CHIA MILLET BREAD

Chia Millet Bread Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
45 Min
Cook:
1 Hr

Ingredients

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  • 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

How to Make CHIA MILLET BREAD

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.

Printable Recipe Card

About CHIA MILLET BREAD

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




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