I made this today and it is so delicious! I pay $12 for a smaller loaf of gluten-free whole-grain bread at the farmers' market, but this is a much cheaper and tasty option. I did not have raisins so I chopped 1.5 dates and then pulverized them into the soy milk. I added some drops of maple extract and it is amazing. And so quick I made it on my lunch break! I want to make this again and add cranberries or currants and spices for Christmas :) Thank you!
This is delightful. Gluten free bread is always (ALWAYS) a disappointment. This is not. I made it, without hope because I've had Celiac disease for years, so... experience. Jill, I was shocked. SHOCKED. No words. I have played with this recipe and now I have dinner rolls, burger buns, sandwiches, cinnamon raisin bread-THAT'S really good! Thank you for all of your hard work keeping all of us alive and well fed! You are a gift to all of us!
@@jenkins304 I have an english muffin pan that I use for the buns and I use a muffin tin for the dinner rolls and slider rolls. I like to sprinkle sesame seeds on the buns. I also use a donut pan and make "bagels". I top those with whatever topping I feel like and I will also mix in things like cinnamon and raisins or blueberries. For bread sticks, I put the batter in a ziploc bag and cut a hole in the bottom corner and squeeze out the batter onto a parchment lined sheet. Adjust your baking times for each different thing. I can get a couple of buns and maybe 3 dinner rolls out of one recipe. I hope this helps:)
Hi Jill, I made this bread, it was so yummy, wholesome, delicious... I have no words for it. Thanku thanku thanku. Then I thought what do I use as a spread .... I soaked some cashew and raisins separately, blend them thick separately, I toasted two slices of my bread spread cashew butter on one and raisin spread on another.... and later tried mixing a tsp each on another ....wow wow wow .... I couldn't believe the taste was so good. Bread finished in no time, I am never going to buy bread from the store. I am going to make another. Since my oven isn't working, I made it in a big pot on gas by spreading salt and placed small rack and my bread pan over it. covered but not too high a heat. First attempt and it was PERFECT. I made many breads earlier, but was never successful. But this was first time, first attempt and I was over the moon. Very grateful to you.
I made this, and it's the easiest and best gf bread I've come across! Thanks so much, Jill, for the hard work you do in developing recipes for us! You are much appreciated.
Thank you Jill. This bread is fabulous!! I didn't have enough plant milk so I replaced the liquid with about a 1/4 cup banana. It gives a tiny more sweetness and it may require longer baking time (I baked it longer). Anyway the texture is bubbly with just the right moisture. Each slice is tender, springy and so flavorful! Yummy! I'm addicted. ❤
Thanks so much for doing the comparison of the packaged buckwheat flour and the home ground buckwheat flour Both breads look terrific. Excellent demonstration of preparing the batters
I eat buckwheat almost everyday to replace rice because rice has arsenic in some regions that farmers grow rice, even organic brown rice. Dogs can have cooked buchwheat also.
Some rice from California, India, and Pakistan and have less arsenic. Brown rice basmati has the lowest level. Arsenic can be washed out. You soak the rice in a large quantity of water with a bit of baking soda in it for a couple of hours, and rinse it several times. It is scientifically proven to reduce the arsenic level greatly.
Beech wheat is also known and buck wheat. Some people think wild rice is a rice when its actually a grass. I use buckwheat to make homemade soba noodles.
Made this today! Exactly like you did Jill and they turned out just PERFECT! Thank you for being so descriptive and accurate! I used bread cooking stones and my goodness they popped right out beautifully!
Thank you for this recipe. Our son was just diagnosed with celiac disease and I've been watching so many videos about making gluten free bread. They are all so complicated and call for animal products. I'm looking forward to giving this one a go!
I love watching your cooking show! It has helped me immensely in my plant-based eating lifestyle! Thanks for your recipe today--will make! Lovely video and most informative for me! I do and have followed your channel for awhile now...really enjoying it! Thank you for being out there .. so positive and full of "nuggets" for those plant-based eaters...Dawn @ Rich & Dawn in MN :)
Asian buckwheat noodles usually have that greyish look. When I grind buckwheat from Bob's Red Mill, it's light gold. Possibly different types. I'll certainly try your recipe. I love buckwheat's aroma of roasted coffee
Just made this today on Aug. 23, 2023. Very easy to make. Made it in time to serve alongside some leftover black bean and sweet potato stew. Thank you, Jill!
I'm delighted to find your video and recipe! I had to go on a diet a year ago that has no wheat, rice, corn, soy or potatoes (plus some other foods). It's been a pretty difficult change suddenly going from being able to eat just about anything to a very restricted diet. Buckwheat has been a god send!
I made this today after finding your channel when looking how to cook without oil. It came out amazing!!! I tagged you on Instagram on my stories. 😊 thank you!
Hi Jill love your channel and all the recipes you share on this show. You make wonderful recipes and make everything look so delicious. Since you love buckwheat so much … I have a friend from Slovenia who makes fabulous cabbage rolls stuffed with cooked buckwheat and spices, she puts red or green peppers and spices and onion. She adds her homemade canned tomatoes… omg they are so delish.. She gave me some at Christmas time… thought you might want to dabble with this, I’m sure you could come up with some fantabulous ideas…. Thankyou for all you put into this show..from Winnipeg Canada.
I love buckwheat too. I recently learned about a different kind of buckwheat called tartary buckwheat. I just received a 16 ounce bag of it and am very excited to try it.
I made this today, although I used 1/2 c buckwheat flour, 1/2 c millet flour, and a cup of Farrow flour. Those flours don’t absorb as much liquid so it’s still a bit soupy. The flavor is amazing though, so I’m going to make it again using 1 c milk and add more if necessary. Thanks!
Thank you Jill! Your timing on this recipe is graciously divine; an answer to prayer! ??? Are the raisins necessary?Could the raisns be substituted with dates or dark molasses? I am looking forward to baking this week! God bless you all!
I have made a few good gluten-free vegan bread loaves before, but none as easy as what you just showed here! And thankfully, I just got a Nutribullet for Christmas and bought buckwheat groats for a recipe I didn't make...so I'm looking forward to this one. I love your useful videos. Thank you!
Hello, I am an Aussie living in Gothenburg Sweden and love baking with alternative grains and sharing my recipes and discoveries on my TH-cam channel Sue Maree P. I loved your comparison video on Buckwheat bread 2 ways one with store-bought buckwheat flour and the other using ground buckwheat groats. I was wondering if I could have your permission to share a version of your recipe on my TH-cam channel. I will give you a shout-out and let all my viewers know that it is your recipe and I was inspired to share this with my viewers too, I have just ordered matching silicone bread moulds to bake this too! Thank you in advance.
This looks really good, can't wait to try it! You should remove the label on your NutriBullet. It comes right off. If you wash it with the label on, it will become all scuzzy.
You can buy both the dark buckwheat flour and the white buckwheat flour. The dark one I get is Bob's Red Mill, the white is from Bouchard Family Farms, here in Maine. Buckwheat is a part of the Franco American culture here and used to make Buckwheat Pancakes. I use it to make French crepes. You can also get Kasha--which is hulled buckwheat groats that have been toasted. The toasted groats might add another flavor?
I just made this. Very tasty! I can see how it would be good with cinnamon! I saw your cinnamon swirl recipe, but have you tried just putting cinnamon in the batter? Thank you for the delicious recipe!
Just bought some biodynamic organic Dutch whole grain buckwheat flour as a treat ( I'm in ireland so not so exotic 😂) and am just about to try your recipe Jill. 🙂 thanks again
Nooooo….can’t believe you said winner, winner, chicken diner!!!! Breads both look delicious…thanks for the comparison…I will make the darker version soon!!!!
I have become addicted to this bread. I've been using Anthony's organic buckwheat and they have come out beautiful. What is the best way to store this bread?
Hi Jill! Love your recipes! Thank you for creating and sharing them! I was looking for a vegan gluten free and low sodium bread and your video popped up. Such perfect timing! I'm from Eastern Europe and grew up eating buckwheat. It looks like the buckwheat flour you got from the store was made from roasted (or thermally processed) groats - hence the brown color and stronger taste. The light buckwheat groats you used for grinding into flour at home are the green buckwheat. Green buckwheat is basically raw and preserves all the nutrients, and has a milder taste. It's recommended to use the green buckwheat faster as it doesn't last too long. Hope this helps to solve the mystery 😃. Thank you again for the amazing recipes! I'll be making the bread in the morning. I have both types of buckwheat in my pantry.
Not in the case with buckwheat. Dark buckwheat is the processed one. It goes through a thermal processing (either roasted or steamed and then heat dried). This extends the shelf life and gives it a more pronounced flavor. The light buckwheat is also called green buckwheat. It only has the husk removed. It's the healthiest as it preserves all the nutrients. In addition, it has a much milder taste. I'm from Eastern Europe and grew up eating buckwheat on a regular basis.
@@terzikt Are you thinking of Kasha? I would think that that would make a brown flour, since it is toasted--but it still has had the hull removed. The dark buckwheat flour that I get is grey. It looks just like the dark flour in the video--and is ground without removing the hull.
Ok just try this 😊😊truly enjoyed however I add less milk and use applesauce , also I add a ripe banana and couple dates . My hubby and I loves this bread.
First of all, thank you for your recipe, not only that you have beautiful long hair, which I immediately noticed. I have buckwheat seeds that I didn't do anything with. I have been wanting to bake bread in the bread maker or in the air fryer for a few days now. I also don't use sugar, I replace it with dried fruit. I like the bread that you ground yourself better in color, but also purely natural... That gray bread has a strange color and I don't like gray anyway. It may well be tasty, but I'll use up my seeds first.
Thanks for such an easy bread recipe! I use it as I like to stick to gluten free as much as possible. Can I add an egg in for additional binding? For non-vegans :)
Thanks for the recipe, may I ask did you use raisins in the second loaf? The difference in colour can be only because of the flour, but fruits and berries especially in the presence if baking soda give very dark colour.
Im really excited to try this recipe, thank you!! Im wondering if you could swirl the two batters together, and create a marbled effect, like they do with rye at the bakery sometimes? Thank you again : )
What can you suggest to cook it in using a camp oven please?? Also yellow dock aka curly Dock is from the buckwheat family. You can use that also leaving husks on. Something that heals ANYTHING red in your body. Called a weed by farmers and eradicated. The root is highly medicinal as a tincture, and the new leaves are a spinage alternative but contains mass higher health benefits. The leaf has a red stalk. Another healer of anything red in your body.
Hey... I think the hulls being included is what lightens the bread up...... kind of like psyllium husks you know... they are very light but just add volume. With the buckwheat groats, you are getting more buckwheat actually, no husks... so there's nothing there to lighten it up.
This sounds like an amazing recipe! I'm looking forward to trying it. I am wondering if you could put the ingredients by gram weight rather than cups? It's such a much more accurate way to make things, especially things like flour. Thanks!
I'm never making another bread, truthfully. Buckwheat flour, first, is the least expensive gluten-free option here, and second......it tasted amazing, a bit like pumpernickel? Mine turned REAL dark, much darker than yours. I skipped the aminos, and i just made a little addition: 1-4 of a cup of arrowroot starch. I swear, it's so soft and fluffy!!! I love dense bread, and i just ate it toasted tonight with some chickpea mash on the top. I swear, no more bread fails for me, this is IT.
I made this today and it is so delicious! I pay $12 for a smaller loaf of gluten-free whole-grain bread at the farmers' market, but this is a much cheaper and tasty option. I did not have raisins so I chopped 1.5 dates and then pulverized them into the soy milk. I added some drops of maple extract and it is amazing. And so quick I made it on my lunch break!
I want to make this again and add cranberries or currants and spices for Christmas :)
Thank you!
Fantastic! 😊
I love that this was do-able on your lunch break.
What is the temperature for baking one loaf?
Omg❤❤❤❤
@marwaelso7344 350
This is delightful. Gluten free bread is always (ALWAYS) a disappointment. This is not. I made it, without hope because I've had Celiac disease for years, so... experience. Jill, I was shocked. SHOCKED. No words. I have played with this recipe and now I have dinner rolls, burger buns, sandwiches, cinnamon raisin bread-THAT'S really good! Thank you for all of your hard work keeping all of us alive and well fed! You are a gift to all of us!
Really, I am going to make buns too. thanku
How do you make the dinner rolls and burger buns from this recipe? I would love to do that!!
@@jenkins304 I have an english muffin pan that I use for the buns and I use a muffin tin for the dinner rolls and slider rolls. I like to sprinkle sesame seeds on the buns. I also use a donut pan and make "bagels". I top those with whatever topping I feel like and I will also mix in things like cinnamon and raisins or blueberries. For bread sticks, I put the batter in a ziploc bag and cut a hole in the bottom corner and squeeze out the batter onto a parchment lined sheet. Adjust your baking times for each different thing. I can get a couple of buns and maybe 3 dinner rolls out of one recipe. I hope this helps:)
Oh wow lol🔥🔥🔥💃
Winner, winner buckwheat dinner!
btw Love buckwheat. And who doesn't like the character from the Little Rascals.
Hi Jill, I made this bread, it was so yummy, wholesome, delicious... I have no words for it. Thanku thanku thanku. Then I thought what do I use as a spread .... I soaked some cashew and raisins separately, blend them thick separately, I toasted two slices of my bread spread cashew butter on one and raisin spread on another.... and later tried mixing a tsp each on another ....wow wow wow .... I couldn't believe the taste was so good. Bread finished in no time, I am never going to buy bread from the store. I am going to make another. Since my oven isn't working, I made it in a big pot on gas by spreading salt and placed small rack and my bread pan over it. covered but not too high a heat. First attempt and it was PERFECT. I made many breads earlier, but was never successful. But this was first time, first attempt and I was over the moon. Very grateful to you.
I am so happy that you like it Narinder 😊😊😊.You just made my day ❤️
What do you mean you spread salt?
Your outback bread is now a normal part of my weekly menu. Can’t wait to try this.
I made this bread about a week ago. It turned out so good I'm amazed and so is my husband who has celiacs disease. It is delicious!
I made this, and it's the easiest and best gf bread I've come across! Thanks so much, Jill, for the hard work you do in developing recipes for us! You are much appreciated.
Thank you Jill. This bread is fabulous!! I didn't have enough plant milk so I replaced the liquid with about a 1/4 cup banana. It gives a tiny more sweetness and it may require longer baking time (I baked it longer). Anyway the texture is bubbly with just the right moisture. Each slice is tender, springy and so flavorful! Yummy! I'm addicted. ❤
I love buckwheat flour. I make buckwheat pancakes all the time. Jill has done it again with a healthy creation. ❤️
You never disappoint!Thank you so much for all your hard work ...and for bringing us most delicious and healthy recipes ever!!!
Thanks so much for doing the comparison of the packaged buckwheat flour and the home ground buckwheat flour
Both breads look terrific.
Excellent demonstration of preparing the batters
I made this bread. A real ‘wow’ !!!! Love the taste. Thank you for sharing.
I made it this morning and it came out so good. I'm planning to make it again tomorrow. Thank you so much for sharing this recipe.
I eat buckwheat almost everyday to replace rice because rice has arsenic in some regions that farmers grow rice, even organic brown rice. Dogs can have cooked buchwheat also.
Some rice from California, India, and Pakistan and have less arsenic. Brown rice basmati has the lowest level. Arsenic can be washed out. You soak the rice in a large quantity of water with a bit of baking soda in it for a couple of hours, and rinse it several times. It is scientifically proven to reduce the arsenic level greatly.
@@thatcanadiangrandma thanks
I just made this with sprouted buckwheat and sprouted oat milk and it turned out great!
My wife Donna was looking for a bread recipe and wala your next video was this one!! Thanks! Best, Stan
Beech wheat is also known and buck wheat. Some people think wild rice is a rice when its actually a grass. I use buckwheat to make homemade soba noodles.
I look forward to trying this. It seems the best of both worlds would be to grind your own "Unhulled" Buckwheat. Thanks for sharing this.
Thank you so much I have some buckwheat seeds I'm going to make this bread I'm tired of the store bought bread thanks again❤
Made this today! Exactly like you did Jill and they turned out just PERFECT! Thank you for being so descriptive and accurate! I used bread cooking stones and my goodness they popped right out beautifully!
I love this. I make buckwheat pancakes that we love so much! Thanks so much for another great recipe.
Hi, Jill. I made the outback bread...it was SPECTACULAR and so easy. This looks great too.
Thank you for this recipe. Our son was just diagnosed with celiac disease and I've been watching so many videos about making gluten free bread. They are all so complicated and call for animal products. I'm looking forward to giving this one a go!
This recipe is a keeper!
Excellent recipe! My new favorite bread after trying several.
Thankyou Thankyou Thankyou
My new favorite bread!!! Had this for sandwiches today and it was so very good. :) My girls say "Thank you"
So glad you all like it 👍
I just made it today OMG!!!!!!!! Simple, easy, delicious, just what i needed. Thank you so much
I made it today 😊 love it, I added some carraway seeds to give it a slightly Polish feel...Soooo goood thank you❤🎉
I love watching your cooking show! It has helped me immensely in my plant-based eating lifestyle! Thanks for your recipe today--will make! Lovely video and most informative for me! I do and have followed your channel for awhile now...really enjoying it! Thank you for being out there .. so positive and full of "nuggets" for those plant-based eaters...Dawn @ Rich & Dawn in MN :)
Thank you so much for sharing this. I’ve been looking for a buckwheat bread recipe! Can’t wait to make it!
Thanks so much for giving the measuring units in g and ml in your recipe.
It helps a lot as i‘m watching your videos from germany. 👍🏼🍀🙏🏻
My pleasure 😊
Asian buckwheat noodles usually have that greyish look. When I grind buckwheat from Bob's Red Mill, it's light gold. Possibly different types. I'll certainly try your recipe. I love buckwheat's aroma of roasted coffee
Buckwheat bread makes thebest toast of any low carb type of bread. Nice and crispy.
Anthony’s buckwheat flour is extremely processed and white, but Arrowhead Organic is much darker and tastier. Stick with Arrowhead. 😀
Just made this today on Aug. 23, 2023. Very easy to make. Made it in time to serve alongside some leftover black bean and sweet potato stew. Thank you, Jill!
I'm delighted to find your video and recipe! I had to go on a diet a year ago that has no wheat, rice, corn, soy or potatoes (plus some other foods). It's been a pretty difficult change suddenly going from being able to eat just about anything to a very restricted diet. Buckwheat has been a god send!
I made this bread, simply amazing, very delicious 🎉
I made this today after finding your channel when looking how to cook without oil. It came out amazing!!! I tagged you on Instagram on my stories. 😊 thank you!
Incredible recipe!!! Yummy!!! Tasty like grandma's!!! Thanks for the good vibes!!😋😋👍😉
Hi Jill love your channel and all the recipes you share on this show. You make wonderful recipes and make everything look so delicious. Since you love buckwheat so much … I have a friend from Slovenia who makes fabulous cabbage rolls stuffed with cooked buckwheat and spices, she puts red or green peppers and spices and onion. She adds her homemade canned tomatoes… omg they are so delish.. She gave me some at Christmas time… thought you might want to dabble with this, I’m sure you could come up with some fantabulous ideas…. Thankyou for all you put into this show..from Winnipeg Canada.
Yum 😋
I made it ❤ no more store bought over priced bread
I love buckwheat too. I recently learned about a different kind of buckwheat called tartary buckwheat. I just received a 16 ounce bag of it and am very excited to try it.
A fantastic recipe from the Whole Foods Plant based cooking show 😋. Love 🥰 the video.
Thank You for all of these delicious recipes. Plus I have been looking for a good gluten free bread, I am trying it and will get back to you.
Tea. Earl Grey. Hot. You need with your bread. Great recipe!!!
Is that a Captain Piccard reference 👍
@@wholefoodplantbasedcookingshow Yes. Always liked the way he ordered his tea over the replicator.
Thank you. I'm pleased and surprised with the result. That was so easy to make and works as a great bread substitute for me!
I made this today, although I used 1/2 c buckwheat flour, 1/2 c millet flour, and a cup of Farrow flour. Those flours don’t absorb as much liquid so it’s still a bit soupy. The flavor is amazing though, so I’m going to make it again using 1 c milk and add more if necessary. Thanks!
Hi Jill.....love this bread. Easy to make, and simply delicious!
Thank you Jill! Your timing on this recipe is graciously divine; an answer to prayer! ??? Are the raisins necessary?Could the raisns be substituted with dates or dark molasses? I am looking forward to baking this week! God bless you all!
Yes, you could use dates or molasses as they are just for flavor
Thank You ❤️
Looks yum, thanks Jill!
I just pulled this out of the oven. Had to make the flour. But it smells soo good. Can't wait to try it. Aand, your Cookbook arrived just moments ago!
I have made a few good gluten-free vegan bread loaves before, but none as easy as what you just showed here! And thankfully, I just got a Nutribullet for Christmas and bought buckwheat groats for a recipe I didn't make...so I'm looking forward to this one. I love your useful videos. Thank you!
Buckwheat strengthen blood vessels.
I just made this! 2 loaves for lunch today and they smell incredible!!! Thank you so much.
A fabulous inspiring video.
Hello, I am an Aussie living in Gothenburg Sweden and love baking with alternative grains and sharing my recipes and discoveries on my TH-cam channel Sue Maree P. I loved your comparison video on Buckwheat bread 2 ways one with store-bought buckwheat flour and the other using ground buckwheat groats. I was wondering if I could have your permission to share a version of your recipe on my TH-cam channel. I will give you a shout-out and let all my viewers know that it is your recipe and I was inspired to share this with my viewers too, I have just ordered matching silicone bread moulds to bake this too! Thank you in advance.
Thanks so very much!
Love buckwheat! ((great sponsors Jill)
Thanks!
Most buckwheat I buy is already toasted so it has a brown color. I think it is toasted to enhance the flavor. I will try your recipe and let you know.
Thank you!
This looks really good, can't wait to try it! You should remove the label on your NutriBullet. It comes right off. If you wash it with the label on, it will become all scuzzy.
You can buy both the dark buckwheat flour and the white buckwheat flour. The dark one I get is Bob's Red Mill, the white is from Bouchard Family Farms, here in Maine. Buckwheat is a part of the Franco American culture here and used to make Buckwheat Pancakes. I use it to make French crepes.
You can also get Kasha--which is hulled buckwheat groats that have been toasted. The toasted groats might add another flavor?
I’m making it right now! Love all your recipes. Thank you ♥️
10 out of 10! I keep remaking this one. It makes an incredibly simple and easy addition to breakfast toast.
I just made this. Very tasty! I can see how it would be good with cinnamon! I saw your cinnamon swirl recipe, but have you tried just putting cinnamon in the batter? Thank you for the delicious recipe!
I'm not even vegan but this relaxes me so good uwu
It’s yummy I bought some bread from PACHA but it’s so expensive that’s why I decided to look up a recipe love buckwheat
Just bought some biodynamic organic Dutch whole grain buckwheat flour as a treat ( I'm in ireland so not so exotic 😂) and am just about to try your recipe Jill. 🙂 thanks again
Hi Jill, I made this bread and we love this recipe! Also, I read about the buckwheat and it's amazing food! ❤
Great cooking
Did you just say winner winner chicken dinner?! That was hilarious and ironic. Love your show! God bless!
I know right? I knew it right when it cam out of my mouth 😬😬😬
Nooooo….can’t believe you said winner, winner, chicken diner!!!!
Breads both look delicious…thanks for the comparison…I will make the darker version soon!!!!
We seem to be making this once a week.
What do I think? I think I am gonna have to try this bread! Great video and I love your recipes!
I have become addicted to this bread. I've been using Anthony's organic buckwheat and they have come out beautiful. What is the best way to store this bread?
I keep mine in an airtight container in the fridge
Hi Jill! Love your recipes! Thank you for creating and sharing them!
I was looking for a vegan gluten free and low sodium bread and your video popped up. Such perfect timing!
I'm from Eastern Europe and grew up eating buckwheat. It looks like the buckwheat flour you got from the store was made from roasted (or thermally processed) groats - hence the brown color and stronger taste. The light buckwheat groats you used for grinding into flour at home are the green buckwheat. Green buckwheat is basically raw and preserves all the nutrients, and has a milder taste. It's recommended to use the green buckwheat faster as it doesn't last too long. Hope this helps to solve the mystery 😃.
Thank you again for the amazing recipes! I'll be making the bread in the morning. I have both types of buckwheat in my pantry.
I am a fan of buck wheat especially the pan cake. Truly going to make this one
This looks so easy and I have all of the ingredients except the buckwheat flourn't wait to try it!
Looks yummy
can you put regular milk in that mixture? or only plant milks?
Can’t wait to try this! FYI: Soy milk is missing from the ingredients list on the website.
Thank you Justin, I got it fixed =)
The flower goes through a process of bleaching and extracting.
Healthier is the dark one.
Not in the case with buckwheat. Dark buckwheat is the processed one. It goes through a thermal processing (either roasted or steamed and then heat dried). This extends the shelf life and gives it a more pronounced flavor.
The light buckwheat is also called green buckwheat. It only has the husk removed. It's the healthiest as it preserves all the nutrients. In addition, it has a much milder taste. I'm from Eastern Europe and grew up eating buckwheat on a regular basis.
@@terzikt Are you thinking of Kasha?
I would think that that would make a brown flour, since it is toasted--but it still has had the hull removed.
The dark buckwheat flour that I get is grey. It looks just like the dark flour in the video--and is ground without removing the hull.
Great video!!
Ok just try this 😊😊truly enjoyed however I add less milk and use applesauce , also I add a ripe banana and couple dates . My hubby and I loves this bread.
buckwheat brownies next? :D
Winner winner fidget spinner! (Vegan option 😝)
First of all, thank you for your recipe, not only that you have beautiful long hair, which I immediately noticed.
I have buckwheat seeds that I didn't do anything with.
I have been wanting to bake bread in the bread maker or in the air fryer for a few days now.
I also don't use sugar, I replace it with dried fruit.
I like the bread that you ground yourself better in color, but also purely natural...
That gray bread has a strange color and I don't like gray anyway.
It may well be tasty, but I'll use up my seeds first.
Thanks for such an easy bread recipe! I use it as I like to stick to gluten free as much as possible. Can I add an egg in for additional binding? For non-vegans :)
My guess is that it would work but I haven’t tried it
Thanks for the recipe, may I ask did you use raisins in the second loaf? The difference in colour can be only because of the flour, but fruits and berries especially in the presence if baking soda give very dark colour.
Which one is the winner winner chicken dinner? The flour or the whole husks?! Excited to try!!
I actually prefer the flour one
Im really excited to try this recipe, thank you!! Im wondering if you could swirl the two batters together, and create a marbled effect, like they do with rye at the bakery sometimes? Thank you again : )
Great idea 👍
What can you suggest to cook it in using a camp oven please??
Also yellow dock aka curly Dock is from the buckwheat family. You can use that also leaving husks on. Something that heals ANYTHING red in your body. Called a weed by farmers and eradicated. The root is highly medicinal as a tincture, and the new leaves are a spinage alternative but contains mass higher health benefits. The leaf has a red stalk. Another healer of anything red in your body.
I love all of your recipes ❤️
What is your fluffiest cake recipe? I would like to make a black forest chocolate cake :) ("bisquit" dough)
Chocolate Turtle Cake but I wouldn’t say that my cakes are fluffy
plantbasedcookingshow.com/2019/03/03/gluten-free-chocolate-turtle-cake/
Thanks for this. Is there any healthier alternative to the baking powder? Many thanks 🙏
Hey... I think the hulls being included is what lightens the bread up...... kind of like psyllium husks you know... they are very light but just add volume. With the buckwheat groats, you are getting more buckwheat actually, no husks... so there's nothing there to lighten it up.
Wait…you meant “winner, winner *tofu* dinner” right? 😂
😊 I knew I shouldn’t have said that the moment it came out of my mouth 😬
im not vegan but i cant have gluten any more, so this should help me eat a bit better
This sounds like an amazing recipe! I'm looking forward to trying it. I am wondering if you could put the ingredients by gram weight rather than cups? It's such a much more accurate way to make things, especially things like flour. Thanks!
There is a setting on the recipe page that you can select metric measurements
I'm never making another bread, truthfully. Buckwheat flour, first, is the least expensive gluten-free option here, and second......it tasted amazing, a bit like pumpernickel? Mine turned REAL dark, much darker than yours. I skipped the aminos, and i just made a little addition: 1-4 of a cup of arrowroot starch. I swear, it's so soft and fluffy!!! I love dense bread, and i just ate it toasted tonight with some chickpea mash on the top. I swear, no more bread fails for me, this is IT.