Comment on Buckwheat Hemp Bread (GF/V) by Jen.
Made this yesterday, and it’s hands down the best GF bread I’ve baked in my 5 years of figuring out how to be a happy celiac.
I used almond milk, maple syrup, and almond flour
I let it rise in a bowl then baked it in a preheated cast iron skillet (bowl was the same diameter as the skillet) It had a beautiful rise and was ready to come out of the oven in 50 minutes (but my oven runs a bit hot.)
Served with a rustic bean soup and it was a perfect cozy meal for a rainy Saturday
