Mediterranean Vegan Gluten-Free Bread
Sun dried tomatoes and Mediterranean herbs are what make this gluten-free bread even more special.
Equipment
- 1 large bowl, loaf pan ( 9 x 3 inch), oven
Ingredients
- 2 tbsp psyllium husk
- 1 tbsp flax seed
- ¼ cup chopped sun dried tomatoes
- ⅔ cup corn flour
- ⅓ cup almond flour or blended sesame seeds
- ⅔ cup brown rice flour
- ½ cup buckwheat flour
- 2 tbsp gram ( chickpea flour)
- 2 tbsp ground flax seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ⅔ tsp sea salt or himalaya salt
- 1 - 2 tsp dried herbs ( oregano, basil, thyme )
Instructions
- Preheat oven to 180°C ( 350°F) .
- Mix the combination of psyllium husk and flax seed with 3 times more water ( 6 tbsp water in our case) and allow to rest and gel up for 10 - 15 min ).
- In a large bowl whisk together the dry ingredients. Make sure you thoroughly crush all lumps.
- Add wet ingredients and mix well to combine, no need to overknead. It needs to be thick; feel free to add more brown rice flour if needed.
- Pour into a pan lined with parchment paper.
- I like to sprinkle some seeds ,more dried herbs and some chilli flakes on top. You may use a spoon to gently push them in and make sure they stick to the dough.
- Bake for 45 -50 minutes depending on the oven.I recommend checking it every 10- 15 min.
- Remove from the pan and allow to cool completely before slicing.
- Make sure you place it on a rack or if not turn it over every 10 minutes to prevent the bottomcrust to become moist and soggy.
- Enjoy!
