Low Sodium Gluten-Free Buckwheat Bread
Discover a wholesome twist on traditional baking with this *Low Sodium Gluten-Free Buckwheat Bread*! Perfect for those with dietary restrictions, this bread is crafted using nutrient-rich buckwheat flour, tapioca starch, and psyllium husk, creating a soft, satisfying texture without compromising on health. Naturally free from gluten and low in sodium, it's ideal for heart-conscious eaters or anyone avoiding gluten. The addition of chia seeds, apple cider vinegar, and olive oil offers a nutrient boost while enhancing flavor and moisture. With just 20 minutes of prep time and simple steps, you’ll have a chewy, golden loaf to enjoy as a breakfast base, sandwich bread, or snack. This recipe is perfect for freezing, so you'll always have a slice of homemade goodness on hand!
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Recipe Information
Ingredients
- 300 grams Buckwheat flour
- 80 grams Tapioca starch
- 20 grams Psyllium husk
- 10 grams Baking powder
- 8 grams Dried yeast
- 20 grams Honey
- 30 milliliters Olive oil
- 370 milliliters Warm water
- 10 milliliters Apple cider vinegar
- 20 grams Chia seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch (23x13 cm) loaf pan with parchment paper or lightly coat it with oil.
In a medium bowl, mix the buckwheat flour, tapioca starch, psyllium husk, and baking powder together. Set aside.
In a large mixing bowl, add the warm water, dried yeast, and honey. Stir to combine and let it sit for about 5 minutes until bubbles form, indicating the yeast is active.
Add the olive oil, apple cider vinegar, and chia seeds to the yeast mixture. Stir to combine.
Gradually add the dry ingredients into the wet ingredients, stirring continuously until a thick batter forms. Ensure there are no lumps.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Cover the loaf pan with a clean kitchen towel and let it rise in a warm area for about 30 to 45 minutes or until the batter has risen to about 1 inch above the pan.
Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a skewer inserted into the middle of the loaf 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.
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 334.6 g | 122% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 20.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2114 mg | 45% | |
*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.
