It wasn’t until the doctor suggested I try a month of gluten-free that I began to crave bread. And pastries. And pasta. Erg. Even though it turns out that I am not gluten-intolerant or even sensitive, my gluten-less month grew my creativity. This buckwheat bread was one of my favorite takeaways, a recipe I still make although I can eat all the bread, pastries, and pasta I want! (Oddly enough, I don’t even want them anymore.)
This buckwheat bread is a quick-bread, really, and it takes almost no effort. I really like the kefir component–it seems to make the gluten-free texture just a tad springier. I realize, however, that not everyone has kefir fermenting on their countertop, so plain Greek yogurt may also work. Note though, that your kefir substitute should be something that you can substitute for a fat since this recipe has no oil.
- 2 ¼ c. (270g) buckwheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- ¾ c. milk kefir
- 2 Tbsp. honey
Mix dry ingredients. Add eggs, kefir, and honey. Mix well.
Pour into greased and flour-dusted bread pan. Bake at 350° F. (180° C) for 30 minutes or until golden brown. Note that baking time may vary with the size of your bread pan. Also note that the yeast-less loaf will remain a small, quick-bread size and be a little crumbly because of the absence of gluten.
Allow to cool before slicing. I love using this recipe for small sandwiches or simply topped with strawberry jam.
