Wholemeal Buckwheat Bread

Total Time
50mins
Prep 10 mins
Cook 40 mins

From Susan Jane Murray's website, with a few alterations - my favorite gluten free bread ever! If you like buckwheat, you will love this bread. It is dense, flavorful, and has a great texture, especially right out of the oven. Freezes well. IMPORTANT NOTE: This recipe uses quinoa flakes, not the whole quinoa grain. This recipe will not work with quinoa grain, you must use the flakes. Please note that the nutrition data is calculated with the whole quinoa grain, because quinoa flakes are not in Recipezaar's database. The actual nutrition is lower in calories, carbs, etc.

Ingredients Nutrition

Directions

  1. Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
  2. Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
  3. Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!
Most Helpful

4 5

This is an extremely tasty bread. I admit I was very sceptical - no eggs, no binder, but I decided to give it a try, and it came out great. The texture is quite crumbly, but many German whole meal rye breads are, too. I love that it is made so quickly, and the flavor is amazing. Thanks for sharing! Made for Healthy Choices ABC.