I wasn’t a bread lover anyways so it’s not difficult for me to be without bread but now when I’m not allowed I really want bread. I went through at least 30 recipes and disregarded them because either they were too difficult to make or I didn’t have enough of different flours. It’s a crazy amount of different stuff going into these vegan/gluten free breads. I salute you gluten free/vegan people!
So I found this recipe and I copy/pasted to word file and forgot to get the link with it. If you dear blogger recognize your recipe, please come forward 😉 It’s super easy to make and spoiler alert – very yummy!
Makes one loaf (12-15 slice)
1 cup gluten free rolled oats (Red Mill)
1 1/4 cup boiling water
2/3 cup non dairy milk, I used rice milk
1 tsp apple cider vinegar
3/4 cup buckwheat flour
1/4 cup chia and flax seed mix
1/2 rice flour
1/4 cup potato starch
1 1/2 teasp baking powder
1/2 teasp baking soda
1/2 teaspoon salt
1/3 cup sugar
1/3 cup coconut oil
Preheat oven to 350 F.
In a small/medium bowl, pour the boiling water over rolled oats. Let sit for few minutes and then add milk and the vinegar. Continue to let sit for 5-10 minutes until the oats are soft.
In the other medium bowl, mix all the dry ingredients together- buckwheat flour, flax and chia seed mix, rice flour, potato starch, baking powder, baking soda, salt and sugar. Mis and then add the coconut oil. Mix well, I used the Kitchen Aid stand mixer for about 5 minutes.
Pour the batter well buttered bread pan and sprinkle with dried oats.
Bake fot 55-60 minutes in 350 F. Check to see if the bread is baked from the middle, if not let cook another 5-10 minutes.
Pull from the oven and let it cool, as long as you can. I was way excited and couldn’t wait as long as 15 minutes 🙂 I pulled it from the pan, not very easy when it’s hot but I did it.
I have been eating this awesome bread for a week now and I’m pretty sure I will need to make another one very soon. It’s very filling, I can’t have more than 2 slices at once!
It’s been good in the fridge for a week.
