Gluten-Free Buckwheat Bread

Whether there are sauces involved or for a snack or breakfast, bread remains our indulgence that we cannot give up.

Hence, this recipe is perfect for lovers of this staple food, in its low histamine version.

INGREDIENTS FOR THIS RECIPE

  • Approximately 300g of buckwheat flour
  • Approximately 150g of cold water
  • 1 tablespoon of extra virgin olive oil
  • A handful of sunflower seeds
  • A handful of whole buckwheat
  • Salt
  • Preheat the oven with top and bottom heat to 200 degrees.
  • Mix the 300g of buckwheat flour and water in a large enough bowl that allows kneading until creating a consistent mixture. Make a small hole and add the oil and continue kneading everything together now.
  • Once we have the dough prepared, put it in the bowl, cover with a cloth or napkin and let it rest to gain consistency. Take it out and sprinkle a little flour on the clean countertop and shape it as desired with your hands.
  • Place or stick the seeds by embedding them in the dough and bake it for a minimum of 15 minutes and a maximum of 30. The result should be a crispy crust on the outside and very tender on the inside.
  • Let it cool and enjoy lightly toasting the slices. You’ll be surprised how delicious it turns out!

  • BONUS

    • The oil will make the dough smoother and mix better. The idea is to check that the dough is well made, as if it were a kind of “chewing gum”. If you see it starting to crack or crumble, add a little more water.
    • A good idea could be to use a ‘plum-cake’ mold, more rectangular, but you can also give it a rounded shape, however you like.
    • Check the baking every 10 minutes and make sure it is baking on all sides.

    This gluten-free bread will be ideal for healthy toasts or for dipping in low-histamine sauces. Find what to accompany it with in our recipe book and enjoy it your way.

    This recipe is low in histamine (not exempt) and is for informational purposes only, so it should not be considered a nutritional prescription. Consult a professional to customize your diet and enjoy a varied and suitable gastronomy. Seek professional guidance to customize your diet and enjoy a diverse and suitable gastronomy.

    Whether there are sauces involved or for a snack or breakfast, bread remains our indulgence that we cannot give up.

    Hence, this recipe is perfect for lovers of this staple food, in its low histamine version.

    INGREDIENTS FOR THIS RECIPE

    • Approximately 300g of buckwheat flour
    • Approximately 150g of cold water
    • 1 tablespoon of extra virgin olive oil
    • A handful of sunflower seeds
    • A handful of whole buckwheat
    • Salt
  • Preheat the oven with top and bottom heat to 200 degrees.
  • Mix the 300g of buckwheat flour and water in a large enough bowl that allows kneading until creating a consistent mixture. Make a small hole and add the oil and continue kneading everything together now.
  • Once we have the dough prepared, put it in the bowl, cover with a cloth or napkin and let it rest to gain consistency. Take it out and sprinkle a little flour on the clean countertop and shape it as desired with your hands.
  • Place or stick the seeds by embedding them in the dough and bake it for a minimum of 15 minutes and a maximum of 30. The result should be a crispy crust on the outside and very tender on the inside.
  • Let it cool and enjoy lightly toasting the slices. You’ll be surprised how delicious it turns out!

  • BONUS

    • The oil will make the dough smoother and mix better. The idea is to check that the dough is well made, as if it were a kind of “chewing gum”. If you see it starting to crack or crumble, add a little more water.
    • A good idea could be to use a ‘plum-cake’ mold, more rectangular, but you can also give it a rounded shape, however you like.
    • Check the baking every 10 minutes and make sure it is baking on all sides.

    This gluten-free bread will be ideal for healthy toasts or for dipping in low-histamine sauces. Find what to accompany it with in our recipe book and enjoy it your way.

    This recipe is low in histamine (not exempt) and is for informational purposes only, so it should not be considered a nutritional prescription. Consult a professional to customize your diet and enjoy a varied and suitable gastronomy. Seek professional guidance to customize your diet and enjoy a diverse and suitable gastronomy.

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