keto chia seed bread

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keto chia seed bread

After we have released our flaxseed chia bread recipe (see link below), we are happy to share with you another chia bread made with coconut flour. This is a keto gluten free bread with no yeast created for people who do not tolerate flaxseed well. The result of this chia bread made from coconut flour may not rise as high as flaxseed chia bread, but it does not disappoint us as coconut flour is a denser flour by nature.
The bread does give a decent size good enough for making toasts and sandwiches
As it is made with 100% coconut flour with no mixture of any other seed flours, the bread would have chia seed taste more dominantly as compared to flaxseed chia bread. If you are a chia person, then this could be your bread. No doubt this is a great option for those who wish to substitute flaxseed for coconut flour. Just ensure you have your water volume measure accurately and the water is boiling hot, everything should turn out to be great. Happy baking. And comment down below what you think
We hope you will like this recipe.
4 from 1 vote
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Servings 0
Calories 64 kcal

Ingredients
  

DRY

WET

  • 8 large eggs white
  • 40 ml coconut oil
  • 40 ml apple cider vinegar
  • 55 ml boiling water

Instructions
 

  • Preheat oven to 200°C (392°F)
  • In a large mixing bowl, add in all dry ingredients. Mix everything together.
  • Add in egg whites, coconut oil, apple cider vinegar. Mix the batter until a semi solid dough is formed.
  • Pour in boiling water evenly on to the dough.
  • Continue to mix until the dough become solid and all water is absorbed.
  • Pour the dough into a cake tin. We use an 8" tin.
  • Reduce the temperature to 180°C (356°F) and bake for 1 hr. Cover the bread when it starts browning. Usually at ~ 20mins mark.

Video

Notes

USEFUL TIPS
1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid before it goes into the oven. 2. Egg whites must be at room temperature.
3. Water must be boiling.
4. Weight everything using weighing device. I use a device which gives me up to 0.01g accuracy.
5. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.
6. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8″ tin is used in the video.
7. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
8. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
9. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid. This bread starts to bring in our oven at 20mins mark of baking.

Nutrition

Calories: 64kcalCarbohydrates: 1.2gProtein: 4.2gFat: 4.7g
Tried this recipe?Let us know how it was!

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