Baking · Gluten Free · Zero Waste-friendly

Unbelievable Gluten-Free Buckwheat Bread

Unbelievable Gluten Free Buckwheat Bread-2.png

It’s been a while since I posted, but lots of culinary adventures have been taking place, including forays into the land of gluten free baking! I am SO excited to share this recipe with you today, for my favourite buckwheat bread. I’ve been making a batch of this every week for the past month now, and I’m hooked!

Is it possible to make gluten free bread that’s easy (it literally takes 5 minutes), delicious and low/zero waste friendly?! Why yes! With the magic of a simple ingredient that’s fantastic for digestion too, the humble psyllium husk. Psyllium husk is made from seed of plants from the Plantago family and is fantastic at alleviating digestion problems. It makes the bread what it is – light, and bread like!  It sounds obscure, but is actually readily available from health food shops and I have found it in bulk stores too.

I’m not gluten free, but I don’t find that large amounts of gluten agree with me that well, so it’s great to find a super simple and cheap recipe for a bread alternative that I can whip up in just a few minutes during the day.

I’ve seen recipes for similar loaves that use whole soaked grains that are then blitzed up into a paste, and use chia seeds as well, but frankly, who has time to soak endless amounts of seeds and grains – I wanted something quick and simple and buckwheat flour is readily available (in paper packaging too!). Buckwheat is also packed with protein, making this a really nutritious loaf. Psyllium husk, the other key ingredient here, is very cheap (unlike chia seeds, which are commonly used in gluten free bread to act as a binding agent) and it does the job very well. The addition of sea salt / himalayan pink salt is key here – don’t skimp on the salt or you will get a tasteless loaf!

You could add to this recipe in so many ways, such as:

  • Add dried onions and cumin seeds and serve alongside curry for a delicious savoury flavour
  • Add more nuts, seeds or raisins for a more substantial loaf

There are so many ways to eat this delicious buckwheat bread, such as:

  • Toasted topped with jam and peanut butter
  • With savoury dishes such as soups, curries and stews
  • Open sandwiches with avocado, tomato and houmous

This recipe is so easy that you really cannot get it wrong. The first time I made it I completely guessed all of the quantities and it still turned out great!

Ingredients (makes 1 large loaf, or 2 smaller loaves, which I like to do so that I have one to freeze)

3 tbsp psyllium husk, soaked in water

2 cups buckwheat flour

1.5 cups water

1 tsp Himalayan pink salt / sea salt

a few grinds of freshly ground black pepper

1 tsp baking powder

1/2 tsp baking soda

3 tbsp cold pressed extra virgin olive oil or sesame oil

Mixed seeds of choice to top (optional) – I used sunflower seeds and golden linseed

Method

Grease 2 small non-stick loaf tins or 1 large loaf tin.

In a large bowl, mix together all of the dry ingredients. Add the water and oil stir together well until a fairly wet, sticky dough forms. You may need to add a little more water if the dough is still quite dry. You want it to be sticky, like banana bread. Leave the mixture to sit for a couple of minutes, for the psyllium husk to absorb some of the water.

Spoon the mixture into the loaf tin(s) and top with mixed seeds. Bake at 180 degrees celsius for 35 minutes, or until the top is nicely browned and the bottom of each loaf, when tapped, feels hollow.. The bread keeps fresh for up to a week in the fridge, and also freezes well!

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