Gluten-Free Buckwheat Millet Bread

READY IN: 3hrs 45mins
YIELD: 1 loaf




  • 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.
  • 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!