Soft, fluffy, Chia Sandwich Bread is a delicious gluten free and vegan bread that is perfect for toast, bruschetta, French toast, sandwiches, and more!
When my diet became gluten free in 2012, I literally craved bread. I missed eating bread terribly, and I decided that I would someday create yummy gluten free bread! Eating gluten free has dramatically improved since 2012 because there are now so many options available in grocery stores; however, store-bought gluten free bread is almost always dry, crumbly, and not very nice to eat, not to mention the tiny slices and high price! Sure, it is definitely better than going without a bread substitute, but would it not be nice to have the chance to eat a gluten free bread that makes people wonder if it really is gluten free?
This Chia Sandwich Bread will soon become a staple in your house like it is in mine!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup millet flour
- ½ sorghum flour
- ½ cup arrowroot starch
- ½ cup tapioca starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp ground psyllium husk
- 2 Tbsp maple syrup
- 1 Tbsp extra virgin olive oil
- 3 Tbsp chia seeds
- 1.5 cups slightly warm water, might need ¼ cup more if batter is dry
- 2.25 tsp active dry yeast or 1 packet
- 2 tsp apple cider vinegar
- Preheat the oven to 350˚F and prepare a bread loaf pan. I use a very tiny amount of avocado oil, ⅛ tsp, rubbed into the pan.
- In a medium glass bowl, combine the maple syrup, olive oil, chia seeds, yeast, and warm water to activate the yeast, which takes about 5-8 minutes.
- In a standing mixer bowl (can hand mix, but the batter is a bit thick), add the millet flour, sorghum flour, arrowroot starch, tapioca starch, salt, baking powder, baking soda, and ground psyllium husk, and mix to combine.
- When the yeast is activated, pour the liquid and the apple cider vinegar into the standing mixer bowl and gently mix on low until fully combined. I like to stop the mixer and scrap the bottom of the bowl to make sure that a layer of flour does not get trapped underneath the batter. If ¼ cup more water is needed, add at this time.
- Continue mixing on medium speed for about 2 minutes. The dough is finished when it resembles more of a thick brownie batter. Note: the dough will NOT look like a regular, stretchy, gluten bread dough.
- Scrap the batter into the prepared bread pan and let rise in a warm place for 30 minutes. I like to let my pan sit on top of the oven.
- After the bread has risen, place the pan in the oven and bake 45 minutes.
- Remove the bread from the oven and let cool 10 minutes in the pan.
- If possible remove the bread from the pan and cool completely on the cooling rack. However, if the loaf is stuck to the sides of the bread pan, let the bread cool completely before trying to remove the pan. After the bread has cooled, run a spatula down the sides of the loaf and the bread should easily release from the pan.
- Once the bread has cooled, slice and serve!
- Store any leftovers in a bread box or airtight container for a week.