I rarely say ‘WOW’ to my own food. But WOW – I’m actually very pleased with this loaf.
I’d been putting this off, even though I’ve experimented with raw and gluten-free bread before. But somehow knowing that I’m on a strict gluten-free diet and that this needed to be tasty made it some how harder for me…GULP…the pressure…what a ridiculous thing to worry about.
Since starting my gluten-free experiment I’ve wanted bread more than ever, that’s just so typical isn’t it…I’m sure I wasn’t even that bothered about bread before this. Seriously, it was only an odd weekend thing. Now I’ve suddenly become obsessed. However, it’s well worth it. It’s not been long at all and I can already notice a huge difference in my belly bloat!
I still haven’t got a kitchen/oven (not long to go now…..) so I did a lot of research on the internet and decided to try one in my bread making machine. I didn’t have high expectations – which made it even more unbelievable when I ate it. Honestly, it’s so tasty and you should make this just for a change from your usual bread even if you’re not giving up gluten for health reasons.
It didn’t really rise, which is fine by me – I like it dense, heavy and substantial..it reminds me of the German rye bread I love so much.
I couldn’t really wait for it to cool so I immediately tasted it warm…yum..absolutely gorgeous with a generous helping of crunchy hazelnut butter. Who needs dairy butter when you have this?…
That was yesterday, today, I toasted it, spread with avocado, red pepper humus and alfalfa sprouts – one of my favourite snacks. I’m on a ‘cold day’ today – so this is perfect. I woke up and made a fresh green smoothie, I’ve snacked on raw almonds and pomegranate seeds and now this…..at least 80% of my day has been raw so far….
Buck wheat’s brill – it’s so tasty. It’s not actually wheat in any way shape or form despite the very misleading name. It’s related to rhubarb – so not only is it 100% gluten-free its packed full of essential minerals such as zinc and copper.
You don’t really taste the coconut flour that much in the recipe and you don’t need to add this, just replace the quantity with buckwheat flour– I just added it to experiment and for the additional health benefits.
I’m guessing all bread-making machines are a little different, but I used the 100% wholemeal setting so hopefully you should have this on yours too. It’s around 5 1/2 hours. I’ve just sliced the rest of the loaf and frozen two piece portions in lots of individual sandwich bags….although I honestly can’t see this lasting longer than Sunday…
Happy March and happy bread-making.
| Servings | Prep Time |
| 1 delicious loaf | 5 minutes |
| Cook Time |
| 5 1/2 hours |
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A naturally gluten free loaf. This is ridiculously easy to make in your bread making machine. Its dense and delicious - throw in a handful of your favourite seeds at the end. I've listed the ingredients in the same order as I put them into the bread-maker. Apparently thats important!
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- 2 tsp Dried Yeast
- 1.4 cup Organic Buckwheat Flour
- 1/4 cup Coconut Flour
- 1.5 cup Almond Milk
- 1/4 tsp Pink Himalayan Salt Or any good quality salt
- 4 tbsp Raw Cold Pressed Olive Oil Or any good quality oil
- 2 tbsp Milled Linseed with Gogi Berries Not essential!
- Handful Nuts and seeds I used Pumpkin, Sunflower and Chia
