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!
|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!
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)
|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,