Tomato Bread (vegan, gluten-free)

Nutritious, delicious, yeast free & vegan Tomato Bread!

Bake Time: 45 to 50 minutes
Prep Time: 15 minutes

Ingredients:
Sorghum flour 1 cup (130 g)
Buckwheat flour 1 cup (130 g)
Gram flour 1/2 cup (60 g)
Arrowroot flour 1/4 cup (35 g)
Flax seeds powder 2 Tbsp (20 g)
Boiled Quinoa 2 cups (300 g)
Sun-dried tomatoes (packed in olive oil but drained before use) 60 g
Pink salt 1 tsp (or according to taste)
Sugar 1 tsp
Red chili flakes 1 tsp (or according to taste)
Garlic powder (optional) 1/2 tsp
Olive oil 3 Tbsp
Baking powder 2 Tbsp (30 g)
Apple cider vinegar 2 Tbsp
Water (room temperature) 2 cups

Boiled Quinoa: Meal in a Bowl   Grain Options


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