I have a serious obsession with baked goods (like a serious one. It’s kind of a problem). For me, it’s a texture thing— actually, most of my cravings are based on food texture. Now that I’m on a gluten-free diet, I’ve been looking for ways to find that soft, chewy texture in a sans-gluten form. This bread is it! It’s super simple with just a few ingredients, made with real, healthy whole grains and seeds (not nutritionally deficient processed flours) and it is SO FREAKING GOOD. You can doctor it up to make it sweet or savory or just have it plain with ghee or butter and little sea salt. Shout out to my friend Adriana for delivering me this perfect recipe that is straight after my gluten-free heart.
Ingredients:
1 cup whole buckwheat groats (not flour, the whole grain)
3/4 cup whole grain millet (again, not flour)
3 TB oil (olive or coconut)
2 TB chia seeds
2 TB ground flax meal
1 tsp salt
2 tsp baking powder
1 cup water
Optional adds: herbs like rosemary or thyme, lemon zest, cinnamon and nutmeg, dried cranberries, carob chips, walnuts, pumpkin seeds, etc.
Directions:
Soak buckwheat and millet in water for 2-8 hours. Make sure to add plenty of water and cover the grains completely.
Rinse grains well and let them drain.
Add water, chia and flax meal to a food processor, stir and wait for 10 minutes.
Then add the grains, salt, baking powder and oil to the food processor. Pulse for 30-60 seconds until everything is mixed and it forms a dough-like texture.
Put the dough into an oiled loaf pan, even out with a spatula.
Bake for 80 minutes at 320 degrees (possibly a little more or less, depending on your oven— mine only takes bout 70 min)
Remove from oven and let cool for 5-10 min before transferring to a cooling rack.
Toast it up and add butter or ghee (toasted is the BEST).
Store in a sealed tupperware in the fridge for up to 10 days.