When you embark on the journey of dietary changes to rebalance your hormones, giving up gluten can be one of the toughest changes (but also most rewarding). I don’t blame you – bread offers comfort and convenience only few other foods can match.
This is why I developed this gluten-free loaf that is also free from eggs or dairy. This makes it safe for people with egg and dairy food sensitivities (which are very common and accompany gluten sensitivities).
This bread uses flax eggs (a combo of ground flax seed and water) to give it the binding powder needed. For our flours, we’re going to be using rice flour, sorghum flour, tapioca starch and some buckwheat flour. These flours give the bread a perfect moist and slightly chewy texture, a crispy crust, and a beautiful brown color.
Once the bread is baked and allowed to cool completely, remove it from the pan and cut it into slices. I really like it sliced and toasted for an even crunchier bite. Enjoy!
- 5 tablespoons ground flaxseeds (flaxseed meal)
- 1 cup water
- 1 cup almond milk (or other non-dairy milk)
- 3 tablespoons coconut oil, melted
- 2 teaspoons apple cider vinegar
- 1 cup rice flour
- 1 ½ cups sorghum flour
- ½ cup tapioca starch
- ¼ cup buckwheat flour
- 3 teaspoons baking powder
- 1 teaspoon xantham gum
- ½ teaspoon salt
- ½ cup seed mixture (a combination of sunflower seeds, flax seeds, chia seeds, and sesame seeds), for sprinkling
- Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a loaf pan with parchment paper. Let extra parchment paper hang from the sides to make it easier to remove the loaf later on.
- In a medium bowl, combine the ground flaxseeds with the water, almond milk, melted coconut oil and apple cider vinegar. Mix until combined.
- In a large bowl, whisk the rice flour, sorghum flour, tapioca starch, buckwheat flour, baking powder, xantham gum and salt together.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined and you have a homogeneous batter.
- Pour the batter into prepared loaf pan and sprinkle seeds on top of the batter.
- Bake the batter for 65 to 70 minutes, until a toothpick inserted in the middle comes out clean.
- Allow the loaf to cool completely for at least 30 minutes before removing from the pan and slicing.
- Store bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.