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Yeast-Free Seeded Buckwheat Bread (Gluten-Free) — Rustic gluten-free loaf on a green buckwheat, corn and flax flour blend, bound b
VeganVegan — no animal products at allSeed-BasedSeed-Based — built on seeds as the primary structureNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products

Yeast-Free Seeded Buckwheat Bread (Gluten-Free)

Rustic gluten-free loaf on a green buckwheat, corn and flax flour blend, bound by psyllium and crowned with coriander seeds. No yeast, no wheat.

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15 min prep / 90 min total
189 kcal
4.3g protein
10 servings
Easy

Watch How to Make This

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Ingredients

Ingredients updated to metric measurements
  • 480 mlwater
  • 1 tbspapple cider vinegar

    6%

  • 20 gpsyllium husk
  • 100 ggreen buckwheat flour
  • 100 gcorn flour
  • 100 gflaxseed flour
  • 1 tspsalt
  • 2 tspbaking powder
  • 1 tspItalian herbs
  • coriander seeds

    for topping

  • vegetable oil

    a splash

Instructions

  1. Stir 480ml water with 1 tablespoon apple cider vinegar and 20g psyllium husk, and let rest 5- to swell.

  2. Mix 100g each of green buckwheat, corn and flaxseed flour with 1 teaspoon salt, 2 teaspoons baking powder and 1 teaspoon Italian herbs.

  3. Combine the psyllium gel with the flour blend plus a splash of oil.

  4. Shape into a loaf, sprinkle with coriander seeds.

  5. Bake in a preheated oven at 190°C for .

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