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Gluten Free Vegan Bread Recipe with buckwheat and almond flour

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes

Ingredients
  

  • 1 1/2 cup almond meal
  • 1 cup buckwheat flour
  • 6 tbsp psyllium husk
  • 1/3 cup pumpkin seeds
  • 3 tsp gluten free baking powder
  • 3 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 2 tbsp maple syrup (or 1 for a more savoury bread)
  • 2 cups water
  • garlic powder, dried herbs or cumin powder (optional)

Instructions
 

  • Preheat your oven to 180 degrees Celsius.
  • Mix the dry ingredients together in a mixing bowl. Remove all the lumps
  • Then add in the rice malt syrup, apple cider vinegar and water and combine well.
  • Pour into your loaf tin lined with baking paper.
  • Add extra seeds on top.
  • Cook for 1 hour and 10 minutes.
  • Leave to cool on a wire rack.
  • Keep in the fridge for up to 1 week or store slices in the freezer to have on hand.