Bread is something that you miss when you go wheat-free. Especially in Italy, where bread is part of every meal.
The Gualano’s explained that when they all were kids, in the house of the not wealthy families, since the food served was not enough to fill the tummies, kids were forced to eat bread to feel full.
In Europe, Celiac disease is increasing and yet only a few places and countries offer gluten-free produce.
In Italy, gluten free products have a high price and are not found in every supermarket. In the bakeries, you can find soy or corn bread but they are always mixed with wheat flour.
So Saturday night I made marinated goat cheese as an appetizer. But I really didn’t want o buy bread fo it. So I started thinking a way to make a bread.
So I prepared a savoury plum cake cut it into slices and toasted it.
I always taste my food before serving it to my guests, so I cut a small slice and it literally blew my mind. It was fluffy and tasted really delicious. Once it was toasted it was crunchy and flavourful. You can prepare for bruschettas or you can have it for breakfast with a bit of jam.
I will soon start preparing it with other flours and post the recipes.
Cheers!
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Wheat free buckwheat flour bread
By Published: July 22, 2012
- Yield: 16 slices (4 Servings)
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
Buckwheat and egg based
Ingredients
- 60 g Buckwheat flour
- 4 Eggs
- 3 tbsp Olive oil extra virgin
- Salt
- Chives
Instructions
- Separate the egg yolks and the whites.
- In a bowl mix the yolks, with the salt and oil. Add the flour and beat well until it is all combined.
- Beat the egg whites with a pinch of salt until stiff.
- Combine the flour mixture with the egg whites. Mixing by moving your spoon from the bottom to the top.
- Put the mixture in a plum cake stamp. And bake for 25 minutes at 180°C.
- Let it cool and slice it. You can either eat it like this or you can toast it.
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August 6, 2012 at 23:11
Finallly I cooked your bread, delicious! Perfect with marmelade, cream cheese or nutella. I needed something like this for my breakfast. Thanks for sharing this recipe.
Probably the 4th and 5th pos are Inverted but the recipe is so easy that everybody can understand. Kisses
August 7, 2012 at 22:41
I am glad you gave it a try, I tried to prepare it with quinoa flour, but the result was so bitter to eat. I am thinking of trying with whole rice flour. I will post it as soon as I will try it.
And thank you so much for pointing out a mistake in the instructions (I fixed it). Comments are also for this purpose 😉
January 27, 2013 at 13:43
We eat quinoa a lot as a type of “salad” mixed with avadocos, red peppers, cucs, parsley and olive oil and balsamic. Kinda like a taboule… But I have never thought to try it for breakfast because I’m so programmed to oatmeal. I have a gluten free kid so this would be awesome if I could get him hooked, and much cheaper than the G.F. oats too!I love all your kitchen magic a secrets, my kids are still so impressed withthe popcorn!
May 9, 2013 at 07:03
Hi Melissa, in some health stores you can find quinoa flakes that you can cook as porridge for breakfast. Let me know 😉
November 14, 2013 at 21:25
We eat quinoa a lot as a type of salad mixed with avocodas, red peppers, cucs, parsley and olive oil and balsamic. Kinda like a taboule But I have never thought to try it for breakfast because I’m so programmed to oatmeal. I have a gluten free kid so this would be awesome if I could get him hooked, and much cheaper than the G.F. oats too!I love all your kitchen magic a secrets, my kids are still so impressed withthe popcorn!
January 27, 2013 at 13:43
Lots of health food sreots are stocked full of gluten-free foods. I’d try looking there. They even have gluten-free supplements. I’m not sure which flour would be the best though. Lots of flour packages have bread recipes on them, so I’d probably check the gluten-free ones out and see if they have any recipes on those. If not, someone who works in that area will probably have an idea. =)
January 28, 2013 at 04:05
Thank you so much! I can’t have egg yolks but will try this with egg whites and increase the oil to compensate for no yolks. It looks great:)
May 9, 2013 at 07:05
Hi Sarah, did you try it without the yolks? How was it? Let me know please. Thank you!
November 12, 2013 at 17:11
Tried this bread yesterday The first time it came out snopgy as my 10 year daughter described it. NeverthelessMy 10,6, and 3 year old loved it. Upon close reflection I discovered that I forgot to add the olive oil . Oops! I spent about 30 45 minutes making ( learning curve) and the entire pan was gone in five mintes. So I decided to make another pan I added the olive oil and baking powder and honey for a sweet taste. I didn’t separate the eggs which seem to work better for me. This pan came out beautifully The texture was absolutely gorgeous. I served it with oil and vinegar and my 3 year old gobbled it down. My older children added honey. My husband who is a sugar addict and bread snob practically wrestled the children for the last slices. I am so pumped. I will definitely be adding this to our table for breakfast lunch dinner and or just a snack.
March 9, 2013 at 18:53
I just wanted to know when do you put the chives in and where?
thanks
May 9, 2013 at 06:54
Hello Barb, sorry for replying so late. I am travelling and staying in Australia for a year and couldn’t always connect to internet. The chives go in the batter just before putting everything in the baking pan. You can use any herb you like: rosemary or basil
March 26, 2013 at 10:58
When do the chives go in? Is it true that there’s no need for water?
I’m looking forward to trying it; I just want to make sure I’ve got the right idea.
May 9, 2013 at 06:56
Hi MAtt, yes it’s true, no need of water at all. The chives go in the batter before you put everything in the baking pan. Please let me know. Ann tried to add honey, olive oil and baking powder. Also she didn’t separate the eggs, so you can try both ways.
April 25, 2013 at 10:23
Tried this bread yesterday… The first time it came out spongy as my 10 year daughter described it. Nevertheless
My 10,6, and 3 year old loved it. Upon close reflection I discovered that I forgot to add the olive oil …. Oops! I spent about 30 – 45 minutes making ( learning curve) and the entire pan was gone in five mintes. So I decided to make another pan… I added the olive oil and baking powder and honey for a sweet taste. I didn’t separate the eggs which seem to work better for me. This pan came out beautifully … The texture was absolutely gorgeous. I served it with oil and vinegar and my 3 year old gobbled it down. My older children added honey. My husband who is a sugar addict and bread snob practically wrestled the children for the last slices. I am so pumped. I will definitely be adding this to our table for breakfast lunch dinner and or just a snack.
May 9, 2013 at 06:52
Hi Ann your comment just makes me so happy…especially that your “bread snob” husband like it 😉
Even if the texture is not the same as bread it surely is healthy and tasty. I must try to make it without separating the eggs.
July 1, 2013 at 21:00
@Ann Fields you mind me asking how much baking powder you used?
July 25, 2013 at 21:55
Hi I recently switched to a wheatless diet and have been trying different alternatives to bread. I’m really not much of a baker however so the first batch I made came out very spongy and condensed. I followed the direction carefully so I’m wondering if there is anything else i could do to make the bread fluffier and as good as everyone says it is. THANKS!
August 25, 2013 at 10:43
hi Alyssa try to beat the egg whites separetely until they are fluffy and mix them in the batter. Be careful when you mix it, move the spoon gently up to down trying not to ruin the fluffyness. Let me know
July 27, 2013 at 14:03
Please let me know if I can do this with no eggs and what I can use it its place. I do not use soy and am vegan.
August 25, 2013 at 14:39
Hi Loreen i found this info: whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced.
I have never tried to replace egg in my recipes so i really don’t know how tge results will be. I am very interested to hear from you.
September 5, 2013 at 15:47
Hi! How big was the loaf pan you used? and can I omit the chives?
November 19, 2013 at 13:23
Hi Casey unfortunately i dont have the pan with me, it was one of those rectangular deep pans. Ofcourse you can omit the chives. You can try to add your favourits herb, i am sure it works with everything.
November 18, 2013 at 11:54
Hello Dalia,
Looking for good buckwheat recipes I found yours.
Can you confirm that it is 60 gr. of flour? That seems not right, with 4 eggs and the olive oil. You cannot make a loaf of bread with just 4 spoons of flour, right?
I presume it is a typo and you mean 600 gr. of buckwheat flour…
November 19, 2013 at 13:13
Hi Yvette, i confirm that it is 60gr. this bread is sooo light as it contains less flour. In case you try it with more flour let me know how it will turn out. Send me some pic too. Thank you for stopping by my blog. Cheers!
November 21, 2013 at 12:03
Hi, the oil is mentioned I. The ingredients but not the method. I guess it gets added with the egg yolk and flour?
November 21, 2013 at 12:42
Hi Rachel it was my mistake. You mix the oil with the yolks and salt before mixing it with the flour. I just colrrected the methid, thank you for pointing it out.
January 9, 2014 at 04:30
I hope your enjoying australia!! that is where I live! I still can’t quite believe its 60grams flour and that makes 16 slices of bread. I will have a go. I have another recipe that requires 600grams of buckwheat flour so I will try them both
January 10, 2015 at 10:48
Hi! I want to try this recipe. But can I use refined coconut oil instead of olive oil?