Easy Vegan Gluten-free Buckwheat Bread: no rise, no yeast

This is an easy buckwheat flour bread recipe that is gluten-free, as buckwheat is naturally gluten-free, has no yeast, and is easy to make it is a no-knead recipe, with no dairy or eggs so it is also vegan-friendly. I was wanting to experiment with buckwheat flour bread for a while. After being inspired by a few recipes online I worked out my own combination. I love seeds so I have included sunflower and pumpkin seeds. A healthy breakfast alternative for toast. This bread is full of protein and fibre and the bread more of a dense texture. We love this toasted with spreads. Store in the fridge for 1 week or freezer for 6 months. #buckwheatbread #glutenfreebuckwheatbread #noyeastbread #healthierbread #glutenfree #buckwheatflour #bakingwithbuckwhet
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Takes - 20 minutes of prep
Bakes - 80 minutes
Makes - 1 small loaf 12 slices
Tin - 9cm x 21cm (3.5 x 8.5 inches)
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Ingredients
* Pumpkin seeds - 70g, 2.5 oz (1/2 cup)
* Sunflower seeds - 70g, 2.5 oz (1/2 cup)
* Water - 250ml, 8.5 fl oz + 125ml, 4.2 fl oz (1.5 cups)
* Ground flax seeds - 60g, 2.1 oz (12 tablespoons)
* Buckwheat flour - 200g, 7.1 oz (about 1 cup + 1/3)
* Baking powder - 2 teaspoons
* Salt - 1/2 teaspoon
* Whole psyllium husks - 2 tablespoon
* Apple cider vinegar, lemon juice or white vinegar - 1 tablespoon
* Baking soda/bi-carb soda - 1/2 teaspoon
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Recipe link
suemareep.com/buckwheat-bread...
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Chapters
0:00 how to make buckwheat flour bread with no yeast, no kneading
0:18 preheat oven to 200˚C/180˚C fan 400˚F/ 350˚F fan
0:25 pre-toast seeds then cool
0:47 add water to ground flax and rest for 10-15 mins to get thick and gel-like
1:37 whisk flour, baking powder and salt
2:12 add in psyllium husks
2:34 prepare small loaf tin 9 x 21cm (3.5 x 8.5 inches)
3:06 add flax liquid into the flour mix and combine
3:27 apple cider vinegar and baking soda
4:03 add in seeds
4:23 pour the dough into the baking tin
4:50 bake 60 minutes and add a ramekin of water to the base of the oven
5:22 remove from the tin and turn upside down bake for an extra 10 minutes
5:49 cool completely before slicing
6:00 reveal and texture close up
6:10 store in fridge for 5 days or in the freezer for 6 months
6:22 outro
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[@MakisChrysostomoucy]

❤

[@SueMareeP]

Thanks ☺️

[@florencegirard1271]

Can't wait to do it. My favorite recipe so far with the ingredients.

[@SueMareeP]

Wonderful! Thanks for letting me know 😉

[@DianaSprague]

Thanks sue this looks good!Thanks for sharing! I love simple recipes, I just shared my GF chocolate crepe recipe!

[@SueMareeP]

+Diana Sprague Gluten Free & Gut Health Tips thanks. Oh the chocolate crepes sound delicious I’ll have to check them out. 👌🏻

[@Reinolds_Recipes]

Yummy, you are a great chef ;) fully watched your video!! Thanks for sharing… I’m subscribed! ❤️

[@SueMareeP]

You’re very kind. Thank you for subscribing too ❤️

[@foodworldcook1961]

Nice recipe

[@SueMareeP]

Thank you ❤️

[@shaquiala.3488]

Brilliant, I will try this today. I'm trying to avoid bread from shop....

[@SueMareeP]

All the best. Homemade bread is so tasty.

[@gilbertebartholomees4488]

Lovely repice … backing powder? Not yeast?

[@SueMareeP]

Yes, correct

[@clairemullin9679]

If I have psyllium powder not psyllium husks do I add the same amount?

[@SueMareeP]

I would add slightly less as psyllium powder is stronger.

[@elroyjackson5384]

I wanna make this but I'm worried it will break my teeth if I toast it lol

[@SueMareeP]

No, you don’t need to worry. I can’t bite really hard food and can eat this toasted. So I think you’ll be okay. I always find sourdough breads much harder to bite into. Give it a go!

[@liesbethoosterhof1259]

6

[@SueMareeP]

??

[@barbdouk8611]

Hi i dont have baking powder is that ok?

[@SueMareeP]

You can try without, I haven’t tried it this way so I can be certain it will work.

[@barbdouk8611]

@@SueMareeP thank you!

[@SueMareeP]

@@barbdouk8611 👌🏻

[@philippabiegel8967]

Please send recipe for buckwheat bread

[@SueMareeP]

suemareep.com/buckwheat-bread-no-yeast-gluten-free