Flour Free Gluten Free Buckwheat Bread

This simple flour free, gluten free buckwheat bread is made from buckwheat groats, with the addition of caraway seeds which give it a lovely rye flavor!

5 from 1 vote

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Equipment

Bowl
Parchment paper lined bread pan

Ingredients

2 cups raw buckwheat groats, soaked overnight in water, rinsed really well, and drained
1.5 Tbsp caraway seeds
1.5 tsp salt
2 Tbsp psyllium seeds
2 Tbsp chia seeds
1 tsp baking powder
1/2 cup water

Instructions

First, combine groats, caraway, salt, psyllium, chia, baking powder, and water in a large bowl. Let this sit for 10 minutes.
Next, put this mixture in a food processor and give it a few pulses so it comes together. You don't want to make it into a paste, because then technically it wouldn't be flour free. You still want to see some of the seeds when done.
Then pour out this mixture in a parchment-lined bread pan.
Next, bake at 320 degrees for 90 minutes.
Lastly, let rest for 10 minutes on a wire rack. Feel free to slice and freeze.

Notes

Also, this recipe makes an entire loaf which loads of portions. Bright Line Eating™ states that cooked grains are 4 ounces for a grain portion (such as cooked rice, cooked quinoa, etc.). Since this bread is basically cooked buckwheat and water, that's how I measure it myself ~ 4 oz. But you do you. If you want to follow the 1 oz portion that BLE recommends for Ezekiel bread, than do that.