This gluten-free buckwheat bread is a delicious option for those who don’t eat gluten and for those who want more tasty bread options.
If you’ve never had buckwheat before, you should know that it has a characteristic flavor and in smell, so this won’t taste or smell like regular wheat bread. Not to say it’s a bad smell—Ariana actually loves it—and if you’re a buckwheat lover, you’re going to love this bread.
You can add spices and other flavors to the bread if you want, so use this recipe as the base and don’t be afraid to play with and customize it.
My wife loves this bread, and we’ve been toasting it for breakfast or eating some as a snack. It’s pretty versatile, and I love that. Remember to tag me on Instagram if you make it!
Use maple syrup instead of coconut sugar, it will add more moisture, but the bread can take it.
If you don’t have coconut oil on hand you can use olive oil, but keep in mind that the flavor will change a little bit.
8”x4”x3” loaf pan
Rubber spatula
Whisk
1 small bowl
1 large bowl
Enjoy this bread for breakfast as a sweet or savory toast
Make crackers with it
Serve as canapés
Toast and use for tartines
51g chia seeds
250ml room-temperature water, to hydrate the chia seeds
300ml buckwheat flour
30g coconut sugar
6g sea salt
60ml coconut oil
300ml water
6ml apple cider vinegar
15g baking powder
1.5g baking soda
Preheat the oven to 350ºF and line a 8”x4”x3” loaf pan with parchment paper.
In a small bowl, hydrate the chia seeds with water. Mix with a fork until the chia is completely submerged. Set aside for 10 minutes at room temperature while the chia absorbs the water.
In a large bowl place buckwheat flour, coconut sugar, and salt. Whisk to combine. Add coconut oil, water, chia seed mixture, and apple cider vinegar. Stir to combine again.
Add baking powder and baking soda just before ready to bake. Whisk to combine, being careful not to overmix.
Pour the mixture into the lined loaf pan and bake in the oven for 50-60 minutes. The bread is ready when a cake tester or toothpick inserted in the center comes out clean. Remove from oven and set aside to cool on a cooling rack.
Let cool completely before slicing. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
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