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BUCKWHEAT BREAD - NATURALLY GLUTEN FREE


Prep Time 30 mins - Cook Time 90 mins - Total Time 120 mins - Calories 110

Serves 12 - By Karrie Blew

  • 3 Cups Buckwheat Flour

  • 2 Tsp Baking Powder

  • 1/2 Tsp Baking Soda

  • 3/4 Tsp Salt

  • 2 1/2 Cups Water

  • 1 Tbsp Apple Cider Vinegar

  • 1/4 Cup Psyllium Husks Powder

  • Optional Toppings: Flax Seeds, Chai Seeds, Sesame Seeds, Hemp Hearts, etc.

  1. Preheat oven to 325F.

  2. Grease 9 x 5 inch loaf pan and line with parchment paper.

  3. In a large bowl, mix Buckwheat Flour, Baking Powder, Baking Soda, and Salt until well blended.

  4. In a medium bowl, whisk Water, Apple Cider Vinegar, and Psyllium Husks Powder until well blended. Let stand for about 3 to 5 minutes to thicken.

  5. Add Psyllium Husks Powder mixture to the Buckwheat Flour mixture and knead until completely combined. Roughly shape dough into rectangle.

  6. Rinse off and dry hands.

  7. Optional: Sprinkle Seeds of your choice in the bottom of the loaf pan.

  8. Wet hands, place dough into loaf pan on top of seeds. Press dough so that Seeds become embedded into dough, then remove dough from loaf pan and flip over so Seeds are on the top of the dough.

  9. Place the dough back in the loaf pan with Seeds on top.

  10. Bake for 90 minutes, until surface appears dry and crusty.

  11. Cool in loaf pan for 15 minutes.

  12. Remove the bread from the loaf pan and cool on cooling rack before slicing. If you can't wait for the cooling process, immediately slice and enjoy with or without butter or toppings.

Don't use Buckwheat Bread for regular sandwiches but do for breakfast meals, open faced sandwiches, snacks or just toasted with a little butter (regular or plant based).


Store in airtight container at room temperature for 2 days, in the refrigerator for 1 week, in the freezer for 6 months.






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