Bread of green buckwheat and millet gluten-free.

 Glass of green buckwheat, glass for millet, 2 tbl.sp. flour of flax seeds or chia, 2/3 glass for water, 4 tbl.sp. vegetable oil. 

One tea.sp. salt, one tbl.sp. syrup artichoke, or any other, one tea.sp. soda, one tbl.sp. lemon juice, spices, herbs by taste.Seeds, nuts, olives, dry fruits by wish, am added pumpkin seeds of 2 handfuls, cedarwood nuts handful one, for sprinkle a top are sesames, seeds of pumpkin, and cedarwood nuts.

Wet for night for 5 hours or buckwheat and millet, filter,wash cereals. Wet flax flour or seeds chia in water for 20 min, and for 40 sec put in microwave, that not to wait. Mix in blender cereal with flour of flax seeds or chia, wetted in water preliminary. Add vegetable oil, syrup, salt, soda, spices and herbs, lemon juice, and mix good. Add nuts, seeds, olives as what you are like in black bread. Add pastry in fried form, greased with oil, and put in warmed oven till 180C, for 50 min-hour one. Cool, enjoy.

Miniature bread and Bagels for breakfast.

300 ml. of water, 270 gr universal gluten-free flour, 2 tea.sp. fast yeasts, 3 tea.sp. for sugar, one tea.sp. vegetable oil, 3 eggs, or theirs changers, 2 tb.sp. tapioca or rice starch, salt pinch, millet, flax seeds.

Yeasts dilute in sugar and 100 ml. warm water, infuse till foaming. Flour mix with starch, salt. And if you need to cook vegan eggs by comfortable method, add in yeasts 200 ml. for warm water, vegetable oil, eggs, mix. Add flour mix in forms, sprinkle a millet, seeds of flax, and put in oven on 50C. When pastry rising in 2 times, turn in oven on 185C, and bake. Check attentively, bake till a golden crust. Cool bread under towel, cut, and after by taste avocado, fish red, cucumber, green, boiled tongue...

Kulich or cake.

300 ml. for coconut oil, 270 gr for mixture as white bread by @garnecofficial.2 tea.sp. fast yeasts, 3 tea.sp. sugar, 2 eggs, or theirs changers as 2 tbl.sp. of flax flour with 6 tbl.sp. for milk. 2 tbl.sp. rice starch, 1 tbl.sp. coconut oil, sweetener by taste, big dark raisin without stones, wash, dry.

Activating yeasts with sugar and 100 ml. warm milk, in foaming add milk. Add oil, sweetener, eggs, or changers theirs, mix. Mix gluten-free mixture with starch, and add in milk mixture, good forming a pastry. Add raisin by taste and mix. Put in greased form oil, and add note on the form, as measuring deep for pastry, and he must raise for doubled. Am put in oven for 50 to rise , when on two times pastry raised, thus till 185 C adding and till ready till a golden crust.

Moscow bun.

160 gr universal gluten-free flour, 100 ml. vegetable oil, 2 gr fast yeasts, 3 tbl.sp. sugar, egg one, or one tbl.sp. flax flour with 3 tbl.sp. of water, sweetener by taste, vegetable oil for greasing buns. 1/2 cup for poppy, or grinded nuts for sprinkle buns.

Dilute yeasts and sugar in 20 ml. of warm milk, sieve flour, in activating oil add milk, eggs or changers, sweetener by taste, add flour and form smooth pastry. Infuse pastry for ten min, and form buns. As working surface and hands grease with vegetable oil, separate pastry on 8 parts, roll circles, and not thin rolling, that pastry not breaking  on 7 mm is on the ready time. Grease theirs with oil, and sprinkle poppy or nuts. Roll pastry circles, in a ready roll, connect free edges and pinch theirs. Do a cut on the opposite a pinched side a prepared, and put half for bun in a heart form. Bake on 190C on a greased oil pergament for 25 min.

Enjoy!