Gluten-Free Buckwheat Millet Bread

Name: Gluten-Free Buckwheat Millet Bread
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps active dry yeast; 1 teaspoon agave syrup; 118 milliliters almond meal; 59 milliliters arrowroot; 1 teaspoon baking powder; 1 teaspoon baking soda; 237 milliliters buckwheat flour; 2 eggs; 2 Tbsps flax seeds, ground; 237 milliliters millet flour; 79 milliliters olive oil; 118 milliliters pecans, ground; 2 Tbsps psyllium husks; 4 Tbsps psyllium husks; 59 milliliters pumpkin seeds; 59 milliliters rice flour; 1 Tbsp salt; 59 milliliters sunflower seeds; 59 milliliters sweet rice flour; 59 milliliters tapioca starch; 237 milliliters teff flour; 177 milliliters water, room temperature; 237 milliliters water, lukewarm; 2 teaspoons xanthan gum

Gluten-Free Buckwheat Millet Bread

This gluten free and dairy free recipe serves 6. One portion of this dish contains about 16g of protein, 32g of fat, and Head to the store and pick up active yeast, olive oil, sunflower seeds, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 45 minutes.

Instructions

In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.

Ingredients you will need

Psyllium Husks

Xanthan Gum

Agave

Almond Flour

Pecans

Seeds

Water

Yeast

Salt

Equipment you will use

Bowl

Combine eggs, olive oil, the other half cup lukewarm water.Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.

Ingredients you will need

Psyllium Husks

Olive Oil

Cream

Water

Egg

Cooking Oil

Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.Knead at least 10 minutes on a starch dusted surface.Shape one round loaf, place loaf in a large bowl.Cover and let rest in a warm place for 2 hours.After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.

Ingredients you will need

Punch

Dough

All Purpose Flour

Water

Yeast

Egg

Equipment you will use

Baking Pan

Bowl

Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.DON'T PREHEAT!

Equipment you will use

Oven

Bake for 1 hour.After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.

Equipment you will use

Oven

Skewers