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Gluten Free Seed Loaf
Posted: March 10, 2019
Total Time
2 days
Yields
1 loaf

Ingredients:

  • ½ c. buckwheat
  • 4 c. purified water
  • ½ c. quinoa, rinsed
  • ½ c. millet
  • ½ c. sorghum
  • 2 c. oat flour
  • 1 tsp. flax seed
  • 1 tsp. chia seed
  • 2 Tbsp. psyllium husk powder
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. grape seed oil
  • 1 tsp. sea salt
  • 1 Tbsp. baking powder
  • Seeds such as sesame, pumpkin, sunflower, etc. (optional)

Directions:

  1. 1. Combine buckwheat with 2 cups purified water. Cover and let sit at room temperature for 8-12 hours.
  2. 2. In a separate bowl combine the remaining ingredients, except for baking powder. Cover and let sit at room temperature for 8-12 hours.

Day 2

  1. 1. In the morning, thoroughly rinse the buckwheat to get rid of its sliminess. Then add buckwheat to the soaked mixture.
  2. 2. Preheat oven to 320° F.
  3. 3. Blend soaked mixture with baking powder in high-speed blender until the whole seeds are partially blended and some remain whole.
  4. 4. Pour the bread mixture into a greased 8” x 4.5” loaf pan.
  5. 5. Score the top of the loaf several times. Top loaf with seeds, if desired.
  6. 6. Bake for approximately 45 minutes, remove from the oven and re-cut the scoring marks you made earlier.
  7. 7. Return to the oven and bake another 45 minutes, or until a toothpick comes out clean and the inside temperature registers 200° F.
  8. 8. Let the loaf cool in the pan for 5 minutes, then remove from the pan and let it finish cooling on a wire rack for an hour before slicing (about 90 minutes). It will be easier to slice when it cools.
  9. 9. The loaf can be stored at room temperature for a few days, in the refrigerator for up to a week, or sliced and then frozen. This bread holds up well to toasting.

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Gluten Free Seed Loaf

  • Total Time
    2 days
  • Yields
    1 loaf

Ingredients

  • ½ c. buckwheat
  • 4 c. purified water
  • ½ c. quinoa, rinsed
  • ½ c. millet
  • ½ c. sorghum
  • 2 c. oat flour
  • 1 tsp. flax seed
  • 1 tsp. chia seed
  • 2 Tbsp. psyllium husk powder
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. grape seed oil
  • 1 tsp. sea salt
  • 1 Tbsp. baking powder
  • Seeds such as sesame, pumpkin, sunflower, etc. (optional)

Directions

  1. 1. Combine buckwheat with 2 cups purified water. Cover and let sit at room temperature for 8-12 hours.
  2. 2. In a separate bowl combine the remaining ingredients, except for baking powder. Cover and let sit at room temperature for 8-12 hours.

Day 2

  1. 1. In the morning, thoroughly rinse the buckwheat to get rid of its sliminess. Then add buckwheat to the soaked mixture.
  2. 2. Preheat oven to 320° F.
  3. 3. Blend soaked mixture with baking powder in high-speed blender until the whole seeds are partially blended and some remain whole.
  4. 4. Pour the bread mixture into a greased 8” x 4.5” loaf pan.
  5. 5. Score the top of the loaf several times. Top loaf with seeds, if desired.
  6. 6. Bake for approximately 45 minutes, remove from the oven and re-cut the scoring marks you made earlier.
  7. 7. Return to the oven and bake another 45 minutes, or until a toothpick comes out clean and the inside temperature registers 200° F.
  8. 8. Let the loaf cool in the pan for 5 minutes, then remove from the pan and let it finish cooling on a wire rack for an hour before slicing (about 90 minutes). It will be easier to slice when it cools.
  9. 9. The loaf can be stored at room temperature for a few days, in the refrigerator for up to a week, or sliced and then frozen. This bread holds up well to toasting.
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