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My review
Delicious Gluten-Free Buckwheat and Millet Bread
3 made it |
4 reviews
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uperiju
"I'm not allergic to gluten but since I feel so much better when I don't eat it I tried many great, healthy, and gluten-free recipes. Everybody asks about this recipe and can't believe it's made from millet and buckwheat; even picky kids like it. It's really easy and healthy, give it a try! You can add flax seeds, sun-dried tomatoes, olives, and whatever seeds and nuts you like to this bread."
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Ingredients
1 h 15 m servings 99Original recipe yields 16 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
- Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
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Reviews
Read all reviews 4Most helpful
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Newest
1/19/2016
I rated it five stars as a great base recipe, though I did make a couple of substitutions based on what I had on hand,it still turned out wonderfully. Firstly, I had no Chia seeds. Since I assum...
4/3/2017
Made this recipe last night. It was DELISH! I only used half the buttermilk, but there you have it. It popped it in the oven on a cookie sheet as a round loaf with a criss cross hatch , did 450 ...
12/9/2018
I don't know what the heck I did wrong but the mixture never thickened. So I added more millet and groat. Mixture still never thickened. I put it in the bread pan and baked anyway . You coul...