This gluten-free buckwheat bread is easy to make and great for people who can't eat gluten. This bread is great for sandwiches or toast because it has a hearty texture and a nutty flavor from the buckwheat flour.
Ingredients: 2 cups buckwheat flour. 1/2 cup tapioca flour. 1/4 cup ground flaxseed. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 eggs. 1/4 cup olive oil. 1 tablespoon honey or maple syrup. 1 cup almond milk.
Instructions: Warm the oven up to 175F 350C. Use olive oil to grease or line a loaf pan. Use a whisk to mix buckwheat flour, tapioca flour, ground flaxseed, baking powder, and salt together in a large bowl. Add the olive oil, honey or maple syrup, and almond milk to another bowl. Beat the eggs in that bowl the next time. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Put the batter into the loaf pan that has been prepared, and use a spatula to smooth the top. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling.
Prep Time: 15 minutes
Cook Time: 50 minutes
Teissier Sophro
