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Gluten-Free Vegan Seeded Buckwheat Bread

Rhian Williams
  • 60 minutes
  • Serves 12

INGREDIENTS

4 tsp

Baking powder

1/4 tsp

Bicarbonate of soda

70 g

Buckwheat flour

180 g

Rice flour

1 pinch

Salt

30 g

Tapioca flour

1 tbsp

Apple cider vinegar

250 milliliters

Milk

150 milliliters

Water

2 tablespoons mixed seeds ((I used a mixture of sunflower, flax, pumpkin and poppy seeds))