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Gluten Free No-Yeast Bread - Vegan For Life

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We are experimenting and testing together with this gluten free bread. I realized that because of the dense, moistness of the recipe that I gave you, it is possible to do a kind of biscotti. Cooking it twice. You can slice this bread, then place it on a baking sheet and toast it for another 7-10 minutes at 375 degrees. I feel that it is great this way with lots of vegan butter. Here is the recipe:

3 ½ cups flours garbanzo, amaranth, quinoa and sorghum
¼ -½ tsp baking soda (a bit more baking soda will give you a less dense bread)
2 tsps salt
1 cup brazil nut milk (tones down the bitterness of the quinoa)
1 cup mineral water (Perrier)
¼ cup rejuvelac (optional) If you will not use this add more mineral water
Bake this dense bread recipe at 350 degrees for one hour, or until cooked through. To test, stick a knife through the middle, if it comes out clean, it's cooked. If it isn't clean, it needs to go for a little longer.
OR:
You can do this recipe using less wet ingredients to have a dryer result. Here is the recipe:

3 ½ cups flours (whatever you choose)
¼ - ½ tsp baking soda
1 cup brazil nut milk
¾ cup mineral water
Enjoy
Category
Cooking

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