(Gluten, Dairy, and Yeast-free, Vegan)
I have made this bread multiple ways with many different flour combos, including subbing in some buckwheat flour and reducing the almond flour. I’ve used chickpea flour (not a fave) and sorghum. However, this is the base recipe that I return to over and over. Try it out and let me know how you do with it!
My recipe for Gluten-Free Seed Bread uses the same flour base… It’s truly a winner.
LIQUID INGREDIENTS
3 tb psyllium powder
450 ml water
Preheat oven to 350. Lay parchment paper over a baking sheet. Add psyllium to a bowl. Add water slowly and whisk vigorously to create a smooth paste. Let sit while you prepare your dry ingredients.
DRY INGREDIENTS
1 cup gluten-free oat flour
3/4 cup white rice flour
3/4 cup almond flour
5 tb tapioca flour
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tb dried rosemary (plus extra to sprinkle on top)
1/2 tsp fresh ground black pepper
1/4 tsp garlic powder
olive oil to brush on top
dry roasted sesame seeds to sprinkle on top (optional)
Mix all of the dry ingredients except for the sesame seeds and the extra rosemary. Add the psyllium mixture to the dry ingredients and kneed it with your hands until it is fully integrated. Form a nicely shaped loaf, lay it on the parchment paper and brush or use your hand to spread olive oil on top. Sprinkle the rest of the rosemary and the sesame seeds evenly over the top. Bake for 55 - 60 minutes until the surface is nicely browned.