Buckwheat Bread
By Jill Dalton
Buckwheat bread is a delicious, super healthy, gluten-free alternative to your traditional loaf. Despite its name, “buckwheat” isn’t actually in the wheat family.
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 1 loaf
Buckwheat bread is full of fiber, vitamins, and minerals, which makes it even more robust than wheat bread and gives it a slightly nutty flavor. The texture of the bread is soft and spongy, and the individual slices hold together well, making it a great option for sandwiches.
What You'll Need
2 cups buckwheat flour
1 ½ tsp baking powder
1 tsp baking soda
2 cups unsweetened soy milk
¼ cup raisins
1 Tbsp apple cider vinegar
1 tsp low-sodium tamari or soy sauce
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How to Make It
1 Preheat oven to 350 degrees F.
2 Add the buckwheat flour, baking powder, and baking soda to a mixing bowl and stir well.
3 Add half of the soy milk, and all the raisins, apple cider vinegar, and tamari or soy sauce to a blender and blend until the raisins are pulverized.
4 Pour the blended mixture into the flour mixture along with the remaining soy milk, and mix well.
5 Pour into a silicone bread pan or parchment-lined bread pan.
6 Bake for 35–40 minutes.
7 Keep in an airtight container in the fridge for up to a week.
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