Dairy-Free Gluten-Free Buckwheat Bread
Discover the wholesome goodness of **Dairy-Free Gluten-Free Buckwheat Bread**, a recipe that’s perfect for those seeking a nutrient-dense, allergen-friendly bread option. Made with hearty buckwheat flour, tapioca flour for structure, and the nourishing crunch of sunflower and chia seeds, this bread is not only gluten-free but also completely plant-based. The addition of psyllium husk powder creates a beautifully moist texture, while apple cider vinegar and maple syrup lend subtle tang and sweetness. With just 20 minutes of prep time and a no-fuss baking process, this recipe is ideal for anyone looking to make homemade bread that’s as delicious as it is healthy. Enjoy it fresh out of the oven or sliced and toasted for a satisfying snack or meal accompaniment. Great for gluten-free and dairy-free diets, this loaf is a versatile choice for mindful eating!
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Recipe Information
Ingredients
- 250 grams Buckwheat flour
- 50 grams Tapioca flour
- 50 grams Sunflower seeds
- 30 grams Chia seeds
- 20 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 500 ml Warm water
- 10 ml Apple cider vinegar
- 15 ml Maple syrup
- 30 ml Olive oil
Instructions
Preheat your oven to 180°C (350°F). Grease a loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, combine the buckwheat flour, tapioca flour, sunflower seeds, chia seeds, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of ingredients.
In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and olive oil. Stir well to integrate the liquids.
Pour the wet ingredients into the dry ingredients and stir until a thick dough is formed. The psyllium husk will start absorbing the liquid and thicken the mixture.
Transfer the dough into the prepared loaf pan. Use a spatula to smooth the top and ensure it is evenly distributed.
Place the loaf pan in the preheated oven and bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the bread as desired. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 17.6 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
