Lucylu wrote: I’m on stage one so am avoiding soya and brown rice flour but my version of buckwheat bread works well too…
3 cups buckwheat flour
3 Organic Eggs
1 tsp Himalayan Pink salt
2 tblsp Olive Oil
1.5 cups water
1 tbsp baking soda
Bake for about 5o minutes in a moderate oven. It’s lovely toasted and spread with coconut oil… and either a poached egg or some roast garlic on it. A bit plain totally on it’s own but I wanted a “carrier” without much taste of its own… I find the other flaxseed and coconut breads have too much taste and overpower whatever you’re eating it with?
this is the best one I found yet. Giving up bread has been the hardest thing for me and now I have a good base recipe. THANKS!!! I use half buckwheat and half oat brand flour with some herbs and garlic and its wonderful for my eggs, and I am even making a stuffing out of half a loaf for turkey and oat bran flower gravy
Now I just need a good substitute for mash potatoes…. that is available year around.