Go Back
buckwheat bread

Flour Free Gluten Free Buckwheat Bread

This simple flour free, gluten free buckwheat bread is made from buckwheat groats, with the addition of caraway seeds which give it a lovely rye flavor!

Equipment

  • Bowl
  • Parchment paper lined bread pan

Ingredients
  

  • 2 cups raw buckwheat groats, soaked overnight in water, rinsed really well, and drained
  • 1.5 tbsp caraway seeds
  • 1.5 tsp salt
  • 2 tbsp psyllium seeds
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 cup water

Instructions
 

  • First, combine groats, caraway, salt, psyllium, chia, baking powder, and water in a large bowl. Let this sit for 10 minutes (when I'm pressed for time, I just combine all the ingredients in the food processor and blend and then let them sit ~ bread still comes out great).
  • Next, put this mixture in a food processor and give it a few pulses so it comes together. You don't want to make it into a paste, because then technically it wouldn't be flour free. You still want to see some of the seeds when done.
  • Then pour out this mixture in a parchment-lined bread pan.
  • Next, bake at 320 degrees for 90 minutes.
  • Lastly, let rest for 10 minutes on a wire rack. Feel free to slice and freeze in a freezer-safe bag. I love taking these out in the morning and throwing in the toaster for a quick breakfast .