Description
A moist, hearty, gluten-free buckwheat bread made without yeast or eggs. Perfect for toast or sandwiches.
Ingredients
2 cups buckwheat flour
1/4 cup tapioca starch
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp sea salt
1 tbsp olive oil
1 tbsp apple cider vinegar
1 1/4 cups warm water
Instructions
1. Preheat oven to 180°C (350°F). Line a loaf pan.
2. Mix dry ingredients in a large bowl.
3. Whisk olive oil, vinegar, and water in another bowl.
4. Combine wet and dry ingredients; mix until smooth.
5. Rest the batter for 10 minutes.
6. Pour into loaf pan and smooth top.
7. Bake for 50–55 minutes until golden and cooked through.
8. Cool for 10 minutes in pan, then transfer to rack.
Notes
You can add herbs, spices, or seeds for variety.
Store in fridge up to 5 days or freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: buckwheat, gluten-free, no yeast, easy bread