Vegan Buckwheat Gluten-Free Bread (no yeast)

In a mixing bowl, add:

1 Cup Organic Buckwheat Flour

3/4 Cup Sweet Potato Flour

3/4 Cup Authentic Foods White Rice Flour

1/4 Cup Tapioca Flour

2 Tablespoons Ground Chia seed

1 Tablespoon Konjac Glucomannan Powder

1 Tablespoon Cream of Tartar

1 1/2 teaspoons Baking Soda

1 teaspoons Celtic Sea Salt
In a measuring cup, add:

3 Tbsps ground chia seeds

9 Tbsps water

Pulse chia seeds and water with a stick blender on high until mixed.
In a separate mixing bowl, mix:

1 1/3 Cups Water

2 Tablespoons Lemon Juice

3 Tablespoons Algae Oil

3 Tablespoons of Maple Syrup 

Add chia/water mixture and Pulse again until mixed.
Take this time to Preheat your oven to 425 degrees and grease a glass loaf pan with Coconut Oil. When those 2 things have been completed, add wet ingredients to the Mixing bowl with the dry ingredients. Mix batter until it is completely mixed with no dry flour (a splash more water may be needed) then immediately pour into a greased loaf pan. Place the loaf pan in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.

Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass loaf pan to loosen it from the sides if it sticks.  Immediately remove the loaf from the pan and place it on a wire cooling rack to finish cooling. (leaving it in will make it soggy) Allow loaf to cool for ONE FULL HOUR before slicing into it so as not to ruin the loaf. Store in the refrigerator in a ziplock bag or Tupperware container. 

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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