This is a super quick and easy recipe to whip up when craving some gluten free bread. All you have to do is mix the dry ingredients, whisk in the wet, and bake. If you are looking for an egg free bread, check out this version of my Buckwheat Bread.
I love the earthy taste of buckwheat, but it can be a bit drier on the mouth, so slathering a slice in coconut oil or your favorite nut/seed butter makes the bread best. This is more of a snack/side bread than a sandwich bread as there is no yeast, so it doesn’t get as much rise. I really enjoy smeared with granola butter or coconut oil and salt!
Gluten Free Buckwheat Bread
This earthy snack bread is made with buckwheat flour which is completely gluten-free, despite the name!
Servings 8
Ingredients
- 1 cup buckwheat flour
- 1/2 cup 1:1 gluten free flour
- 1 tsp baking soda
- 1/4 tsp pink himalayan sea salt
- 1 tsp apple cider vinegar
- 1/4 cup olive oil
- 1 cup full fat canned coconut milk
- 2 tbsp honey or maple syrup
Instructions
- Preheat your oven to 350F.
- Whisk the dry ingredients together in a medium bowl.
- Add the wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
- Scoop the mixture into your loaf pan and bake for 25-30 minutes or until a toothpick comes out clean. At 25 minutes, check it every 2 minutes if not done. This bread will cook and dry out fast so you want to pull out as soon as it’s done.
- Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it. This bread tastes best if you can let it sit overnight before cutting.
- Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
