The Best Gluten-Free Buckwheat Bread | Vegan & Yeast-free | ASMR

#glutenfreebread #veganbread #asmr
Hey guys,
Welcome to Healthy Vegan Kitchen!
Today I'd like to show you how to make healthy vegan buckwheat bread. The recipe is gluten-free, soy-free, nut-free, sugar-free and YEAST-FREE.
Stay tuned!
But before we start make sure to subscribe to my Channel. There are more interesting and delicious recipes to come.
Here is the recipe:
Buckwheat (dry weight) 500g
Water 250ml
Salt 1tsp
-(Optional) maple syrup or coconut sugar to speed up the fermentation
-(Optional) olives, seeds etc
Please watch the video for the baking instuctions.
Enjoy!
Watch also:
Healthy Buckwheat-Quinoa Bread
• Healthy Buckwheat-Quin...
Vegan Protein Brownies
• Vegan Protein Brownies...
Vegan Chocolate Chip Cookies
• Vegan Chocolate Chip C...
Vegan Omelette Recipe
• Vegan Omelette Recipe ...
Easy Vegan Fondue Cheese
• Easy Vegan Fondue Cheese
Vegan Chocolate
• 3-Ingredient Vegan Hom...
Healthy Gluten-free Buns
• Healthy Gluten-Free (H...
Healthy Protein Bread
• Healthy Protein Bread ...
Healthy Chocolate Mousse
• Healthy Chocolate Mous...
Vegan Gluten-free Protein Crackers
• Healthy Vegan Snack: G...
Vegan German Gingerbread Cookies
• Vegan German Gingerbre...
Vegan Gluten-Free Protein Crackers
• Healthy Vegan Snack: G...
The Best Vegan Chocolate Muffins
• The Best Vegan Chocola...
Enjoy,
Mira Ako

[@LivingRadiant]

Best recipe! I made it a dozen times. My family loves it. I keep the loaf in the fridge and take it out, cut a few slices just for one meal, heat it up in the skillet with evoo and salt and pepper. Yummy when it’s hot and crispy! 😋 thank you so much for posting this recipe! ❤

[@healthyvegankitchen1263]

❤️❤️❤️❤️❤️

[@lyubovlifanova5690]

It must be yummy, thank you 🙏

[@anambivalentenemy]

Wow! I am looking for bread recipes lately,vegan first of all,and yeast free. I haven't used and don't know how to use sourdough starter. This one,besides being easy,is fermented which is always a plus for our gut. And the presentation is fabulous.Reminds me of Peaceful Cuisine. Just beautiful!

[@healthyvegankitchen1263]

Thank you so much ❤

[@hiyobasebhatu6733]

This looks delish, can’t wait to make it. Thanks for sharing

[@healthyvegankitchen1263]

Thank you❤

[@KessuPutte]

Your channel is Godsend!!! I love the use of buckwheat :) thank you for teaching and sharing your recipes and techniques. Subbed and shared!

[@healthyvegankitchen1263]

Awww, thank you so much ❤❤❤

[@ILOVE2FeelGOOD]

😍😍😍

[@adel8687]

👌 Thx

[@natashasulko930]

This bread looks good and delicious. I can't wait to make it. Thank you for your recipes. I have a question. What's size is the baking pan?

[@healthyvegankitchen1263]

Thank you 🙂 My baking pan is 25,5 × 11,5cm

[@paolorasador7180]

Super tasty recipe! I look forward to trying it. What are the sizes of the tin? Thanks for sharing

[@healthyvegankitchen1263]

Thank you ❤ Size: 25cm x 11cm

[@lisetsanchez1989]

Estaba toda ilusionada de ver la receta, pero para mi sorpresa, no tiene subtitulos en español. QUE DECEPCIÓN!!!

[@shirasezan]

hi , i find that after the buckwheat formation it has a small is it normal ?

[@garimamittal885]

Hey. Buckwheat is something I have always enjoyed eating. Few questions I have regarding this recipe. Firstly, usually it's said it should be eaten with little fats for it to digest well. this recipe doesn't have any. so is it fine? Secondly, I think this recipe requires a lot of patience for the batter to ferment like sourdough. so in case we open the lid twice or thrice in between are there any chances of it getting spoil? And Thirdly, just in case post 24 hours it doesn't ferment well can we use any baking agent to go ahead with it? thanks!!!

[@healthyvegankitchen1263]

Hi, thank you for your comment. Yes, this recipe is fat-free and it's fine. Yes, sourdough isn't everyone's cup of tea as it takes relatively long to ferment. And if you open the lid a couple of times you have 50/50 chance of it getting spoiled, you never really know, unfortunately. And if it doesn't ferment well, you can still bake it without any other agents as long as it smells alright. Cheers

[@garimamittal885]

@@healthyvegankitchen1263 thanks for reverting :)

[@garimamittal885]

@@healthyvegankitchen1263 how do i share my batters picture? i used green buckwheat. its been 20 hours. has fermented well but has become little pink on the top. still i added salt and have put it to bake because it smelled perfect.

[@healthyvegankitchen1263]

You can email them to me : [e-mail] 🙂

[@geewagames]

If I was to use store bought buckwheat flour, how much water should I use? Thank you!

[@healthyvegankitchen1263]

Unfortunately you can't replace buckwheat with buckwheat flour in this recipe, it won't work, sorry

[@jossiani84]

This buckwheat bread recipe looks good and easy to follow. What happens if I freeze this bread, have you done that? If so, how did it taste once it was defrosted?

[@healthyvegankitchen1263]

Thank you for your comment! I freeze all my breads. And I haven't noticed much difference in taste after defrosting them, to be frank

[@skc1636]

Should I store the buckwheat batter in fridge or in room temperature place ?

[@healthyvegankitchen1263]

You should keep it in a warm place. Like +25 to 30°C

[@shatteringthematrix6959]

Covered my buckwheat with a cloth and tied it with a string around the lip of the bowl. It definitely fermented and smelled funky as it is supposed to from it fermenting.. Tried baking it and the raw fermentation smell remained and I could taste it still, even after cooking for an extra half hour in an attempt to bake the raw ferment smell/taste out of it. Did I do something wrong? The only things I added was 1 teaspoon salt and manuka honey to the mixture.

[@healthyvegankitchen1263]

Hmmm... it's hard to say... unfortunately that happens sometimes. It could be anything from dirty bowl to buckwheat itself

[@shatteringthematrix6959]

@@healthyvegankitchen1263 Yupik brand buckwheat. My guess is the brand, or the cloth I used allowed for too much or too little oxygen. Or my oven itself just producing a different result. I cant imagine it being anything else.

[@wittycutie]

Would it be less crumbly if you had some psyllium husk?

[@healthyvegankitchen1263]

Well, I guess so. But I think this recipe doesn't need any

[@anambivalentenemy]

How will i undrerstand if the fermentation is complete? Basically,how do i know how many hours to leave the bread to ferment? Should it has a specific smell or texture? Thanks!

[@healthyvegankitchen1263]

Fermentation takes from 12 to 24 hours. It raises a bit and has porous texture. It shouldn't smell rotten or anything like that. It should have sourly smell.

[@anambivalentenemy]

@@healthyvegankitchen1263 So after the fermentation is complete,we should bake it immediately,or the more we leave it the better? (I guess the higher temperature the faster it ferments,and the lower the slower) Thanks again!

[@healthyvegankitchen1263]

Yes, in a warm place max 24 hours, after that bake immediately

[@wendytan1377]

Hi Mira, can I use buckwheat flour instead?

[@healthyvegankitchen1263]

Hi there, not in this recipe. This recipe is about fermentation and for that we need whole buckwheat

[@healthyvegankitchen1263]

I have a bread recipe with buckwheat flour. Have a look

[@patangel1652]

I would like to try this recipe but are the buckwheat groats toasted or raw. I have organic raw buckwheat and they appear to be more green to what you used.

[@healthyvegankitchen1263]

Use raw buckwheat.

[@patangel1652]

Thank you. New subscriber

[@paolorasador7180]

My loaf did not rise well. Would a Tbsp maple syrup enough to do the trick?. Thank you

[@healthyvegankitchen1263]

Sorry to hear that. Yes, you can try with maple syrup. Hope it helps, it's just sometimes that different ovens work differently

[@zufishan7388]

Can I use buckwheat flour?

[@healthyvegankitchen1263]

No, for the fermentation you need buckwheat groats

[@NermeenHussein]

I started soaking my buckwheat now and in less than 2 hrs, so far, it has more than 4 times doubled in size, is this normal or did I do something wrong?

[@healthyvegankitchen1263]

No, there is nothing wrong with it and it produces pinkish slime as well which is also fine. Just rinse it well before blending

[@NermeenHussein]

@@healthyvegankitchen1263 thanks ❤

[@healthyvegankitchen1263]

Anytime 👍🏻

[@sleepinglioness5754]

Is this right: soak for 4 hours, drain, blender/mix with water, sit covered in warm area (?) for 12-24 hours, gently fold in salt, bake 50-70 minutes at 400F? Conversion: 500g groats = 2.5 cups, 250ml water = 1 cup?

[@healthyvegankitchen1263]

Yes👍🏻

[@sleepinglioness5754]

@@healthyvegankitchen1263 Thanks so much. My groats are taking the plunge as we speak...I'll find out tomorrow!!

[@healthyvegankitchen1263]

🤞🏻

[@sleepinglioness5754]

@@healthyvegankitchen1263 Well...I made it but it wasn't as pretty as yours! I made a booboo. I forgot to add the water before I blended the groats, then after adding the water it was rather runny. It didn't seem to be fermented enough (24 hours + no real bubbles), had to bake it for 1.5 hours and it didn't rise as yours did, but it was still good (I think one has to acquire the taste? I wondered about the calories, but I worked them off trying to cut it! Many thanks for your help. I now know what to do the next time.

[@georgi9514]

your buckwheat looks toasted. I was under the impression that it has to be raw or it will not ferment. Can you please clarify?

[@healthyvegankitchen1263]

No the buckwheat is not toasted.

[@LivingRadiant]

Is the buckwheat is used raw or toasted?

[@healthyvegankitchen1263]

Always raw

[@a007fan]

I tried the recipe and all went well until i came to take out the batter of the oven where i had placed it for 24 hours. The smell was terrible! indeed like rotten eggs! does this mean I should have left it just about 12 hours?... I don't understand. You probably had this happen to you since you warned this might happen. Based on your experience do you have now an insight on what to do to avoid getting to this situation and having to throw away time, money and efforts spent? thanks.

[@steppets25]

Is this gluten free? I’ve always been confused if buckwheat was gluten free?

[@healthyvegankitchen1263]

Buckwheat is Gluten-Free

[@steppets25]

@@healthyvegankitchen1263 thanks🙏

[@NermeenHussein]

Is something missing in this video??? I saw buckwheat, then adding water to it..... then suddenly you're pouring batter in a bowl?!

[@healthyvegankitchen1263]

On the ingredient list you can find that you need to soak buckwheat for 4 hours minimum. And then you just blend it as in the video

[@NermeenHussein]

@@healthyvegankitchen1263 yes I saw it now one more time 👍 sorry something was wrong with my video player

[@healthyvegankitchen1263]

No problem 🙂

[@hinakhalid6661]

I made this bread but when I take out from the oven and cut it after some time when bread cool it was hard and taste was so much sour I cant eat please tell the method to make this bread soft and tasteless like bakery bread.

[@healthyvegankitchen1263]

I can't tell for sure why it tasted like that. Fermentation is not easy and it might go wrong.

[@nadeneadorney1945]

If only you would talk...

[@healthyvegankitchen1263]

I know... but I'm not good at it