Do you struggle to find a good quality gluten free bread? And one that doesn’t break-the bank?
On a cold day here in December, I turned to one of my favorite cookbooks Whole Food Cooking Every Day by Amy Chaplin. Every single recipe has been a home run.
This Buckwheat Millet Bread has all the key elements: taste, texture, real whole food based, simple and delicious.
Despite the name, buckwheat has no wheat and is gluten free.
The only thing you have to remember is to plan ahead by soaking the grains overnight – the rest is so simple – just put it all in a food processor (here is one of our favorite).
Buckwheat Millet Bread
Makes one loaf
- 1 cup raw buckwheat groats, soaked overnight in 4 cups filtered water
- 1/2 cup millet, soaked overnight with above
- 1 cup rolled oats
- 1 cup filtered water
- 2 Tablespoons psyllium husks
- 1 Tablespoon aluminum-free baking powder
- 3 Tablespoons extra-virgin coconut or olive oil
- 1 1/4 teaspoons fine sea salt
- Raw seeds for sprinkling on top (I used raw, sprouted and salted pumpkin seeds)
Soak grains overnight.
Preheat oven to 350 degrees. Line a 4 1/2″ x 8 1/2″ loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side so you can easily remove it from the pan.
Drain the buckwheat and millet in a large strainer and rinse thoroughly.
Transfer the soaked grains to a food processor and add all the other ingredients. Process until combined yet still has texture. Transfer the batter to the prepared pan and spread it out well. Sprinkle the top with seeds and press into batter. Bake for 1 hour and 20 minutes.
The loaf is done when it is golden and pulled away from the sides of the pan. Lift out of the pan by the parchment and let cool on a wire rack completely. If you try and cut it too soon, it will be too sticky. Store in an airtight container at cool room temp for up to three days or in the fridge for a week. You can also freeze sliced bread for up to three months.
