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Gluten-free Buckwheat Bread

Prep Time6 hours 10 minutes
Cook Time1 hour 20 minutes
Course: Breakfast, Snack
Cuisine: dairy-free, Gluten-free
Keyword: Breakfast bread, Buckwheat bread, Gluten-free bread
Servings: 16 slices
Calories: 85kcal
Author: Geistė

Ingredients

You'll need:

  • 300 g unroasted buckwheat groats
  • 50 g chia seeds
  • 180 g water for chia seeds
  • 250 g water
  • 40 g applesauce (you can use oil if you don't want the lighter bread)
  • ½ tsp baking soda
  • tsp baking powder
  • 1 clove garlic (can be substituted with 1 tsp of garlic powder)
  • 2 tsp salt
  • 1 tsp caraway

Optional ingredients/spices

  • 2 tbsp nutritional yeast
  • rosemary
  • seeds (sunflower, poppy, chia, pumpkin, sesame, flax)

Instructions

You'll make it like this:

  • Soak unroasted buckwheat groats for at least 6 hours or overnight.
  • Mix chia seeds with 180 grams of water. Set it aside for about 10 to 15 minutes. You'll get jelly consistency mass.
  • Drain soaked buckwheat groats. Add half drained groats and all other ingredients into your blender or food processor. Blend till everything is combined, but don't overmix. Then add another half of buckwheat groats and mix it a little bit. (Your dough does not have to be silky smooth consistency).
  • Preheat your oven to 160°C, while the oven is heating up, grease your loaf pan and line it with parchment paper.
  • Pour the dough into the loaf pan, then a few times lightly knock it into the hard surface, so that air bubbles could come out of the dough. Sprinkle some toppings, like seeds, nuts, or spices.
  • Place your bread into the oven and bake it for 1 hour and 20 minutes. Then take it out and let it cool down completely before slicing it. That's it, now - enjoy!