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If you’re looking for gluten free bread that can be used for sandwiches outside of the home that won’t crumble by the time you eat them, give this copycat recipe for Udi’s Gluten Free Millet Chia Bread a try.
Be sure to check out the video of its texture here.
This recipe is available to everyone.
Gluten Free Millet Chia Bread
- 1 cup tapioca flour/starch 120g
- 1 cup millet flour 136g
- 1 cup brown rice flour 127g
- 1/2 cup cornstarch 70g
- 2 tablespoons chia seeds
- 1 tablespoon flax seed meal
- 1-1/2 tablespoons evaporated cane juice (or sugar)
- 2-1/2 teaspoons instant dry yeast
- 1-1/2 teaspoons guar gum
- 1-1/2 teaspoons xanthan gum
- 1-1/2 teaspoons pea protein
- 1-1/2 teaspoons apple fiber/pectin
- 1 teaspoon salt
- 1-1/2 cups water
- 1/2 cup egg whites*
- 1/4 cup neutral-flavored oil
- 1 teaspoon unsulphured molasses
- 1 teaspoon apple cider vinegar**
To Make in the Oven:
Preheat the oven to 350ºF with a shelf in the center of the oven.
Add all of the wet ingredients to the bowl of your stand mixer fitted with the balloon/whisk attachment; beat on medium speed just until combined.
In a separate bowl, whisk together the dry ingredients and add to the wet ingredients all at once. Beat on medium speed for 4 minutes. Gather the dough together, spray the top with oil or gluten free non-stick baking spray and set aside to rise in an 80ºF environment until double in size, 30 - 60 minutes.
Poke a few holes in the dough to cause to collapse a little and scoop into an oiled 9 x 5-inch loaf pan. Smooth out the top and allow it to rise for 35 minutes in the same warm environment.
Bake for 1 hour 25 minutes.
Immediately remove from the oven and the pan and allow to cool on a wire rack until completely cool, about 2 hours.
Slice using a serrated knife, electric knife, or electric slicer.
Freeze leftover slices and defrost at room temperature or better yet on low in the microwave to bring back its freshness.
To Make in a Bread Machine with a Gluten Free Setting:
Add all of the dry ingredients to the bowl of your bread maker.
In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the top of the wet mixture.
Set your bread machine to gluten free and bake according to instructions. Using my Breadman machine, I set a time for 20 minutes to help stir the dough and scrape down dry flour on the sides and bottom of the bowl. Then, I set another timer for 11 minutes to remove the paddle. The entire process takes 3 hours from heating the bowl, through stirring, rising, and baking.
Remove the bread from the bowl and allow to cool at least 1 hour prior to slicing.
Slice using a serrated knife, electric slicer, or electric knife.
Freeze leftover slices and defrost in the microwave to return its freshness.
*For egg-free, substitute the egg white for 1/2 cup liquid from a can of cannellini/white kidney beans.
**If you are intolerant to vinegar, try substituting the vinegar with 3/4 teaspoon baking powder mixed into the dry mixture. It won't rise as high but works okay.
Substitute for Apple Fiber: Most likely, equal amounts of psyllium husk powder should work well as a substitute for the apple fiber/pectin.