I've been mulling this recipe over in my head for a little bit and finally decided to give it a "test drive" last night. It turned out better than I hoped it would! Creating recipes for grain-free baked goods is basically trial and error and can be a little tricky. Sometimes they completely flop and other times they surprise the patootie out of you (kind of like this recipe did). I've done some experimenting in the past baking with chia seed, but not to the degree I did with this recipe. I used ground chia seeds in this bread (basically chia flour).
I've ground my own chia seeds (in a Magic Bullet) and I've purchased and used chia that is already ground (Spectrum's Ground Chia Seed). It should be stored and kept refrigerated after opening to keep it fresh. I used Spectrum's already ground in this bread. One observation I have noticed is that sometimes, in certain baked goods, when I use egg whites (or Egg Beaters), I seem to get more rise than when I use whole eggs with the yolks. I used plain Egg Beaters in this loaf and it seemed to rise more than my other bread recipe that I used whole eggs in. You can use whichever you prefer. Next time I make this bread, I'm going to use whole eggs (equaling 1 liquid cup in volume) to see if it makes as much difference in the rise as I suspect it might. I snapped a number of photos below and included the recipe as well. I think you are really going to like this bread -- I know that I do! Enjoy!
|Before going into the oven
|Check out the rise after about 15-20 minutes in the oven (I baked it for 15 minutes at 350 degrees and another 60 minutes at 325 degrees, then covered it lightly with foil half way through baking to prevent over-browning)
|This is the ground chia seed I used
1/4 cup coconut flour, sifted
1-1/3 cups blanched almond flour
2/3 cup ground chia seeds
3 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon sea salt
1/4 cup granular Swerve Sweetener (or granular equivalent to 1/4 cup sugar)
1 cup egg whites (or Egg Beaters) or 4 large eggs equal to 1 cup
2/3 cup buttermilk
2 tablespoons olive oil
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees F. Lightly spray an 8.5-inch x 4.5-inch loaf pan with oil.
In a medium bowl, mix first 7 dry ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk and olive oil together; stir in vinegar. Stir wet ingredients into dry ingredients and mix just until combined. Dough will be thick and slightly sticky and will become fluffy.
Scoop dough into greased loaf pan. Lightly smooth top of loaf with a spatula. Bake at 350 degrees for 15 minutes; reduce temperature to 325 degrees and bake an additional 55-60 minutes (lightly cover with foil if top browns too quickly). Let sit in pan for 5 minutes; remove and cool completely on a wire rack. Slice using a bread knife or sharp serrated knife. Yields approximately 20 1/4-inch slices.
*Note: It's important to measure your eggs to make sure you have 1 full cup of eggs for this recipe.