Gluten-Free Buckwheat Millet Bread

By Bailey1_

Ingredients

• 1 cup buckwheat flour
• 1 cup millet flour
• 1 cup teff flour
• 1/4 cup arrowroot
• 1/4 cup tapioca starch
• 1/4 cup rice flour
• 1/4 cup sweet rice flour
• 2 tbsps flax seeds (ground)
• 1/2 cup ground pecans
• 1/2 cup almond meal
• 2 tbsps psyllium husks
• 4 tbsps psyllium husks
• 2 tsps xanthan gum
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 2 tbsps active dry yeast
• 1/3 cup olive oil
• 1 cup water (lukewarm)
• 3/4 cup water (room temperature)
• 1 tsp agave syrup
• 1 tbsp salt
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seed

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
2
Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
3
Combine eggs, olive oil, the other half cup lukewarm water.
4
Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
5
Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
6
It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
7
Knead at least 10 minutes on a starch dusted surface.
8
Shape one round loaf, place loaf in a large bowl.
9
Cover and let rest in a warm place for 2 hours.
10
After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
11
Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
12
DON'T PREHEAT!
13
Bake for 1 hour.
14
After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
15
Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
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