gluten free almond bread

1 tsp of dehydrated yeast

50 ml of lukewarm water (37-40°C)

50g of quinoa flour

50g of chickpea flour

100g of buckwheat flour

50g of almond powder

1/2 tsp of sea salt flakes

80g of peeled whole almonds

170ml of lukewarm soy milk

Mix the yeast and the lukewarm water.

Mix the flours + almond powder + salt + peeled whole almond.

Add the mix well.

Add the yeast and mix roughly

Add the luke warm milk, mix well. The dough is wet and not firm.

Pour in a 1 litre cast iron pan. Leave to rest for 1h30 in a luke warm place.

Turn on the oven at 180°C.

Cook for one hour.

Use as bread!

It’s great with walnuts, chestnut, or a mix!

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