Bread, Breakfast, Food, Fructose Free, Gluten Free, Lunch, Lunchbox, Quitting Sugar

Wholesome Buckwheat Bread

It’s been 10 years next month since I was diagnosed with Coeliac disease. The food on offer has gone from zero to ka-boom-boom-POW within that that time. There is gluten free food everywhere now. 10 years ago, there were no gluten free breads available to purchase in the supermarket. Now it has it’s own section! Yes we have more choice but guess what? I wouldn’t want to eat any of them and I certainly would not want to feed them to my children on an ongoing basis.

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Get in mah belleh

This bread is the best I’ve ever had. It stays fresh and it’s buoyant and flexible for more than a day. It’s soft and decadent. It sucks up butter like a crumpet (Read: It’s heaven on earth). Better yet it’s easy to make. It has only a few ingredients and it’s really tasty. It also freezes and toasts nicely. Cut into slices and freeze.

Buckwheat is a wonderfully nutritious gluten free grain. It has a very “earthy” taste, and at times it can be a little overpowering. But this recipe is not powerful at all as there are other ingredients to mellow it down. Leave the crappy, overpriced gluten free bread to sit on the shelf. After all, you won’t want them after this!

Wholesome Buckwheat Bread (Dairy Free, Sugar free, Gluten Free)

Ingredients

2 cups of buckwheat flour

1 cup of arrowroot flour

4 tablespoons of psyllium husks

1 teaspoon of salt

4 teaspoons of dried yeast

2 large eggs

4 tablespoons of light olive oil.

1 teaspoon of apple cider vinegar

1/2 cup of mixed seeds or meal (I use a combo of chia, golden flax meal, sunflower seeds and sesame seeds)  Use what you have. (You could use polenta, any nut meal, poppy seeds, LSA, pepitas etc)

400ml warm water

Method

Pour everything into a large bowl in order. Mix well until just combined. Don’t over mix.

You’ll find the mixture is more like a thick cake mix than actual dough. Poor mixture into your bread tin. Mine is about 13 x 28cm Let it rise for about an hour in a warm environment or until it has about doubled in size. I leave mine in the very hot sun wrapped in glad wrap with a tea towel over the top. You could put yours in the car, or in an esky with a heat pack or even in the oven with just the light on. After such time sprinkle some sesame or poppy seeds over the top of the loaf and get into the oven quick smart.

Pop in a hot oven 200 degrees for about 20-30 minutes until the bread is firm, crusty on top and it pulls away from the sides of the pan. If you are lucky enough to have a bread machine like me (I have a Sunbeam Quantum Smartbake) with a manual setting, then set the rising time for 1 hour and the cooking time for about 80 minutes.

36 thoughts on “Wholesome Buckwheat Bread”

  1. This looks great Taryn! Do you know how much buckwheat kernels would make a cup of flour? I have a thermomix & would love to mill it fresh. Thanks.

  2. So I made this yesterday and OMG and WOW! It really is amazing. I had to add more water than your recipe calls for so I was a little worried it wouldn’t turn out. But it did and what a great result. Even hubbie who isn’t confined to gluten free constraints loved it. A great recipe. Thanks for sharing. Will be making it again today because we ate the entire loaf yesterday. Yes it’s that good!

  3. Hi Taryn. I have made this twice now. Second time I left out the eggs and added 2 tablespoons of xathan gum. Worked just as well. Unlike Stacey’s comment I used a little less water so dough was sticky not too wet. Also found I had to cook it an extra 15 mins out of the tin. Which of course could just be my oven.
    Great recipe. Thank you. Have had to hide it so the gluten free eater (me) actually gets to,eat it.
    Regard yvonne

    1. I was scroling through in the hope I would find ‘You dont need eggs for this to work’, and here it is! Thank you!

  4. Mine just came out like a rock. Hoping it might just be my yeast that it may have had a bit long. Didn’t rise a bit. Followed recipe correctly.

  5. I’ve used the whole grain bobs red mill buckwheat flour. I have read there is darker flour which are more dense. Should I have ground my own flour from the buckwheat kernels?

  6. This was really yum. I ground 4 tbsp of chia instead of the psyllium husks, but didn’t add any extra water. Next time I’d add a little more salt, but it was great regardless. Thanks.

  7. Taryn, I’ve made this recipe 3 times, great taste, just can’t get it to rise. Following recipe to the letter, don’t know what to do next, any suggestions?
    Love all your recipes – have great success with all except this one!

    1. Hi Linda! I’m not too sure what the problem could be here, let me offer a few suggestions. Could it be your yeast? Check that it isn’t out of date or hasn’t been sitting out of the fridge when it should be. Perhaps your flour mix is a little more denser (can change depending on brand used) in which case you may need a little more yeast to cut through. Let me know how you go x

  8. Hi Taryn, I haven’t tried this yet – planning to make it later today – but wondered if you’d tried to make it into a raisin loaf before by adding cinnamon and some sultanas? Thanks so much – so excited to try it!

  9. Hi Taryn, I haven’t made this yet – I plan to make it later this afternoon – but I wondered if you had tried to make this into a sultana loaf at all by adding cinnamon and sultanas? I’m super excited to try this bread – thanks so much for the recipe.

  10. Have been meaning to write and say thankyou for this awesome bread recipe of yours that I stumbled across. It never fails me and as I am the only one that prefers to eat gluten free in my house I have to hide it away from the family who all live it too.

  11. Hi I just made this bread it is rising now . Mine was lumpy But combined I was worried about over mixing ?? Should I have kept mixing?

  12. The recipe we have been looking for needs to be grain free, and more budget friendly than cashew or almond based breads. This could be it! So. Doubled the recipe, reduced yeast to 6 tsp. Dough came together perfectly and easily. Rose nicely, baked amazingly. Used a little dough to make a test loaf. Got the thumbs up from everyone. So I immediately made another two loaves. This time reduced the yeast to 5 tsp. Still really good but not quite as light. Next time will try egg free! I am so grateful to you Taryn for posting this recipe, and to the other bakers who commented! This could be a sanity saver!

  13. I replaced the 1 cup of arrowroot flour with tapioca, and the 4 tablespoons of psyllium husks with chia seeds that were soaked and the bread is taking forever to to bake. its been almost an hour the and loafe is still soft on the inside and dry on the outside. I when i put the knife in to see if it is ready the knife comes out wet…. Any suggestion on how to fix this problem? The temperature to bake at is 200F not 200C right?

  14. Hi there! I know this is like a million years later from the date you posted, I apologize. I have a question that probably sounds ridiculously naive. I’ve never made any sort of bread before. Is ‘dried yeast’ the same as nutritional yeast? It’s the only thing labeled ‘dried yeast’ I could find. Or is there a rising, or bread yeast that I need? Sorry to sound so lame haha! We don’t eat dairy so we use nutritional yeast a lot as a cheesier component to things but I didn’t know if you could truly bake with it.

    1. You cannot use Nutritional Yeast. It will not work. You want bread yeast which you can buy in the flour section of the supermarket. Yes it is dried yeast.

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