Buckwheat Bread (Gluten and Egg Free)
Buckwheat is not actually a grain, but a seed related to rhubarb and sorrel.
This is vegan and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Buckwheat flour
- 1 cup Tapioca flour
- 2 tablespoon Ground flaxseed
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 2 tablespoon Honey
- 2 tablespoon Olive oil
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together buckwheat flour, tapioca flour, ground flaxseed, baking powder, and salt.
- In a separate bowl, whisk together honey, olive oil, almond milk, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Grease a loaf pan and pour the batter into it.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack and let it cool completely before slicing.
- Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 25g9%
- Sugars 1g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.