Gluten-Free Buckwheat Bread
I loooove bread but don’t feel like eating gluten all the time. This one ingredient gluten-free buckwheat bread is a healthy and tasty alternative. Plus, it's incredibly simple to make!
Ingredients (One loaf)
400g of buckwheat groats
50ml (or more) Water
1 teaspoon Salt
Optional: Grains such as sunflower seeds or chia seeds
INSTRUCTIONS (one loaf)
1. Soak the Buckwheat: Place the buckwheat groats in a large bowl. Cover them with water and let them soak overnight (about 8-12 hours).
2. Drain and Blend: After soaking, drain the buckwheat, but don’t rinse it. The slimy texture helps in the fermentation process. Place the soaked buckwheat in a blender. Add a little water (start with 50ml and add more if needed) and a pinch of salt, then blend until you get a thick, smooth batter.
3. Fermentation: Pour the batter into a large bowl and cover it with a clean cloth. Let it rest at room temperature for 12-24 hours, or until nicely fermented. If the temperature is more than 25°C the fermentation will only take 8-12 hours, if it’s colder, it might take up to 24 hours. You’ll know it’s ready when the batter has a slightly tangy smell.
4. Bake: Preheat your oven to 180°C. Pour the fermented batter into a lined or greased loaf pan. Optionally, you can add grains such as sunflower or chia seeds on the top. Bake for 90 minutes, or until the bread is firm to the touch and has a nice golden-brown crust.
5. Cool and Enjoy: Let the bread cool completely before slicing (this is the ideal scenario but most of the time I cannot wait). Eat with anything you love! My go-to topping is avocado and cheese 🤍
Enjoy this wholesome, gluten-free bread that’s perfect for any occasion!
