This bread is a staple in our house whenever we go wheat-free. It is soft, moist and tastes almost just like a hearty dense sourdough bread. Don’t leave out or replace the eggs with applesauce as they not only serve as the natural leaveners, also add moisture, flavour and protein to the bread. Mungbean starch is used as a thickening agent to replace the gluten. You can of course substitute it with tapioca or potato starch.
- Preheat the oven to 180C/350F. Line a 9×4-inch loaf pan with parchment paper.
- In a large mixing bowl, combine together the brown rice flour, mungbean starch, baking powder, baking soda and salt. Mix in the buttermilk, eggs, and honey. Stir with a wooden spoon until well combined and lump free.
- Pour the batter into the prepared pan and sprinkle the top with flaxseed if desired. Bake for about 1 hour. Remove from the oven and cool the bread in the pan for 15 minutes before turning out onto a wire rack to cool completely.