Chia Bread
This gluten-free chia bread is also a semi quick-bread ready from start to finish in 1.5- 2.5 hrs. No kneading is required and there is one rise time. It has 14 g of protein and 40% of your daily thiamine needs for 2 slices.
Servings: 12 slices
Calories: 342kcal
Equipment
- 1 Mixer or bowl
- 1 measuring cup
- 1 wooden or silicon scraper
- 1 bread pan
- 1 teaspoons/tablespoon
Ingredients
- 1/4 c warm water perfect temp for a baby bath, warm, not hot
- 1 T yeast fresh yeast
- 1/3 c farm milk and 1/2 c water
- 1/4 c honey
- 2 T 1/8 c coconut oil
- 1 c whole grain GF flour mix: 1 c tapioca: 1 c teff flour: 1 c brown rice flour: 1 c sorghum flour : 1 c garbanzo flour
- 1 c organic rolled oats
- 2 cups all purpose GF flour mix: 2 c tapioca: 1 c brown rice flour: 1 c sorghum flour : 1 c garbanzo flour
- 1/2 c ground flax seed
- Scant 1/2 c chia seeds
- coconut oil and tapioca flour for greasing and flouring pan
Instructions
Mix together in glass measuring cup and let froth:
- 1/4 c warm water
- 1 T yeast, fresh yeast
- Let react while you prep other ingredients:
On the stove also warm:
- 1/3 c farm milk and 1/2 c water
- Add in a bowl to:
- 1/4 c honey
- 2 T (1/8 c) coconut oil
- Whisk well, but it is okay if there is still chunks
In your big mixing bowl add and mix:
- 1 c whole grain GF flour mix
- 1 c organic rolled oats
- 2 cups all purpose GF flour mix
- 1/2 c ground flax seed
- Scant 1/2 c chia seeds
- Slowly add the liquid yeast mix, and honey milk mix then add:
- 3/4 c - 1 1/4 c water. You want the dough to be very sticky, first it will all come together and look like bread dough, coming away from the sides of the bowl. You need it to be much moister so it rises well. It should not be a batter like cake batter, but somewhere between muffin batter and cookie dough. It should be very sticky and be up to the sides and sticking to the mixing hook.