I found this really nice, gluten-free, bread recipe by “The Whole Food, Plant Based Cooking Show.” Super healthy, gluten-free bread with buckwheat groats, psyllium husks, chia seeds, and quinoa. Really… you can’t get a healthier bread!
Since our granddaughter breaks out in hives when she has gluten, we are always looking for a variety of recipes for her.
Honestly, this bread was very easy to prepare (the only extra thing I had to prepare ahead was soaking the buckwheat groats and the quinoa overnight in water). Everything else is quick and easy.
Since I didn’t have time the next day to make the bread and so I left the groats and the quinoa for another day. I’m not sure if this contributed to the bread tasting flat or if it’s because the recipe doesn’t ask for salt. I’m sure there is a good reason the maker of this recipe chose to not put salt, but for my personal taste, I would add a bit of salt next time. I’m thinking a 1/2 tsp of sea salt would do wonders to enhance the flavors.
You can find the recipe here.
My overall thoughts on this homemade, gluten-free bread:
- From start to finish, this bread is simple and easy to put together;
- The texture is nice and moist;
- Two slices of this bread with peanut butter is very sustaining and I didn’t feel hungry before lunchtime;
- My granddaughter had zero allergic reactions;
- Missing a bit of salt.