Low Carb Gluten-Free Buckwheat Bread
Discover the perfect blend of wholesome ingredients and dietary mindfulness with this Low Carb Gluten-Free Buckwheat Bread recipe, a game-changer for bread lovers seeking healthier options. This recipe combines nutrient-rich buckwheat flour, almond flour, and fiber-packed psyllium husk powder to create a satisfying loaf that's naturally gluten-free, low in carbohydrates, and packed with flavor. Enhanced with olive oil and apple cider vinegar for a beautifully moist texture, this bread rises to golden perfection in just an hour. Whether you're following a gluten-free, low-carb, or keto-friendly diet, this recipe is a versatile staple, ideal for breakfast toast, sandwiches, or hearty soup pairings. Plus, it's easy to make with minimal prep time, and leftovers store beautifully for days. Enjoy the best of nutritious homemade baking, tailored to modern dietary needs!
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Ingredients
- 180 grams Buckwheat flour
- 100 grams Almond flour
- 30 grams Psyllium husk powder
- 10 grams Baking powder
- 1 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 300 milliliters Warm water
- 2 tablespoons Olive oil (plus extra for greasing)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a medium-sized loaf pan with olive oil or line it with parchment paper for easier removal.
Step 2
In a large mixing bowl, combine the buckwheat flour, almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Step 3
In a separate bowl, beat the eggs and add in the apple cider vinegar and olive oil. Mix until well combined.
Step 4
Slowly add the wet ingredients to the dry ingredients, stirring continuously to form a thick and even dough.
Step 5
Gradually add the warm water to the dough, mixing continuously. The psyllium husk will absorb the water and the dough will thicken considerably.
Step 6
Once the ingredients are well combined and a uniform dough is formed, transfer it into the prepared loaf pan. Smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50 to 60 minutes, or until the bread has risen and the top is golden brown. You can check doneness by inserting a toothpick into the center; it should come out clean.
Step 8
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 9
Slice the cooled bread into pieces and serve. Store any leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (872.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1818.7 |
| Total Fat 102.1g | 0% |
| Saturated Fat 15.1g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 3637.5mg | 0% |
| Total Carbohydrate 183.3g | 0% |
| Dietary Fiber 52.7g | 0% |
| Total Sugars 4.4g | |
| Protein 70.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 419.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1375.9mg | 0% |
Source of Calories