chia millet bread
(1 rating)
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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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(1 rating)
yield
12 serving(s)
prep time
45 Min
cook time
1 Hr
Ingredients For chia millet bread
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1/2 cbrown rice flour
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1/2 cwhite rice flour
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2 Tbspcornstarch
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1/4 cpotato starch
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1/4 ctapioca flour
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1/4 cmillet flour
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1/2 cchia seed flour
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1 3/4 tspxantham or guar gum
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1/2 tspsalt
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2 1/4 tspyeast
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2 Tbspagave nectar
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1 cwater, warm or as needed
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3 lgeggs
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3 Tbspolive oil
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1 tspapple cider vinegar
How To Make chia millet bread
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1Proof yeast using 1/2 c warm water plus 1 T Agave. Set aside.
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2Grease an 8x4 loaf pan.
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3Combine flours, cornstarch, potato starch, xantham and salt. Set aside.
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4In 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.
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5Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
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6Turn 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.
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7Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes with my oven.
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8Remove from oven and allow to cool 20 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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