Name: 5 Healthy Flourless Breads in One Video
Prep time: 30 min
Cook time: 70 min
Total time: 150 min
Yield: 20 servings
Cuisine: International
Ingredients: 400 ml warm water (for bread 1); 11 g dry yeast (for bread 1); 150 g rice flour (bread 1); 100 g green buckwheat flour (bread 1); 120 g potato starch (bread 1); 150 g almond flour (bread 2 (low-carb)); 100 g flaxseed flour (bread 2); 50 g coconut flour (bread 2); 250 g gluten-free flour (bread 3 (banana)); 3 bananas (about 380g, for bread 3); 100 g buckwheat flour (bread 4); 100 g corn flour (bread 4); 240 g oats (for bread 5); 80 g flaxseed (ground, bread 5); 50 g pumpkin seeds (bread 5); 50 g sunflower seeds (bread 5); 60 g sesame seeds (bread 5); 20 g psyllium husk (used across breads)

Watch How to Make This

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Instructions

Yeasted rice-buckwheat bread: proof 11g yeast in 400ml warm water with 1 teaspoon coconut sugar; mix with 150g rice flour, 100g green buckwheat flour, 120g potato starch, salt and 6g psyllium. Rest 20- and bake at 190°C for 50-.
Low-carb almond-flax bread: combine 15g psyllium, 20g chia, 300ml water and 2 tablespoons lemon juice with 150g almond flour, 100g flaxseed flour, 50g coconut flour and baking powder. Bake at 180°C for .
Banana bread: mix 250g gluten-free flour with 50g coconut sugar, baking powder, vanilla and 70g walnuts; fold in 3 blended bananas, 100ml coconut milk, 90g oil, 2 tablespoons lemon juice and 50g cranberries. Bake at 180°C for .
Buckwheat-corn loaf: mix 20g psyllium with 480ml water and 1 tablespoon cider vinegar; combine with 100g each of buckwheat, corn and flax flour plus salt, baking powder and herbs. Bake at 190°C for .
Oat-seed bread: mix 240g oats with 80g ground flax, 50g pumpkin and 50g sunflower seeds, 60g sesame, salt, 450ml water and 2-3 tablespoons olive oil. Rest 10- and bake at 180°C for .