Delicious Gluten-Free Buckwheat and Millet Bread

uperiju 0

"I'm not allergic to gluten but since I feel so much better when I don't eat it I tried many great, healthy, and gluten-free recipes. Everybody asks about this recipe and can't believe it's made from millet and buckwheat; even picky kids like it. It's really easy and healthy, give it a try! You can add flax seeds, sun-dried tomatoes, olives, and whatever seeds and nuts you like to this bread."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
  2. Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
  3. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.

Reviews

2
Most helpful
Most positive
Least positive
Newest

I rated it five stars as a great base recipe, though I did make a couple of substitutions based on what I had on hand,it still turned out wonderfully. Firstly, I had no Chia seeds. Since I assum...

I'm planning to make this as it looks like a great gluten free bread. Just a question - could I reduce the amount of buttermilk and replace with something else (e.g. water, nut milk)? Our fami...

Other stories that may interest you