Lemon Chia BreadContributed by: Chelsea Lincoln from the Bob's Red Mill KitchenThis unique bread is sweet and scrumptious.
Glaze
Directions
Combine the chia seeds, lemon juice and milk. Let stand for 10 minutes.
Cream together the margarine and sugar until smooth. Slowly add the chia seed mixture and blend well. Add the dry ingredients and blend until just combined. Scoop into a greased 8-inch loaf pan and bake at 350°F for 45-50 minutes. When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top. Slice and serve when cooled slightly. Makes 12 servings. |
 Rating
Products Used in this Recipe
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Ratings & Comments (3)
3 Reviews 
Merrie March 25, 2012
This is delicious, but really, really crumbly!! Could it be because I used brown rice flour?? I will definitely try again!
Bob's Red Mill May 30, 2012
Since you switched from a gluten flour (unbleached white flour) to a gluten free flour (brown rice flour) you will need to add a binder of either xanthan gum (3/4 tsp per cup of flour) or guar gum (1 tsp per cup of flour).
Dani March 4, 2013
I made one substitution of Almond milk for the milk above. When mixed with the lemon juice it 'curdled' a bit and looked rather unappealing.
The finished baked bread was very lemony so I would suggest cutting the lemon to half the amount and using the grated rind instead. |
Nutritional Information
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