1 HOUR | Easy to Medium | Makes 1 loaf
Nutrition per serving:
130 Cals, 4g Protein, 17g Carbs, 4g Fat, 2g Sugar
Ingredients
Dry Ingredients:
- 2 cups (240g) buckwheat flour
- 1 cup (120g) tapioca flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 3 large eggs (room temperature)
- 1 cup (240ml) plain yogurt (or plant-based alternative)
- ¼ cup (60ml) olive oil
- 1 tbsp honey (or maple syrup)
- ¼ cup (60ml) water
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the buckwheat flour, tapioca flour, baking powder, baking soda, and salt. Whisk well.
Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, yogurt, olive oil, honey, and water until smooth.
Make the Dough:
Gradually fold the wet ingredients into the dry ingredients, mixing until a smooth, thick batter forms.
Fill the Pan:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake:
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This gluten-free buckwheat flour bread is soft, fluffy, and mildly nutty in flavor. It’s a healthy and versatile bread perfect for sandwiches, toast, or pairing with soups and stews.
