This bread is pretty awesome for lots of reasons. Let's start with the fact that it's easy to make. It comes together in one bowl in minutes and bakes in under an hour! It's yeast free too, so no waiting around for it to rise and no candida issues. Oh, and it also happens to be gluten-free, refined-sugar-free, grain-free, gum-free, legume-free, nut-free, high fibre, high protein, low fat and vegan!
How? How is so much possible from an easy to make healthy quick bread? Buckwheat. Buckwheat is fast becoming my favourite flour for baking. Why? Well it's really REALLY good for you, gluten-free, grain-free and doesn't require eggs to bake into nicely textured baked goods that don't crumble into dust. What's not to love?
While I thoroughly enjoy buckwheat in many recipes, I find it can make some baked goods almost too dense and bitter without being balanced by another lighter flour. I often use rice flour for this but in a chocolate cake recipe I made recently I decided to use quinoa flakes and wow, they worked out really well in that recipe so I threw them in this one too!
This is a really lovely gluten-free bread. It has a great texture -- dense but soft. It's not crumbly, but solid so it holds up to your toaster, and its not dry tasting like many disappointing gluten-free breads out there. This bread is closer in texture to banana bread but is not as spongy and has a bit of a crust on top.
The best part about this bread is that it is thoroughly customizable.
You'll see below I offer add-in suggestions for the basic batter recipe to allow you to easily switch up this healthy bread flavour-wise.
You can also always make the basic version of this bread and just add whatever flavourful toppings you like when its ready. I enjoyed three pieces at room temperature with coconut oil and pink salt (my first batch of bread was light on the salt so the topping needed a little). I also made my husband a delicious almond butter and dark chocolate open faced sandwich with a toasted piece of the bread and it was, well, delightful.
I hope you enjoy this bread! It's a great recipe to have on hand because it is so versatile.
Add ins + basic bread recipe = countless gluten-free bread recipes!
SuperBread [base recipe]
(Yeast-Free Buckwheat Quinoa Bread)
- 1.5 cups quinoa flakes
- 2 cups buckwheat flour
- 2.5 cups water mixed with some mineral drops
- 1 tsp baking soda
- 2 tbsp apple butter (you can use maple syrup or honey or agave, but if you don's use apple butter you will need to add 1 tsp vinegar to the batter to activate the baking soda)
- 1 tbsp coconut oil
- 1-1.5 tbsp evoo
- Big pinch pink salt (don't be shy with the salt, my first batch could have greatly benefited from more than the pinch I used)
Preheat oven to 375F.
Mix dry ingredients together in a mixing bowl of well. Mash in the oils and apple butter with a fork until well incorporated. Add the liquid, 1 cup at a time, gently blending all together using a rubber scraper/spatula.
Grab a standard size bread pan and line it with parchment paper. Scrape batter into lined pan and use spatula to smooth out the batter to the edges.
Glaze Topping [base recipe]:
- 1 tsp coconut oil
- 1 tsp evoo
- 1 tsp apple butter
- Pinch pink salt
Add all topping ingredients to a small bowl and mash together with a fork until smooth. Add dollops of it to the top of the bread. Use a knife to slightly marble the top of the bread. Place the bread in the oven centre and bake until lightly brown on top and firm to the touch.
BREAD RECIPE VARIATIONS:
CINNAMON RAISIN BREAD:
Add 1/4 cup raisins, 1 tbsp maple syrup and 2 tsp cinnamon to the batter before baking. Add 1 tsp maple and 1 tsp cinnamon to the glaze topping recipe.
Add 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds and 1 tbsp whole flax seeds to the basic batter recipe before baking.
After glazing the bread sprinkle 1/4 cup mixed seeds all over the top of the bread.
Add 1/4 cup chopped walnuts, 1/4 cup chopped pecans, 1 tbsp hemp hearts and 1 tbsp maple syrup to the basic batter recipe before baking.
After glazing the bread sprinkle 1/4 cup chopped mixed nuts all over the top of the bread.
FRUIT NUT and SEED BREAD:
Add 1/4 cup chopped hazelnuts, 1/4 cup raisins, 1 tsp cinnamon, 1/4 cup pumpkin seeds and 1 tbsp maple syrup to the basic batter recipe before baking.
After glazing the bread sprinkle 1/4 cup chopped mixed nuts and seeds all over the top of the bread.
These variations on the basic bread recipe above will keep things interesting for awhile!