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
- ½ cup 1:1 gluten free flour
- 1 teaspoon baking soda
- ¼ teaspoon pink himalayan sea salt
- 1 teaspoon apple cider vinegar
- ¼ cup olive oil
- 1 cup full fat canned coconut milk
- 2 tablespoon 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.