When it comes to making bread, whether that may be gluten-free or not I have to say I always get a bit intimidated. There is nothing in between when it comes to the art of making bread: it’s either a success or a failure. Unless you find of course a recipe that is so simple, it always works. That is the case with this nutritious bread recipe: the easiest buckwheat bread. You don’t need any gluten or yeast and also kneading is not a requirement for this recipe.
The basic recipe requires just a few ingredients, but I can recommend adding the extra ingredients like I did for this recipe. I added nutritional yeast, herbs and fresh garlic and it gives this bread such a delicious flavor. You could even turn this into a sweet bread if you wish. Of course this bread has a slightly different consistency than ”real” bread, but it does taste amazing and it goes great with anything.
I used my Vitamix for this recipe, but a food processor will also do the job. Since the buckwheat is soaked for at least a few hours the buckwheat will be soft and very easy to blend in a blender or food processor.
There is something so amazingly satisfying about baking your own bread. The smell of freshly baked bread out of the oven is everything. And when the bread has a crunchy golden-brown crust, it’s time for a happy dance. And yes, I have to say making a completely vegan and gluten-free bread that comes out of the oven so delicious feels like a little triumph.
I learned that the key to making gluten-free bread is to skip the yeast and use baking powder instead. This means no kneading or any issues with bread that doesn’t rise.
This recipe is as simple as:
I also dare to say this bread is pretty healthy. This bread contains mostly buckwheat which makes it so nutritious. And the soaking of the buckwheat only makes it easier to digest. And did you know that buckwheat is actually a seed?
I will for sure make this recipe many times! It’s so versatile! You can even use this recipe to make a pizza crust!
If you love bread and would like to try a gluten-free healthy simple version, I can recommend this recipe! Let me know what you think on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!
- 1⅓ cup (220 gram) buckwheat, soaked in water 6 hours or overnight
- ¼ cup ( 40 grams) chia seeds mixed with 4 tbsp water
- 1 cup (240 ml) water
- 2 tbsp nutritional yeast
- 2 garlic cloves, minced
- 2 tsp baking powder
- 1 tsp dried oregano
- 1 tsp dried basil
- black pepper, a few dashes
- ½ tsp salt (optional)
- Soak buckwheat groats overnight in plenty of water or for at least two hours.
- Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency
- Preheat oven to 180°C (350°F)
- Drain buckwheat and rinse thoroughly.
- Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.
- Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.
- Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped
- Place bread on a cooling rack and allow to cool completely before slicing.
- Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.