Gluten-free wholegrain and chia bread recipe | BakeClub recipes
This bread is almost the complete opposite of most commercially made gluten-free breads - substantial moist and flavoursome. Click here for the recipe.
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Ingredients
- 150g (1 cup) sorghum flour
- 75g (½ cup) millet flour
- 70g (½ cup) brown rice flour
- 65g (½ cup) sweet (glutinous) rice flour
- 90g (½ cup) fine polenta
- 1½ teaspoons fine sea salt
- 625ml (2½ cups) lukewarm water
- 7g (1 sachet) instant dried yeast
- 2 tablespoons honey
- 2 tablespoons light olive oil, plus extra to grease
- 25g (⅓ cup) psyllium husks
- 50g (¼ cup) chia seeds
- 2 tablespoons sesame seeds, to coat and sprinkle
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