|My Best Skinny Chia Gluten Free & Grain Free Bread in the Bread Machine!|
Did you know that a chia seed can absorb more than twelve times its own weight in water? When eaten, the gel that forms in the stomach creates a physical barrier between carbohydrates and the digestive enzymes. This prolongs the time it takes our bodies to break down the carbs into sugar, which helps stabilize our metabolism!
I'm very proud to share my new Chia Gluten Free & Grain Free Bread with you. I've been making it for months with little tweaks here and there until I can finally say it's truly my best! Friends and family concur, so I think we've got a winner here! I can't wait to hear what do you think!
Once you've made bread for awhile it becomes second nature and so fast and easy. Just pull out all of your ingredients and let them sit on the counter to warm up while you do something else. I keep my flours in the fridge so they will stay fresh, but you don't want to use cold flour or your yeast won't rise!
Chia gives the bread a delicate flavor. It tastes just like real bread! I think it's much better than flax seed in flavor and a healthier option in my opinion plus the texture is light but firm enough to cut thinly for sandwiches with ease.
I'm not going to calculate carbs because there's always some carbs even in the lowest low carb flours. As far as substitutions go, well, you can play around a bit, but please try the recipe as written and I think you'll be thrilled. I've made it with both the xanthan gum and psyllium husks. It comes out perfect with either one.
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So here you go darlings, my Best Gluten Free and Grain Free Bread!
Put the ingredients in your Bread Maker in this order. All ingredients must be room temp.
Wet Ingredients: (bottom layer)
- 1 cup warm water (80 degrees)
- 3 large organic eggs, warmed in the cup of water to room temp
- 1/4 cup olive oil
- 1 tablespoon organic apple cider vinegar
- Whisk together and pour into machine or follow your machine's instructions.
Dry Ingredients (2nd layer) Mix and sift. Regrind any large bits
- 1 cup gluten free Chia Seeds, ground to flour, measure after grinding in a coffee mill or blender
- 1 cup Bob's Redmill Almond Meal Flour
- 1/2 cup Bob's Redmill Potato Starch
- 1/4 cup gluten free Coconut Flour
- 3/4 cup Bob's Redmill Bean Flour or Millet Flour if you can't have beans.
- 1 tablespoon xanthan gum or 4 tablespoons ground psyllium husks
- 1 1/2 teaspoons salt
- 2 tablespoons cane sugar
- 3 tablespoons dry milk, ground, measure after grinding in a coffee mill or blender.
- Follow the Bread Machine instructions on my Spectacular Gluten Free Bread in the Bread Machine!
- It's as easy as the steps above. Just make sure your yeast is fresh. You can test some in a little warm water with a bit of sugar to see if it activates and doubles. If not, throw out and buy new. I keep mine in the freezer.
- Lets talk water. Gluten Free bread dough cannot be dry or overly wet. Start with one cup of water and add a little more if your dough is too dry and the flour isn't mixing in well. If it's too dry it won't rise and if it's too wet it won't stay up after rising. The dough should be very thick and a little sticky. This dough is slightly firmer than my Spectacular Gluten Free Bread.
- Once it's done kneading I smooth the top (quickly to keep it warm in the machine) and add a little splash more of olive or coconut oil before it rises.