Not only is black rice super beautiful, it’s also super nutritious! It’s a good source of iron, high in antioxidants, and anti-inflammatory. This bread has a great earthy flavor, is super hearty, and it’s stunning. Go ahead and have that second piece! This is how we made it:
1 cup buckwheat flour
2 1/2 cups black rice flour, finely ground in a coffee grinder
3 tbsp tapioca flour
2 tbsp baking powder
1/3 teaspoon baking soda
1 tsp salt
2 1/2 cups almond milk
3/4 cup water
2 tbsp apple cider vinegar
Add the apple cider vinegar to the milk and set aside for about 5 minutes
Preheat the oven to 350 degrees Fahrenheit and oil up a 9x5x3 loaf pan.
Place the buckwheat flour, black rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl and mix.
Add the milk and vinegar mixture and the water to the large bowl and mix thoroughly
Transfer the mixture to the greased loaf pan, and bake at 350 degrees for about an hour and 20 minutes. Use a toothpick to check that the break is baked all the way through. Cool to room temperature to slice, or eat directly out of the oven and try not to burn your mouth.