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Quinoa + Buckwheat Gluten-Free Bread

Category: Breads + Baked Goods Breakfast Dips + Sauces Dips and Sauces Kitchen Tricks Salad Side Dishes Snacks

50g (1 3/4oz) flax seeds
475ml warm water
4g (1 1/2 teaspoon or 1 package) quick-rise instant yeast
120ml (1/2 cup) plain yogurt
250g (1 1/2 cups) quinoa flour
250g (2 cups) buckwheat flour
1 teaspoon sea salt
1 teaspoon sucanat
50g (1/4 cup) psyllium husk powder
60ml (1/4 cup) olive oil
30g (3 tablespoons) organic non-GMO cornmeal, for dusting
45ml (3 tablespoons) extra olive oil, for brushing


Preheat oven to 350F. Place the flax seeds on a cookie sheet, and bake at 350F for 10 minutes.

In a small bowl, whisk the water and the yeast together. Add the yogurt and the toasted flax seeds.

In a separate large bowl, whisk the quinoa and buckwheat flours, salt, sugar, and psyllium powder together.

Pour the yeast mixture over the flour mixture, add the 1/4 cup olive oil, and combine with your hands into a ball of dough. Turn the dough out onto the counter and knead to incorporate all of the ingredients. Form the dough into a ball, and place it in the bowl (covered with plastic wrap or a damp tea towel) for 30 minutes.

Line a baking sheet with parchment paper. After the dough has rested for the 30 minutes, roll the dough into a sausage shape. Brush the dough with the extra olive oil, and cover with a damp tea towel. Let rest for another 30 minutes.

Preheat the oven to 465F, and slash through the top of the dough with a sharp knife. Sprinkle the dough with the cornmeal, and bake at 465F for 40 minutes.

Place the dough on a wire rack to cool completely before slicing.

Enjoy your fresh bread!