Buckwheat Bread Recipe, Gluten-free

This is a simple recipe for buckwheat bread. It only has one basic ingredient and doesn’t require much more (unless you want to add more). On top of that, since it’s made from buckwheat, it’s ideal for people who can’t or don’t want to consume gluten.

Ingredients (proportions for a small baking form size 22x17x4.5cm):

  • raw buckwheat groats (not roasted buckwheat groats!) – 350-400 g (荞麦仁, in China you can find it on Taobao – click!)
  • a little bit of salt
  • some oats
    Raw buckwheat has a white-green color, with a little bit of brown in it.

    First, put the buckwheat in a bowl or jar (it’s best not to use metal for this). Add water to cover it. Put it away and let it soak for 48 hours. Remember to stir it from time to time with a wooden/plastic spoon. If you don’t stir it, it will ferment inside and dry out on the outside. Sometimes, when it’s hot, the groats will sprout a little (it’s alright since sprouting can add more health benefits). After that, blend the buckwheat (together with the water it was in, you can even add more water if it’s too thick). The consistency will resemble that of yogurt. Add some salt to it.

    Blended buckwheat.

Put a sheet of baking paper into the baking form, and grease it with some oil of your choice, you can sprinkle some oats on the oil. Pour the blended buckwheat into the form. Add some more oats on top. You can either bake it right away or leave it overnight in the oven to let it rise a little, but I don’t recommend it if it’s very humid and hot, like here in Nanjing. Bake in an oven heated to 180c for around 1h 30 min.

1This is the finished bread. Enjoy!


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