Ingredients
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1/4 cup almonds or 1/4 cup walnuts, ground
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1 cup brown rice flour
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1/2 cup teff, ground
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2/3 cup starch, tapioca, corn, potato or 2/3 cup arrowroot
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1/3 cup gluten-free oats, ground
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1/4 cup flax seed, ground
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1/2 ounce chia seeds, ground (1 tablespoon)
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1 1/2 teaspoons guar gum
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 teaspoons yeast
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1 teaspoon sea salt
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3/4 cup water, 115 degrees
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1 teaspoon cider vinegar
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1/4 cup olive oil
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2 tablespoons honey
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2 eggs, room temperature
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1 ounce chia seeds, ground (two tablespoons)
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1/2 cup water, room temperature
Instructions
- Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
- In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
- In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
- With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
- Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
- Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.