Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Buckwheat Brown Bread

By Sunday, August 04, 2013 , , , , ,



I used to be a real bread fanatic, and I'd quite easily be able to demolish half a loaf of ciabatta on my own, simply dipped into some quality olive oil. Fresh, soft bread was my weakness, and it was practically all I'd eat, you'd never catch me eating a sandwich or a slice of toast! When I was diagnosed with IBS and told I was no longer able to eat gluten, I was heartbroken, as what is life without bread? Quinoa has replaced bread as the main carbohydrate in my diet, but sometimes a girl really wants a slice of mashed avocado on toast, you know? I've tried many gluten free breads, from Doves Farm and Vogels in New Zealand to gluten free baguettes in Spain, but none were really that satisfying, and I found myself relying on Biona Organics' millet bread. It has the nutty texture I love, but it lacks the softness of fresh bread, and it's just too thin to hold the amount of avocado I desire.

This bread uses a gluten free brown bread mix I purchased from my local Waitrose. It's by Doves Farm, and it's 100% natural and locally owned, in Berkshire, England. It's a mix of brown rice, tapioca, potato and buckwheat flour, and it makes for a very wholesome and dense loaf of bread. I used the recipe on the back of the bag as a base, and modified it a little to add some extra nutrients and to make it vegan also. I also added extra buckwheat flour to make it denser and more nutty tasting

Edit: I decided to switch to using chia seeds instead of flaxseed as it yields a better result!
You will need:

300g Doves farm brown bread flour mix (Or a combination of 100g each brown rice flour, oat flour and potato flour)
150g Buckwheat flour
2 tsp quick yeast
1/2 tsp salt
2 tsp sugar
3 tbsps olive oil
2 tsp white vinegar
350 ml warm water
2 flax eggs (2 tbsps ground flax or chia seeds + 6 tbsps water)
2 tbsps seeds of choice

Preheat your oven to the lowest heat and form your two flax eggs by combining the 2 tbsps of ground flaxseed or the chia seeds with the 6 tbsps of water and leaving it to gel in the fridge for at least 15 minutes. Then begin to sift the flour into a bowl with the yeast and salt. In a measuring jug, combine the warm water, vinegar, flax eggs and sugar well, then make a well in the middle of the bowl of dry ingredients and pour it in. Mix until combined, then add the olive oil and sunflower seeds and transfer into a greased 2lb loaf tin. Cover with kitchen wrap/cling film and put it in the oven for at least an hour, or until at least doubled in size.

Remove the bread from the oven and heat your oven to 180C. Remove the kitchen wrap and bake the bread for 40-45 minutes or until cooked the whole way through. Leave to cool, then slice and enjoy your delicious home baked bread. I love it for mashed avocado on toast but it makes wonderful french toast too!

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24 comments

  1. Hey Siobhan! Would this work with coconut oil instead of olive oil and coconut sugar instead of sugar? I'm missing those ingredients :) thanks!!

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    1. Hey! I think any oil and sugar would work fine :)

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  2. Could I use real eggs instead of flax eggs? :)

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    1. I wouldn't recommend it, flax seed is best

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  3. Is the vinegar necessary?

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    1. It helps to make the bread lighter and airier, I recommend it :)

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  4. Can you alsof make it without xanthan gum? I have got everything else at home hihi or can I use something else for that?

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    1. You can make it without, the xanthan gum just acts in place of the gluten and makes the bread have the right texture

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  5. My boyfriend recently found out he was gluten intolerant and I made this for him and it was amazing! I've also used it to make vegan pizza bases with, and it works brilliantly, I find it makes two large bases. Thanks for the recipe :D

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    1. That's wonderful, I'm so glad you liked it! I might have to try baking it as a pizza base too! :)

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  6. hey, is this using potato flour not potato starch?

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    1. The ingredients list on the bread flour mix I use just use just says "flours- rice, tapioca, potato, buckwheat and carob

      I'm assuming they mean flour, but most recipes use potato starch so I'm not actually sure?

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  7. Hey siobhan, could I just sub the other flours with buckwheat flour? That's the only one I have and would love to make this!

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    1. I wouldn't recommend it, you really need a blend of flours to make a gluten free bread rise properly!

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  8. hi siobhan, i have some few questions. you think that is necessary the vinegar? you think i could use baking powder instead of quick yeast that i miss? aaand, i can halve the doses right? (: have a good day x

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    1. Hello! I think it should be okay to leave the vinegar out, but not the yeast! The yeast is absolutely essential. Bread has to have yeast! You can halve the recipe :)

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  9. Hi Siobhan, could you tell me how the xanthan gum comes in to it please - I can't see it in the recipe ingredients but you mention it in another comment above. p.s - loving your recipes - made this bread and the chia jam with cheap strawberries on Monday :)

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    1. The Doves Farm blend contains a little xantham gum which just makes the texture more springy like glutenous bread. If you want, you can add a tsp to your dough to make the texture better!

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  10. Hi Siobhan, I have been diagnosed coeliac 5 years ago and I had the same feeling you had, but then I told myself: let's try to prove everyone that there are a lot of nice GF things, even more than what everyone can think :)!

    I have a question for you: I don't eat ots because I had been told that they are always processed with wheat, so it's like they had gluten in them.
    Do you eat them anyway? Or do you find GF oats?
    The same question is valid for the oats flour you use for you delicious bread.
    Could you please help me with tahta? :)!

    By the way, I'm sure your pancakes are wonderful, but I made this GF vegan, no sugar and no oil version:
    http://www.ontheflavorroad.com/healthy-pancakes-recipe/
    If you will have time to try them, let me know if like them :)!
    I know they turn really nice because also another blogger, Brandi, from The Vrgan 8 made them and she told me they were perfect :)!

    So I'll hopefully hear from you your feedback too!
    Have a lovely day :*

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    1. I'm not a celiac, just gluten intolerant, so the tiny amount of gluten that could be in oats from cross contamination isn't an issue for me. Since you are a celiac I'd recommend GF oats :)

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    2. I see! Thanks a lot Siobhan! I'll buy the GF ones then :)!

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  11. Ahh I just made this and I am dying it is soo yummy :3 thanks for the recipe! :)

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  12. Hey siobhan! I have this bread in the oven right now and it is looking great but it is really pale! Not brown like the one in your picture...does this matter? I don't know why this would happen because I have stuck to the recipe exactly!

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  13. Hey Siobhan, your blog is amazing! Is it possible to use baking powder or anything else instead of yeast??

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