Gluten Free Buckwheat Bread

Discover the wholesome goodness of Gluten-Free Buckwheat Bread, a hearty and flavorful loaf perfect for those seeking a nutritious alternative to traditional bread. Made with a blend of buckwheat flour and tapioca flour, this recipe is entirely gluten-free, with a soft, moist texture thanks to a unique chia seed gel. A touch of apple cider vinegar enhances the bread's rise, while olive oil and honey (or maple syrup for a vegan twist) lend a subtle sweetness. Ready in just an hour, this quick bread is ideal for breakfast, sandwiches, or a simple snack. Best served fresh or toasted, this buckwheat bread is the perfect balance of health and taste—fitting seamlessly into any gluten-free or plant-based lifestyle.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams Buckwheat flour
• 50 grams Tapioca flour
• 2 teaspoons Baking powder
• 1 teaspoon Salt
• 3 tablespoons Chia seeds
• 9 tablespoons Water (for chia seed gel)
• 250 milliliters Warm water
• 2 tablespoons Olive oil
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Honey (or maple syrup for vegan option)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan and line it with parchment paper for easy removal.

Step 2

In a small bowl, combine the chia seeds and 9 tablespoons of water to create a chia seed gel. Let it sit for 10 minutes until it thickens.

Step 3

In a large mixing bowl, whisk together the buckwheat flour, tapioca flour, baking powder, and salt.

Step 4

In a separate bowl, combine the warm water, olive oil, apple cider vinegar, and honey (or maple syrup). Mix well.

Step 5

Once the chia seed gel is ready, add it to the wet ingredients and stir to combine.

Step 6

Slowly pour the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until a thick batter forms. Ensure there are no lumps of flour.

Step 7

Transfer the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Step 10

Serve fresh or toasted, and enjoy your gluten-free buckwheat bread!

Nutrition Facts

Serving size	798.3 grams (798.3g)

Amount per serving	% Daily Value*
Calories	1494

Total Fat 46.00g	59%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 9.90g
Cholesterol 0mg	0%
Sodium 3268mg	142%
Total Carbohydrate 257.70g	94%
Dietary Fiber 36.00g	129%
Total Sugars 19.40g
Protein 38.40g	77%

Vitamin D 0IU	0%
Calcium 251mg	19%
Iron 9mg	49%
Potassium 1302mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 9.6%

Carbs: 64.5%