If you’re intolerant to gluten, dairy or wheat and tired of the preservative-laden breads from your local supermarket, then, you’ll love today’s bread recipe.
This gluten and grain-free bread recipe yields a dense and delicious loaf that won’t fall apart when you toast it! Loaded with buckwheat, which, despite its name is not a derivate of wheat but actually a seed, this recipe is a must-try.
Grain-free bread recipe
Makes: 1 loaf (tin size 23 cm x 12 cm)
1 ¼ cups whole raw buckwheat groats
1 tbsp flaxseed
½ cup coconut flour
1½ cups water (reserve ¾ cup of this to mix with the chia seeds)
¼ cup chia seeds
¼ cup + 1 tbsp melted coconut oil
1 tsp bicarbonate of soda
1 tsp sea salt
One tbsp apple cider vinegar
1 tbsp honey
½ teaspoon cinnamon (optional)
1 tbsp pumpkin seeds (optional topping)
- Preheat your oven to 180ºC degrees.
- Place your raw buckwheat groats and flaxseed into a food processor and mix on high for 5-10 minutes until the groats resemble flour (some groat chunks is good as this adds texture).
- While this is mixing, place the chia seeds and ¾ cup of the water in a bowl to allow the chia seeds time to absorb the water. Stir occasionally to avoid clumping. This will take about 5 minutes.
- When the flour mix is done, add all the remaining ingredients (except the pumpkin seeds) and mix on high for a further 2 minutes.
- Line a bread tin with baking paper and grease the paper with some extra coconut oil. Spoon your mixture into the tin and sprinkle the pumpkin seeds on top, lightly pressing to help them stick.
- Place your bread in the oven and cook for 30-35 minutes (until the bread is firm ton top and springs back when gently pressed).
- Remove from the oven and cool for 30 minutes in the tin. Remove from the tin and allow to cool completely before storing in an airtight container in the fridge for a week (you can also slice and wrap individually to store in the freezer for 3 months).
Enjoy as toast, bread, or the perfect quick snack with some nut butter!
Note: Storing individual slices in the fridge dries out the bread.
Variation: You can turn this in to a delicious savoury bread by adding some crushed cloves of garlic and/or spices and herbs.