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Growing up, my Aunt Julie was known for her sweet brown bread. These were the days that all kids still ate white bread, but we we all adored the whole wheat brown bread she’d make us. When first going gluten free, I had several problems with the bread out there:
- It was loaded with starches, nary a whole grain to be seen, or wisp of fiber…..
- It almost always contained eggs or cornstarch.
- It was E.X.P.E.N.S.I.V.E!!
I tried my hand at loads of recipes, and any they were almost entirely dismal failures. I have learned a few things since then though, and I am much better connected in the blog world to people just like me. This recipe came from one our weekly Allergy Free Wednesday submissions. I’ve told you before, my new recipe addiction is not helped at all by all the deliciousness submitted every week! This recipe came from the kitchen of Hope For Healing. Stephanie’s story mirrors so many of yours out there, and I admire her for turning her health around! Check out her blog for some great recipes! I have made some slight alterations to this recipe to eliminate the starches and increase the nutritional wallop of the bread. The bread is so moist and fragrant, totally reminiscent of that lovely brown bread of my youth. It is also very easy to put together…just like a quick bread! No kneading, no rising. Thank you Stephanie…everyone needs a few good gluten free vegan breads to put under their belt, and this is now one of mine!
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| Raw buckwheat groats |
INGREDIENT NOTES: Raw buckwheat groats can usually be found in bulk foods. The flavor of these is so much more benign than the over-powering flavor of buckwheat four, which uses toasted buckwheat…a COMPLETELY different flavor! I have been enjoying adding fresh buckwheat flour in bits a pieces in my recipes, they are SO good for you!
Wet;
1 1/4 cup boiling water
1 cup gluten free oats (Trader Joe’s $5.99/lb!)
2/3 cup non-dairy milk of choice
1 tablespoon lemon juice or apple cider vinegar
1/3 cup preferred oil/fat in liquid form (I used organic canola)
Dry:
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| Ready for grinding! |
1 cup whole raw buckwheat groats, ground (grind them in a coffee grinder or high powered blender like Blend Tec) You could also sub oat flour if you can’t find the groats.
3/4 cup teff flour
6 tablespoons coconut sugar (or other granulated sugar)
1/4 cup chia meal/flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. In a large bowl or liquid measuring cup, pour the boiling water over the oatmeal. Let them soften for about 10 minutes, and add the remaining wet ingredients. Set aside to curdle the milk a bit while you mix the dry.
Mix the dry ingredients together. Pour the wet ingredients over the top and mix well. Pour into a greased loaf pan. Sprinkle with a bit of oatmeal if you like. Bake in the preheated oven for 40-50 minutes, until a knife inserted n the middle comes out clean. Let cool 10-15 minutes before removing from pan. Although you can slice right away, it is easier to slice when it has cooled completely!
This recipe was shared on Thriving on Thursdays, The GFE Virtual Gluten-Free Support Group, Traditional Tuesday, Slightly Indulgent Tuesdays, Tasty Tuesdays, Fat Tuesday, Just Another Meatless Monday, My Meatless Monday, Things That make You MMM, Melt In your Mouth Monday, Monday Mania, Pennywise Platter, BYOB Event @ Girli Chef, Wellness Weekend, Lunchbox Love, Fight Back Fridays,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
mmmm this sounds divine! thanks for the tip about buckwheat groats, i've never heard of them!
~Michelle @ The G-Free Wifey
Tessa,
Fabulous recipe! I'm terrible at making my own breads, so this recipe looks totally doable and wonderful!! I'm against adding yeast too, so hooray! Thanks for a great recipe – making this weekend for sure. We do have some pretty amazing AFW submissions. You picked a great one here.
Hugs,
–Amber
Okay. I have looked at buckwheat groats at one of my local markets over and over again…but never really knew what to do with them, so always opted against buying them. This bread sounds awesome…AND it gives me an excuse to finally buy some! Thanks so much for sharing with BYOB =)
What a great recipe! And I love TJ's oats for 5.99! Although I think the secret's out because the last couple times I have gone they have been out
Trader Joe's is like that…my friends like to blame me for stealing all the their coconut oil too!
This looks wonderful..It's nice to see GF bread made without eggs! What would you suggest instead of the Teff flour?
@Vicky…well I won;t bore you with why teff flour is so great and worth finding/trying…you could use any 'heavy' flour – brown rice, millet, amaranth, quinoa, more oat flour instead…although it will have a different flavor! You could also replace it my adding a bit of starch back in
Woohoo! I've been looking for something worthy of my small bag of teft flour and my recently purchased buckwheat groats. This is perfect! No chia allowed for a few days, but as soon as I can, I'm trying this bread! The gluten free options in the markets are limited, heavy, caloric, and expensive. Seriously excited for this!
@veggie v…you could use flax meal too instead of the chia…my some just has an IgE allergy to them! I used chia in my vain hope he'd actually eat some it!
Made this today. Will blog about it in a few days. Was delicious!
You have such a new look that I wasn't sure I was at Tessa's place.
Love it, Tessa! This bread looks amazing, dear. 
xo,
Shirley
thanks Shirley, you're always so supportive. I appreciate it! Now i want to change the name…but not sure since i have already established myself….decisions decisions! Can you tolerate teff and buckwheat? I rememebr reading you had some issues with some gluten free grains….
This bread looks so nourishing and comforting Tessa. I can't wait to make it this week. I have been craving homemade bread lately!
Tessa … what a hearty looking loaf! Loving all your recipes : )
I've used buckwheat flour in a few different recipes, but I never tried the groats! I've seen them at my local organic store, though, so I'm going to give this a try.
I made this yesterday – it got rave reviews from everyone in my household! I was actually reluctant to even let my husband try it, as I wanted to keep it all for myself… This is the first gluten-free bread that I’ve tried that actually tasted like bread! And I really appreciate that it uses all real, wholesome ingredients (and can be made vegan). Thanks!
and I appreciate that you took the time to let me know it worked out for you! We love this bread too….and lately the english muffins have been a huge hit, even with my oober picky husband! I think it is one of the first yeasted gluten free breads he has helped himself to freely, a first!!
This looks yummy and no starch or eggs ! I wanted to make this in a mini loaf. Do you have any idea of the time/temperature (gonna make half this recipe)
mini loaves are usually about half the time, so start there Farzana. The hot water is for the whole oats, to soften them. If you use buckwheat flour, it will work, just have a very different flavor than the raw buckwheat groats. Quick oats would work well too (in flour form), but I am thinking no soaking for those if you use them instead of rolled oats for the texture. Just mixing with the liquid ingredients would be enough, and no i wouldn’t think hot water would be necessary! Good luck, let me know how your adaptations work out…people love to know what works and what doesn’t!
Oh one more question . . . you say you can use oats instead of the buckwheat. I have buckwheat flour. Can I use that? Should I still put the hot water over it? If I decide on oats, is it okay that they are quick rolled oats (then I will grind to flour of course)?
Hi there! I would love to try this recipe out buss I just so happen to have buckwheat groats lying around however have to teff flour. Do u think coconut flour could be subbed? And if so how much? Thanks!
Hi Mandy, you’ll love this bread, I making a loaf for this weekend!! Coconut flour is what I call a “heavy” flour, and therefore not necessarily a good sub for teff, a ‘medium’ flour (I talk about this on my baking tips page). I would suggest a mix of oat, millet, brown rice, or other medium flours. What do you have on hand?
Tessa, I am just loving all your recipes. You have breathed new life into our egg-free household! THANK you. I want to make this bread. I am just wondering the best way to use it. Is it to be just eaten like a quickbread? Does it work well to toast it or make sandwiches or French toast with it? Would really appreciate your suggestions before I give it a go!
So happy to here THAT Kelly!! That is what all my time and energy is for..to help those who are walking in my shoes! I like this bread toasted or warm with butter and jelly!
Thanks again!