There isn’t much in this life that’s better than freshly baked bread.
The smell, the taste, that first bite smothered with one fat-laden spread or another…it’s literal heaven on earth!
I usually try to have some type of homemade bread or muffin to give my girls in the morning before school. That, in combination with a smoothie, is usually what they both eat for breakfast, and it seems to tide them over well until their respective snack times.
I have a few of their favorites in the post queue for the blog, including a whole-grain spelt bread, mixed berry muffins, sugar-free buckwheat muffins, and today’s recipe.
I’ve gradually been transitioning away from yeast breads in favor of those that rely on a combination of an acidic milk paired with baking soda and/or baking powder.
I find these types of loaves just as satisfying and much faster to make!
I love this Gluten-Free Bread already on the blog, but given that I also love to experiment in the kitchen, I decided to take a stab at a bread free of both eggs and oil and based around one of my favorite flours, buckwheat!
This loaf turned out beautifully, and the addition of cooked quinoa gives it a natural protein boost.
This one is approved by the entire family, which is always nice, though I know I could eat this all myself!
We enjoy this topped any number of ways; for the girls, it’s usually a big pat of butter or a drizzle of olive oil, and for me, Laura Scudder’s smooth peanut butter.
However you eat it, I hope you enjoy it as much as we do!
- 2 c. buckwheat flour, ground from raw groats (see Notes)
- 1½ t. baking soda
- ½ t. baking powder
- ½ t. sea salt
- ½ c. cooked quinoa
- 1½ c. buttermilk (see Instructions for how to make your own)
- ½ c. applesauce
- Preheat oven to 350 degrees.
- To make your 'buttermilk', mix 1½ tablespoons of apple cider vinegar with 1½ cups of any milk you tolerate.
- Stir and let sit for 3-5 minutes.
- Mix dry ingredients in a large bowl (flour, baking soda, baking powder, salt).
- Mix wet ingredients in a medium bowl ('buttermilk' and applesauce).
- Mix everything together, including the quinoa, until well combined.
- Pour the batter (it will be wet) into a well-oiled loaf pan.
- Bake 30-40 minutes until golden and springy to the touch.
- Remove from the oven and cover the pan with a tea towel for 10 minutes while the loaf cools.
- Remove from pan, slice, and enjoy!
I only use buckwheat flour ground from these raw groats, but I suspect the pre-ground kind will work here as well.
I use this Homemade Coconut Milk to make the buttermilk for this recipe.
How do you top your bread?