This time of year I love to make soups, which pair nicely with salad and/or homemade bread. Before my celiac diagnosis, I was definitely a carb queen. I craved bread type foods all the time. This is no longer the case, but I do enjoy fresh, oven baked bread from time to time. However creating a bread that is both vegan and gluten-free, tastes really good and has fewer than 8 ingredients is quite challenging. After years of experimenting with all kinds of gluten-free flours, though, I have stumbled upon some combinations that seem to work really well together - they also happen to be very nutritious, too. I hope you enjoy my latest creation, which can easily be adapted to a scone (a suggestion by my good friend, Aurelia Spann) by adding a bit of sugar (optional) and some cacao nibs, cranberries or anything else you might like. The possibilities are endless, so have fun with them!
1 1/4 cup buckwheat flour
3/4 cup almond flour or other flour of your choice
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons coconut oil, grapeseed oil or butter (Earth Balance is my favorite!)
1 cup almond milk or other milk of your choice
1 tablespoon coconut vinegar or apple cider vinegar
Preheat the oven to 400°F. Mix together both flours, salt and baking powder. Cut in the butter or oil with a pastry cutter or fork - you can also melt the butter/coconut oil in a bowl in the oven, too. Stir in the milk and vinegar and mix well. Grease a shallow tray or cookie sheet. Scoop out heaping spoonfuls directly onto the tray - I like to use an ice cream scoop for this. Bake 12 to 15 minutes or until firm to the touch. This recipe yields 6 to 8 biscuits, depending on the size.
“Peace goes into the making of a poem as flour goes into the making of bread.”