Delicious Gluten-Free Buckwheat and Millet Bread

I’m not allergic to gluten but since I feel so much better when I don’t eat it I tried many great, healthy, and gluten-free recipes. Everybody asks about this recipe and can’t believe it’s made from millet and buckwheat; even picky kids like it. It’s really easy and healthy, give it a try! You can add flax seeds, sun-dried tomatoes, olives, and whatever seeds and nuts you like to this bread.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.

Step: 2

Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.

Step: 3

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.

Per Serving: 99 calories; protein 3.7g; carbohydrates 18.2g; fat 1.8g; cholesterol 1.2mg; sodium 145.1mg.

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