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My review
Delicious Gluten-Free Buckwheat and Millet Bread
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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
- Adjust
- US
- Metric
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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
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...
Most helpful critical review
8/4/2019
This recipe was unfortunately problematic from the start. My friend accidentally poured all of the buttermilk in at once and we realized right away that the amount called for in the recipe was w...
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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 ...
2/9/2019
Love this recipe as we work towards gluten free...delicious and simple. My favorite right now (I’ve never tried it with the prunes as I opt for savory) is to add a good rounded teaspoon or so - ...
9/3/2019
I've tried many wheat free bread recipes. This is the best I have found. Thank you.
8/11/2019
I tried this recipe because my daughters fermented recipe didn’t work at this elevation - and it worked! Next time, I will add the buttermilk gradually - because I didn’t, I added 1/2 cup of buc...
8/4/2019
This recipe was unfortunately problematic from the start. My friend accidentally poured all of the buttermilk in at once and we realized right away that the amount called for in the recipe was w...
2/8/2019
Quick, easy, tasty and healthy. This recipe will go into my rotation.
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...