Vegan, Gluten free, Yeast free, Multi-grain Bread

Preheat oven to 425 degrees. Heavily grease a glass loaf pan with coconut oil.

In a KitchenAid stand mixer, add:

1 cup Sweet Potato flour
3/4 cup Arrowroot flour
1/4 cup Amaranth flour
1/4 cup Ivory Teff flour
1/4 cup Quinoa flour
1/4 cup Tapioca flour

1/4 cup Dextrose (or other Sweetener)
1 Tbsp Konjac Powder
1 Tbsp Cream of tartar
1 1/2 tsp Baking Soda
1 tsp Celtic Sea Salt

In a 2 cup measuring cup, add:

1 Tbsp White Chia Seed meal
9 Tbsps boiled water

Blend with a stick blender on high until it becomes frothy. Let rest for a few minutes and then blend again until mixture thickens.

Add to it:
1 1/2 cups of water
3 Tbsps algae oil or melted coconut oil
2 Tbsps lemon juice

Mix with stick blender until all ingredients are blended together then add to stand mixer.

Beat on low speed for about 45 seconds then pour into greased loaf pan. Place immediately into the oven ( for best rise ) and bake for 45-50 minutes.

When you remove the bread from the oven, slide a knife along the edges to loosen from the pan and cool on a wire rack for at least one hour before slicing. (I’ve found that laying the loaf on its side to cool stops the bread from falling as much).

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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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