Glutenfree bread


A good bread needs not only good ingredients but also some patience, time and love.

As much as I love bread I realized that I don’t feel really ok after eating it. I used to make my sourdough bread which was a healthier option than the ones from the store. But this took me so much time that I had to give it up. I still have some sourdough in my freezer and use it when making pizza’s for my girls, but I try to avoid gluten as much as I can. I tried several mixes of gluten free breads, and lately the buckwheat one was my favorite. I love it especially because I can leave to ferment and then my bread gets a bitter taste … this reminds me of the lovely dark breads I used to eat as a child.

Ingredients for one bread:

300 gr raw buckwheat
150 gr ground linseed
2TbSp olive/coconut oil
Rinse the buckwheat and leave it soak in water for some hours or even one night. The morning after, (using a blender) mix the buckwheat and the linseed adding the oil, some salt and water (just enough to make it easier to blend, like 170-200gr). Blend it for 5 min, until you get the buckwheat ground. Pour the mixture into a bread/cake mold and let it ferment for at least one night (12hours) The best way is to cover the mold with a plastic and let somewhere in a warm place to accelerate the fermentation. The more you let it ferment, the more bitter it gets and the more it will rise.  I use to put it in the oven – 170C – 1 h  -1h15m – the day after only in the evening so that the morning afterwards we can have it for breakfast.


It can happen, the day after, that the bread didn’t rise at all. This means that the mold wasn’t kept in a warm place, or the texture was too dry, so next time add a little bit more water to give more space to fermentation. Also, make sure to cover very well the mold with a plastic so that the top of the bread doesn’t dry too quickly and blocks the bread from rising.

2 Comments Add yours

  1. Joan says:

    Is that so simple?

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