Gluten Free Buckwheat Bread
Discover the wholesome goodness of Gluten-Free Buckwheat Bread, a hearty and flavorful loaf perfect for those seeking a nutritious alternative to traditional bread. Made with a blend of buckwheat flour and tapioca flour, this recipe is entirely gluten-free, with a soft, moist texture thanks to a unique chia seed gel. A touch of apple cider vinegar enhances the bread's rise, while olive oil and honey (or maple syrup for a vegan twist) lend a subtle sweetness. Ready in just an hour, this quick bread is ideal for breakfast, sandwiches, or a simple snack. Best served fresh or toasted, this buckwheat bread is the perfect balance of health and taste—fitting seamlessly into any gluten-free or plant-based lifestyle.
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Recipe Information
Ingredients
- 250 grams Buckwheat flour
- 50 grams Tapioca flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 tablespoons Chia seeds
- 9 tablespoons Water (for chia seed gel)
- 250 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan and line it with parchment paper for easy removal.
In a small bowl, combine the chia seeds and 9 tablespoons of water to create a chia seed gel. Let it sit for 10 minutes until it thickens.
In a large mixing bowl, whisk together the buckwheat flour, tapioca flour, baking powder, and salt.
In a separate bowl, combine the warm water, olive oil, apple cider vinegar, and honey (or maple syrup). Mix well.
Once the chia seed gel is ready, add it to the wet ingredients and stir to combine.
Slowly pour the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until a thick batter forms. Ensure there are no lumps of flour.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve fresh or toasted, and enjoy your gluten-free buckwheat bread!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 20.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1618 mg | 34% | |
*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.
