Heart-Healthy Gluten-Free Buckwheat Bread
Discover the wholesome goodness of Heart-Healthy Gluten-Free Buckwheat Bread—an easy and nourishing recipe that's perfect for anyone looking to embrace a gluten-free lifestyle without compromising on flavor or texture. Made with nutrient-rich buckwheat flour and gluten-free oat flour, this bread is enhanced with psyllium husk for a soft, dense crumb and chia seeds for an extra boost of fiber and omega-3s. A splash of apple cider vinegar mixed with almond milk creates a dairy-free buttermilk, while a touch of honey and olive oil lend natural sweetness and moisture. Ideal for breakfast, snacks, or paired with your favorite soups and spreads, this healthy, vegan-friendly bread is delightfully nutty, perfectly satisfying, and ready to become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Buckwheat flour
- 100 grams Gluten-free oat flour
- 25 grams Psyllium husk powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 500 milliliters Unsweetened almond milk
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 50 grams Chia seeds
Instructions
Preheat the oven to 350°F (175°C) and grease a standard loaf pan with a little olive oil.
In a large mixing bowl, combine the buckwheat flour, gluten-free oat flour, psyllium husk powder, baking soda, baking powder, and salt. Stir until the dry ingredients are well combined.
In a separate bowl, mix the almond milk with the apple cider vinegar and let it sit for 5 minutes to create a buttermilk substitute.
After 5 minutes, add the honey and olive oil to the almond milk mixture. Stir well to combine.
Gradually pour the wet mixture into the dry ingredients, stirring continuously to avoid lumps. The batter should start to thicken as the psyllium husk absorbs the liquid.
Fold in the chia seeds and mix until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for about 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the bread and serve it with your favorite toppings or enjoy it plain to savor its natural nutty flavor.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 36.5 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1370 mg | 105% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2454 mg | 52% | |
*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.
