Quicker Sourdough Bread - Brown Rice/Chia

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Bake at 350f for 60-70 minutes, till evenly golden brown and a skewer comes out mostly clean. (Will try 400f for an hour next time)


To made chia gel: stir together 1 tbsp. chia seeds and 1/2 cup water, making sure that all seeds absorb water evenly. Stir every so often for a half-hour or so. It's not necessary, but just fine, to soak the gel for at least 12 hours before using it.

Gel stores well in the fridge for a couple of weeks.

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