This really is the best gluten-free bread! Not only does it taste delicious, but this recipe contains only whole food ingredients. So many gluten-free bread options in our supermarkets are filled with nasty refined seed oils, gums and E-numbers and therefore aren’t necessarily a healthy option.
Ingredients
- 215g raw buckwheat groats
- 300ml cold water
- 100g jumbo oats
- 60g sunflower seeds
- 60g pumpkin or poppy seeds
- 50g sesame or whole flaxseed
- 1 1/2 tablespoons psyllium husk or chia seeds
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon apple cider, sherry or white wine vinegar
- Large pinch of salt
Method
- Place the buckwheat in a large bowl & either cover with double its volume of cold water and leave to soak overnight, or use boiling water and soak for 1 hour.
- Preheat your oven to 180°C, line a loaf tin with baking paper, or choose a silicone loaf pan.
- Drain and rinse the buckwheat well, then add to a blender with the 300ml of water. Blitz until you have a smooth batter. Transfer to a bowl and add all the other ingredients except the bicarbonate of soda and vinegar. Leave to sit for 15 minutes.
- Add the bicarbonate of soda and vinegar, mix well, transfer to your tin and bake in the centre of the oven for 50 minutes until it sounds hollow when tapped. Turn out onto a wire rack to cool completely before slicing.
- Use within 4 days or slice and freeze for up to 3 months.
Serving suggestions
Enjoy toasted with roasted nut butter, or make a delicious brunch by making our french toast with smoked salmon.
