Gluten Free Vegan Buckwheat Bread
A healthy, and very easy recipe for a vegan buckwheat bread made gluten free using chia seeds, buckwheat flour and almond meal.
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Servings: 12 slices
Calories: 176kcal
Ingredients
- 1 and 1/2 cups almond meal - 150 grams
- 1 cup buckwheat flour - 140 grams
- 3 tbsp chia seeds - 27 grams
- 3 tbsp psyllium husk
- 1 cup mixed seeds (I typically use a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
- 2 tsp bicarb soda
- 1/2 tsp salt
- 2 tbsp rice malt syrup (can substitute maple syrup, or honey) - 40 mL
- 2 tbsp apple cider vinegar - 40 mL
- 2 cups water - 500 mL
Instructions
- Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
- Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
- Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
- Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
- After an hour or so check on your "dough". It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
- Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
- Place in the oven and cook for between 1 hour - 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done. (UPDATE FEB 2017: I have baked this in a few ovens now, and the average baking time for me is 1 hour 10 minutes).
- Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it's cool enough to handle to avoid it "sweating" in the tin.
- Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
Notes
*I use a 250mL cup measure when making this loaf, and a 20mL tablespoon. These are the standard measures in Australia!
*Nutrition Facts are calculated based on the "1 cup mixed seeds" being 1 cup of pumpkin seeds, I couldn't set the calculator to use multiple seeds for this ingredient. So the data isn't perfectly accurate but will give you an estimate of the nutritional value of this loaf.
NOTE: A warning (but some comfort) about your sunflower seeds turning GREEN in this recipe! Sunflower seeds contain a substance called chlorogenic acid, which, when exposed to an alkaline substance, turn green. The bicarb soda in this recipe is the substance that reacts with the sunflower seeds to turn them green. It is a totally normal reaction and doesn't make the food unsafe to eat. Don't believe me? See this blog post on green sunflower seeds (where they were deliberately turning the seeds green!). If it bothers you though, use different seeds in the bread.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 176kcal (9%) | Carbohydrates: 17g (6%) | Protein: 6g (12%) | Fat: 11g (17%) | Saturated Fat: 1g (6%) | Sodium: 286mg (12%) | Potassium: 113mg (3%) | Fiber: 6g (25%) | Sugar: 3g (3%) | Vitamin C: 1mg (1%) | Calcium: 66mg (7%) | Iron: 2mg (11%)