Sugar-Free Gluten-Free Buckwheat Bread
Made with nutrient-rich buckwheat flour and psyllium husk for a perfect gluten-free rise, this Sugar-Free Gluten-Free Buckwheat Bread is as wholesome as it is delicious. A nourishing alternative to traditional bread, this recipe skips sugar and gluten without sacrificing flavor or texture. Olive oil and apple cider vinegar add a delightful tang and moisture, while eggs help create a tender crumb that's ideal for sandwiches or toast. Quick to prepare in just 15 minutes, this loaf pairs beautifully with sweet or savory spreads and stays fresh for days. Whether you’re following a gluten-free diet or simply looking for a hearty, healthy bread option, this recipe is easy, versatile, and irresistibly satisfying. Perfect for meal prep or batch baking!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 300 grams Buckwheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 tablespoons Psyllium husk powder
- 350 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 2 large Eggs
Instructions
Preheat your oven to 175°C (350°F). Grease a standard loaf pan with olive oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the buckwheat flour, baking powder, salt, and psyllium husk powder. Stir well to ensure an even distribution of ingredients.
In a separate bowl, whisk together the warm water, olive oil, apple cider vinegar, and eggs until they are well-blended.
Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until well combined. The mixture will thicken as the psyllium husk absorbs the liquid.
Transfer the thick dough into the prepared loaf pan. Smooth out the top with a spatula to create an even surface.
Place the pan into the preheated oven and bake for 55 to 60 minutes. The bread is done when it is firm to the touch and a skewer inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes. Then, remove it from the pan and cool completely on a wire rack before slicing.
Store the bread in an airtight container for up to 3 days at room temperature, or slice and freeze it for up to a month.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 1.9 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2025 mg | 43% | |
*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.
