Yields: 8 slices
Wet Ingredients
1 packet dry active yeast
1 cup warm non-dairy milk
2 tsp coconut palm sugar
In a medium bowl, combine the warmed nondairy milk with the yeast and sugar. Allow to proof until frothy, approximately 10 minutes.
1 cup warm water
5 tbsp ground chia seeds
3 tbsp olive oil
2 tsp apple cider vinegar (or lemon juice)
Add 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.
Dry Ingredients
1 cup oat flour
1 cup millet flour
1/2 cup arrowroot powder
1/2 cup tapioca starch
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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 8x4 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 rise just to the top of the pan, approximately 30 to 45 minutes in a warm, non-drafty area of your kitchen, I usually keep it in the non-heated oven. If it doubles before the allotted time, thats okay. Just proceed to baking it, no need to wait the total time.
Preheat the oven to 350 degrees F
Place the loaf in the oven on the middle rack and bake for 60 minutes and place a baking pan in the last rack to catch any overflow (which happened to me, I was so happy I had the pan in the bottom rack). Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.
Source: forkandbeans
Taste Note: Tastes AWESOME
Wet Ingredients
1 packet dry active yeast
1 cup warm non-dairy milk
2 tsp coconut palm sugar
In a medium bowl, combine the warmed nondairy milk with the yeast and sugar. Allow to proof until frothy, approximately 10 minutes.
1 cup warm water
5 tbsp ground chia seeds
3 tbsp olive oil
2 tsp apple cider vinegar (or lemon juice)
Add 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.
Dry Ingredients
1 cup oat flour
1 cup millet flour
1/2 cup arrowroot powder
1/2 cup tapioca starch
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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 8x4 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 rise just to the top of the pan, approximately 30 to 45 minutes in a warm, non-drafty area of your kitchen, I usually keep it in the non-heated oven. If it doubles before the allotted time, thats okay. Just proceed to baking it, no need to wait the total time.
Preheat the oven to 350 degrees F
Place the loaf in the oven on the middle rack and bake for 60 minutes and place a baking pan in the last rack to catch any overflow (which happened to me, I was so happy I had the pan in the bottom rack). Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.
Source: forkandbeans
Taste Note: Tastes AWESOME
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