Dairy-Free Gluten-Free Buckwheat Bread
Indulge in the wholesome goodness of this Dairy-Free Gluten-Free Buckwheat Bread, a nutrient-packed loaf that's perfect for those with dietary restrictions or anyone seeking a healthy alternative to traditional bread. Made with naturally gluten-free buckwheat flour and tapioca flour for a light yet hearty texture, this bread is enriched with sunflower seeds and chia seeds for a delightful crunch and added nutrition. The inclusion of psyllium husk powder ensures a moist, perfectly bound loaf without the need for gluten, while maple syrup and apple cider vinegar lend subtle sweetness and tang. Easy to make and completely free from dairy and gluten, this versatile bread is ideal for breakfast, sandwiches, or as a side to your favorite soups and salads. Prepare to savor a loaf that’s as nutritious as it is delicious!
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Ingredients
- 250 grams Buckwheat flour
- 50 grams Tapioca flour
- 50 grams Sunflower seeds
- 30 grams Chia seeds
- 20 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 500 ml Warm water
- 10 ml Apple cider vinegar
- 15 ml Maple syrup
- 30 ml Olive oil
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a loaf pan with olive oil or line it with parchment paper.
Step 2
In a large mixing bowl, combine the buckwheat flour, tapioca flour, sunflower seeds, chia seeds, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of ingredients.
Step 3
In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and olive oil. Stir well to integrate the liquids.
Step 4
Pour the wet ingredients into the dry ingredients and stir until a thick dough is formed. The psyllium husk will start absorbing the liquid and thicken the mixture.
Step 5
Transfer the dough into the prepared loaf pan. Use a spatula to smooth the top and ensure it is evenly distributed.
Step 6
Place the loaf pan in the preheated oven and bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 8
Slice and serve the bread as desired. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition Facts
| Serving size | (975.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1841.2 |
| Total Fat 71.1g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 26.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2964.2mg | 0% |
| Total Carbohydrate 283.7g | 0% |
| Dietary Fiber 57.3g | 0% |
| Total Sugars 16.8g | |
| Protein 47.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 320.3mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1884.2mg | 0% |
Source of Calories