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Lemon Chia Bread




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Originated from Gluten-free A-Go-Go



List of Ingredients




1/2 cup brown rice flour
1/2 cup GF oat flour (ex. Cream Hill Estates)
Note: Please be aware not all oats are GF and some peple cannot tolerate oats at all.
1/4 cup sweet rice flour or montina
1/4 cup arrowroot, tapioca or corn starch
1 tsp baking powder
1/2 tsp sea salt
1/4 cup sparkling water
2 Tb lemon juice
2 Tb chia seed
1/2 cup GF/CF margarine, softened
3/4 cup agave syrup or 1/2 c honey
2 eggs, beaten
1 tsp grated lemon peel


Recipe



1. Preheat the oven to 350 degrees F and line a 9 x 5 inch loaf pan
with parchment paper.

2. In a small bowl, place the milk, lemon juice and chia seed. Allow
the mixture to sit as this will give the chia seed a chance to begin
gelling.

3. In a medium sized bowl, place the first six (dry) ingredients and blend.

3. In a mixing bowl put in your softened margarine, agave syrup and
blend. Add the eggs and grated lemon peel and blend again. Next add
the chia seed mixture and blend. Then slowly add the dry ingredients
to the bowl. Mix until just blended taking care not to over mix.

4. Pour the batter into the loaf pan and bake for 50 minutes. Then
remove the bread and cover with aluminum foil. Return the loaf to the
oven and bake for another 15 minutes or until a pick comes out clean.
Allow to cool before serving.