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
- Put in the wheat buckwheat in a bowl or container and add plenty of water. Cover with a cloth and let sit for at least 6 hours.
- Strain and wash the buckwheat groats and place them in a food processor together with water (1 cup or 250 ml). Beat until they are well integrated. If you don’t have a food processor, you can use a hand or jug blender, but don’t over-mix.
- Pour the mixture into a bowl and leave it stand at room temperature covered with a cloth for at least 12 hours. The dough needs to rise in size and becomes denser, has a mousse-like consistency, and smells strong.
- After 12 hours, preheat the oven at 180ºC or 350ºF.
- Add the salt and the whole sunflower seeds and stir with the help of a spoon until they are perfectly integrated.
- Pour the dough into a rectangular pan lined with baking paper.
- Bake for 1 hour and 15 minutes or until bread is golden brown.
- Remove from oven and pan, but do not remove the baking paper. Let it rest for at least 30 minutes before removing the paper and cutting it into pieces.
- Serve it with vegan butter, peanut-butter or red fruit compote, or spread it with a little vegan cream cheese.
- Cover and store in the fridge for about 4-5 days or in the freezer for up to 6 months. You can defrost it right in the toaster.
- 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.