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Rosemary bread gluten free, yeast free and vegan

ROSEMARY BREAD GLUTEN FREE, YEAST FREE AND VEGAN!

Can you believe this is a recipe for rosemary bread, gluten-free, yeast free, and vegan? This is the best gluten-free recipe you will ever eat! Thanks to psyllium, the bread is beautifully fluffy and moist.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/3 cup gluten-free oat flour
  • 1/3 cup millet flour
  • 1/3 cup rice flour
  • 1 tbsp flax meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp fresh rosemary
  • 1 1/2 cup soaked buckwheat
  • 1 cup water
  • 2 chia egg
  • 1 tsp psyllium husk
  • 1/2 cup water

Method
 

  1. The night before soak the psyllium husk in 1/2 cup of water. It will create gel-like consistency.
  2. In a large bowl combine all the dry ingredients.
  3. Next blend soaked buckwheat with 1 cup of water until smooth. Then pour the buckwheat mixture into your dry ingredients along with chia “egg” and psyllium husk. Mix it together and bake at 170°C (350F) for 1 hour.
  4. Cool completely before cutting it! Enjoy!