If I were standing near a table filled with desserts (brownies, cookies, cakes, etc.) across from a table of freshly baked breads……. I’d go for the bread!! Bread could be my favorite food. I used to live on Baguettes, Multigrain, Olive, Sourdough, Bagels, Ciabatta and Pita. But not anymore!! (see why below). But, when I get bread cravings, I bake a fresh loaf using unique gluten free flours like buckwheat, brown rice and chickpea. This Yeast-Free Buckwheat Bread recipe produces a beautiful “German -like” bread that may surprise you.
The Downside of Modern Wheat and Why I Rarely Eat Bread
How wheat was grown, dried and stored has changed dramatically leaving us a “modern wheat” that’s causing a myriad of health problems.
“First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought and blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results).
This interesting TED Talk on wheat is well worth watching. I also recommend watching Wheat: The UNhealthy Whole Grain by Dr. William Davis.
Gluten Free Breads
Let’s be honest, gluten-free breads cannot compare to classic breads. They don’t have the crusty outside and light doughy inside that make you want to tear off a warm chunk and let it melt in your mouth. At first, the texture of gluten-free can be “disappointing”, but don’t give up!! Gluten-free breads use interesting flours like buckwheat, brown rice, quinoa, lentil or chickpea that produce filling loaves with unique flavors. After a few slices, you will experience a warm fondness towards these breads. Especially when they’re toasted!!
Avocado Toast- My Unfancy Version
Toasting gluten-free breads are the best! And this yeast-free buckwheat bread makes great avocado toast–but there is a trick.
These breads are dense and take FOREVER to toast in a counter top toaster. So, to speed up the process, I put mine in the oven.
How to make toast in the oven:
- Turn the oven to broil and place sliced bread on a cookie sheet on highest rack (just below the broiler).
- Toast for 1 1/2- 2 minutes per side or until browned. Closely monitor the slices to keep them from burning.
- Mash 1 ripe avocado in a bowl until it is smooth. Add salt and pepper and mix well. Use this creamy spread on your toast.
Recipe: Yeast-Free Buckwheat Bread (vegan & gluten free)
This yeast-free buckwheat bread makes a visually beautiful loaf. It requires no yeast or special equipment therefore, it’s easy to make. The buckwheat, rice and chickpea flour makes a filling loaf reminiscent of German bread.
This highly rated recipe is from Michaela at ElaVegan. If you have a measuring scale or want to see a video tutorial, please click here.
- ¾ cups Buckwheat flour
- ¾ cups brown or white rice flour
- 1 cup chickpea flour
- 5 tablespoons tapioca flour
- 1 tsp baking soda
- 1 tsp sea salt
- Optional ¼ cup pumpkin or sunflower seeds. Or Everything But the Bagel Spice (as shown here)
- I use a shy 2 cups of water (or to be exact use 450 ml of water)
- 3 tablespoons psyllium husk POWDER (not whole psyllium husk)
- In a bowl whisk together the water and psyllium husk powder. It will thicken. Set aside for 30 minutes to gel.
- Pre-heat oven to 350 F and add all dry ingredients to a large bowl
- Now Add the psyllium gel to the bowl and knead the dough with your hands for about 5-10 minutes until the dough comes together. I like to use my hands but a Kitchen Aid also works.
- Line a cookie sheet with parchment and sprinkle with a little tapioca flour. Add the dough and shape it into an oval.
- Bake for 60 minutes (or a few minutes longer if need be).
- Let the bread cool completely before slicing.
Store bread in the fridge wrapped in wax paper and tinfoil or an airtight container for 4/5 days, or slice and freeze it.
2 thoughts on “Yeast-free Buckwheat Bread (Vegan & Gluten-free)”
Thank you, thank you, thank you! After years of trying to find the perfect paleo/wheat free bread alternative, this is by FAR the best bread I’ve eaten! I have tried buckwheat bread in the past and also recipes that utilise psyllium husk, but wasn’t very keen on the strong flavours. However, in this receipe, the combination of different grains makes it really tasty and unique! My 19 month old son (who is at the fussy toddler stage) gobbled it up quickly with his breakfast this morning. I will be baking this bread for my family from now on and also recommending this recipe to others 🙂
Dear Amelia- I’m clapping!! Thank you for the lovely comment. You’ve brightened my day! I’m so glad you found a bread that works for you and your fussy son (I feel you- I have a fussy husband…LOL). I really appreciate the feedback and very kind words!