The Simplest No Yeast Activated Buckwheat Bread (Gluten Free)
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49 Comments
Hey there,
Did you soak the buckwheat groats before using them? Even if they are “activated” from the store, they would have been dried out again so would need to be soaked in order to blend properly and absorb all the water for the dough. I would suggest trying again and making sure you soak for long enough before blending the mixture.
Let me know how you go!
Tamika.
Reply to Tamika Woods
This is such a good article
Reply to Tom
Thanks Tom! So glad you liked it. Let me know if you give the recipe a go :)
Tam.
Reply to Tamika Woods
Hi, I could only find “buckwheat hot cereal” which is like cracked buckwheat I guess. Will this work with the soaking/rinsing?
Reply to Kassia
Hi, Thank you for this delicious bread. I followed your recipe and instructions to the T and it turned out crunchy and perfect! I LOVE the taste and texture of the buckwheat and being yeast and gluten intolerant this bread is perfect for me. I love the nutty flavour but next time I will try adding dried dates and spices. It´s perfect kept sliced and in the freezer ready to be toasted for breakfast! Thanks again! Vanessa
Reply to Vanessa
Hey Vanessa,
YAY! I’m so glad to hear your bread turned out so well! It is so delicious isn’t it? And yum – dates and spices sound like such a warming, delicious addition. I think I’ll have to give this version a go as well!
Thanks for sharing how it turned out for you and all the best,
Tam.
Reply to Tamika Woods
I had this same thing happen to me. I wonder if it’s because I cooked it in glass? It’s very gooey on the inside, but the outside is crunchy.
Reply to Kate
Hey Kate, sorry to hear that! It could be that the glass takes longer to heat and the bread needs more time in the tin before you take it out and cook it directly on the rack. Let me know if you give it another go. The best way to know it is ready to take out of the oven is when you tap on it it sounds hollow (this tells you the inside is well cooked).
Tam.
Reply to Tamika Woods
Hey Julia, yes you’re right there are so many different forms of zinc on the market! My preferred types of zinc are zinc picolinate (which has good research around its use in fighting acne) and zinc carnosine (which has the added benefit of supporting gastrointestinal health so is a good choice if you suffer from bloating/heartburn etc). Let me know which one you end up choosing and how you go!
Tam.
Reply to Tamika Woods
wow this looks so easy and yummy! Wondering if you have ever made this with buckwheat flour instead of the buckwheat gratis being soaked? Do you think it would work? x
Reply to Kate
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