The Simplest No Yeast Activated Buckwheat Bread (Gluten Free)
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49 Comments
I am going to try this with yeast, I want the little holes. from the picture, this didn’t rise any better than the sourdough that is supposed to be fermented. I don’t want a brick. The goal is to be as close to a regular loaf, as possible, but enjoy the low glycemic index, low glycemic load. Any suggestions would be appreciated ! Larry
Reply to Larry
Hi Larry,
I’ve never tried it with yeast as I wanted it to be a super simple recipe that didn’t require waiting for the yeast to rise etc but I’m interested to hear how it turns out for you! The issue with using yeast in gluten free bread is that with out the sticky gluten protein, gluten-free flours aren’t able to form those lovely holes that you get in wheat bread. It is a distinct property of the gluten unfortunately which makes it hard for us to recreate GF versions.
Please let me know how you get on! Would love to hear if you have any success :)
Tamika.
Reply to Tamika Woods
Hi Tamika,
The buckwheat bread looks yummy! Greats pics! I was wondering if I substituted the Chia Seeds and Psyllium Husk with eggs, then how many would i need to get the same bread texture?
Reply to Monisha
Hi Monisha,
I have never tried it with eggs but I imagine it would still work well. It would possibly be a little denser. I would suggest starting with just 1 egg and seeing how well that holds it together. Too many may make the bread dense, but you could try 2 if this isn’t as big an issue for you.
I would love to hear how this turns out for you! Please keep me posted :)
Reply to Tamika Woods
Hi, I am not vegan and was wondering if I could substitute the coconut oil for butter and the coconut cream for ordinary (dairy) cream? I would prefer that from a flavour perspective. Would the recipe work and would I need to make any adjustments to the quantities. Thanks.
Reply to Dana
Hi Dana,
Butter in place of coconut oil will work just fine and you can use the same amount. I am not sure about the cream as the coconut cream goes very solid when chilled. This is how the filling holds together. You could give it a go and see – the firm chocolate may be enough for the texture to set.
Let me know how you go! :)
Tamika.
Reply to Tamika Woods
Hi there, I’m looking forward to making this soon! I’m wondering how you would store the bread within the five days? In the fridge? on the counter in an airtight container?
Thank you!
Reply to Sarah
Hi Sarah,
I usually store it in the fridge as it can go mouldy quickly in warmer weather. An airtight container in the fridge will last up to 7 days.
Enjoy and let me know how it turns out for you! :)
Reply to Tamika Woods
Thanks so much for this Tamika!
I work as a vegan personal chef and a client of mine is on the low-FODMAP diet. She found your recipe and asked me to make it. It turned out great! (I’ll tag you on in IG so you can see it) and she LOVES it!! this is going into our rotation!
Cheers from Vancouver, BC !
Reply to SArah Kim
Hi Tamika
I am really looking forward to trying this recipe, please could you let me know what size bread tin I should use?
Natasha
Reply to Natasha
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