Few things in life are as satisfying as a warm slice of soft, tender bread. Especially if that bread is made up of delicate flavors like hazelnut flour and the subtly chocolate tones of this buckwheat flour. Made with gluten-free flours and lending sweetness from the buckwheat itself, this bread’s low glycemic index makes it friendly for those with celiac disease, candida over-comers and plain old foodies alike!
Buckwheat rivals even veggies in nutritional value. It lowers bad cholesterol, raises good cholesterol, helps regulate blood sugar and even prevent breast cancer.
So for a heart-healthy, tummy-friendly alternative; turn to buckwheat. Its also high in fiber and magnesium, both of which are top of the list supplemental necessities for anyone with digestive issues.
For those of us battling blood-sugar issues, it’s still a good idea to balance this carb heavy treat with something green.
It has a cake-like consistency and holds together nicely on it’s own, but I wouldn’t recommend using it for sandwich bread. It’s best as a treat on it’s own and could even serve as cake if one were so inclined.
Have you tried baking with buckwheat? How about hazelnut bread? How do you think the two flavors are mixed together?
- 2 Cups of Gluten Free All Purpose Flour (Or Regular All Purpose Flour for those without sensitivity. Though I'd recommend whole flours for the benefits)
- 1 Cup Hazelnut Flour
- 1 Cup Buckwheat Flour
- 6 Truvia Packets (Optional. Recommended if making cake)
- 1 tsp baking soda
- pinch salt
- 4 Tbsp Butter or Ghee (melted)
- 1 Cup Goat’s Milk Yogurt
- ½ Cup Goat Milk Kefir
- I egg
- ½ tsp vanilla extract
- Preheat the over to 350 F
- Grease baking sheet/ cake pan
- Melt butter and let cool for a bit
- Sift dry ingredients together
- Beat egg and add yogurt, kefir and then COOLED melted butter (so as not to cook the eggs)
- Add vanilla and Stevia (if you want it sweeter for the cake) to wet ingredients
- Mix wet and dry ingredients
- It will be sort of a thick cake batter. Now you can either-
- Pour a mound onto baking sheet and shape into a loaf with a spatula. Garnish with poppy seeds and or/sesame seeds
- Pour into two 9 inch cake pans
- Bake 40 minutes for big loaf or 20 minutes for cake version or until toothpick comes out clean