Sometimes You Just Wanna Eat Bread

Being gluten-sensitive is not so tough, because I can still have gluten sometimes. I enjoy my flat bread with hummus from time to time, but if you have a chronic disease like Celiac or Crohn’s you have to strictly stick to a gluten-free diet. Here is a great recipe for you.

As a German I love to eat bread. We eat bread for breakfast and dinner and I am especially fond of the many rye and sour dough breads German bakers have got to offer. My mom made a lot of homemade wholegrain bread when I was a growing up. So it is hard to abstain from eating bread.

Moist and Gummy without Eggs

It took me a while to make a gluten-free bread that is not made totally out of white flours and eggs. I am proud to present a healthy version of a gluten-free bread. It will stay moist and fresh for up to 3 days and has a delicious crust. It tastes even better when toasted.

Let’s Start Baking!

Before we start making the bread, make sure you have a cup of boiled potatoes ready.

To get started we will bring 1 Cup of water to a boil and add it to another Cup of water. Stir in the sugar and the yeast and mix well.

Put flours, potato, chia seeds and salt in a food processor and blend for about 10 seconds. Slowly add the water and yeast mix and keep mixing for about 2 minutes.

Transfer the dough to a bowl and cover with a kitchen towel. Let sit and rise for 30 minutes.

Grease a baking pan with coconut oil. After 30 minutes, mix the dough again and transfer to the baking pan and let rise again for 20 minutes.

Transfer the pan into the oven and bake 40 minutes at 180C.

Take it out of the oven and let cool for 5 minutes. Remove from the tin and let cool completely.

Print Recipe

Gluten-free Vegan Potato, Corn and Buckwheat Bread

Moist and gummy bread. My favorite gluten-free vegan bread recipe made with corn and buckwheat flour, potatoes and chia seeds.

Course

Breakfast, Dinner, Lunch, Snack

Cuisine

American, International, Vegan

Keyword

Bread, Breakfast, gluten-free vegan

Prep Time

20 minutes

Cook Time

1 hour

Passive Time

1.5 hours

Servings

loaf

Ingredients

• 2 Cups Wholemeal Buckwheat Flour
• 1 Cup Cooked Potatoes
• 1 Cup Cornflour
• 1/2 Cup Tapioca Starch
• 2 Tbsp. Chia Seeds
• 1 Tsp. Salt
• 2 Cups Water
• 1 Package Yeast (14 grams)
• 1/2 Tsp. Sugar

Course Breakfast, Dinner, Lunch, Snack Cuisine American, International, Vegan Keyword Bread, Breakfast, gluten-free vegan Prep Time 20 minutes Cook Time 1 hour Passive Time 1.5 hours Servings loaf Ingredients 2 Cups Wholemeal Buckwheat Flour 1 Cup Cooked Potatoes 1 Cup Cornflour 1/2 Cup Tapioca Starch 2 Tbsp. Chia Seeds 1 Tsp. Salt 2 Cups Water 1 Package Yeast (14 grams) 1/2 Tsp. Sugar

Instructions

1. Before we start making the bread, make sure you have a cup of boiled potatoes ready. 
2. Bring 1 Cup of water to a boil and add it to another Cup of water. Stir in the sugar and the yeast and mix well. 
3. Put flours, potato, chia seeds and salt in a food processor and blend for about 10 seconds. Slowly add the water and yeast mix and keep mixing for about 2 minutes.
4. Transfer the dough to a bowl and cover with a kitchen towel. Let sit and rise for 30 minutes.
5. Grease a baking pan with coconut oil. After 30 minutes, mix the dough again and transfer to the baking pan and let rise again for 20 minutes.
6. Transfer the pan into the oven and bake 40 minutes at 180C. 
7. Take it out of the oven and let cool for 5 minutes. Remove from the tin and let cool completely.