Gluten Free Egg Free Bread
Total time
Author: Thyme and Tarragon
Recipe type: Bread
Serves: 8
- 9 tablespoons filtered water
- 3 tablespoons flaxseed meal
- ¼ cup coconut oil - melted
- 1 and ¼ cup unsweetened goat kefir
- 1 cup millet seed - coarse ground - I used my Nutribullet
- ⅓ cup + 1 tablespoon millet flour
- ⅓ cup tapioca flour
- ¼ cup almond flour - I used Wellbee's
- 2 tablespoons xylitol - powdered using my Nutribullet
- 1 and ½ tablespoons baking powder
- 1 and ½ teaspoons guar gum
- 1 teaspoon salt
- In blender on high speed blend flaxseed meal and filtered water for 2-3 minutes.
- Chill for one hour.
- Heat cast iron skillet with 1 tablespoon coconut oil in oven for a couple of minutes before pouring dough in.
- In large bowl whisk dry ingredients together.
- In medium bowl mix oil and kefir, then stir in flaxseed/water mixture.
- Add to dry ingredients and mix.
- Pour into cast iron skillet and bake at 400 degrees for 30 minutes.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-egg-free-bread/
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