Name: Buckwheat Bread
Prep time: 15 min
Cook time: 40 min
Ingredients: 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

By Jill Dalton

(2)

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.

Prep: 15 mins Cook: 40 mins Yield: 1 loaf

Low Sugar Nut Free

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.

Ingredients

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

Instructions

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.