Low Fat Gluten-Free Buckwheat Bread
Discover the perfect blend of health and flavor with this Low Fat Gluten-Free Buckwheat Bread recipe! Made with nutrient-rich buckwheat flour and high-protein chia seeds, this wholesome bread is ideal for those following gluten-free, low-fat diets. Sweetened naturally with honey and enriched with unsweetened applesauce and low-fat yogurt, it delivers a moist texture and subtle sweetness without the guilt. Apple cider vinegar and just the right combination of baking powder and soda ensure a light, airy loaf every time. Ready in about an hour, this bread is an excellent homemade alternative to store-bought gluten-free options. Perfect for breakfast toast, sandwiches, or a snack with your favorite spread, this recipe proves healthy doesn’t have to mean compromising on deliciousness!
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Recipe Information
Ingredients
- 200 grams Buckwheat flour
- 50 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 60 grams Unsweetened applesauce
- 120 grams Low-fat plain yogurt
- 2 large Eggs
- 2 tablespoons Honey
- 120 milliliters Water
- 2 tablespoons Chia seeds
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a 9x5 inch loaf pan with parchment paper or lightly oil it.
In a mixing bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the unsweetened applesauce, low-fat plain yogurt, eggs, honey, and water. Mix until well blended.
Add the chia seeds and apple cider vinegar to the wet ingredients and stir to combine.
Gradually fold the wet ingredients into the dry ingredients. Mix until everything is well incorporated, but be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 40-45 minutes or until 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.
Transfer the loaf onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 49.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 552 mg | 42% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1813 mg | 39% | |
*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.
