It is worth it. But don't take my word for it, try it out and see what happens. I bet it may not be perfect or what you intended, but just trying it will help you see that it is possible and you may find yourself trying again to perfect a recipe or try new recipes as well. I made this loaf last week to get through another gloomy day here in Michigan. Where is the snow people?! At least if the grey was covered in white I think I could feel more romantic about winter.
2/3 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1/2 cup of organic brown rice flour
1/2 cup of chia seed meal
1/4 cup of coconut sugar
1 1/2 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/3 cup of olive or grapeseed oil
1/4 cup of blackstrap molasses
In a large mixing bowl, blend all of the gluten-free flours together with a whisk and then with the rest of the dry ingredients. You can add the oil and molasses in a pool in the middle of the dry. Then pour in the following mixture after it has sat for 5 minutes.
Separate wet ingredients:
1 cup of gluten-free rolled oats
2/3 cup of coconut milk beverage (I used So Delicious . Or sub other dairy-free milk)
1-2 TB of lemon juice
1 1/4 cup of boiling water
In a small glass bowl, pour the boiling water over the dry oats and then add the milk and lemon as well. Let it sit for 5 minutes or so to get soft and have the milk and lemon culture just a bit. Then add it to the above mixture of ingredients. Mix well and then let the batter sit for 5-10 minutes for the flours and chia to soak up the moisture and become more thick. Then grease a bread pan with coconut oil and a gluten-free flour. Pour the batter into the bread pan and smooth over like a quick bread and then top with some more flour, gluten-free oats or seed of choice.
Bake in a preheated 350 degree oven for 45-50 minutes until the bread crust is hard on top and the middle of the bread is NOT gooey to the toothpick test.
Pull from oven and let cool for 15-20 minutes before sliding from pan and continuing to let cool on a bread or cookie cooling rack. When mostly cool, then you can use a bread knife and slice thin or thick slicing depending on your preference. This bread stays well for 3 days and is great toasted the next day in a toaster oven to warm up and spread some of your favorite toast goodness on top.
Much love to you and may you find rest and peace today!