The Simplest No Yeast Activated Buckwheat Bread (Gluten Free)
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49 Comments
Hi! This recipe looks amazing! Do you know what would happen if you baked it free form without the loaf pan?
Reply to elise
Hi Elise,
So glad to hear you’re keen to try out this recipe – its one of my favourites :) Unfortunately this isn’t the kind of bread dough that you could bake free-form. When it first goes in the oven it is very liquid and really needs the pan to keep it’s shape until it firms up. After the first hour of baking you can remove the bread from the tin to allow it to get a lovely crunchy crust for another 30 minutes.
Let me know how this one turns out for you. I hope it can become a weekly staple like it is in my house :)
Tamika.
Reply to Tamika Woods
Can this be made with buckwheat flour?
Reply to Hannah
Hi Hannah,
Thanks for getting in touch. Unfortunately this recipe can’t sub buckwheat flour for the whole groats because it would completely change the ratio of liquids in the recipe. You could play around with it but I imagine you would need a lot more water and it would turn out more similar to a cake rather than bread.
Hope there are some other recipes of mine that will work better for you :)
Tamika.
Reply to Tamika Woods
Help. Can you give me the raw buckwheat groats in grams, we Europeans unfortunately don’t have the lovely measuring cups?
Reply to Katharina
Hi Katharina,
2 cups of raw buckwheat is around 350g. Hope that helps and let me know how it turns out for you!
Have a beautiful day :)
Tamika.
Reply to Tamika Woods
Hi! Can you sub the psyllium husks with flaxseed or something? X great recipe! I love gluten though 😂
Reply to Hazel
Hi! I don’t know why, but the first 2 times I did this recipe it worked wonderfully, but the last few times I’ve been getting bad results. The bread is dense, with big irregular holes (bad ones, like if it had a cave inside) and with a weird smell (like a deep herb smell) :-( I’ve tried changing things: adding some quinua or just using buckwheat; using bicarbonate and vinegar or using directly baking powder; soaking the grains for 6 hours at room temp (22º) or soaking overnight at the fridge. But I always get this same results. Any idea what may be happening? Thanks!!!
Reply to Lota
Hi Lota,
Thanks for getting in touch and I’m so sorry you have been having trouble with this recipe lately! I have never had this happen to me but the only thing I can think of is that it is fermenting too much? Is the smell a yeasty sort of smell? Do the grains feel slimy after you have soaked them? Has the weather warmed up since you have been having bad results?
What I would suggest is to try soaking the grains in hot/warm water for only a couple of hours instead of overnight or otherwise baking a loaf without the baking powder added. This will mean that the loaf is a little less fluffy and more dense but may solve the holes issue.
Please let me know how you go with this and if you find a solution! Glad to hear you had great success the first few times though!
Tamika.
Reply to Tamika Woods
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