Baking buckwheat and quinoa bread in Jamie Oliver baking tins

Buckwheat and apple puree bread is bread No 1 in our gluten free household. I bake this bread regularly, 2 loaves in one go. For quite some time I make the batter in benchtop mixer with a whisk attachment using 2 bowls, the glass one that comes with Breville mixer and the stainless steel one that I bought as a spare. It takes 8 to 10 minutes to do the job when all ingredients are prepared and measured. Our latest favourite ingredients mix includes quinoa, either as flour, or finely ground whole quinoa seeds. I started to use ground quinoa during Covid times, when I could not get enough supply of quinoa flour. We loved the texture of that bread so much than I have switched to using whole quinoa and never looked back, as baked loaf has better texture and is also helps with the budget.

Usually I bake regular/large loaves, based on 4 eggs, but on this occasion I decided to reduce ingredients quantities to 3 eggs, as Jamie Oliver bread baking tins are more suitable for the smaller bread loaf. I also don’t like to overload a tin with excess batter to have the upper crust subjected to extra heat outside the tin. I bought 2 tins keeping in mind that I always try to bake 2 bread loaves in the same conditions, including the shape and material of the tin. 2 tins also gave me the chance to compare different ingredient mixes in one bake.

This particular bake was a comparison of ground quinoa and quinoa flour, as well as ground golden flax and flaxseed flour and type of raising agent.


recipe 1

  • 80g Bio-Oz buckwheat flour
  • 80g Lotus quinoa flour
  • 20g ground golden flax seeds
  • 9g baking powder
  • 3 large eggs 165g without shell
  • 225g pure apple puree (blended apple pie filling)
  • 7g Saxa sea salt, divided in 2 portions 3g into dry mix, 4g for beating eggs
  • 2g cumin powder
  • white sesame seeds

recipe 2

  • 80g Bio-Oz buckwheat flour
  • 80g ground whole white quinoa
  • 20g Waltanna Farms organic golden flaxseed flour
  • 4.5g baking powder
  • 4.5g baking soda
  • 3 large eggs 165g without shell
  • 225g pure apple puree (blended apple pie filling)
  • 7g Saxa sea salt, divided in 2 portions 3g into dry mix, 4g for beating eggs
  • 2g cumin powder
  • white sesame seeds
  • black sesame seeds

Note: the same ingredients in both recipes are presented in bold.


loaf 1

prepared in benchtop mixer

  • mix all dry ingredients
  • beat eggs with a portion of sea salt added for 2-3 minutes at max speed
  • add apple puree, beat for another 2-3 minutes
  • reduce speed to low
  • add dry ingredients by serving spoon
  • combine to even texture
  • pour into greased or lined tin, I used loaf tin liners
  • sprinkle with sesame seeds
  • make a line in a batter filled with olive oil to help the loaf to have a symmetrical upper crust
  • spray water on top of the batter to prevent early crust formation, thus limiting the raise of the batter during baking

loaf 2

prepared with hand held mixer

  • batter preparation is exactly the same, only using hand mixer
  • the batter had thicker then usual texture that resulted in the loaf with lower hight
  • using apple or any other fruit purees in the presence of baking soda always gives the darker colour to the loaf, however it does not effect the taste of bread


Both loaves were baked in Jamie Oliver bread loaf tins, measuring from the top 11cm x 22cm, 6 cm in depth, from the bottom 8cm x 15cm.

  • I bake my bread in preheated to 190-195C oven without fan on middle level for 60 minutes, heating comes only from the bottom
  • other baking regimes may result in a different loaves height
  • remove the loaf from the tin after baking
  • peel paper lining if used
  • place the loaf to rest on a wire rack
  • the loaf can be sliced immediately when even piping hot, this is a significant feature that makes this bread so different from other types of gluten free bread

Jamie Oliver baking tins proved themselves as one of the best I have, providing even baking for different types of gluten free bread, buckwheat and quinoa bread included. The third loaf was another experiment, baked in a different tin and is a perfect example of a batter with the wrong ratio of dry to wet ingredients with a typical cave of the upper crust. I also want to mention again, that this type of gluten free bread has medium density, is soft to bite, can be stored at room temperature for 3-4 days and consumed even without being toasted. It does not go stale and become dry. Not that many crumbs either. All the variety of buckwheat bread recipes can be found in Recipe Index.


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