Egg-free gluten-free breads can sometimes be a bit too crumbly. A muffin size bread can be the solution and a good way to keep track of portions...Not to mention that it is practical for traveling and for picnics.
I adapted the "multi-seed bread" recipe I found in "Delicious Gluten-Free Baking with Buckwheat Flour" by Michelle Brewster with a few adjustments:
- I replaced the egg with flaxmeal
- Her recipe is sweet, mine is unsweetened so I can have my muffins either with something sweet or something savory
- I added a little bit more flour and a little less seeds