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Buckwheat bread | Recipe for a naturally gluten-free bread
Lately, I’ve been baking this buckwheat bread more and more often. It’s naturally gluten-free — and for me, this recipe is the holy grail of gluten-free breads.
Sometimes I just feel like taking a break from gluten. What bothers me about most gluten-free baking mixes and store-bought breads — even though there are some tasty ones out there — is that they often feel like industrial food. So many ingredients that don’t sound very natural. They’re probably needed to make the bread taste like something, but even then, I often find the result quite dry.
Not so with this little miracle bread: it’s simple, moist, and made with only three ingredients. No weird additives needed. The base is buckwheat — naturally gluten-free and perfect for baking. And it doesn’t need yeast or baking powder(which some people also react to).
It’s not only additive-free; it’s practically minimalist: just buckwheat, water, and salt. And there’s not much hands-on work involved — mostly waiting. The result is a super-moist loaf that feels like real bread, not a compromise. So even though I currently eat gluten again (hello, spelt pizza!), this bread remains my go-to. It’s truly the holy grail. (:
The only “downside” is that it takes three days from start to finish. But that’s really just a matter of perspective — maybe even an invitation to slow down. Is it really so bad when something takes time? Sure, sometimes I get a sudden urge to bake and want to eat right away. But by now, I have a good rhythm for when to start a new batch — and then I simply enjoy looking forward to the result over the next few days. Anticipation can be a joy in itself. It definitely feels better than those moments when I don’t think ahead, end up hungry in the grocery store, and grab whatever looks okay …
So, if you’d like to bake a delicious, gluten-free bread — here’s how:
Ingredients
Water
2 ¼ cups (1 pound / 450 g) whole buckwheat groats
1 teaspoon salt
Directions
Day 1
Place the buckwheat groats in a large bowl and cover generously with water.
Cover with a clean towel and let soak for 12–24 hours at room temperature.
Day 2
Drain the buckwheat in a fine-mesh sieve, but do not rinse.
Add the soaked buckwheat to a bowl with 1 cup (240 ml) of water and the salt.
Blend with an immersion blender until you have a smooth, thick batter.Cover again with a towel and let sit for another 12–24 hours at room temperature.
Day 3
Preheat your oven to 400°F (200°C).
Grease a loaf pan (about 9×5 inches) — optionally sprinkle the bottom and sides with sesame seeds for extra texture and flavor.
Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Let the bread cool completely before slicing.
Et voilà!
If you try this recipe, I’d love to hear how you liked it. And if you have another great bread recipe, I’m always happy to get new tips.Much love,
SarineDas könnte Dir auch gefallen:
Swedish “chokladbollar” {vegan, glutenfree} | Recipe
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Swedish “chokladbollar” {vegan, glutenfree} | Recipe
This recipe for vegan, gluten-free Swedish “chokladbollar” (chocolate balls) is an absolute everyday favorite. Easy, quick, with only a few ingredients, no baking, and delicious. Everything I love.
The recipe is based on a Swedish classic and can be found on many websites, including the website of the Swedish supermarket chain ICA. For the original recipe, see the ICA website.
My adjustments
I like to use xylitol (birch sugar, available at dm, for example) for sweetening. You can, of course, use your favorite sweetener and adjust the amount to your taste. I like it a bit less sweet.
I use coconut oil instead of butter; I like the taste and imagine it’s healthier—and it makes the recipe vegan.
I use more liquid than the original recipe calls for, simply because I find the rolled oats are more digestible when they’re slightly soaked and not so dry.
The recipe is gluten-free as is; if you’re particularly sensitive, you can of course use the explicitly gluten-free rolled oats.
I can’t tolerate caffeine, so I use the decaffeinated version instead of regular coffee. For a kid-friendly version, replace the coffee with oat milk. 🙂
In the original recipe, the chocolate balls are rolled in pearl sugar; I use coconut flakes.
Ingredients
Makes about 15-20 pieces
100g coconut oil
1 tbsp birch sugar (xylitol)
3 tsp cocoa powder
150g oat flakes
about 1/2 cup (decaf) coffeeCoconut flakes for rolling the balls in.
Step by step
Melt the coconut oil.
Mix the dry ingredients.
Then stir in the coconut oil and coffee, and knead everything into a smooth mixture.
Let it sit (I usually make the dough the day before, but a shorter soaking time is also sufficient; just experiment).
Form balls with your fingers. I always keep a bowl of water handy and moisten my fingers occasionally; this prevents the dough from sticking to your skin and makes it easier to shape.
Roll the balls in coconut flakes.
Place in the refrigerator (or, in summer, the freezer is also delicious) and let sit for 1-2 hours.
Variations
Spices aren’t included in the original version. I always go with what I like best. Especially in fall and winter, I find cinnamon and cardamom go very well. I’ve also kneaded in cacao nibs, which was also delicious. I can also imagine a pumpkin spice or gingerbread version.
Your version of the Swedish no-bake chocolate balls
Let me know in the comments if you’ve tried the recipe and created your own variations.
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Vegan Peanutbutter Oatmeal Spelt Cookies | Recipe
When I moved into my house here in the Swedish countryside, one of the many charming details was the stove in the kitchen. As it turned out, however, the oven function wasn’t working. I only discovered this, of course, after a dear friend, who was visiting here, took the trouble to clean the oven…
Since I can’t do without sweet pastries, and while I love making and eating American pancakes or chokladbollar very often, but would like a bit more variety, I came up with the idea of looking into whether there were any cookies that could be made in a pan. There are.
It started as a skillet cookie fail.
For some other reason I can’t quite fathom, I decided not to follow the recipe (oh wait, I do know the reason: it’s always like that with me… I just can’t stick to recipes, I always have to make my own). Instead, I took a regular cookie recipe that sounded delicious to me (vegan peanutbutter oatmeal cookies) and fried them in a pan.
Of course, I “had” to adapt this recipe as well. And for some reason, the pan-cooked version wasn’t a success (although the cookie in the photo above suggests otherwise). If you follow me on YouTube, you may have seen my short video with the pan-cookie experiment:
The cookies simply crumbled. But at least: since the main ingredients are peanut butter, oats, and sugar, the cookie crumbs were delicious. And the dough was definitely too good to throw in the compost. So I saved it, intending to take it to a friend’s house where I’m currently doing laundry and showering while there’s no water in the house. In exchange, I cook for him on these “laundry days.” Unfortunately (or rather, fortunately, as it turned out), I left the cookie dough at home for this occasion.
My kitchen mishap became a new favorite recipe.
The next weekend, I had the idea at breakfast, which is practically a mandatory pancake meal for me on the weekends: I baked pieces of cookie dough into the pancake batter. And it was just as delicious as you’d imagine!
There was also a short video about this on my YouTube channel:
You can find the pancake recipe here on my blog. Here’s the recipe (my version) for the vegan peanut butter oatmeal cookies. It’s based on this recipe “Vegan peanut butter oatmeal cookies” by lovingitvegan.
Vegan Peanut Butter Oat Cookies
Ingredients
½ cup (112g) melted coconut oil
¾ cup (150g) cane sugar
½ cup (125g) peanut butter (I prefer crunchy)
¾ cup (94g) spelt flour
1 cup (100g) rolled oats
½ tsp baking soda
1 tbsp lemon juice
½ tsp saltMix the dry ingredients first, then add the rest.
Use about two tablespoons of batter per cookie.
Bake at 180°C (350°F) for 12-15 minutes.
Pancakes with Vegan Peanut Butter Oat Cookie Dough
As I said, this was a clear hit for me, and proof of the theory that the best recipes come from accidents and mishaps in the kitchen.
To do this, simply pour the pancake batter into the pan as usual and sprinkle pieces of cookie dough over the top. You have to be a little careful, because cookie dough will brown faster than pancake batter. So flip it a few times to make sure the cookie dough doesn’t get too dark.
If you have any delicious baking or cooking creations that started out as mishaps, I’d love to read about them in the comments. And if you try this version with peanut butter and oat cookies in pancake batter, I’d also love to hear how it went for you.
Das könnte Dir auch gefallen:
Buckwheat bread | Recipe for a naturally gluten-free bread
Swedish “chokladbollar” {vegan, glutenfree} | Recipe
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Recipe – Angie’s Flourless Hazelnut Dark Chocolate Cake
It is as divinely delicious as it sounds – and it’s gluten-free! I’d also like to think that it has to do with Ayurveda in so far as Ayurveda is all about pursuing happiness. This cake definitely made me happy. I am spoiled when it comes to mushy chocolate cakes since I live in Sweden. Swedish kladdkaka (mud cake) is the best, in case you didn’t know. I am very patriotic (or whatever it is called when a foreigner is that) that way. I am just telling you this so you fully comprehend what I am saying when I say the following: Angie’s Flourless Hazelnut Dark Chocolate Cake is the best muddy chocolate cake I have made/eaten. Ever.
Just the way I like my chocolate cake: chewy on the outside … 
… and real muddy in the center. 
And did I mention that it’s real hazelnutty, too? -
Recipe – ginger elixir
Not that there isn’t anything to write about – quite the contrary. I have been so busy that the days seem way too short without spending time by the computer (no offense!). And yes, I do plan on writing about all that stuff but for now I’ll just leave you with a recipe I tried out today
so that I can get some more thing done out in the real world without abandoning the site after the first post…
Ginger elixir This ginger elixir …
… is upposed to be great for the immune system and to get digestion going. Use about one tablespoon in a glas of water, drink before lunch and dinner.
You need:
1 big piece of ginger (about the size of a fist)
4 lemons
2 lime
3 Tbs honey
2 dl water
10 black peppercorns
Cut up ginger into pieces, process with a juice maker (makes about 1 dl juice), or grate ginger and squeeze juice manually.
Squeeze lemons and lime. Combine juices, add honey, water and pepper.
Keep refridgerated.
(from: Yogamat by Anna Gidgård and Cecilia Davidsson)
