Ingredients
Scale
- 150 gr Brown Rice Flour
- 150 gr, Buckwheat Flour
- 1 tbsp Psyllium Husk
- 1 tbsp Tapioca Flour
- 1/2 White Potato
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch of Himalayan Salt
- 1 handful of dry Rosemary
- 1 handful of chopped Walnuts
- 8 gr Cream of Tartar
- 1 tsp Baking Soda
- Lukewarm Water
Instructions
- Put all the different flours and the Psyllium in a bowl, together with salt, rosemary, and chopped walnuts.
- Peel the potato and grate half of it on top of your mixture. Lastly add Cream of Tartar, Baking Soda and Extra-Virgin Olive Oil and stir well.
- Once all the ingredients are well amalgamated, add some lukewarm water little by little and starts kneading with your hands until you get a ball of dough which is moist and elastic.
- Put your bread in a casserole to help leavening and bake at 195 C for 40 minutes.
Notes
Enjoy it topped with some thin slices of Pink Lady Apples and some fresh leaves of basil.
- Category: Bread
- Cuisine: Vegan, Gluten Free