This is another delicious bread option. Great for those with egg allergies. I also omitted xanthan gum in this loaf because I know some people have an intolerance to that as well.
This bread stands up as a great alternative to sandwich bread when you want to ditch the gluten filled white or whole wheat breads. And since you are using wholesome ingredients (and chia seeds!) it is much more filling. I never hear an “I’m hungry” 30 minutes after my kids have a sandwich using this bread.
I love that this is so simple, too. No painstakingly kneading while your hands and arms get an intense workout. Just simply mix the ingredients together and let it rise before popping it in the oven to bake.
It might seem like a lot of different flours to use, but don’t let that deter you. You can make a double or triple (or more) batch of this blend to keep on hand as a gluten free flour mix. It stores well in a glass jar.
1 packet of yeast
1 cup non-dairy milk, warmed (I have used cashew, almond or oat and all work great)
2 tsp raw local honey
1 cup warm water
5 tbsp ground chia seeds
3 tbsp coconut oil, melted
1 cup oat flour (I grind 1 cup of oatmeal in a food processor for this so I can keep it course, not fine)
1 cup millet flour
1/2 cup potato starch
1/2 cup tapioca starch
1/4 buckwheat flour
1 tsp aluminum-free baking powder
1/2 tsp baking soda
- In a medium bowl add the nondairy milk and yeast, and allow to proof until foamy (about 10 minutes).
- Add the remaining wet ingredients and let sit for a few minutes to allow the chia seeds to expand.
- In a separate bowl, whisk together all the dry ingredients.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until combined.
- Pour batter into a greased loaf pan and place in non-drafty area to let rise until it reaches the top of the pan (40-60 minutes).
- Preheat oven to 350.
- Place loaf pan in oven on middle rack and bake for 60 minutes. Allow to cool briefly in the pan before turning out on a wire rack to finish cooling.