Gluten/Yeast Free Bread

I have to say this bread is good, it could be my new bread recipe. I love the texture. It replicates regular bread pretty well. 
Gluten/Yeast Free Bread
adapted from

1 Cup        Gluten Free Flour (King Authur, no gums)
2 tsp           Psyllium Husk
1/2 Cup     Buckwheat
1/4 Cup     Sorghum Flour
1/4 Cup     Flaxseed Meal
1/2 Cup     Oats
1/8 Cup     Teff Flour
1 tsp           Salt
1 1/2 tsp    Baking Powder
1/2 tsp       Baking Soda
3                 Eggs
1/4 Cup    Sparkling Water
2/3 Cup    Coconut Milk
1 Tbl         Apple Cider Vinegar
1 Tbl         Agave
1/2 Cup    Sunflower Seeds
1/2 Cup    Pumpkin Seeds

  • Preheat Oven to 350 degrees
  • Combine all dry ingredients in a bowl, set aside
  • Beat eggs till frothy, add all the liquid ingredients. 
  • Slowly blend the dry ingredients and seeds. Save some seeds for topping.
  • Pour dough into a greased loaf pan. Sprinkle the seeds on top.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Cool 10 minutes  than invert on to a plate and remove from pan.
  • Enjoy with butter. Great for toast.   


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