Buckwheat Blend Bread
A rustic, hearty gluten-free loaf made with buckwheat and cassava flour. Yields a dense, satisfying texture perfect for slicing and toasting.
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Let the loaf cool completely before slicing to maintain structural integrity.
Method
- 1Preheat your oven to 180°C. Grease a standard loaf tin thoroughly.
- 2In a large bowl, mix together all the dry ingredients (buckwheat flour, cassava flour, arrowroot, baking soda, and sea salt).
- 3In a separate bowl, whisk the eggs, olive oil, honey, and your choice of liquid (water or coconut milk) until fully integrated.
- 4Combine the wet and dry mixtures. Stir steadily until a smooth batter forms, reaching a thick cake batter consistency.
- 5Allow the batter to sit undisturbed for 5 minutes to let the flours hydrate evenly.
- 6Gently stir in the apple cider vinegar if you are using it.
- 7Pour the batter into the greased loaf tin, filling it about ⅔ to ¾ of the way full.
- 8Bake for 40–50 minutes, checking the status around the 40-minute mark.
Baking & Readiness
Bake at 180°C for 40–50 minutes.
The loaf is ready when the center feels firm to the touch and a skewer inserted into the thickest part comes out mostly clean.
Notes
- Do not overbake: Overbaking can cause buckwheat bread to turn brittle and overly dry.
- Cooling is key: Let the loaf cool completely before attempting to slice it. Slicing too early can make it crumbly.
- Flavour profile: Like many gluten-free alternatives, the distinct, earthy flavour of buckwheat improves and settles once fully cooled.