Gluten-free buckwheat bread
Enjoy a delectable slice of gluten-free buckwheat bread, made with a perfect blend of all-purpose white wheat flour, buckwheat flour, and a touch of pine nuts. This easy-to-follow recipe is infused with wholesome ingredients like olive oil and egg whites, delivering a moist and satisfying loaf that's perfect for any meal. Start your gluten-free baking journey with this nutritious bread and savor the unique, nutty flavor!
- 10 Apr 2025
- Cook time 60 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.79g | 5% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.55g | 9% |
| Cholesterol 1.50mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 15mg | 3% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 2.78ug | 2% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 1.29mg | 12% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 170mg | 5% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 670mg | 44% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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