I really like my new Grain Free Chia Bread and used almost the same recipe here. I wanted more flavor, so I decided to make my own sesame seed flour and give it another go....
Oh, and dipping buttered bread in homemade soup...yum. Tonight I made my gluten free Clam Chowder and we dunked like crazy.
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Put the ingredients in your Bread Maker in this order. All ingredients must be warm/room temp.
Wet Ingredients: (bottom layer)
- 1 cup warm water (80 degrees)
- 3 large eggs, whisked
- 1/4 cup olive oil, divided (save a tablespoon for the top of the bread)
- 1 tablespoon organic apple cider vinegar
- 2/3 cup Bob's Redmill Almond Meal Flour
- 1 cup Chia Seeds, ground to flour ( I use a clean coffee grinder)
- 1/3 cup gluten free Coconut Flour
- 1/2 cup gluten-free tapioca flour ( I buy mine at the Asian grocery store)
- 1 cup sesame seeds, ground to flour ( I buy mine at the Asian grocery store)( I use a clean coffee grinder)
- 3 tablespoon psyllium husks, ground
- 2 teaspoons salt
- Mix all the dry ingredients and sift. Add any large bits back in to your flour mix. Don't regrind.
- 1/4 cup sesame seeds whole
- almond bits, sifted from flour mix. I don't like to waste them!
- 2 tablespoons cane sugar
6 teaspoons instant yeast SAF instant yeast ( Read here about SAF yeast tips and troubleshooting)
Note, this time I put all of the yeast with one tablespoon of sugar and 1/4th of the 1 cup of warm water in a bowl to double. I was worried that my yeast might be getting old. It was fine so I dumped it all on top of the flour in the bread machine and it worked!
- 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.
- Let's talk water. Gluten Free bread dough cannot be dry or overly wet. Start with one cup of water and add a little 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.