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Thursday, 3 November 2016

Hempseed & Chia Bread - Fluffy & Delicoius

A nice, fluffy hearty gluten free bread.  Hempseed has a slightly nutty sort of taste, which adds a lovely flavor to this bread.  I like to use the white chia seeds in the bread, but you can use the black ones, too.   This bread is easy to whip together, too.   Just mix the dry ingredients, then add the wet, beat for a few minutes - rise and bake!  It's quick and delicious!  Enjoy!

*** Updated: just realized this didn't list the oil!  Please use the oil or your bread will greatly lack in texture and will be an epic fail (as the poor woman below discovered).   When making GF breads, I find it's very important to have enough fat or they often won't rise enough and will lack the wonderful taste you're hoping for!

Gluten Free Hempseed and Chia Bread
Fresh Gluten Free Hempseed & Chia seed bread, sliced and ready to eat! 

Hempseed & Chia Bread - fluffy & delicious
Makes 3 loaves (2 large, 2 mini is what I usually make)

In a mixer, mix the following: (it's important to mix GF flours before adding liquids to avoid clumping)
2 cups brown rice flour
1 cup white rice flour
1/2 cup sorghum flour
1 cup potato starch
1/2 cup tapioca starch
4 Tbsp sugar
5 tsp xanthan gum
4 tsp rapid-rise yeast
2 1/2 tsp salt

Add and then beat 3-4 minutes, until nice and smooth:
2 cups warm water
3 eggs
1/2 cup hempseeds
6 - 8 Tbsp oil 
3 Tbsp chia seeds + 9 Tbsp water
4 tsp apple cider vinegar

Butter bread pans with coconut oil (or another oil/butter).  Fill pans halfway with batter, spread tops to smooth.  Let rise in a warm location until the bread is even with the top of the pan (about 30 minutes).
Gluten Free Hempseed and Chia Bread
The pans get filled halfway, then are left to rise until they reach the height of the top of the pan.

Bake at 350 F for 40 minutes for a large loaf and 25-30 minutes for a mini loaf.   Remove from pan and cool on wire rack.  Slice and enjoy!
Gluten Free Hempseed and Chia Bread
The large loaves turn out nicely. I've made this bread many times. I like to use large silicon bread pans.

Cooled bread can be sliced and frozen to be used later.  I find with gluten-free breads it's best to freeze on the day you make the bread.  This will retain the fresh flavor after freezing.  Enjoy!!!
Gluten Free Hempseed and Chia Bread
Fresh large and mini loaves, cooling.

4 comments:

  1. This comment has been removed by the author.

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  2. There is no oil in this recipe? I made it today, and let it rise to the top of the pans, but it didn't rise anymore after I put it into the oven at the specified temp.

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    Replies
    1. Oh my goodness, I cannot believe I am just now seeing this comment - you are completely correct, I forgot to list the oil! I am just sorry you tried making it not once, but twice! Ack! I will correct it asap!

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  3. Tried making this bread for the second time, epic fail!! So much for that, not worth trying again.. very dissapointed!

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