Buckwheat and oat flour bread is no-knead, gluten-free bread. It doesn’t require a lot of active time and it’s easy to make. Perfect for breakfast with a poached egg or as an accompaniment for Beef Stew with Carrots and Herbs.
Notes on ingredients for buckwheat and oat flour bread
Despite its name buckwheat is not in fact wheat. It is a pseudo-grain and does not contain gluten. It is, however, a complex carbohydrate which takes longer for the body to break down and keeps blood sugars low. Excellent news for us ladies with PCOS insulin resistance or for anyone looking after their blood sugar levels.
It is still high in carbohydrates containing about 23g per 30g, so you probably shouldn’t eat an entire loaf in one sitting but a slice or two in the morning with a poached egg? Yes please!
Where to buy buckwheat flour
I haven’t seen buckwheat flour for sale in my local supermarket yet. The easiest thing is to order it online. I like to use a mixture of oat flour and buckwheat flour because the oat flour adds a little more texture.
Oat flour is really easy to make at home. Simply place old-fashioned oats in a food processor and blend until they reach the desired consistency.
One teaspoon of salt seems like a lot but once it’s distributed through the mixture it’s just the right amount. I tried it with less but the bread came out so bland!
Tips for buckwheat bread
Toast the bread
Gluten-free bread is almost always better toasted and if it’s warm then the butter melts! Love it.
Measure by weight not volume
While I normally write ingredient quantities by volume, when it comes to bread it’s important to be accurate with the amount of flour. Therefore, I recommend measuring the flour by weight and not using cup measurements.
Storing buckwheat bread
Buckwheat bread does not keep well. Store in an airtight container in the fridge for three days maximum. Pre-slice the bread and keep it in the freezer to make it last longer. Just take out a slice and toast it as you need it.
Buckwheat and Oat Flour Bread
- Loaf pan
- Mixing bowl
- Large plastic bag
- Wire cooling rack
- Wooden spoon
- 350 g buckwheat flour
- 150 g oat flour
- 350 ml lukewarm water
- 2 tbsp olive oil
- 2 tsp active dry yeast
- 2 tsp sugar
- 1 tsp salt
- 1 tsp vinegar
- 2 eggs
- Add the yeast and sugar into the water and mix well. Leave in a warm place for 10 minutes for the yeast to activate. Small bubbles will form and the mixture will become frothy.
- Break eggs into a bowl or cup and add olive oil. Beat with a fork until the mixture is smooth and frothy.
- Put the flours and salt in a bowl. Combine and make a well in the center. Add in the egg mixture, the vinegar and the yeast/water mixture. Stir until just combined. The batter will be thick and a little sticky.
- Pour the batter into a lined and lightly greased loaf tin. Spread evenly with an oiled spoon. Place the tin into a large plastic bag and leave in a warm place to rise. It should take between one and two hours for the mixture to double in size.
- Once the mixture has risen, remove from the plastic bag and bake at 375°F/190°C for 25-30 minutes.
- Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for a month.