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Buckwheat and Quinoa Bread (Gluten-free, Dairy-free)

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Adjust Servings:
Dry ingredients:
90 g of Buckwheat flour
90 g of Millet flour
90 g of Quinoa flour
100 g of Tapioca starch
5 g of Dry yeast
25 g of Psyllium husk
8 g of Salt
10 g of Sugar white Optionally
Wet ingredients:
2 Egg white
475 g of Water
2 tbsp. of Apple vinegar

Buckwheat and Quinoa Bread (Gluten-free, Dairy-free)

  • Serves 8
  • Medium


  • Dry ingredients:

  • Wet ingredients:



Buckwheat bread with quinoa flour is a champion among breads! It is soft, light, airy, elastic, with a crispy crust. It uses flour of three “super six” grains – buckwheat, millet, and quinoa and is super healthy! Well, it’s delicious and beautiful, too. In fact, if you don’t mention it’s gluten-free, nobody will guess 🙂

I just want to draw your attention to the fact that we use two flours with a fairly intense aroma – buckwheat and quinoa, they will be quite noticeable. I like it, but if it is too much for you, try replacing it with flour with a more neutral flavor (rice, oat, sorghum).

In this recipe, tapioca starch is crucial as it gives elasticity to the bread texture.

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Sieve flour and starch into a bowl. Add the rest of the dry ingredients and mix to combine.


Mix egg whites until smooth using a fork. Add egg whites, water, and vinegar to the dry ingredients and mix until smooth. The mixture will start thickening gradually when psyllium husk starts to absorb the liquid. Let stand for 10 min to thicken.


Cover a loaf pan with parchment or grease with vegetable oil and sprinkle with rice flour or sesame seeds. Transfer the dough to the pan. Even the surface with a wet palm. Cover with plastic wrap greased with vegetable oil so that it doesn’t stick. Leave to rise at room temperature for about 1.5 h. The dough should increase in volume by about 70%.


Preheat the oven to 250 degrees Celsius. Put the loaf in the oven and bake for 20 min. Then reduce the temperature to 220 degrees, cover the surface loosely with foil and bake for another 30 min (total baking time is 50 min).


Once done, take it out of the oven and let cool for a couple of minutes. Then release and check the readiness by knocking on the sides and bottom of the bread - the sound should be dull. If not and the bread looks underbaked, put it back in the oven without the pan and bake for another 10-15 min at 180 degrees Celsius.
Let the finished bread cool completely on the wire rack and only then cut and serve.

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