We brought 2 different versions of this gluten free buckwheat bread. You will be amazed by these fragrant scents that will spread from your oven to your home.
What is Gluten Free Buckwheat Bread?
Unlike many types of bread, buckwheat bread is completely gluten free and 100% vegan. Buckwheat, which contains plenty of magnesium, also reduces your risk of diabetes and regulates your digestive system with its high fiber content.
The toasted version of the bread is the best but it can accompany every meal with its extra delicious taste.
You can keep it in the freezer for as long as 3 months and get a few slices when you need them.
Follow our step-by-step guide with 2 separate recipes to learn how they’re made.
Gluten Free Buckwheat Bread (10 Slices)
Net Carb: 14g
Total Fat: 4g
Buckwheat flour (2 cups, raw if possible)
Quinoa flour (3 tbsp)
Psyllium husk (1 tbsp)
Lukewarm water (2 cups)
Olive oil (2 tbsp)
Granulated sugar (1 tsp)
Dry yeast (1 tbsp)
Sesame seeds (1 tbsp) – Topping
Black cumin seeds (1 tbsp) – Topping
Sunflower seeds (1 tsp) – Topping
Recipe – 30min prep / 30min baking time
Take water, sugar, and yeast in a deep bowl.
Let it sit for about 7-8 minutes for the yeast to activate.
Then add psyllium, olive oil, and flour (Quinoa and Buckwheat).
Recommendation: Add flour little by little in a controlled way.
Tip: Less flour makes the bread soft. In other words, you should get a dough that is a little thicker than cake batter but with a sticky consistency.
Add a pinch of salt right after.
Cover the bowl and let it sit for 15 minutes.
Line a cupcake tray with parchment paper.
Then transfer the dough of the bread to the tray just like pouring cake batter.
Finally, let it sit for another 10-15 minutes to ferment once again.
Meanwhile, start preheating your oven.
Oven Temperature: 200°C / 392°F
Wet the top of the bread with some water.
Make a not-very-deep scratch with a knife vertically in the middle.
Mix all the seeds and sprinkle them on.
Bake in a controlled manner for 30 minutes.
Gluten Free Buckwheat Bread (5 Slices)
Net Carb: 17g
Total Fat: 8g
Raw buckwheat (3 cups)
Olive oil (3 tbsp)
Salt (1 tbsp)
Recipe – 15min prep / 2hr baking time
Take the raw buckwheats in a deep bowl.
Add enough water to cover them.
Cover it and let it sit for 8 hours.
Recommendation: If you have time, you can let it sit for 24 hours. At the end of this holding period, which is the first stage of fermentation, the water you add to the buckwheat should be completely cloudy.
Strain the buckwheat, which is kept for at least 8 hours and a maximum of 24 hours, with the help of a plastic strainer.
Tip: Never wash the buckwheat in this step and only use a wooden spoon to drain it.
Take the buckwheat in a blender and add 1 cup of water to it.
Run it for 2 minutes.
At the end of this mixing period, you will have obtained a creamy but fluid mortar.
Put this mortar in a glass bowl.
Cover it and let it sit like this for 8-24 hours to ferment.
Tip: If the weather is cold, you can leave it like this for up to 24 hours. If the weather is warmer, 8 hours will suffice.
You can understand that the mortar is fermented from its consistency after 8 hours.
The mortar will darken in color and you may see some bubbles on it.
Recommendation: Fermented buckwheat can give off a slightly sour odor that’s normal. But if this smell is so sour that it bothers you too much, you may have waited too long. Therefore, check the fermentation stage hourly after the 8th hour.
When the fermentation time is over, preheat your oven to 180 C.
Meanwhile, pour 3 tbsp olive oil and 1 tbsp salt into the dough.
Mix the mortar.
Tip: Metal impairs fermentation. For this reason, be sure to use wooden or plastic tools for each step.
Line the baking tray with baking paper and pour the mortar.
Smooth it slightly and shape a single line on the mortar with a knife as you wish, this way it will be fluffy.
Bake for 1-2 hours on low heat.
Check frequently as this baking time will vary depending on the oven.
As soon as the bread is baked, remove it from the oven and the baking paper.
Place it in a deep bowl so it doesn’t get wet.
You can consume it after cooling.
After baking and slicing both bread, you can keep them in a closed bread box for 2 days or in the freezer for 3 months.
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