Low Sodium Gluten-Free Buckwheat Bread
Discover the perfect balance of health and flavor with this Low Sodium Gluten-Free Buckwheat Bread recipe. Crafted with wholesome buckwheat flour, tapioca starch, and a touch of psyllium husk, this bread offers a naturally gluten-free and nutrient-rich alternative to traditional loaves. The addition of chia seeds provides an extra boost of fiber and omega-3s, while honey lends a subtle hint of sweetness. Moist and tender with a beautifully golden crust, this bread rises effortlessly with the help of dried yeast and a warm resting period. Ideal for those following a gluten-free or low-sodium diet, it's perfect for sandwiches, toast, or enjoying on its own. Easy to bake and freezer-friendly, this recipe makes 12 slices of bakery-worthy delight right from your kitchen!
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Ingredients
- 300 grams Buckwheat flour
- 80 grams Tapioca starch
- 20 grams Psyllium husk
- 10 grams Baking powder
- 8 grams Dried yeast
- 20 grams Honey
- 30 milliliters Olive oil
- 370 milliliters Warm water
- 10 milliliters Apple cider vinegar
- 20 grams Chia seeds
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5 inch (23x13 cm) loaf pan with parchment paper or lightly coat it with oil.
Step 2
In a medium bowl, mix the buckwheat flour, tapioca starch, psyllium husk, and baking powder together. Set aside.
Step 3
In a large mixing bowl, add the warm water, dried yeast, and honey. Stir to combine and let it sit for about 5 minutes until bubbles form, indicating the yeast is active.
Step 4
Add the olive oil, apple cider vinegar, and chia seeds to the yeast mixture. Stir to combine.
Step 5
Gradually add the dry ingredients into the wet ingredients, stirring continuously until a thick batter forms. Ensure there are no lumps.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Cover the loaf pan with a clean kitchen towel and let it rise in a warm area for about 30 to 45 minutes or until the batter has risen to about 1 inch above the pan.
Step 8
Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a skewer inserted into the middle of the loaf comes out clean.
Step 9
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Step 10
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (871.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1811.4 |
| Total Fat 44.9g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1003.0mg | 0% |
| Total Carbohydrate 337.0g | 0% |
| Dietary Fiber 55.2g | 0% |
| Total Sugars 19.4g | |
| Protein 46.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.3mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1748.3mg | 0% |
Source of Calories