Vegan Gluten-Free Buckwheat Bread
Discover the wholesome simplicity of this *Vegan Gluten-Free Buckwheat Bread*, a nourishing homemade loaf that’s perfect for health-conscious eaters! Made with buckwheat and brown rice flours, this recipe is completely gluten-free, dairy-free, and egg-free, making it ideal for those with dietary restrictions. The psyllium husk adds a wonderful natural binding agent, creating a tender, sliceable texture without the need for gluten or gums. Lightly sweetened with maple syrup and balanced with a touch of apple cider vinegar, every bite is flavorful yet subtle—perfect for both savory and sweet toppings. With minimal prep time and a straightforward process, this naturally vegan bread bakes up beautifully, delivering a hearty, customizable option that's great for sandwiches, toasting, or enjoying on its own. Plus, it’s freezer-friendly, ensuring you always have a slice of homemade goodness ready to go!
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Recipe Information
Ingredients
- 300 grams Buckwheat flour
- 100 grams Brown rice flour
- 40 grams Psyllium husk
- 10 grams Baking powder
- 7 grams Baking soda
- 5 grams Sea salt
- 480 milliliters Warm water
- 2 tablespoons Maple syrup
- 2 tablespoons Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the buckwheat flour, brown rice flour, psyllium husk, baking powder, baking soda, and sea salt. Whisk them together until well combined.
In a separate bowl or a large measuring jug, mix the warm water, maple syrup, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir well with a spatula or wooden spoon until a thick, smooth dough forms. The mixture will thicken as the psyllium husk absorbs the water.
Transfer the dough into the prepared loaf pan. Use the back of a spoon or spatula to smooth the top and ensure the dough is evenly distributed.
Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Once cooled, slice and serve the bread as desired. It pairs well with vegan butter, avocado, or your favorite spreads.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 27.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2051 mg | 44% | |
*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.
