Ingredients for Gluten And Yeast And Dairy Free Multigrain Bread
- 1 cup teff
- Brown Rice Flour
- Ground Ginger
- Sugar
- Almond Milk
- Cider Vinegar
- Sorghum
- Almonds
- Tapioca
- Flax Seed
- Chia Seeds
- Guar Gum
- ½ teaspoon baking powder
- Baking Soda
- Sea Salt
- Coconut Oil
- 2 large eggs
- Cream Of Tartar
- Water
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How to Make Gluten And Yeast And Dairy Free Multigrain Bread
- Night Before: In a large bowl, combine 1 cup teff, ½ cup brown rice, ½ cup quinoa, ¼ cup millet, 1 cup warm water (around 105°F), and 2 tablespoons apple cider vinegar. Stir well, cover, and refrigerate overnight.
- Morning: Drain the soaked grains and rinse well. Add 1 cup of your preferred nut milk (almond, cashew, etc.), 2 large eggs, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon baking powder to a high-speed blender.
- Blend until completely smooth.
- In a large bowl, combine the blended mixture and the soaked grains. Stir gently to combine.
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- Pour batter into the prepared loaf pan.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool completely in the pan before slicing and serving.
- To make crackers: Slice the bread thinly, place on a baking sheet, and bake at 300°F (150°C) for 5-7 minutes per side, or until golden brown and crispy.
- To make breadcrumbs: Blend cooled crackers in a food processor until finely ground. Add fresh parsley, salt, pepper, and any other desired seasonings to taste.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
10g
Fat
15g
Carbs
8g
