Quick & Easy Gut-Friendly Buckwheat Bread Recipe

By Gillian B

More and more of us are choosing to eliminate common allergens like gluten from our diets. However, there's one thing that I think most people can agree on: gluten-free bread is really HIT or MISS!

That's why I've created this AMAZING gut-friendly bread recipe, and I am excited to share it with you! It is yeast free as well, so it's generally safe for those with gut issues like SIBO (Small Intestinal Bacterial Overgrowth) or Candida. (Of course, you'll want to experiment and find out for yourself if this recipe works for you or not.)

Buckwheat is a grain-like seed that is like a cross between brown rice and barley. It is completely gluten-free, easy to digest when prepared properly, and in my eyes, a gift from the heavens!

Buckwheat Bread Recipe

Makes 1 small (but dense) loaf

Ingredients:

• 1 1/2 cups buckwheat flour (for optimal digestion, soak, sprout, dehydrate and grind your own flour)
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1 tsp xanthan gum (optional)
• 1/2 tsp apple cider vinegar
• 2 tbsp olive oil
• 1 to 1 1/4 cups water
• 1 tbsp crushed fresh rosemary (optional but recommended!)

Preparation:

If you choose to prepare your own flour, follow these extra steps:

1. You will need to first soak about 1.5 cups of raw buckwheat groats (not to be mistaken for kasha).
2. Soak for 4-8 hours, drain and rinse.
3. Next, sprout the soaked groats on your counter, using a sprout kit or just in a mesh strainer over a bowl, covered with a cloth.
4. Buckwheat is quick to sprout, especially in warmer climates, but be sure to rinse it morning and night until the little tails begin to emerge. They should need no more than 48 hours.
5. Next, pop them in the dehydrator for 12 hours or so.
6. Lastly, gently grind the dried sprouted groats into flour and continue on with the steps below.

1. Pre-heat your oven to 320 F.
2. Mix the buckwheat flour, salt, baking powder, and xanthan gum together in a bowl.
3. Combine the vinegar, olive oil and water and pour them into the dry ingredients. Mix well until you get a smooth, sticky dough.
4. Shape the dough into a small flat football shape and place on a baking tray on the middle rack of your oven.
5. Bake for 30-40 minutes or until the bread has darkened slightly. (Note: It won't turn golden brown due to the nature of buckwheat.)

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