Buckwheat Bread
I seriously love bread, nearly as much as I love dark chocolate. This GF, DF, Yeast Free, Vegan, Paleo Bread has quickly become one of my favorite., Crunchy on the outside a chewy on the inside. This one hits all the high notes and more.
Pre-heat oven to 375F
Ingredients :
1 cup Buckwheat Flour
1/3 Cup Rice Flour
1/3 Cup Flax and Chia Seed blend (Carrington Farms) (to sprinkle on top)
1 1/2 Xanthin Gum (Bob's Red Mill)
1/4 tsp salt ( to taste)
1-2 Tbp of Cinnamon (to taste)
2 tsp Baking Powder
1/2 tsp Baking Soda
1 Cup Coconut or Almond Milk
1 Tbsp Apple Cider Vinegar
3 Tbsp Melted Coconut Oil (may have a little extra to brush the top of the bread before baking)
Directions :
In a large bowl add all dry ingredients and whisk together to evenly distribute. Add wet ingredients. Mix just to point of well combined but do not overtax as the bread will become too dense. Scoop dough out of bowl and shape into a loaf. Place on non-greased baking sheet. If desired brush the top with remaining coconut oil and sprinkle with chia/flax seed. Bake for approximately 20 minutes rotate the pan and cook another 10-15 minutes. ( bread is done when tester is clean ). Bread will form a brown crust and be firm. Allow cooling for approximately 15 minutes before slicing. Once completely cool, bread may be frozen.