Nut-Free Gluten-Free Buckwheat Bread
Discover the wholesome goodness of Nut-Free Gluten-Free Buckwheat Bread, a nourishing loaf designed for those with dietary restrictions without compromising on flavor or texture. Made with nutrient-dense buckwheat flour, tapioca starch, and psyllium husk powder, this recipe creates a perfectly moist and fluffy bread that's both gluten-free and nut-free, making it ideal for allergy-friendly baking. Sweetened naturally with maple syrup and enriched with olive oil, this bread boasts a subtle heartiness that's perfect for breakfast, sandwiches, or alongside hearty soups. Quick to prepare with minimal effort and made with simple, pantry-friendly ingredients, this loaf is baked to a golden perfection in just an hour. Whether you're looking for a healthy bread alternative or simply exploring gluten-free options, this recipe is a must-try for anyone seeking satisfying, homemade bread that's both delicious and diet-conscious.
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Recipe Information
Ingredients
- 250 grams Buckwheat flour
- 50 grams Tapioca starch
- 30 grams Psyllium husk powder
- 1 teaspoon Sea salt
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Maple syrup
- 2 tablespoons Olive oil
- 450 ml Warm water
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the buckwheat flour, tapioca starch, psyllium husk powder, sea salt, baking powder, and baking soda. Stir well to ensure even distribution of dry ingredients.
In a separate bowl, mix the apple cider vinegar, maple syrup, and olive oil. Add the warm water and whisk the liquids until combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a thick batter forms. Make sure there are no dry lumps, but avoid overmixing.
Transfer the batter into the prepared loaf pan, spreading it out evenly with the spatula.
Let the batter rest for about 10 minutes. This allows the psyllium husk to thicken and gives the bread a better texture.
Place the loaf pan in the preheated oven and bake for 60 minutes. The bread should rise and appear golden brown on the top.
Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean when the bread is fully baked.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Store any leftovers at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 28.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1428 mg | 30% | |
*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.
