DELICIOUS GLUTEN-FREE BUCKWHEAT AND MILLET BREAD
I'm not allergic to gluten but since I feel so much better when I don't eat it I tried many great, healthy, and gluten-free recipes. Everybody asks about this recipe and can't believe it's made from millet and buckwheat; even picky kids like it. It's really easy and healthy, give it a try! You can add flax seeds, sun-dried tomatoes, olives, and whatever seeds and nuts you like to this bread.
Provided by uperiju
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
- Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 18.2 g, Cholesterol 1.2 mg, Fat 1.8 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 145.1 mg, Sugar 4.3 g
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