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?
I LOVE this! Its not dry at all and has a lovely taste. Made far too much though, i’ll be using half measures next time.