Chia Sandwich Bread
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Chia Seeds | 227 gr | 1 1/4 cup | ||
| Whole Psyllium Husk | 40 gr | 1/2 cup | I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge). Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity. | |
| Baking Powder | 10 gr | 2 teaspoons | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Water | 355 ml | 1 1/2 cups |
Optional Ingredients :
| 3 gr / 1/2 tsp Garlic Powder | |
| 3 gr / 1/2 tsp Oregano |
Equipment:
| Blender |
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Chia Flour using a blender or coffee grinder to grind the Chia Seeds into a fine flour.
- In a large mixing bowl, whisk together the Chia Flour (227 gr), Whole Psyllium Husks (40 gr), Baking Powder (10 gr), and Salt (3 gr).
- Add the Water (355 ml) to the dry ingredients. Stir with a silicone spatula, scraping the sides of the bowl, until the mixture forms a thick, sticky dough.
- Wet your hands with water and gather, and squeeze the dough into a cohesive ball. Shape it as desired using moistened hands. Transfer the bread into a prepared loaf pan or baking tray.
- Bake the loaf in the preheated oven for 55 minutes, or until it is risen and the surface is dry. The loaf should be dark golden brown and have a firm crust.
- Allow the bread to cool completely on a wire rack before slicing. Once cooled, slice and enjoy your freshly baked Chia Sandwich Bread!