- 1
Ingredients
- Wet
- 2 1/4 tsp. dry active yeast
- 1 c. warm non-dairy milk
- 2 tsp. granulated sugar
- 1 c. warm water
- 5 Tbsp. ground white chia seeds
- 3 Tbsp. vegetable oil
- 2 tsp. apple cider vinegar (or lemon juice)
- Dry
- 3 c. Cara's Special Blend (see * below)
- 1/4 c. buckwheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Preparation
Step 1
1) In a medium bowl combine the warmed non-dairy milk with the yeast and sugar—allow to proof until frothy (approx.10 minutes). Add the water, oil, vinegar, and chia seeds into the yeast mix and whisk until well-combined. Allow to sit for another 2 minutes so the chia seeds expand.
2) In a large bowl, whisk together the dry ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Spoon the batter into a 8x4 (20x10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rises past the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen.
3) Preheat oven to 350*F (190*C).
4) Place the loaf in the oven on the middle rack and bake for 60 minutes. Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled
*Special Flour Blend
3 c. Oat Flour
3 c. Millet Flour
1 1/2 c. Arrow Root Powder
1 1/2 c. Tapioca Starch