Dry ingredients:
100 g buckwheat flour
100 g white rice flour
100 g chickpea flour
40 g tapioca flour
1 tsp baking powder
1/2 tsp baking soda
¾ tsp sea salt
50 g pumpkin seeds or sunflower seeds (optional)
Psyllium mixture:
450 ml water
3 tbsp (30 g) psyllium husk powder
In a bowl combine 450 ml water with 3 tbsp psyllium husk powder and quickly stir with a whisk. It will gel instantly and get thick. Set aside for about 20-30 minutes.
Meanwhile, measure/weigh all dry ingredients and add them to a bowl. Preheat oven 175 °C
Add the psyllium gel to the bowl and mix all ingredients with a hand mixer (use the dough hooks) You can also knead the dough with your hands. It will take about 5 minutes until the dough comes together.
If the dough appears too wet, sprinkle it with 1-2 tbsp tapioca flour. If it feels too dry, add a little water.
Shape the dough into a round or rectangular loaf and place it on a baking sheet lined with parchment paper
Bake for 55-60 minutes.
