HEALTHY, NUTTY YEAST-FREE GLUTEN-FREE VEGAN BREAD RECIPE
Cook time: 50 mins
Serves: 1 loaf
Ingredients:
* 2 cups soy milk (or non-dairy milk alternative)
* 1.75 cups brown rice flour
* 1 cup buckwheat flour
* 1 cup tapioca flour (aka tapioca starch)
* 1 tbs coconut oil (or cooking oil alternative)
* 4 tsp baking powder
* 1.5 tsp salt
* 0.25 seed and/or nut mix (plus extra for topping)
Process:
1. Preheat oven to 180°C and prepare loaf tin with greasing if needed.
2. Sift dry ingredients (flours, baking powder, salt) into a mixing bowl and combine very well using a whisk or hand blender if available (2-3 mins).
3. Add all wet ingredients (milk and oil) to the dry ingredients and whisk till well combined.
4. Once done, stir in seed and nut mix of choice and pour into prepared loaf tin.
5. Remove air bubbles by gently tapping the tin on a hard surface and top with additional seeds and/or nuts.
6. Bake for approx. 40 mins, remove from oven and cool slightly before removing from tin to cool further on a wire rack.
Notes and sources:
* For more information on mixing gluten free flours have a look at The Gluten Free Lifesaver page here
* Organic ingredient recommendations (Australia): Brown rice flour from Four Leaf milling, buckwheat flour from Bob’s Red Mill, tapioca flour from Lotus Pantry, natural baking powder from the Demeter Farm Mill (available at EcoFarms), soy milk from Bonsoy, coconut oil from About Life, seed and nuts from Honest to Goodness