3 Ingredient Buckwheat Bread Recipe - Gluten Free
9th May 2018Looking for a gluten free alternative for bread that you can make easily at home – no fuss – and the family is guaranteed to love? - Look no further!!!
Here at IID we have found the simplest, tastiest, most gorgeous fermented buckwheat bread recipe you are likely to come across anywhere.
3 ingredients only – buckwheat kernels, salt and water (seeds optional for crust)
Prep time - 2 days (actual physical prep time - 10 mins max)
Cooking - 1 hr
- Soak 3 cups raw buckwheat kernels overnight in water – cover by 2 cms
- The next morning drain the buckwheat in a sieve – the water will be slimy – this is a good thing!!! Leave the buckwheat in the sieve for up to 1 minute and then
- Blend in processor with 1 teaspoon of Himalayan fine salt and ¾-1 cup of fresh water – the batter consistency should be like pancake batter with no visible buckwheat kernels
- Put in bowl and cover with tea towel for 24 hrs to ferment at room temperature on the bench.
- Preheat oven to 200 C
- Grease a loaf tin with coconut oil spray or similar and liberally coat sides with sesame seeds (for a crust- optional)
- Reduce oven to 180 C and bake for 1 hr
- Remove from oven and leave to cool in loaf tin for at least 1 hr before removing.
- Allow to cool completely and toast before serving.
Seriously, give this bread a go – it will instantly become your new favourite.
Leave a comment after you have made a loaf and let us know here at IID what you think - even any additions your creative side might have discovered makes this even better than it already is!
