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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.