This bread is a bit of a game changer. When my clients need to restrict or eliminate wheat from their diet, finding replacements can be a challenge. Lots of gluten free breads on the market contain refined starches that can spike blood sugar levels higher that refined wheat can. In addition, many contain lots of unwanted preservatives and additives. This bread has little ingredients, is wholefood, high fibre & incredibly easy to make. It makes a great sandwich loaf (hard to achieve in the gluten free world) & freezes well.
This bread includes one of my favourite gluten free pseudo grains, buckwheat. Buckwheat is known as a pseudo grain as it is technically a seed. It is an easily digestible, densely nutritious food, making it an excellent replacement for wheat. It is a great source of amino acids & minerals, including magnesium, iron & copper. It has high amounts of vitamin C in addition to the bioflavonoids rutin & quercetin, both of which synergistically improve the bioavailability & function of vitamin C. Regular consumption of buckwheat is linked to lower rates of heart disease, fatty liver disease & cancer. In addition, buckwheat is an excellent fibre source and intake is associated with lower LDL & total serum cholesterol levels.
1 and 1/2 cups buckwheat flour
1 and 1/2 cups brown rice flour
2 and 1/2 cups water
1 tablespoon apple cider vinegar
1/3 cup whole psyllium husks
3 teaspoons baking powder
1 ½ teaspoon fine sea salt
1 teaspoon of raw honey
Seeds or oats (I used pumpkin seeds, sunflower seeds & hemp seeds)
Preheat the oven to 160C. Line a 22.5 x 12.5 cm loaf baking pan with baking paper.
In a large mixing bowl, mix the buckwheat flour, brown rice flour, baking powder & salt.
In a medium bowl use a fork whisk the water, vinegar, honey and psyllium husks until well combined. Let stand for about 10 minutes to thicken.
Add the psyllium mixture to the flour mixture and use your hands to completely combine the mixture into a dough.
Once the dough has come together, shape the dough into a loaf shape.
Place in the prepared pan. Press toppings into dough.
Bake in the oven for 90 minutes until the surface becomes golden brown & a crust has formed. The bread will sound hollow when tapped.
Rest in the pan, for 15 minutes.
Remove the bread from the pan and cool completely on a cooling rack before slicing.
Store the bread in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or store sliced in an airtight container the freezer for up to 3 months.
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