Grain and Dairy Free Bread – High Nutritional Density, Super Easy to Make

Among nearly two dozens of gluten free bread recipes under my belt, this buckwheat and quinoa bread, is the easiest one to make and bake. It is also the first bread recipe that was done in benchtop mixer all the way, including mixing wet and dry ingredients. The batter can be made with the help of hand mixer or even whisk attachment to a stick blender. The ingredient list is short and simple, free from grains, starches, yeast, gums, soy, lentils, nuts, dairy and sugar. Using only buckwheat flour and home ground quinoa, with little flaxseed flour as dry ingredients, eggs, coconut cream (17-18% fat) as wet ingredients, makes this bread nutritionally dense with balanced ratios of proteins, carbs and fat. Ground quinoa versus quinoa flour makes the recipe more on the budget side, budget, in terms of wholegrain gluten free baking.

To sum it up, this recipe has several advantages compared to other variety of gluten free bread recipes:

the recipe is gluten, grain, nuts, soy, lentils, starches, gums, dairy, yeast and sugar free
it takes 10 to 15 minutes to make batter with the help of any mixer and 55-60 minutes to bake regular size loaf in any type of loaf tin
bread can be sliced after 5-10 minutes rest after baking, when still hot
bread can be used without toasting
bread can be kept at room temperature for 3-5 days without going stale, it can be frozen without any issues
bread has a soft and not dry texture
it tastes delicious, especially if you like quinoa taste

Ingredients:

120g Bio-Oz buckwheat flour
120g white quinoa, ground *
10g golden flaxseed flour
3 large eggs (155-165g without shell)
25g apple puree/20ml lemon juice (I used homemade puree from baked apples with skin)
400 ml can coconut cream 17.8% fat (I used Aldi Just Organic brand)
9g Saxa sea salt non iodised
9g baking soda **
3g cumin powder ***

Notes

*- you can use 240g Bio-Oz buckwheat flour, if quinoa taste is not to your liking

**- you can use baking powder, that usually contains rice flour, it will result it lighter colour of the bread, and the batter will not raise as high as with baking powder

***- you can use other spices or flavour enhancers, beware that garlic and onion powders can contain high concentrations of naturally occurring sulphur substances

Preparation:

grind quinoa seeds, you will have quite coarse flour
mix all dry ingredients, reserve 1/2 of the salt for beating eggs

grease baking tin with coconut oil, or line with tin liners (I used butter to grease glass baking tin 13 cm x 23 cm x 7 cm, measured on top)

add reserved half of the salt to eggs and beat them until triple in volume and pale (use whisk in benchtop mixer)
if using apple puree, add it to whisked eggs and beat another 1-2 minutes on high
if using lemon juice, reduce speed to medium/low, add lemon juice and coconut cream and combine all wet ingredients together
add dry ingredients mix on the same speed
pour batter (the consistency of thick pancakes batter) into prepared baking tin
use sesame seeds (optional)
to get a nice loaf I make superficial line, filled with oil in the centre, in that way the batter will split in the middle while raising (shown for baking the loaf with just buckwheat flour)

spray the surface of the batter with water
bake 55-60 minutes in preheated to 185C oven with no fan regime, no fan regime provides better raise
let the loaf rest on a wire rack for 10 minutes or as long as you wish

Bread loaf baked with only buckwheat flour in a paper lined tin

Sizes and shapes of bread slices with just buckwheat and buckwheat/quinoa were different depending on the geometry of the baking tin. Buckwheat and quinoa bread raised in volume better during baking compared to just buckwheat flour bread. However, it could be dependent not only on batter characteristics itself, but also influenced by the material of the baking tin. I love baking in glass. The temperature spread is the best, you can see what happens to the crust, the volume of the tin, with the batter usually taking only half of the depth, allows bread to raise more during baking, with the crust having less exposure to temperature in the beginning.