Gluten-free buckwheat bread
Gluten-free buckwheat bread combines earthy buckwheat with a light texture, making it perfect for various uses. This straightforward recipe yields a flavorful loaf ideal for sandwiches or toast.
Cook time 60 min
Prep time 20 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup buckwheat flour
2 tbsp baking powder
1 tsp salt
2 tbsp sugar
2 egg whites
1 cup milk (1% fat)
1/2 cup olive oil
2 tbsp pine nuts
Gluten-free buckwheat bread is a delicious and nutritious alternative to traditional wheat-based bread. It combines the earthy flavors of buckwheat with a light and airy texture, making it perfect for sandwiches, toast, or simply enjoying on its own. This recipe is straightforward and results in a bread that is both gluten-free and satisfying.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose white wheat flour, buckwheat flour, baking powder, salt, and sugar.
- Stir with a whisk or a spatula until the dry ingredients are thoroughly mixed and free of lumps.
- In a separate bowl, whisk together the egg whites, milk, and olive oil until well blended.
- Gradually pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula or large spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the pine nuts gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
- Place the pan in the preheated oven.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- The top should be golden brown and firm to the touch.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully transfer the bread to a wire rack to cool completely.
- Once the bread is fully cooled, slice it as desired and serve.
With its unique flavor and satisfying texture, gluten-free buckwheat bread is a wonderful addition to any meal. Enjoy this wholesome bread fresh out of the oven or toasted with your favorite toppings. By following these simple steps, you can easily prepare a tasty gluten-free bread that everyone will love.
Gluten-free buckwheat bread FAQ:
Bake the bread in a preheated oven at 350°F (175°C) for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The bread is ready when the top is golden brown and firm to the touch. A toothpick inserted into the center should come out clean, indicating that it's fully baked.
Yes, store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, slice and freeze the bread for up to 3 months.
You can substitute buckwheat flour with almond flour or oat flour, but keep in mind that texture and flavor may change. Adjust the liquid if using a finer flour like almond.
A 9x5-inch loaf pan is recommended for this recipe. It allows for even baking and a proper rise of the gluten-free bread.
Cooking Tips:
- Ensure all your ingredients are at room temperature for a smoother batter and more even baking.
- If you want an even lighter texture, you can sift the buckwheat and all-purpose flour together before mixing with the other ingredients.
- For added flavor and a crunchy texture, you may lightly toast the pine nuts before adding them to the batter.
- Using fresh baking powder ensures the bread will rise properly. Check the expiration date before use.
- Let the bread cool completely before slicing to avoid a gummy texture and to make slicing easier.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
Nutrition Facts
8 ServingsCalories 180kcal
Protein 6g
Carbohydrates 30g
Fiber 1.79g
Sugar 6g
Fat 18g
More recipes
Seeded mustard and spinach potato mash
Creamy potato mash enhanced with mustard and spinach.
01 Jan 2026Chocolate raisin hazelnut loaf
Indulge in a moist Chocolate Raisin Hazelnut Loaf with glaze.
16 Feb 2026