Buckwheat Bread

Homemade buckwheat bread is a gluten-free and tasty baked goody. It makes no difference whether you make quick bread or yeasted bread. It doesn’t matter if you bake the bread in a loaf pan or a freeform artisan bread pan. Unfortunately, wheat bread is becoming increasingly difficult for many people as it is mostly genetically modified.

Making gluten-free bread nice and soft, and fluffy is a challenge to get it right the first time. Bread making is an art to get tender, mild with a crunch on the top with a texture and appearance uncannily similar to whole wheat bread! When you get it right, you wouldn’t even know it was gluten-free and dairy-free! I like to use it to make avocado toast or to smear jam or honey all over it. This gluten-free brown bread will become a favorite no matter how you eat it!

Baking bread has become a form of therapy in and of itself. According to macrobiotics, buckwheat is contracting Yin in nature, which is helpful for concentrated attention. Buckwheat’s flavor, smell, and properties transport you to the present moment. Enough with the other issues clouding your head; buckwheat will assist you in focusing on what matters most.

Chia seeds are added to bread to help raise and soften and give an extra boost with the rich magnesium in the buckwheat. In addition, they are high in omega-3 fatty acids, which aid immunity, maintain blood pressure balance, and keep the heart healthy and fit.

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