Buckwheat Bread is a delicious way to enjoy a super healthy gluten-free bread. Even though buckwheat has the name wheat in it , it is actually not in the wheat family. Buckwheat is full of fiber, vitamins and minerals which makes it even more robust than wheat bread and has a slightly nutty flavor. The texture of the the bead is soft and spongy and individual slices hold together well which makes it great for sandwiches.
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I made this today and it is so delicious! I pay $12 for a smaller loaf of gluten-free whole-grain bread at the farmers' market, but this is a much cheaper and tasty option. I did not have raisins so I chopped 1.5 dates and then pulverized them into the soy milk. I added some drops of maple extract and it is amazing. And so quick I made it on my lunch break!
I want to make this again and add cranberries or currants and spices for Christmas 🙂
Thank you!
Thank You ❤️
I wonder which one I would prefer since I am not too big a fan of buckwheat flavor. But I do love it's nutritional profile. I might try using half flour and half home-ground groats for a medium flavor.
This looks so easy and I have all of the ingredients except the buckwheat flourn't wait to try it!
What can you suggest to cook it in using a camp oven please??
Also yellow dock aka curly Dock is from the buckwheat family. You can use that also leaving husks on. Something that heals ANYTHING red in your body. Called a weed by farmers and eradicated. The root is highly medicinal as a tincture, and the new leaves are a spinage alternative but contains mass higher health benefits. The leaf has a red stalk. Another healer of anything red in your body.
Looking forward to making this! Thank you. What do you think of the soy as anti food though and why we should probably avoid it?
You can buy both the dark buckwheat flour and the white buckwheat flour. The dark one I get is Bob's Red Mill, the white is from Bouchard Family Farms, here in Maine. Buckwheat is a part of the Franco American culture here and used to make Buckwheat Pancakes. I use it to make French crepes.
You can also get Kasha–which is hulled buckwheat groats that have been toasted. The toasted groats might add another flavor?
Can I use quinoa flour?
Hi .How to make any kind of bread .Without baking powder..Or yeast.Or soda
would regular milk work instead of soy milk? I have dairy goats, so I've got plenty of raw goat milk.
I enjoy your recipe but I thought wheat was bad..
Thank you. I'm pleased and surprised with the result. That was so easy to make and works as a great bread substitute for me!
I'm delighted to find your video and recipe! I had to go on a diet a year ago that has no wheat, rice, corn, soy or potatoes (plus some other foods). It's been a pretty difficult change suddenly going from being able to eat just about anything to a very restricted diet. Buckwheat has been a god send!
I have been on a mission to find a good vegan bread everyone can enjoy. I made this today; added bonus of being oil and yeast free. It is so quick and straightforward to make and simply delicious. I added some sunflower and pumpkin seeds and a few chopped pecan nuts, so good. This is a clear winner. Thank you, Jill, for this recipe!
Great cooking
This sounds like an amazing recipe! I'm looking forward to trying it. I am wondering if you could put the ingredients by gram weight rather than cups? It's such a much more accurate way to make things, especially things like flour. Thanks!
Hey… I think the hulls being included is what lightens the bread up…… kind of like psyllium husks you know… they are very light but just add volume. With the buckwheat groats, you are getting more buckwheat actually, no husks… so there's nothing there to lighten it up.
Could I use water instead of plant based milk?
2C buckwheat flour
1,5tsp baking powder
1tsp baking soda
Mix all
2C plant milk, unsweetened
1/4C raisins
1tsp Braggs aminos
1Tbsp apple cider vinegar
Blend until raisins are 'pulverised'
Pour wet ingredients into flour.
Stir well & pour into breadpan.
I didn’t understand one of the ingredients. . . Brags Liquid Amino or Brad’s Liquid Amino? I have no clue as to what this is.
Color me stupid but which one is the fresh ground and which one is the one that was already ground in the package?
Thanks for the recipe, may I ask did you use raisins in the second loaf? The difference in colour can be only because of the flour, but fruits and berries especially in the presence if baking soda give very dark colour.
they put thugs with cheetos as an add, sickening, sorry to tell you, shalom thanks
might be possible the darker one (bought flour) is from roasted buckwheats?
Some people soak their groats first. What do you think? And how about rinsing and roasting. If any of these are done before grinding, I'd like to know the order. Thanks…
Doesn’t matter whether you leave it sitting in the pan before baking as you did the first loaf?
Thanks!
I'm looking forward to trying some of your recipes. I'm surprised that you never seem to use salt, which seems like it would make the recipes lack flavor.
We seem to be making this once a week.
Hi Jill, I made this bread, it was so yummy, wholesome, delicious… I have no words for it. Thanku thanku thanku. Then I thought what do I use as a spread …. I soaked some cashew and raisins separately, blend them thick separately, I toasted two slices of my bread spread cashew butter on one and raisin spread on another…. and later tried mixing a tsp each on another ….wow wow wow …. I couldn't believe the taste was so good. Bread finished in no time, I am never going to buy bread from the store. I am going to make another. Since my oven isn't working, I made it in a big pot on gas by spreading salt and placed small rack and my bread pan over it. covered but not too high a heat. First attempt and it was PERFECT. I made many breads earlier, but was never successful. But this was first time, first attempt and I was over the moon. Very grateful to you.
This is delightful. Gluten free bread is always (ALWAYS) a disappointment. This is not. I made it, without hope because I've had Celiac disease for years, so… experience. Jill, I was shocked. SHOCKED. No words. I have played with this recipe and now I have dinner rolls, burger buns, sandwiches, cinnamon raisin bread-THAT'S really good! Thank you for all of your hard work keeping all of us alive and well fed! You are a gift to all of us!
I love buckwheat. ❤️ It's such an amazing ingredient. ITS so magical how it thickens up.