The Whole Food Plant Based Cooking Show
Gluten Free Bread
Calories: 187kcal
I can’t wait for you to try this Plant Based Gluten Free, salt, oil and refined sugar free Bread! It is great for sandwiches and even better as toast. Trying to find gluten free bread in the grocery store that is also Vegan and tastes good is almost impossible. I have finally perfected this recipe and have been making it for my family for quite a while now. They all love it and I find that I am making about a loaf every other day.
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Equipment
Ingredients
- ½ cup buckwheat groats
- ½ cup quinoa
- 1 ½ cups organic rolled oats
- ¼ cup chia seeds
- ¼ cup psyllium husk
- 1 tsp baking powder aluminum free
- ½ tsp baking soda aluminum free
- ¼ cup applesauce unsweetened
- 1 ½ cups water
- 1 tsp salt optional
Instructions
- Soak buckwheat and quinoa overnight.
- Preheat oven to 350°.
- Rinse and drain buckwheat and quinoa.
- Place all ingredients into a food processor and mix lightly, just until mixture is blended together. (over mixing might prevent bread from baking through).
- Pour into a silicone bread pan or lightly oiled bread pan.
- Bake for 1 hour.
- Remove from pan and let cool completely before cutting. As it cools, it continues to "set" and firm up.
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Nutrition
Calories: 187kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 417mg | Potassium: 191mg | Fiber: 11g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg
