Vegan gluten free bread recipe – buckwheat, millet, chickpea and coconut flour

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Ever since my favourite gluten free bread brand started adding eggs into their recipe I’ve been thinking about making my own. I’ve been wanting to create something with my favourite flours. This vegan gluten free bread recipe uses buckwheat, millet, chickpea and coconut flour to achieve an airy, flavoursome bread.

The one thing you need to know is that the mixture is not really breaddy, it’s more of a thick cake batter. In my fan oven the bread took 40 minutes and it rose quite a bit.

Vegan gluten free bread recipe

Bread mixture before baking

What I will do better next time? I’ll leave it to sit overnight (to completely cool) so that the bread cools and binds properly. I ate it pretty much out of the oven and it broke in places but it was oh so tasty. Best combination – Nutelex and sour cherry jam – so so good!

Vegan gluten free bread recipe – buckwheat, millet, chickpea and coconut flour
 
Author: 
Nutrition Information
  • Calories: 259
  • Fat: 3
  • Carbohydrates: 48
  • Protein: 10

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 120 g chickpea (besan) flour
  • 140 g buckwheat flour
  • 60 g millet flour
  • 80 g coconut flour
  • 2 tsp baking powder
  • 2 tsp Xanthan gum
  • 2 cups rice milk
  • ¾ cup water
  • 2 tsp The Vegg
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
Instructions
  1. Preheat your oven to 180 degrees Celcius.
  2. Add the chickpea flour, buckwheat flour, millet, coconut, baking powder and salt into a bowl and mix to combine.
  3. Add The Vegg and water into a blender and mix until you get a smooth consistency.
  4. Add Xanthan gum and rice milk to the liquid Vegg mix in the blender and mix it all together.
  5. Stir the vinegar through the wet ingredients.
  6. Create a well in the dry ingredients and add the wet ingredients.
  7. Mix until well combined.
  8. Transfer ‘dough’ to an oiled lof pan.
  9. Bake at 180 degrees for about 35 minutes. After 35 minutes check the bread by sticking a toothpick in the middle. If the toothpick isn’t clean the bread needs to bake for a little bit longer.

 

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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