The Revolution Bread
Cuisine: Vegan, Gluten Free, Sugar Free
Prep time: 
Cook time: 
Total time: 
Before I came up with this sexy baby right here I had two gluten free breads I loved and still do. One is the Life Changing Bread by the lovely Sarah Britton, in fact I am totally obsessed with her entire blog. She is a total rockstar! The other one I love is the Sun Sun Bread I discovered at Bali Buda. It is only natural that I wanted to combine them into one epic mess and I did, plus some extra magic!
  • 1 loaf pan (I use a silicon one)
  • 1 mixing bowl
  • 400 grams of organic brown rice flour
  • 4 tbsp psyllium husks
  • 4 tbsp buckwheat flakes (or soaked buckwheat groats)
  • 2 tbsp hempseed flour
  • 120g mixed seeds (flax / pumpkin / sunflower / chia) use whatever you fancy but make sure there are flax seeds involved, they help with the binding.
  • 1 tbsp quality sea salt
  • ¾ tbsp dry yeast
  1. Just throw all of the ingredients in a mixing bowl and give it a good stir.
  2. Fill a measuring cup with 400ml water and add just over half of it to your mix, give it a good stir again. Now comes the only tricky part: you want your mixture to be evenly moist but NOT soggy! So go with your gut feeling here. Add more water as you go until it seems to match my description.
  3. Transfer the mix into your loaf pan, distribute evenly and gently press it into shape. Let it sit to settle while you preheat the oven to 180C now. (If you are using a silicon loaf pan like me, you can gently move the edges and see that the bread is holding it's shape).
  4. Bake it for 40-45 minutes. I take it out of the baking tin about halfway and turn it gently upside down to ensure it gets done evenly, this is also how you get the yummy crusty outside :) Let it cool before cutting if you can.
Recipe by The Green Tribe at