Gluten Free Natural Buckwheat Bread - Recipe

If you prefer to avoid wheat or rye bread then this option is for you! Yes, buckwheat is not wheat or in fact not even a real grain. Buckwheat is higher in protein than rice or wheat. This bread is a suitable substitute for people who are sensitive to wheat or other grains that contain gluten. It’s really delicious, just make and try it!

Ingredients

Makes 1 loaf

·         2 cups hulled whole buckwheat (raw), not roasted

·         1 cup+ filtered water, enough for soaking

·         1 tsp see salt

·         1-2 tsp coconut oil to grease the loaf tin

·         1/3 cup sesame seeds (optional)

Instructions

1.      Rinse buckwheat under running water and remove any debris.

2.      Place buckwheat in a large bowl and cover with about ½ inch of water.

3.      Let it soak in a room temperature for minimum 24 hours but not more than 48 hours. During this time mix the soaking buckwheat with a spoon.

4.      Pour the soaked buckwheat into the blender or food processor, add salt and pulse until combined but not too much smooth. However, if it gets very smooth, don’t worry.

5.      Grease the loaf pan with coconut oil. Pour dough into the pan and leave it for 8 hours in a cold oven or on the kitchen counter to rise. Cover with a kitchen cloth. The dough ferments and rises about ½ to 1 inch. Sprinkle sesame seeds on top before placing in the oven.

6.      Once it’s ready heat the oven to 400F and bake for about 40 minutes.

7.      When bread is ready the edges should be brown and the toothpick should be dry when you insert into the bread.

8.      Allow to cool completely before removing from the pan. It will remove easily once is cold.

9.      I store this bread in the fridge and toast before eating. Enjoy!!

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