Sugar-Free Buckwheat Quick Bread - An easy and delicious bread recipe that's made without yeast or sugar! A great option for those with gluten allergies or on low sugar diets.
The beauty of (buckwheat) bread
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 kids in the morning before school.
That, in combination with a smoothie, is usually what they eat for breakfast, and it seems to tide them over well until snack time.
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.
It's also 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 peanut butter.
However you eat it, I hope you enjoy it as much as we do!
Sugar-Free Buckwheat Quick Bread
- 2 cups buckwheat flour ground from raw groats (see Notes)
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ½ cup cooked quinoa
- 1 ½ cups buttermilk (see Notes)
- ½ cup applesauce
- Preheat oven to 350 degrees.
- To make your 'buttermilk', add 1 1/2 tablespoons of apple cider vinegar to a measuring cup; then, add in enough milk to total 1 1/2 cups.
- Stir and let sit for 2-3 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.
Some of the items I use in this recipe include: