cinnamon-raisin gluten free chia bread- gfcf

★★★★★ 1 Review
BeggarsBanquetFoodie avatar
By Victoria Meyers
from Hot Springs National Park, AR

For this recipe I ground my brown rice in a clean coffee grinder and then measured the flour. I measured 1/2 cup (1/4 cup at a time) of chia seeds and then ground it in the coffee grinder. Don't overload the coffee grinder to save time, it will just give you less then desirable results.

★★★★★ 1 Review
serves 16 slices
prep time 20 Min
cook time 30 Min

Ingredients For cinnamon-raisin gluten free chia bread- gfcf

  • PREHEAT OVEN TO 350 DEGREES F
  • GRIND CHIA SEEDS AND OR BROWN RICE IN A COFFEE GRINDER
  • 1/2 c
    ground chia seeds (measured before grinding)
  • 1 1/2 c
    brown rice flour
  • MIX DRY INGREDIENTS
  • 1 Tbsp
    aluminum free baking powder
  • 1/2 tsp
    salt
  • 1 Tbsp
    cinnamon
  • ADD IN WET INGREDIENTS
  • 1/4 c
    melted coconut oil
  • 3 lg
    organic eggs
  • 2 Tbsp
    raw honey
  • 3/4 c
    water
  • STIR IN
  • 2/3 c
    raisins
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How To Make cinnamon-raisin gluten free chia bread- gfcf

  • 1
    Preheat the oven to 350F
  • 2
    First grind your Chia seeds and your brown rice, or use brown rice flour.
  • 3
    Mix all the dry ingredients well.
  • 4
    Add the wet ingredients and mix well.
  • 5
    Stir in the raisins.
  • 6
    Pour into a prepared loaf pan.
  • 7
    Bake for 25-35 minutes or until a knife inserted comes out clean and the edges pull away from the sides.
  • 8
    Cool about 10 minutes in the pan, then remove to a bread board and slice with a serrated bread knife. I got about 16 slices when I sliced mine.
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