Grain Free Sesame Chia Bread in the Bread Machine, gluten free, my best tasting bread so far!


low carb, grain free and gluten free
Well, it seems that I'm obsessed with making low carb gluten free bread......Not only do I want to make the best gluten-free bread, but I'm madly in love with the smell of gluten free bread baking in my house!
Grain Free Sesame Chia Bread in the Bread Machine, gluten free, my best tasting bread so far!
 Once it's done, I count the minutes until I can cut the first piece and slather it with fresh butter....

Grain Free Sesame Chia Bread in the Bread Machine, gluten free, my best tasting bread so far!

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....

I'm so happy that I did! The sesame flavor is wonderful and I love the seeds for that bit of crunch. It's very moist and look how thin I could cut it! I used an extra tablespoon of psyllium husks and it paid off!

Oh, and dipping buttered bread in homemade soup...yum. Tonight I made my gluten free Clam Chowder and we dunked like crazy.


Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

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
Dry Ingredients (2nd layer)  
  • 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
Top Layer (do not let the yeast touch wet liquids until the machine starts mixing) or follow your machines instructions.

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!

Instructions:
  1. Follow the Bread Machine instructions on my Spectacular Gluten Free Bread in the Bread Machine!
  2. 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. 
  3. 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.   
  4. 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.


  • Don't have a Bread Machine? You can also beat all of the ingredients in the large bowl of your mixer, add to a large greased bread pan to rise for apx 30 minutes in a warm location. Bake in a 350 degree oven for apx 30-40 minutes or until a thermometer inserted registers 190-200. 
  • Let me know what you think and if you need any help!
  • 4 comments

    1. If I just use all coconut flour, I can eat this recipe - WHAT UP! I used chia for the first time in my baking yesterday as an egg replacement, it was pretty good but... I think I like Flax better? Not too sure yet, I have to keep experimenting! :D

      ReplyDelete
      Replies
      1. Hi GiGi! Chia is super healthy, great for breads, and has a light flavor. Flax is a good substitute, but much stronger in flavor and has side effects that some people want to avoid. You can't use all coconut flour for this recipe, but if you don't want nuts you could try subbing the almond flour for dry milk powder. Holler if you need more tips!

        Delete
    2. Holy cow! You are a bread magician!!! This looks GREAT, I'm always looking to experiment!

      ReplyDelete
      Replies
      1. Thanks Kirtley! I'm a bread freak! I agree, it's so much fun messing around with different flours. Next time I think I'll leave out the nuts too.

        Delete

    Thank you so much, for your comments or questions. I respond to questions here on the blog, so please be sure to check back for your answer.

    Please be advised related products are random and not always gluten-free!