Name: Gluten-Free Homemade Bread
Ingredients: 1 cup (120 g) oat flour; 1 cup (120 g) buckwheat; 1/2 cup (64 g) cornstarch; 3/4 cup (108 g) sesame seeds; 2 teaspoon Himalayan salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 1/2 cup (600 ml) soy yogurt

Gluten-Free Homemade Bread

With Buckwheat, Oat, and Sesame

By: Snezana Paucinac from The Clean Eating Meal Prep Cookbook

Gluten-Free Homemade Bread

By: Snezana Paucinac from The Clean Eating Meal Prep Cookbook

The rich, nutty flavor of buckwheat and the sweetness of oats are perfectly combined with sesame, which brings out both the nuttiness and sweetness in this bread. Yet a very neutral taste is the end result! Soy yogurt is used in combination with baking soda and baking powder instead of yeast, making this bread even more nutritious.

The bread is very soft and moist on the inside, but the crust is a bit firmer so it stays intact. It’s great for sandwiches, for a delicious avocado toast, for peanut butter and banana toast or for PB&J.

Fun fact: Despite its name, buckwheat is not related to wheat and is gluten free, making it an excellent alternative for those with gluten sensitivities or following a gluten-free diet.

Yields10 slices

Ingredients

1 cup (120 g) oat flour
1 cup (120 g) buckwheat
1/2 cup (64 g) cornstarch
3/4 cup (108 g) sesame seeds
2 teaspoons Himalayan salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups (600 ml) soy yogurt

INSTRUCTIONS

Prep Ahead

In a mixing bowl, add the oat flour, buckwheat and cornstarch along with the sesame seeds, Himalayan salt, baking soda and baking powder. Stir to combine them, then add the soy yogurt. Mix them until you get a unified dough. The dough will be sticky and runny, but do not worry. Cover the bowl with plastic and place it in the fridge overnight.

Cooking Method

Preheat the oven to 400°F (200°C). Line a 9 x 9–inch (23 x 23–cm) pan or a bread pan with parchment paper.

Take the dough out of the fridge, stir it once and transfer it to the pan. Make sure the dough is evenly spread across the bread pan. Bake the bread for 35 to 40 minutes. (To ensure the bread is baked, test it with a toothpick to see if it comes out clean.) Take the bread out of the oven and the baking pan and let it rest on a cooling rack for at least 20 minutes before cutting it.

Meal Prep Notes

The bread can be stored at room temperature for a day wrapped in a dish towel or a piece of parchment paper. The next day, wrap the bread in parchment paper and place it in the fridge, where it can stay fresh for up to 5 days. You can also cut the bread into slices and freeze it in Ziploc® bags. To thaw it, just take the bread out and keep it at room temperature. Another option is to toast it straight from the freezer.

Credit:
Reprinted with permission from The Clean Eating Meal Prep Cookbook by Snezana Paucinac. Page Street Publishing Co. 2024. Photo credit: Marija Stjepanović.