Gluten-free Buckwheat Bread Recipe

Gluten-free Buckwheat Bread Recipe

November 19, 2020

gluten-free-buckwheat-bread-recipe

Buckwheat is a pseudocereal like quinoa, and despite it’s name not a wheat. It’s a seed, and wheat-free and thus gluten-free. Buckwheat has great nutritional properties, making it a fantastic ingredient both when you’re on a gluten-free diet or looking to add more variety to your meals.

Buckwheat (raw grouts) consists of 13% protein and is low to medium on the glycemic index (GI), which means that it doesn’t create blood sugar spikes. As it also provides a good portion of fibre, it supports your gut health.

These benefits, along with the fact that it contains essential minerals like manganese, copper, magnesium, iron and phosporus. Eating food from different sources provides you with a good variety of minerals and vitamins, and buckwheat is delicious and versatile ingredient for healthy diet.

Buckwheat grouts lend itself well to cook and add to salads, make porridge, or as a wheat replacement to bake a gluten-free bread. Commercial gluten-free breads can become quite costly, and this recipe is easy to make and is much cheaper. Delicious warm from the oven, or slice it up and freeze to have slice ready to toast whenever you’re looking for a quick breakfast or lunch.

 

INGREDIENTS

  • 1 ¾ C Buckwheat grouts
  • 2 tbsp Chia seeds
  • 2 tbsp Linseed/Flax meal
  • 1 C water
  • 3 tbsp Olive oil
  • 2 tsp Baking powder
  • ½ tsp Salt
  • Seeds for decoration

 

METHOD

Soak buckwheat in a bowl well covered with water for 3-6 hours.

Preheat your oven to 170C degrees (electric, no fan).

Mix chia and ground flax with water, and leave for 30 minutes (it should have a jelly texture).

Drain buckwheat and rinse. Leave for a few minutes in the sieve to strain.

Add buckwheat, chia & linseed jelly, baking powder, olive oil and salt to OmniBlend jug, and blend, om medium/high, for about 1 minute until everything is blended.

Line a loaf tin with baking paper, and pour batter into the pan.

Sprinkle with sunflower, pumkin and linseed and press into the batter lightly with a spoon so that they stick.

Bake for 1 hour and 20 minutes.

 

Tip: so good with butter when still warm, and if you won’t be finishing it in a day or 2 slice it up and store in the freezer.

Leave a comment

Please note, comments must be approved before they are published