Sunday, August 3, 2014

Gluten-Free Low-Carb Chia Bread



Here is my first attempt at gluten free low carb bread. I must say, for a first go around, it's pretty good! It has a pleasant, nutty, whole grain flavor. This recipe could be a base for "not rye" bread as well. This recipe contains a 1/4 cup ground psyllium, therefore I didn't need to use any gums. I also used a gluten-free low-carb baking mix that I have been working on. I plan on tweaking it until I get it just right.
Just today, I ordered 10 bags of oat bran to experiment with. I hope to replace the ground chia/flax or part of the almond meal with it, hopefully it will give this bread a more neutral flavor for those who don't care for rich tasting breads. I will be posting my results in a few days. I can't wait for it to arrive!

Ingredients:
  • 2 cups of my Gluten-Free Low-Carb Baking Mix
  • 1 cup ground chia or flax
  • 1/4 cup unflavored whey protein
  • 1/4 cup rice protein (or more whey protein)
  • 1/4 cup ground psyllium
  • 1 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar or ascorbic acid (pure Vit C powder)
  • 1 teaspoon baking powder
  • 1 1/2 cups warm water
  • 2 eggs
  • 3 tablespoons oil or melted butter

Preheat your oven to 375F
Spray a standard sized loaf pan with non-stick spray.
In the bowl of your stand mixer, add all of the dry ingredients (except yeast) mix briefly. Combine the warm water and yeast in a measuring cup and stir to dissolve. Add the oil/butter and eggs and whisk to incorporate. With your mixer on low speed, slowly add the wet ingredients.
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I love my Cuisinart Stand Mixer! I have had this one for a couple years now and can't imagine trying to make gluten free bread dough without it. Click on the photo above to find this one and other brands at Chef's Catalog!
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Mix just to combine and scrape down the sides and bottom of the bowl. Turn the mixer up to medium speed and let run for 3-4 minutes. The dough should look like the photo below.

Scrape the dough into your prepared pan and smooth the top with wet hands. Place the pan in a warm place to rise for 30 minutes. Place the pan in the oven and bake for 35-40 minutes or until golden brown and sounds hollow when tapped.
Remove the bread from the pan and cool on a wire rack until it reaches room temperature before slicing.

Allow to cool completely before you store it, preferably in a breadbox or cake keeper. I will let you know how the oat bran works in this recipe as well. I hope you enjoy this bread!


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