This gluten-free bread recipe is incredibly simple. It is very easy to prepare and also has a spectacular flavor. It is a recipe suitable for anyone, even for those who have never made their own bread!

One of the things that I like the most about this bread is that it does not contain any type of artificial coloring or preservative, unlike many of the gluten-free breads that are sold in the supermarket. Also, those are usually more expensive.



  • 2 tazas de trigo sarraceno en grano (375 g)
  • 1 taza de agua (250 ml)
  • 1 cucharadita de sal
  • 1/2 taza de semillas de girasol (70 g), opcional



  • The bread is intended to be made with buckwheat grains and cannot be substituted for buckwheat flour or other flours.
  • Use the any seeds you want.
  • You can also add other ingredients such as dried tomatoes, dried fruit or herbs.
  • If the bread doesn’t turn out, it may not have risen properly. Try leaving it for 24 hours or in a warmer place. Another option is if it needs more baking time.
  • I use a 23×13 cm (9×5 inch) pan.
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