With modern medicine capabilities, we can easily identify our food allergies and intolerance. Very common one is Gluten. However, by excluding gluten and wheat, on the supermarket shelves, we find gluten free substitutes which are very high in starch and don’t taste as good. This recipe below suggests an alternative bread that is healthy. This vegan bread does not contain refined sugar, dairy, gluten, wheat, and the calorie intake is lower.

The main flour ingredients are buckwheat and teff, that makes this bread enriched with protein, calcium, fibre and iron. I love this bread so much, that I have been sharing it with everyone I know while refining the recipe 🙂 Please note, it’s very important to have exact amount of chia seeds and liquid ingredients.

Vegan Gluten-Free Bread Recipe

Ingredients:

1.5 cup buckwheat flour
1 cup Teff flour
1 tbsp Chia seeds + 1 tbsp linseeds, grinded lightly – 1-2 pulses in a coffee grinder
2 cup almond milk, barista style, unsweetened
1/3 cup warm water
1/4 cup oil
1 tsp soda
1 tbsp Apple cider vinegar
1 tsp Himalayan table salt

1/4 cup pumpkin or sunflower seeds for the top

Optional:
1 tbsp Monk Fruit maple-flavoured syrup

*Bread baking silicon form

Method:

1. Combine soda and apple cider vinegar to react. Mix all the ingredients thoroughly, transfer into the baking form, and leave in the warm place for 20 minutes. Distribute the seeds over the bread.
3. Bake at 180C for 35 mins in the fan-forced oven, then at 170 for 15 minutes.

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