Flourless Gluten-Free Buckwheat Bread

Recipe characteristics

• Quick and easy to make
• Requires only a few ingredients
• Flourless
• Healthy alternative to a classic white bread
• High in fiber
• Dietary requirements: vegan (dairy-free, egg-free), gluten-free, nut-free, and soy-free.

Notes on ingredients

• Buckwheat: To make the buckwheat bread, soak the buckwheat in enough water to cover, for 4-5 hours.
• Rice milk: Substitute it with soy milk, oat milk or almond milk. 
• Instant dry yeast: There is no need to activate the instant yeast. The yeast will become active soon after coming in contact with the moisture from the wet ingredients.
• Flaxseeds: You’ll need ground flaxseeds for this recipe.
• Seeds: Topping bread dough with seeds such as pumpkin, sunflower,  cumin seeds is a simple and effective way to increase the nutrition and flavor.

Buckwheat: a highly nutritious pseudograin

Despite its deceiving name, buckwheat is neither wheat nor grain—it’s a seed. Here is why you should include it in your daily diet:

• It is highly nutritious, easy to prepare, and inexpensive.
• It has a nutty, toasty flavor and a soft texture.
• Its glycemic index is between 30 and 35 (depending on the origin of the buckwheat) so it doesn’t cause unhealthy spikes in blood sugar levels.
• It is a good source of plant compounds called rutin and quercetin, which have protective antioxidant properties.
• Buckwheat is also an excellent source of protein and fiber. One cup of cooked buckwheat has approx. 6 grams of protein and 4.5 grams of fiber. 
• It is naturally gluten-free and generally safe to eat for people with celiac disease or gluten sensitivity. 

How to make it

• Soak buckwheat groats in water for approx. 4 hours. 
• Preheat oven to 180°C. Line a loaf pan (20 x 10 cm) with parchment paper.
• Once soaked, rinse buckwheat well and let it drain. Place the groats into a food processor or a blender, along with milk, ground flaxseeds, instant dry yeast, 1 teaspoon of maple syrup, and salt, and blend until all is well combined and the batter is relatively smooth. 
• Stir in sunflower and pumpkin seeds into the batter (optional).
• Pour the batter into the prepared pan and sprinkle with seeds. Let it rise at room temperature for 30-45 minutes until it almost doubles in size.
• Bake for 45 minutes. After 20-25 minutes, loosely cover the bread with a sheet of aluminum foil to prevent the top of the bread from burning.
• Remove from the oven and allow to cool for a bit before removing it from the pan.
• Let it cool completely before slicing.

Quick tips

Allow the bread to rise away from a heat source

If the area is too warm, bread will rise too fast. Then, when placed to bake in the oven, it might result in large air pockets forming inside the dough. By leaving it at room temperature in a draught-free place, you’re allowing it to rise evenly and at its own rate.

Problems with high temperatures in your dough

High temperatures in your dough can result in big uneven holes in your bread. These high temperatures can originate from a couple of different things:

• Milk is too warm: Milk should be at room temperature. This is especially important when baking during summer months. If the milk temperature or your environment is too warm, the bread will rise too fast resulting in large air pockets forming inside the dough.
• Over mixing or mixing at high speeds: If you are using a blender or a food processor, both can raise the temperature of your dough. Try not mix at high speeds to avoid raising the temperature of your dough too much.

Flourless Gluten-Free Buckwheat Bread

Nensi Beram

Flourless Gluten-Free Buckwheat Bread is a great alternative to a classic white bread. It's quick and easy to make and requires only a few ingredients.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cuisine Gluten-free, Vegan

Servings 12

Calories 97 kcal

Equipment

• Loaf pan

Ingredients

  

1x2x3x

• 250 g buckwheat groats soak in water for 4-5 hours
• 100 ml rice milk at room temperature
• 5 g instant dry yeast
• 20 g ground flaxseeds
• 1 teaspoon maple syrup or other sweetener
• 1 tablespoon sunflower seeds optional
• 1 tablespoon pumpkin seeds optional

Topping

• sunflower, pumpkin, cumin seeds optional

Instructions

 

• Soak buckwheat groats in water for approx. 4 hours. 
• Preheat oven to 180°C. Line a loaf pan (20 x 10 cm) with parchment paper.
• Once soaked, rinse buckwheat well and let it drain. Place the groats into a food processor or a blender, along with milk, ground flaxseeds, instant dry yeast, 1 teaspoon of maple syrup, and salt, and blend until all is well combined and the batter is relatively smooth. 
• Stir in sunflower and pumpkin seeds into the batter (optional).
• Pour the batter into the prepared pan and sprinkle with seeds. Let it rise at room temperature for 30-45 minutes until it almost doubles in size.
• Bake for 45 minutes. After 20-25 minutes, loosely cover the bread with a sheet of aluminum foil to prevent the top of the bread from burning.
• Remove from the oven and allow to cool for a bit before removing it from the pan.
• Let it cool completely before slicing.

Quick tips

• Allow the bread to rise away from a heat source: If the area is too warm, bread will rise too fast. Then, when placed to bake in the oven, it might result in large air pockets forming inside the dough. By leaving it at room temperature in a draught-free place, you’re allowing it to rise evenly and at its own rate.
• Problems with high temperatures in your dough: High temperatures in your dough can result in big uneven holes in your bread.

  These high temperatures can originate from a couple of different things:

  Milk is too warm: Milk should be at room temperature. This is especially important when baking during summer months. If the milk temperature or your environment is too warm, the bread will rise too fast resulting in large air pockets forming inside the dough.

  Over mixing or mixing at high speeds: If you are using a blender or a food processor, both can raise the temperature of your dough. Try not mix at high speeds to avoid raising the temperature of your dough too much.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Flourless Gluten-Free Buckwheat Bread

Serving Size

 

12

Amount per Serving

Calories

97

% Daily Value*

Fat

 

2

g

3

%

Sodium

 

4

mg

0

%

Carbohydrates

 

17

g

6

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword Buckwheat bread, flourless gluten-free baking, flourless gluten-free bread