Buckwheat Bread - Gluten Free
  1. Preheat oven to 190°C. Line a loaf tin with baking paper and set aside.

  2. Place buckwheat, flaxseeds and chia in the mixing bowl.

  3. Mill for 15 seconds/speed 9.

  4. Add tapioca, water, yeast, sugar, salt, oil and psyllium.

  5. Combine 30 seconds/speed 3. The dough will be sticky.

  6. Transfer dough to prepared tin, smooth out with spatula so it is even.

  7. Bake for 1 hour.

  8. Remove loaf from oven and allow to cool for 10 minutes. Lift loaf from tin and place on wire rack to cool completely.

  9. For best results - allow bread to cool overnight before slicing thin.

Course🍞Bread

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

CuisineGluten-free

Occasions🍳Breakfast📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h

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