Soy-Free Gluten-Free Buckwheat Bread
Discover the ultimate recipe for **Soy-Free Gluten-Free Buckwheat Bread**, a wholesome and hearty loaf that's both nutritious and delicious! Made with a blend of buckwheat flour, brown rice flour, and tapioca starch, this bread delivers a naturally earthy flavor and a satisfying texture without the need for gluten or soy. Infused with the subtle sweetness of maple syrup and the tang of apple cider vinegar, it balances taste and health effortlessly. Psyllium husk powder ensures a perfect structure and moist crumb, while sunflower oil adds richness. Quick to prepare and baked to golden perfection in just an hour, this loaf is perfect for sandwiches, toast, or as a standalone snack. Ideal for those following gluten-free, soy-free, or vegan diets, this bread guarantees allergy-friendly indulgence for everyone at the table!
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Recipe Information
Ingredients
- 250 grams Buckwheat flour
- 50 grams Brown rice flour
- 50 grams Tapioca starch
- 10 grams Baking powder
- 5 grams Sea salt
- 15 grams Psyllium husk powder
- 400 milliliters Warm water
- 15 milliliters Apple cider vinegar
- 20 grams Maple syrup
- 30 milliliters Sunflower oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with sunflower oil or line it with parchment paper.
In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, tapioca starch, baking powder, sea salt, and psyllium husk powder until well combined.
In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and sunflower oil. Mix well.
Pour the wet ingredients into the dry ingredients. Using a spatula, stir the mixture until you obtain a smooth and thick batter. It should be similar in consistency to a dense muffin batter.
Transfer the batter into the prepared loaf pan and smooth the top with the spatula.
Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.
Store any leftover bread in an airtight container at room temperature for up to three days, or slice and freeze for up to two months.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 19.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1442 mg | 31% | |
*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.
