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Buckwheat Soda Bread - Gluten & Grain Free

Kezia Hall
A speedy gluten, yeast and faff free loaf!
Cook Time 45 minutes
Servings 12 portions

Ingredients
  

  • 500 g buckwheat flour
  • 100 g tapicoa flour
  • 2 tsp salt
  • 1 tsp bicarb
  • 500 g natural yogurt
  • few grinds ofpepper
  • 1 tsp coconut sugar
  • 2 eggs

Instructions
 

  • Preheat oven to 180c (fan assisted).
  • Mix the flours, salt and bicarb in a large mixing bowl.
  • In another bowl or jug mix the yogurt and eggs together thoroughly.
  • Then create a hole in centre of your flour and slowly pour in the yogurt and egg mix and stir flour in gradually.
  • Make sure all the flour is incorporated in, it will probaly be slightly sticky.
  • Then place into a well greased and lined loaf tin (I used one that is roughly 11cm x 22cm) and place in middle to lower half of oven for 45 mins or until brown.
  • Allow to cool and serve with toppings of your choice...but butter is never a bad choice!

Notes

This is a super simple and speedy loaf but is best eaten fresh. From day 2 onward toast it for best results.
I placed pre-sliced peice in the freezer for GF bread on tap.
Feel free to add more exciting flavour like basil, mixed herbs, sun dried tomatos etc.