• Chia Millet Bread

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    Chia Millet Bread

    Adapted from Good Housekeeping Magazine
    Recipe Category All Recipes, Sides
    Author Christine Andrew

    Ingredients

    • 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

    Instructions

    • Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
    • Grease an 8x4 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.