Gluten-free, yeast-free, sugar-free buckwheat bread. And it’s also Candida-friendly.
I don’t eat bread but this one is the one I absolutely love. The cleanest recipe I’ve ever seen.
This is a bit of non-traditional bread. It is dense inside and for me always comes out also a bit moist inside even though it is perfectly baked to a nice crunch on the outside. But I still love it!
It is super easy to make.
Once it’s done baking and cooled off, I cut it into slices and store half in the freezer and half in the fridge. But freezer storage doesn’t really last long, to be honest )). Since it’s a “guilt-free” bread with only 5 ingredients, I eat it really quick.
You will need a food processor for this bread.
Once it’s done baking I also take out the loaf from the baking tray, turn off the oven, and put the loaf inside to dry off a bit.
Right before eating I use cast-iron to warm up and dry up slightly each slice.
You can soak raw buckwheat groats for 30 minutes. But I always left it overnight to soak. Just make sure in both cases you always rinse it well.
Ingredients: - 3 cups raw buckwheat groats, soaked in filtered water from 30 min to overnight for slight fermentation - 1 tsp aluminum-free baking soda - 3 tbsp chia seeds soaked in 6 tbsp water for 10 minutes - 1 tsp Himalayan pink salt - 1 cup water
Instructions:
- soak the groats from 30-min to overnight, rinse well - soak chia seeds for 10 minutes - in a food processor combine all - pour back the batter into a bowl and let sit for 30 minutes so the soda gets activated better and all ingredients incorporate well - preheat oven to 325F - line a baking loaf with parchment paper and pour in the batter - bake for about 1,5 hrs until nice crunch crust forms
