Low Carb Gluten-Free Buckwheat Bread
Discover the perfect balance of taste and nutrition with this Low Carb Gluten-Free Buckwheat Bread! Combining the nutty richness of buckwheat flour with the wholesome goodness of almond flour, this recipe is a delicious alternative for those following low-carb, gluten-free, or grain-free diets. Enhanced with psyllium husk for a soft texture and apple cider vinegar for a touch of tang, this bread is both hearty and satisfying. With just 20 minutes of prep time, this easy-to-make loaf bakes to golden perfection in under an hour. Whether enjoyed fresh out of the oven, toasted with your favorite spread, or as the foundation for a sandwich, this versatile bread fits seamlessly into any mealtime. Plus, it’s packed with fiber and naturally wholesome ingredients, making it as nourishing as it is delicious. A must-try for healthy baking enthusiasts!
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Recipe Information
Ingredients
- 180 grams Buckwheat flour
- 100 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 300 milliliters Warm water
- 2 tablespoons Olive oil (plus extra for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized loaf pan with olive oil or line it with parchment paper for easier removal.
In a large mixing bowl, combine the buckwheat flour, almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, beat the eggs and add in the apple cider vinegar and olive oil. Mix until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring continuously to form a thick and even dough.
Gradually add the warm water to the dough, mixing continuously. The psyllium husk will absorb the water and the dough will thicken considerably.
Once the ingredients are well combined and a uniform dough is formed, transfer it into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until the bread has risen and the top is golden brown. You can check doneness by inserting a toothpick into the center; it should come out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice the cooled bread into pieces and serve. Store any leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 4.4 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 420 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1376 mg | 29% | |
*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.
