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Ingredients Jump to Instructions ↓

  1. 1/4 cup almonds or 1/4 cup walnuts , ground

  2. 1 cup brown rice flour

  3. 1/2 cup teff , ground

  4. 2/3 cup starch, tapioca, corn, potato or 2/3 cup arrowroot

  5. 1/3 cup gluten-free oats, ground

  6. 1/4 cup flax seed , ground

  7. 1/2 ounce chia seeds, ground (1 tablespoon)

  8. 1 1/2 teaspoons guar gum

  9. 1 teaspoon baking powder

  10. 1 teaspoon baking soda

  11. 2 teaspoons yeast

  12. 1 teaspoon sea salt

  13. 3/4 cup water ,

  14. 115 degrees

  15. 1 teaspoon cider vinegar

  16. 1/4 cup olive oil

  17. 2 tablespoons honey

  18. 2 eggs , room temperature

  19. 1 ounce chia seeds, ground (two tablespoons)

  20. 1/2 cup water , room temperature

Instructions Jump to Ingredients ↑

  1. Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.

  2. In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.

  3. In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.

  4. With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.

  5. Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.

  6. Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.

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