GLUTEN-FREE SUPER BREAD

super bread gluten-free bread made with nutritious superfoods

Print Recipe

3 from 1 vote

Gluten-free bread loaf loaded with superfoods! So nutrient-dense and tasty!

Prep Time1 15

Cook Time35

Cool-off Time30

Total Time2 20

Course: Breads

Cuisine: International

Keyword: Baking, Buckwheat, Chia Seeds, Gluten free Bread, Low-carb, Psyllium, Superfoods

Diet: Gluten-free

Servings: Slices

Calories: 110kcal

Equipment

Oven

Ingredients

1½ cups buckwheat flour
¼ cup coconut flour
¼ cup psyllium husk powder
2 tbsp flaxseed ground
1 tbsp maca powder
½ tbsp fennel seeds whole
1 tsp Hymalaian salt
11 oz water lukewarm
2 tbsp avocado oil
2 tsp dry yeast
1¼ tbsp coconut sugar
1½ tbsp apple cider vinegar
2 chia eggs

Instructions

First, add yeast and sugar to the 11 oz. of lukewarm water. Mix well and leave for 10 minutes for the yeast to activate.
Next, make the chia eggs by mixing 2 tbsp chia seeds and 6 tbsp of water in a cup. Stir well. Let sit for 5 minutes until it gels.
Add the avocado oil to the chia eggs and whisk.
In a bowl, add all the flours, psyllium, flaxseed and salt. Whisk together until all the dry ingredients are mixed.
Add the chia eggs with avocado oil to the bowl of flour and stir well. Then, mix in the apple cider vinegar and the yeast mix. Add more water as needed (for me, it's approximately ½ cup, maybe ⅔). Make sure to add water very slowly, so you don't end up with a runny batter. Combine well with a large spoon. Then switch to kneading by hand until there are no dry ingredients left in the bowl, and the dough is a nice elastic ball.
Line a loaf pan with parchment paper (I used an 8 1/2 x 4 1/2 inches pan)
Place the dough into the loaf pan evenly, shaping it with your fingers. Then cover it with a large food storage bag or even a plastic bag, if you have any. Make sure you don't seal it, just leave it loose around the pan. Place it in your oven (make sure the oven is turned off), close the oven door, and allow the dough to rise for a little over 1 hour. My sweet spot is 1 hour and 10 minutes.
Once the dough has risen and almost doubled in size, remove it from the oven.
Preheat the oven at 430F degrees (ideal temperature if you don’t have a convection oven) and bake for 35 minutes until there is a firm crust on the outside.
Take it out of the oven and take the loaf out of the pan. Place it on a cooling rack for 30 minutes before digging in. Enjoy!

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