Quinoa, Buckwheat & Flax Seed Gluten-Free Bread
- 1 c. quinoa
- 2 c. water (for soaking the quinoa)
- 3/4 c. milk (skim, soy, almond, hemp, rice)
- 2 eggs
- 1 Tbsp. raw honey
- 1 c. buckwheat flour
- 2 Tbsp. tapioca starch
- 1/2 tsp. baking soda
- 1 1/4 tsp. baking powder (use a gluten-free variety)
- 2 Tbsp. ground flax seeds
- 1/2 tsp. sea salt
Preheat oven to 350F, and spray a loaf pan with cooking spray.
In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients.
Mix the wet and dry ingredients together, and pour into the loaf pan / or muffin trays.
Bake at 350F for 40 minutes if the loaf or 20 mins if muffins, or until a toothpick inserted into the middle comes out clean.
Let cool in tin for 5-10 minutes, then transfer to a cooling rack and enjoy!
This is best stored in the fridge, or sliced and frozen.