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All free bread


Buckwheat and almond GF DF bread

This bread is free from gluten and dairy but has a wonderful fluffy texture and a nutty, slightly sweet flavour that makes it ideal for breakfast although it is versatile enough to be the base of a sandwich or accompanying soup.

The recipe caught my attention instantly while browsing through Monique's beautiful website Nourish Every Day so I made it straight away. So glad I did, this recipe is definitely a keeper.

1 loaf


150 gr buckwheat flour

140 gr almond meal

3 tbsp chia seeds

3 tbsp psyllium husk

1 cup pumpkin seeds

2 tsp baking soda

1/2 tsp salt

2 tbsp rice malt syrup

2 tbsp apple cider vinegar

2 cups water


Combine dry ingredients in a bowl and mixing well.

In a separate bowl mix water, rice syrup and vinegar until the syrup is thoroughly dissolved. Pour wet ingredients into dry ingredients and combine till the mix is homogeneous. The dough will be wetter than a normal bread loaf but that's OK. Leave it to rest covered with a tea towel for an hour so the psyllium husk does its wonderful work binding everything together. Transfer the dough to a lined loaf tin, I use a 23x13x7cm one, and bake in a preheated oven at 180C for 1h 10 minutes or until it's nicely browned and makes a hollow sound when you tap with your fingers.

Leave to cool down in a wire rack before slicing. This loaf freezes well.


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