Ingredients
- - 2 cups water (may vary, use less to start)
- 1/3 cup oil (olive, canola or a mix of both)
- 1 teaspoon cider vinegar
- 1/3 cup brown rice flour
- 1/3 cup besan (chickpea or garbanzo flour)
- 1 1/3 cups rice flour (I used mix of amaranth and quinoa)
- 2/3 cup arrowroot
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons guar gum (I did not have guar gum so I just used an additional 1/2 tsp of xanthan gum)
- 2 2/3 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 teaspoons gluten free baking powder
- 4 teaspoons vegan egg replace powder (or 3 eggs and reduce water by 3/4 cup)
- 1/3 cup soy milk powder (or dairy free or almond meal) (I did not have powder, so I used almond milk and just gaged my water need accordingly)
- 3 teaspoons poppy seeds
- 3 teaspoons sesame seeds
- 3 teaspoons flax seeds (linseed)
- 4 teaspoons sunflower seeds
- 2 1/4 teaspoons dried yeast granules
Description
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