Vegan Gluten-free Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon, heaped psyllium husks
- 3 tablespoon flaxseed meal
- 150 g teff flour
- 75 g buckwheat flour
- 75 g millet flour
- 1 teaspoon baking soda
- 0.5 ½ teaspoon, leveled salt
- Bread spice mix, optional
- Sunflower seeds, pumpkin seeds, nuts, optional
- 450 ml water
Print Recipe
Pin Recipe Instructions
- Let psyllium husks and flaxseed meal soak in water for about an hour.
- After an hour, add the remaining ingredients and knead into a smooth dough with the mixer or the food processor with kneading attachment. The dough sticks, so it is not so easy to knead by hand.
- Then wet your hands a little with oil and shape the dough into a bread or baguette.
- Make several cuts across the body with the knife.
- Preheat the oven to 160 ° C top / bottom heat.
- Place the bread on a baking sheet lined with baking paper and bake on the middle rack for about 1 hour. Use a wooden skewer to check whether the dough is baked through. Otherwise bake for another 10-20 minutes.
- Make sure to let the bread cool down.
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