Gluten Free Multigrain Bread
It's also yeast and egg free as well. This is currently my favorite bread. It's easy to make and tastes fantastic. It's nice to enjoy toast with honey or make a turkey-avocado sandwich.
Diagonal lines for a French loaf look
Toasted Turkey Avocado Sandwich
Soak
Overnight:
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1 cup teff flour
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1 cup buckwheat flour
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1 cup sorghum flour
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2 cups warm water
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1/4 cup kefir or sourdough starter
Mix
in the morning:
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2 Tablespoons EV Olive Oil
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2 Tablespoons maple syrup
·
1 cup raw nuts/seeds
Dry ingredients:
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1/2 cup tapioca flour
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 cup ground chia seeds
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1/4 cup psyllium husk powder
Directions:
Mix the teff, buckwheat, sorghum flour with warm water and kefir. Cover and soak overnight. Soak for 12-24 hours to remove phytic acid that blocks nutrients. Soak in a glass or ceramic mixing bowl. Do not soak in plastic or metal bowls.
In the morning preheat oven to 375. Line a glass bread pan with greased parchment paper (coconut oil works great).
Stir in the olive oil and maple syrup to the batter that soaked overnight
Whisk together the dry ingredients and fold them into the wet batter.
Scoop batter into the oiled parchment paper/bread pan. Use a few drops of water to smooth the top of the loaf with a rubber spatula. Sprinkle raw nuts/seeds on top, I also like to mark mine with diagonal lines like a French loaf.
Bake for 1 hour and 20 minutes. Let sit for 10 minutes before removing from pan. Place bread on a towel, tipped on one side and let cool for an hour before cutting.
Notes:
*Buckwheat can be replaced with sprouted brown rice flour. Reduce baking time to 1 hour and 10 min.
*Nuts/seeds can be whole, chopped, or ground.
*It’s also a good idea to soak nuts/seeds over night and then rinse/drain them (they also have phytic acid). Smaller seeds like sunflower work well. Larger nuts like pecans, can be chopped into smaller pieces.
*Chia seeds can be replaced with 2 eggs.
