If you're looking for a wholesome, gluten-free bread recipe that’s not only nutritious but also incredibly simple to make, this No Yeast Gluten-Free Buckwheat Bread is just what you need.
When you make bread at home, you know exactly what goes into it—no hidden ingredients or preservatives. Instead of using yeast, this recipe relies on natural fermentation, which promotes gut health and creates a more easily digestible loaf. Buckwheat, a naturally gluten-free grain, is packed with antioxidants and essential nutrients. By using psyllium husk as a binder, you'll get an extra dose of fiber, which helps with digestion. To top it all off, adding mixed seeds like pumpkin, sesame, and sunflower brings in healthy fats, vitamins, and minerals, boosting the nutritional value even further. Perfect for those following a gluten-free diet or looking for a healthy, homemade bread option!
Ingredients (for 2 loafs):
500g raw buckwheat kernels
100g GF strong bread flour
20g olive oil
30g psyllium powder
1/2 tsp sea salt
Optional: 1 cup of mixed seeds like pumpkin, sesame and sunflower.
Procedure
Rinse & soak the buckwheat kernels for 24h; drain but don’t rinse.
Soak the psyllium in 100ml of filtered water until a gel is formed.
Blitz the buckwheat with 200ml filtered water & salt until smooth.
Combine with all the other ingredients, mix / knead in machine for 5 min. If the dough is too liquid, you can add a little extra GF flour and continue to knead... it will be sticky; don't worry!T
Transfer the dough into 2 loaf tins, until just about the rim.
Bake at 220°C in pre-heated oven for 50min.
For a mouth-watering experience, try it while it's still warm from the oven, generously smothered in olive oil butter spread and sprinkled with a touch of sea salt.
Bon appétit!
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