Make your own gluten free bread and save loads of plastic

Last week I ran the very first three day Vegan Foundation Cooking Course in my new kitchen. I had 5 delightful participants and we created some incredible food and they all got to go home with recipes and a load of tips and tricks that they will be able to implement for years to come. This week on Thursday I begin the next 3 day course. I still have place in all courses in March, April and June. Dates for the rest of the year will be out in the next few weeks. Click here for more information.


Request Week

It’s request recipe week and I had a lot of requests for the gluten free bread recipe after I posted photos on Instagram. This recipe is by no means my idea. It came via  ##### who showed me a recipe of and a recipe in Pandora’s new cookbook   I took both recipes and then experimented by making 6 different loaves. I share here with you what I feel to be the best outcomes. I have stacks of bread slices in the freezer which is wonderful to access at anytime I feel like toast or I have unexpected guests. 

The other beauty of making this bread is that you don’t have to buy bread that is wrapped in plastic which gluten free bread usually is. 

Gluten Free Bread Base Recipe 

The bread needs to be stored in the fridge and the very best is to slice it up and freeze it.
You need to start soaking the buckwheat the night before.
3 cups buckwheat 
1 cup filtered water
2 tbsp chia seeds soaked in ½ cup water
1 tbsp psyllium husks
1 tsp salt 
1 tbsp nigella seeds
⅓  cup sunflower seeds
½ cup pepitas
  1. Soak the buckwheat in filtered water overnight.
  2. The next day strain the buckwheat and rinse it. Let it sit in a colander over a bowl for 6 hours with a tea towel on top, this will start the sprouting process of the buckwheat.
  3. Place the buckwheat in a food processor and process until smooth, add the soaked chia seeds, psyllium, water and salt and process to combine. Stir in the nigella and sunflower seeds and half of the pepitas.
  4. Place the mixture in a paper lined loaf tin and press the rest of the pepitas on top of the loaf.
  5. Bake in an 180°C oven for 50 minutes to 1 hour or until a skewer comes out clean and the bottom of the loaf sounds hollow when you tap it.
Dark Loaf 
Instead of stirring in the nigella seeds put them in the food processor at the same time as the chia seeds.
Calcium Rich Loaf
Use only 2cups of buckwheat and 1 cup amaranth flour and add an extra 1 to 1½ cups water.
Fruit loaf
Omit Nigella seeds, sunflower seeds and pepitas. Add 1 cup pitted dates, 1 cup of other dried fruit of choice - I used apricots, figs and pineapple. 
Olive Loaf 
Omit seeds and fold in 2 cups chopped pitted olives.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Vegan Chef Training

The Vegan Chef Training is going ahead this year. We are doing modules 2 to 5 in May this year. There are still 2 more places. If you are thinking about doing it but not sure come along and do the Three Day Vegan Foundation Cooking Course (which is the prerequisite to the Vegan Chef Training).
Please email me for more information.
Read more about the Vegan Chef Training
Have a wonderful week everyone
With gratitude Veet 

Tofu & Miso Class

Duration 4.5hrs
Cost $320
Learn how to make Tofu and Miso from scratch. It’s a hands on class where you get to take home what you make. You also get morning tea and a tote bag full of goodies. A workshop not to be missed. 

Nutrition Consultation

Online Consultation
Duration 50 minute consultation
Cost $120 / $90concession
A nutrition consult involves an exploration of your diet for a healthy lifestyle. A consult will help you with food choices that will support your body to heal or maintain good health.


Tags:buckwheat Olive Nigella seeds Pepitas

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