Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!
Ideal for this dish
GluteoStop® 30 Mini-Tablets
Supports the degradation of residual gluten in a gluten-free diet.
Making
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01
Mix the oats and half of the buttermilk in a small bowl. Refrigerate overnight to rehydrate the oats.
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02
In a large bowl, whisk together teff flour, flaxseeds, sunflower seeds, almonds, pumpkin seeds, walnuts, ground flaxseed, psyllium husks, chia seeds, and salt.
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03
Now mix the maple syrup and about 200 ml of warm water in a small bowl, sprinkle the yeast over it, and let it sit until the yeast begins to foam and give off a scent (if it doesn't foam after 10 minutes, get some new yeast). Stir the oil and the remaining buttermilk into the dry ingredients. Now add the oats and stir until everything is well combined.
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04
Cover the bowl and let it rise in a warm place until the dough has puffed up slightly (about 1½ hours).
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05
Gently stir the dough and transfer it to a baking pan. Cover it again and let it rise until it is slightly domed (about 1 hour).
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06
Preheat the oven to 175 °C. Bake the bread for about 60–75 minutes, until it is golden brown.
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