A few years ago, I decided to try experimenting baking with millet flour just out of curiosity and I made a millet & sorghum banana bread! I probably should post the recipe here…. Mid this year in my many bread baking experiments, I decided to use it and finally came up with this recipe. Besides being gluten free, it is vegan as well since no dairy, honey or eggs have been used here. It is the most healthy breads you’ll ever bake in your kitchen with all the super healthy flax seeds and chia seeds. It is also processed sugar free! I promised healthy meals and treats, remember?! 😉
So, if you are trying to escape from wheat/gluten and you still wanna eat bread, this gluten free bread should be calling your name by now. Made from locally available gluten free flour mixes. Taking care of your gut and health is possible, affordable and doable.
I know the list of ingredients seems long but I guarantee you it’s all worth it if you want a healthy gluten free, vegan free bread and processed sugar free. First, let’s go through the ingredients list:
Warm water: You cannot escape using warm water while working with dry active yeast since it helps in activating the yeast. Just make sure the water is not hot as it can kill the yeast.
Dry Active Yeast: Is there a bread without yeast really?! It is critical to help the bread rise.
Maple Syrup: This option of a sweetener is the healthier version of sugar for those avoiding processed sugar as it has more nutrients and antioxidants. You can however use stevia or monkfruit or coconut sugar if watching your calorie intake. Honey is also an option.
Rice flour: This is an essential flour in gluten free baking whether brown or white. It however has to be used in combination with other flours and starches to yield great results.
Tapioca flour: This flour is made from the starch extracted from the cassava plant. It helps bind gluten free recipes by improving their texture, adding crispiness to crusts and chew of baked goods. A close alternative is the cassava flour itself.
Millet flour: I know we commonly use it for porridge here in Kenya but this gluten free flour can be used in baking as well hence ideal for celiacs or those allergic to gluten. It has very high levels of vitamin B and other minerals such as calcium, iron, potassium, magnesium and zinc. A close alternative is the sorghum flour.
Potato starch: Since it tolerates higher temperatures than corn starch, it is an essential in gluten free baking in most recipes.
Ground flax seeds: You can actually grind flax seeds for this purpose. They are a rich source of healthy fat, antioxidants, and fiber.
Baking powder: It is activated by the apple cider vinegar so as to help rise the bread. It is essential as well in gluten free baking.
Salt: To taste
Vegetable oil: For moisture
Chia seeds soaked in water: This is the egg substitute in this recipe. By soaking the chia seeds for 5 minutes to yield a gloppy egg like mixture.
Apple cider Vinegar: It is critical in gluten free baking since breads don’t rise well without gluten. The reason you don’t wanna leave this ingredients behind is because it helps the bread rise better once it reacts with the baking powder.
Making the dough:
Line a 9″ X 5″ loaf/ bread tin with parchment paper and set a side.
In a bowl stir together the water, maple syrup and yeast and let the mixture stand for about 5 minutes, or until the yeast is foamy and dissolved.
In a separate bowl, add rice flour, tapioca flour, millet flour, potato starch, ground flax seeds, baking powder and salt and mix till well combined.
Using a wooden spoon, incorporate the foamy yeast mixture, the vegetable oil, the gloppy chia seeds in water and the apple cider vinegar to the flour mixture. You will end up with a slurry dough similar to that of a dense cake.
Pour the dough into the bread tin and level it using the wooden spoon you used or a rubber spatula. Cover with an oiled cling film then a dump kitchen towel and allow it to rise for about 40 minutes to 60 minutes, in a warm place.
After the 40-60 minutes, remove the towel and cling film and it will have risen as below:
Bake in a preheated oven at 180°C for 1 hour to 1 hour 10 minutes. Halfway though baking, cover the bread with foil paper to avoid over browning on the top. Once baked, let it cool completely before slicing and serving.
Ingredients
- 1 1/4 cup warm water*
- 2 1/2 tablespoons maple syrup
- 2 1/4 teaspoons dry active yeast
- 1 cup brown/ white rice flour
- 3/4 cup tapioca flour
- 1/2 cup millet flour
- 3/4 cup potato starch (not potato flour)
- 1/4 cup ground flax seeds
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons chia seeds soaked in 6 tablespoons of water**
- 1 teaspoon apple cider vinegar
Instructions
- Line a 9″ X 5″ loaf/ bread tin with parchment paper and set a side.
- In a bowl stir together the water, maple syrup and yeast and let the mixture stand for about 5 minutes, or until the yeast is foamy and dissolved.
- In a separate bowl, add all the flours including the potato starch, ground flax seeds, baking powder and salt and mix till well combined.
- Using a wooden spoon, incorporate the foamy yeast mixture, the vegetable oil, the gloppy chia seeds in water and the apple cider vinegar to the flour mixture. You will end up with a slurry dough similar to that of a dense cake.
- Pour the dough into the bread tin and level it using the wooden spoon you used or a rubber spatula.
- Cover with an oiled cling film then a dump kitchen towel and allow it to rise for about 40 minutes to 60 minutes, in a warm place.
- Remove the towel and cling film and bake in a preheated oven at 180°C for 1 hour to 1 hour 10 minutes. Halfway though baking, cover the bread with foil paper to avoid over browning on the top.
- Once baked, let it cool completely before slicing and serving.
Notes:
* Make sure that the water you are using is not hot but warm. It is crucial to use warm water whenever you are using yeast as yeast can easily be killed by hot water.
** Take two table spoons of chia seed and mix with 8 tablespoons of water and let sit for about 5 minutes till it is gloppy.. This is what we call chia egg as it replaces the normal chicken egg for those who would want an egg free bread.
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I know you’re going to love this gluten free, vegan bread . Please rate this recipe below (After you’ve made it, of course )
Remember to like, share and tag me on Instagram & Facebook. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
