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Posted 18-07-2016

This bread starts off as a basic bread recipe but once you start adding nuts, seeds and spices. This becomes the most delicious gluten free SUPER breakfast bread EVER.
It’s a great travel companion and marvelous with nut butters amongst other goodies! Being severely gluten intolerant myself I have had to find ways of feeling satisfied on a "bread level" through making my own baking mixes etc! Hopefully you guys will find this useful too!
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2 cups (300 grams) of buckwheat flour

1 1/2 cup (200 grams) of corn flour

1/2 cup (60 grams) of rice flour

1 tbs. of bicarbonate of soda

1 pinch salt

1 small grated apple

2-3 cups (500-600 ml) of water

Fruit Bread additions

1 banana, raisins, nuts and seeds of your choice (1 cup), 1 tbs. breakfast spice, coconut sugar (3 tbs.) and some lemon or orange zest always works really well.





Pumpkin seeds



Brazil nuts


Sundried tomatoes




Sesame seeds

Sunflower seeds


Your oven needs to be set on (180°C) Start by mixing all your dry ingredients first, then add water and your grated apple. Remember you will be using flours from various countries that have been milled in different ways and all of them differentiate in absorption. This means you might have to add water to your mixture. If you look at the cooking video on the blog, you will see that the consistency needs to be like a thick porridge or cake batter.

And the most important thing here is the mix between that pinch of salt, bicarbonate of soda and the sweet.

This is what makes your bread RISE.

Together with this bread we have extras. One banana, raisins, nuts and seeds of your choice (1 cup), breakfast spice (cinnamon, cardamom & clove-1 tbs.), coconut sugar (3 tbs.) and some lemon or orange zest always works really well.

Mix well together.

Prepare two small OR one big bread tin - I like to use the silicone ones (that are not toxic). Divide your mixture into the tins and leave in the oven for 45 to 60 minutes. Again every oven is different, I would check the bread after 45 minutes to see if a stick comes out clean. Even if it is a bit moist I like to switch the oven off and leave the bread in the oven to bake in the after heat.

Once you get into the swing of things this bread is so simple to make and keeps for a long time. Start storing in the fridge after approximately two days. It can also be sliced and frozen and use as you need it.

Enjoy xx

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