Chia & Sweet Potato Bread

Last week I received an email from a customer who was looking to make flexible gluten free bread that didn't contain maize products. It didn't matter if they had to add in ingredients, nor did it matter if it wasn't grain free, they just wanted to bake bread. After trialling a few different combinations (some of them were great & will appear on the website in the future) I settled on the following.

This bread can be made by hand or with a stand mixer. 


250 g Bakers' Magic Grain free flour - enquire through contacts page

150 g Potato starch

35 g Chia flour

10 - 15 g Sweet potato flour

5 - 10 g Cocoa

2 Eggs

2 tsp Yeast

2 tsp Sugar (optional)

1/2 tsp Salt

50 g Oil 

 525g Warm water

Optional - sesame seeds


Potato starch - If you can't have potato starch, it can be substituted with maize starch.

Chia flour & sweet potato flour can be sourced from the on-line Sunnybrook Health. Click on the flour name for a direct link to the product. 



Oil a bread tin, base dimensions of 25.5 cm x 9.5 cm & a height of 10.5 cm

Put the yeast, 10 g of Bakers' Magic Grain free flour and 100 g of warm water into a small container. Stir to disperse the yeast & let it sit for ~5 mins. This mix will revive the yeast due to the sugar content of coconut flour (a component of the grain free blend). Optional - add 2 tsp of sugar instead of the grain free flour.

In a bowl mix together the Bakers' Magic Grain free flour, potato starch, chia flour, sweet potato flour, cocoa & salt. 

In another bowl whisk together the activated yeast, warm water (425 g), oil & eggs. 

Pour the wet ingredients over the dry ingredients & stir to combine.

Transfer dough to the loaf tin & proof in a warm place for ~40 mins. Optional - top with sesame seeds.

While the dough is proofing turn oven on to 180 - 200 C. 

Bake for 50 - 60 mins. Allow to cool before cutting into the loaf.