Chia Millet Bread
Adapted from Good Housekeeping Magazine
Doris Kinney Well Seasoned
- 1 cup brown rice flour
- 2 Tablespoon Arrowroot
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup millet flour
- 1/2 cup chia seed flour, or almond flour
- 1 3/4 teaspoon guar gum or Chia seed gel—(9 parts water to 1 part seeds set for 15 minutes)
- 1/2 teaspoon salt
- 2 1/4 teaspoon yeast
- 2 Tablespoon honey
- 1 cup water, warm or as needed
- 3 large eggs
- 3 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
Proof yeast using 1/2 c warm water plus 1 T honey. Set aside. Grease an 8×4 loaf pan. Combine flours, arrowroot, 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.