Crunchy Almond Rice Potato Quinoa Bread
Today, I have a veeery nice, gluten free / vegan and yeast free bread for you! It’s completely free of yeast but it tastes absolutely fluffy and light.
I’m very curious about your opinion so let’s go over to the recipe. Have lot’s of success and enjoy every piece of it.
Crunchy Almond Rice Potato Quinoa Bread
- 320ml rice milk *optional: almond or soy milk*
- 120g potato flour
- 160g rice flour
- 60g ground almonds
- 60g chia-seeds
- 1 tablespoon of hemp seeds
- 1 package of “Weinstein-baking-powder”
- 1/2 teaspoon natron
- Sea salt according to your taste
- 1 tablespoon of fennel seeds
- 1 tablespoon of caraway
- Some extra potato flour for your working surface
Preheat the oven up to 200 degrees upper and underheat. cover your baking plate with baking paper. Grind the chia-seeds. Fill 22o ml of milk into a bowl, add the chia and let it soak for about 15 minutes. Fill all the dry ingredients into another bowl, add 100 ml of milk and mix everything very well. Cover your working surface with potato flour and knead the dough very well for several times.
As soon as the dough has a nice consistency, form it to a nice loaf of bread. Now place the bread loaf on top of the baking paper / plate and pre-bake it in the oven for 10 minutes at 200 degrees. When the bread is light brown, turn down the heat to 170 degrees and continue to bake the bread for another 60 minutes.
Micha ♥
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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