Prep time: about 1 hour all together
Ingredient cost: $
One meal that I definitely miss is a great sandwich, but I’m generally not that into fitting gluten-free/vegan things into molds for which they’re not meant: gluten and yeast-free bread isn’t going to behave like a beautiful sourdough or brioche, and non-dairy cheese doesn’t behave the way a solid slide of cheddar would. And that’s fine. For me, part of not being able to eat a lot of foods is being OK with the fact that the foods I do eat will not taste like the ones I used to eat. They might get close, but comparing them isn’t going to be productive. Different is not the same as bad or lacking, after all.
I’ve been making this bread fairly often lately and I’ve been happy with the texture: it’s almost like “real bread” and it is a welcome alternative to the rice cake option. Sometimes, I make it with two cups of almond meal instead of the buckwheat/APF blend. That version comes out a bit more like a savory cake and is really great for breakfast. This version is a good option for sandwiches.Buckwheat and flax seeds are also high in protein, which is great for a non-meat restricted diet!
My 9″x5″ loaf pan is a little too big for the dough (it’s really more like batter if I’m being honest with myself), so it always comes out a little short. When I have enough ingredients I make close to double the recipe, but that requires twelve tablespoons of arrow-root powder and 8 eggs. It doesn’t happen often and I don’t mind the smaller end-slices. I would imagine that 4 flax eggs, or an egg replacer would work just as well in this recipe as the chicken eggs do. I tend to use the chicken eggs because it’s a good way to use up some of ours since our chickens are laying four or five eggs a day now.
For the loaf:
- 1 cup buckwheat flour
- 1 cup gluten-free all-purpose flour (I used Bob’s Red Mill)
- 6 T arrowroot powder
- 1 T whole flax seeds
- 3 T flax meal
- 2 T tapioca flour
- 3/4 t salt
- 1 t baking soda
- 1 t baking powder
- 4 large eggs*
- 1/2 c almond milk
- 1.5 t apple cider vinegar
- 4 T coconut oil, melted
*vegan alternative: 4 T flax meal, 12 T warm water (combine and let sit for about 10 minutes)
- Preheat oven to 350 degrees. Combine flours, arrowroot powder, flax seeds, flax meal, tapioca flour, salt, baking soda, and baking powder in a bowl and whisk to mix.
- Combine almond milk, apple cider vinegar, coconut oil, and eggs (or egg alternative) in a second bowl and whisk until frothy.
- Slowly sift flour mix into wet ingredients and mix until well incorporated.
- Pour into 9″x5″ or smaller loaf pan, bake for about 40 minutes.
Option: I sometimes put a ramekin with some water next to the loaf pan to firm up the crust. I’m not totally convinced it actually works like it does with glutenous/yeasted breads, but I like to think it makes the crust a little more sturdy.