Buckwheat, Quinoa, Oat, & Chia Gluten Free Bread
This repost corrected previous sound problems.
It’s been over a year since I got this recipe from Jill Dalton, while she was being interviewed by Chef AJ. She sold me on it me when she described this as “the mother of gluten-free bread”. I agree!
I am strictly gluten-free, as are the recipes that I share. I rarely eat bread because although I can find gluten-free bread it is rare to find a healthy version that is made with whole grains. Typically the ingredients are highly refined starches like tapioca starch, potato starch, corn starch, or rice starch.
This dense whole grain bread is dairy, oil, and sugar free. It is satisfying, and a good source of protein, fiber, and nutrition. The best part is that it’s delicious! I keep it in the refrigerator, slice it and have a bit with a nut butter as a snack with tea in the later afternoon, or toast it for a crunchy bit of bread with soup, stew or a salad. In the video I spread a bit of mango chutney on it, one of my favorite savory/sweet spreads. The flavors and the texture are strong enough to handle that slightly sweet, tangy, and spicy condiment.
Enjoy!
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Buckwheat Flour Bread: no yeast, no rise, no dairy & gluten-free & vegan
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
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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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Simple Buckwheat & Psyllium Bread | Gluten-Free, Egg-Free*, Dairy-Free*, Nut-Free
Unfortunately, I´ve miscalculated the amount of water from g to cups in the video. In the caption under the video, the data has already been corrected. I apologise.
* If you like this video please leave a thumbs-up and I invite you to SUBSCRIBE to my channel as it is through your support that I'll be able to make more videos. THANK YOU SO MUCH
** The nutrition values are listed in table at the end of video.
--------- INGREDIENTS / for 780g | 1 3/4 pound loaf / ---------
• water (500g | 2 cup + 2 TBSP)
• yeast, fresh (20g | 2 1/5 TBSP) or active dry yeast (8g | 2 3/4 tsp)
• honey (50g | 2 1/3 TBSP) or maple syrup (50g | 2 1/5 TBSP) or their combinaction
• buckwheat flour (300g | 2 1/2 cup)
• corn starch (50g | 5 1/2 TBSP)
• salt (9g | 1.5 tsp)
• caraway seeds (6.3g | 3 tsp)
• psyllium (40g | 1/4 cup + 1 tsp)
For Eggwash
• egg (1 pc)
• milk (15.2g | 1 TBSP)
*** Egg-Free version is without eggwash; for Dairy-Free version you can omit the eggwash or use water instead of milk
**** TBSP = tablespoon, tsp = teaspoon
---------- BACKGROUND MUSIC ----------
1/ Any Thing You Can Dream by The Whole Other, from YouTube Audio Library
2/ Fresh Fallen Snow by Chris Haugen, from YouTube Audio Library
3/ Timeless by Lauren Duski, from YouTube Audio Library
Two Ingredient Flatbread! #glutenfree #vegan #easyrecipe (how-to in comments)!
✨SAVE THIS & Follow @EatMoveRest and @ErinStanczyk on IG for more!✨
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✨Two Ingredient (Gluten-Free!) Flatbread:
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???? 1 cup rolled oats
????1 cup water
???? salt and other seasonings to taste (optional)
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✨Blend in blender and pour onto a frying pan and flip halfway through like a pancake!
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✨Try dipped in hummus or guac, folded w/ veggies, as a mini pizza crust, w/ a spread of pb&j, the options are endless!
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✨How would you enjoy this?
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#oats #plantpowered #wrap
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EatMoveRest Your Best,
♥ Erin & Dusty
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1-Ingredient Buckwheat Bread (Healthy and GF) #plantbasedrecipes
This recipe is an absolute game-changer! This loaf is so delicious, and you can really taste the fermentation. It reminds me of a special bread my mum used to order from the bakery in France growing up. It’s a dense whole-grain loaf and is super nourishing.
Despite its name containing the word “wheat”, buckwheat is actually gluten-free and makes for delicious bread.
Good quality nourishing gluten-free loaves are so expensive here (like $15+), so I’m so happy this one comes under $3.5, and that’s with using organic hulled buckwheat.
Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 5 minutes of actual work. And if you follow the instructions, this recipe is impossible to get wrong.
It’s currently pretty cold in Sydney, and you might be able to let the dough rest for less than 24 hours if it’s warmer in your part of the world, but I won’t be able to test this theory for another few months ????
The bread keeps in a sealed container for 4 to 5 days. If you know you won’t eat it all during this time, cut it into slices and keep it in the freezer for a month. This way, you can toast a slice whenever you feel like delicious bread.
Super Healthy Gluten-Free Bread | Vegan, Gluten-Free & Yeast-Free Bread Recipe | ASMR
#veganbread #glutenfreebread
Hey guys,
Welcome to Healthy Vegan Kitchen!
Today I'd like to show you how to make vegan healthy bread. The recipe is gluten-free, soy-free and yeast-free. Just YUM!
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:
-Red lentils- 200g
-Water- 120ml
-Salt- 1/2tsp
-Oil- 2tbsp
-GF baking powder- 1 heaped tsp
-Psyllium husks- 16g
-Chia seeds- 2tbsp
-Sesam seeds- 1tbsp
Please watch the video for the baking instuctions.
Enjoy!
Watch also:
Gluten-free Buckwheat-Millet Bread
Easy Vegan Chocolate Cake | Gluten-free & Sugar-free
Easy Gluten-free Buckwheat-Quinoa Bread
Vegan Hazelnut Pound cake | Gluten-free & Sugar-free
Fluffy Vegan Blueberry Pancakes | Gluten-free
The Best Vegan Chocolate Cookies | Gluten-free & Sugar-free
Gluten-free Fermented Bread
Gluten-free & Sugar-free Almond Cookies
Vegan Blueberry Muffins
Vegan No-Bake Chocolate Pie
Fluffy Vegan Blueberry Pancakes
Healthy Buckwheat-Quinoa Bread
Vegan Protein Brownies
Vegan Chocolate Chip Cookies
Vegan Omelette Recipe
Easy Vegan Fondue Cheese
Healthy Gluten-free Buns
Healthy Protein Bread
Vegan Gluten-Free Protein Crackers
The Best Vegan Chocolate Muffins
Enjoy,
Mira Ako