quick & Easy, Healthy
Hashtags: #Chia, #Millet