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 bead is soft and spongy and individual slices hold together well which makes it great for sandwiches.
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2 cups (240g) buckwheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups (472 ml) soy milk
1/4 cup (39g) raisins
1 tablespoon apple cider vinegar
1 teaspoon Braggs liquid aminos
- Preheat oven to 350°F (180°C)
- Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
- Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
- Pour into the flour mixture along with the remaining soy milk and mix well.
- Pour into a silicone bread pan or parchment lined bread pan.
- Bake for 35-40 minutes.
- Keep in an airtight container in the fridge for up to a week.