Recipe: Paleo/Gluten-Free Buckwheat Bread...

Bread.

The holy grail of Paleo and Gluten-free people everywhere.

Most breads that are gluten-free, and especially those that are paleo have weird textures, can't hold up well enough for sandwiches, and well, taste like cardboard.

This bread is easy to make, tasty, and holds up! You actually need a bread knife to cut it! My husband compared it to the brown bread served at Outback Steakhouse.. though I think it would need a little tweaking to match that.  I had it with stew last night and breakfast this morning. I've topped it with butter and honey, toasted and plain. Yum!

Warning #1 with this bread. It looks brown, and it certainly falls into a grey area. It contains both buckwheat and yeast.  My understanding is that buckwheat is grossly misunderstood. It is NOT a grain. However, some still consider it a grass, and thus non-paleo. I believe, and several sources state, that it is actually a fruit.   It IS gluten-free.  As always, I urge you to make your own decisions. If you don't think buckwheat flour is OK in your definition of paleo, don't make this bread.

Warning #2 of course is the yeast.  I am going to try to replicate this bread in the future without yeast, using the baking soda/acid reaction to make it rise. However, I have not had much success with that in the past. Yeast is technically an organism. Again, debate this all you want... I think the occasional yeast is OK. If you don't, don't make this and I'll try to make it yeast-free soon.

So with all those warnings out of the way, let's get to the important stuff... the recipe!!

Buckwheat Bread

Ingredients

• 1 1/2 Cups lukewarm water
• 3 eggs
• 3 Tbsp. honey
• 1 Tbsp. apple cider vinegar
• 1 package active dry yeast (I used Red Star)
• 1/2 Cup tapioca flour
• 1/2 Cup coconut flour
• 1 Cup buckwheat flour
• 1 tsp. salt

Directions

Mix yeast and water in a medium bowl and set aside for at least 5 minutes. 

In a large bowl, mix the remaining dry ingredients (coconut, tapioca, buckwheat, salt) together until completely blended.

In the medium bowl with your yeast water, add eggs, honey, vinegar and mix well. Once mixed, pour liquids into the dry ingredients.  Mix well. 

Pour batter into your greased pan. I used two 8x4 pans, but you should be able to do a full loaf pan without problems. 

Let rise at least one hour  (note in the above image, I thought yeast should rise in the fridge... which actually slows the process... oops).

Heat oven to 350.  Bake for 45-50 minutes (full loaf may take longer) or until a toothpick comes out cleanly. 

Let cool in pan for 5-10 minutes, then remove from pan and cool completely on a cooling rack. 

Add some grassfed butter and ENJOY!!!