Gluten Free "wheat" bread


  • 1/4 cup flax meal
  • 1/8 cup chia seeds
  • 1/3 cup boiling water
  • 1 1/2 tsp active dry yeast
  • 1/2 cup warm water
  • 1 T honey or sugar optional
  • 1 cup Almond flour
  • 1 cup Sorghum flour
  • 1 1/2 cup buckwheat
  • 1 cup Oat flour
  • 1/2 cup tapioca starch
  • 2 tsp unrefined sea salt
  • 2 eggs
  • 1 1/2 T apple cider vinegar


  • Mix flax and chia seeds together and add boiling water and stir. Set aside.
  • mix yeast, water and sugar together and let sit for about 10 minutes
  • Combine dry ingredients
  • Combine eggs and apple cider vinegar and add to the dry ingredients
  • Add in flax/chia mixture and yeast mixture to the dry ingredients and then add between 1/2-1 cup more water until dough comes together but is still wet. Almost like how chocolate chip cookie dough looks like. You do not knead GF bread as there isn't any gluten to activate and if your dough looks like gluten bread dough then your end result will be very dry.
  • Transfer your dough to a buttered or oiled bowl and let sit for ~2 hours covered with a moist warm towel.
  • Bake the bread at 415 degrees on parchment paper until the bread sounds hollow when you tap on it. I tend to divide the bread into rolls so they only take about ~20 minutes to bake. Let the bread sit for at least 10 minutes before eating.


When I first tried the bread fresh out of the oven I did not like it at all. I thought I had failed. I then waited another 10 minutes and was amazed at the difference. That rest time is sometimes more important than others ( cookies never seem to get their adequate 'rest' time as they are gone while still hot)
You can play around with different flour combinations. Just have the total weight be around 550-570 grams. I don't like to use a lot of starches in my cooking but other recipes use much more than I have in the above recipe.
Adapted from Gluten Free Girl and the Chef
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