Buckwheat Bread

Easy gluten free bread - makes great toast!



Ingredients

  • 1 lb whole buckwheat (not kasha)

  • 80g flaxseeds  in 2/3 cup of water

  • 1/3 cup olive oil

  • 2/3 cup water (in addition to water for soaking flaxseeds)

  • 2 tsp baking powder

  • Sea salt



Instructions

  • Rinse buckwheat and soak it in cold water for 2.5 hours or longer

  • Soak the flaxseeds in 2/3 cup of water for at least 1 hour (I usually soak them at the same time as the buckwheat).

  • When ready preheat oven to 330º

  • When the buckwheat has been soaked for at least 2.5 hours (it can be soaked all day while you are out/working), drain completely but do not rewash the buckwheat. The buckwheat will still appear a little wet and this is how it should be

  • Stir the soaked flaxseeds so that they are in a gel-like consistency

  • Put all the ingredients into a blender and mix together (this can take seconds to minutes depending on the blender and desired consistency) until most of the buckwheat has been blended completely

  • Add salt     

  • Pour the well-mixed batter into a 2lb loaf tin (use parchment paper if not a non-stick tin)

  • Place in the oven for 1 hour 40 mins but since different ovens can produce different results play around with the time/temperature

  • Cool completely on a rack, then enjoy!



Notes

  • Makes one large loaf

  • Although I have used flaxseeds in this recipe, chia seeds work really well too. You could use 80g chia seeds instead of the flaxseeds but you will probably need to add extra water

- Adapted from and thanks to Dr Rangan Chatterjee