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Oat-Sorghum-Buckwheat-Banana-Flaxseed GF Bread
CELIAC DISEASE AND GLUTEN FREE DIET INFORMATION26Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup oat flour
- 1 cup sorghum flour
- 1 cup buckwheat flour (milled from raw dehulled buckwheat groats)
- 2/3 cup potato starch
- 2/3 cup arrowroot starch
- 1/2 cup whole flaxseed
- 3/4 cup milled flaxseed
- 1/4 cup pea protein
- 1 Tbsp. oat
- 2 Tbsp. granulated sugar (* omit granulated sugar if using maple syrup in place of molasses)
- 2 Tbsp. caraway seed (* optional for deli rye flavor)
- 11.25 mL salt (teaspoons)
- 11.25 mL ground cinnamon (teaspoons)
- 11.25 mL ground ginger (teaspoons)
- 1 tsp. baking soda
- 3 tsp. xanthan gum
- 1 tsp. Glucomannan powder (konjac)
- 4 tsp. fast-acting yeast
- 2 cups cold water (to mix with milled flaxseed)
- 1 cup mashed ripe banana (approx., 2 medium to large bananas)
- 4 1/2 Tbsp. molasses
- 1 maple syrup
- 3 Tbsp. canola (30 + 15 ml, olive or melted coconut oil or melted vegan buttery flavored spread)
- oil
- spread
- 1 tsp. apple cider vinegar (as an antimicrobial, anti-mold agent)
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