Gluten-Free Buckwheat Oat Bread (No yeast)
This simple and moist buckwheat-oat bread recipe with turmeric is naturally gluten-free and vegan - and does not require any yeast.
- Prep Time: 20 min
- Cook Time: 70 min
- Total Time: 1 h 30 min
- Yield: 1 loaf (10-12 slices)
Ingredients
- 2 1/4 cup (360 g) buckwheat flour
- 1 1/2 cup (150 g) quick oats
- 1 ½ - 2 tsp salt
- 1 tsp turmeric (optional)
- 2 tsp baking powder
- 3 1/3 cup (825 ml) water
- 1/3 cup (30 g) psyllium husks
- 2 tbsp ground flaxseed
- 2 tbsp (30 g) maple syrup
- 1 tbsp apple cider vinegar
Instructions
- Place the buckwheat flour, oats, salt, turmeric and baking powder in a large bowl and mix together.
- Stir the psyllium husks, flaxseed, maple syrup and apple cider vinegar into the water and leave to soak for 15-20 minutes.
- In the meantime, preheat the oven to 355°F (180°C).
- Stir the psyllium husk mixture once and then add to the dry ingredients. Mix with a spoon or silicone spatula to form a dough.
- Transfer the bread dough into a 9-inch (25 cm) long loaf tin, lightly greased or lined with baking paper, and spread it out. Sprinkle with rolled oats if desired and press down lightly.
- Bake the bread for 70 minutes. Then remove from the oven and leave to cool briefly. Then remove from the tin and leave to cool completely.
- Store the cooled bread in an airtight container at room temperature for two days, in the fridge for about 4 days or in the freezer for up to four months.
Notes
I recommend cutting the bread into slices as soon as it has cooled, dividing it into several (silicone) freezer bags and freezing it. It will keep longer this way. When you get a craving for bread, grab a bag and defrost the slices at room temperature. Even better: toast in the toaster.