Description

With gorgeous hulled buckwheat groats and a beautiful organic apple, you can bake the most magical Yeast-Free Buckwheat Bread! This Top 9 Allergen-Free recipe is great for people with unique dietary needs but also perfect for anyone! Enjoy a slice (or two) fresh or toasted—it’s SO good!

Tools: Mesh strainer, high-speed blender (with tamper), soft spatula, bread pan (approx. 7.75 x 3.75 x 2.5 inches), unbleached parchment paper, oven

Ingredients

Scale

2 cups organic hulled buckwheat groats (350 g)
3 cups water (720 g); see notes
1 organic apple, cored and diced (approx. 200 g); see notes
1 tablespoon GF baking powder; see notes
1 teaspoon sea salt

Optional: Top your dough mixture with your choice of seeds (hemp, poppy, sunflower or herbs).

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Instructions

Combine the groats with 3 cups of water in a large bowl and soak for one to four hours. TIP: Soaking the groats for four hours will help soften the groats and facilitate blending. If you spot any dark unhulled groats, you can pick them out.

Line a smaller 7.75 x 3.75 x 2.5-in bread pan with unbleached parchment paper and preheat your oven to 425° F for 30 to 45 minutes before you bake. TIP: Make sure to cover all areas of your pan with parchment paper to prevent sticking. Watch the recipe video to help you.

Use a mesh strainer to rinse and strain the soaked groats—transfer groats to a high-speed blender. Add your diced apple. If you have a blender tamper use it to help blend the ingredients. TIP: Add a touch of water (1-4 tbsps) if your mixture is too thick.

Add the gluten-free baking powder and sea salt to the mixture and blend for a few seconds until well incorporated.

With a soft spatula, transfer batter to a parchment-lined bread pan and bake on the middle rack for 60 minutes. Your loaf is ready when the crust is dark and golden and feels crusty and hard when tapped.

Remove the loaf from the pan with parchment paper, peel off the paper and cool the loaf on a wire rack before slicing. Enjoy fresh or toasted!

Notes

I tested this recipe with organic medium-sized Honeycrisp apples. You can leave the skin on if using organic apples.
GF baking powder ingredients: tapioca starch, cream of tartar, baking soda. I did not test this recipe with regular baking powder. If you only have regular non-gluten-free baking powder, you might want to add less than 1 tablespoon. Try 2 teaspoons to start, and for your next bake, test 1 tablespoon and see which one you like best.
Adding spices or herbs to the dough mixture is optional, but it’s great to boost flavours if you want to create an extra special loaf.
A food processor or immersion blender could blend the ingredients equally well. I did not try.
TIP: When rinsing and straining the water from the soaked groats, you want to remove as much excess water as possible. But it’s ok that your groats are still wet. It’s that moisture that’s going to help you blend them smooth.
Only have a regular-size bread pan? You can use it, although the overall height of your loaf will be smaller. Consider doubling the recipe to fill a larger pan. I did not try it yet. Never overfill a bread pan, as the mixture will rise when baking. Watch the recipe video for a clever way to slice your bread to create larger slices.