Gluten Free Buckwheat Millet Bread Recipes

Steps:

• In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
• Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
• Combine eggs, olive oil, the other half cup lukewarm water.
• Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
• Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
• It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
• Knead at least 10 minutes on a starch dusted surface.
• Shape one round loaf, place loaf in a large bowl.
• Cover and let rest in a warm place for 2 hours.
• After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
• Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
• DON'T PREHEAT!
• Bake for 1 hour.
• After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
• Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
• Enjoy!

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.