And while this bread recipe is as always vegan and gluten-free, it is also super easy to make! The ingredients are nutritious whole grains without any fillers like starches. And it tastes amazing with vegan “cream cheese”

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Easy Buckwheat Bread (Vegan, Gluten-free)

Buckwheat is one of my favourite gluten-free alternatives. And lately I’ve been working on a new bread recipe. So this time I used only buckwheat flour.

Course Baking Savoury, Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Buckwheat

Servings 1 Bread

Equipment

• loaf tin 23 cm

Ingredients

Make a Bread:

• 250 ml warm water
• 1 heaped teaspoon molasses
• 2 teaspoon active dried yeast
• 500 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 190 ml warm water
• 3 tablespoon gluten-free soy sauce

For brushing:

• 1 tablespoon olive oil
• 1 tablespoon water
• Quinoa flakes for garnish optional

Instructions

• Dissolve the molasses in one cup of warm water. Stir in the active dried yeast. Let sit for approx. 10 minutes or until it becomes real foamy on top.
• In the meantime sift buckwheat flour into a bowl, add psyllium fiber husk and mix.
• When the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add 3/4 cup warm water and 3 tablespoon of soy-sauce. Stir to combine.
• Line the loaf tin with baking paper. Sprinkle some quinoa flakes into it (optional). Spread the dough evenly in the loaf tin. Place in a warm spot* to get the dough to rise. You can cover it with a damp tea towel but it works without it too.
• After approx. 45 minutes the dough should have risen to almost twice its size. If you used the oven to let the dough rise, place the loaf tin in a different spot. Then preheat the oven to 210°C (top-/bottom heat).
• Mix the olive oil and water and gently brush the top of the dough. Then sprinkle with some more quinoa flakes (optional).
• Place in oven and bake for approx. 45 minutes. Should the top brown too much, cover it.

Notes

Enjoy!

*I like to use the oven for the dough to rise, by switching it on for a short time to make it warm (not hot though!).

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Other the last few months I have worked on this vegan and gluten-free quinoa bread recipe every now and then.

At first I used leftover cooked quinoa but the bread turned out super sticky and dense. I wanted something more light and fluffy with a nice crust.

So in the end I used quinoa flour and it turned out just as I wanted it to be: slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Please note: You can make your own quinoa flour by blending it in a high speed blender.

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Quinoa Bread (Vegan, Gluten-free, Oil-free)

This glutenfree bread is slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword crunchy crust, fluffy, Quinoa Bread, without oil

Servings 1 Bread

Ingredients

For one loaf tin you’ll need

• 175 g quinoa flour
• 175 g rice flour
• 175 g buckwheat flour
• 1 tablespoon psyllium fibre husk
• 1 teaspoon sea salt
• 250 ml warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 310 ml warm water

Instructions

• Mix 1 teaspoon coconut sugar, 1 1/2 teaspoon active dried yeast in 1 cup of warm water. Let sit until it turns foamy (about 10 minutes).
• Mix all dry ingredients in a medium sized bowl. When the yeast-water-mixture has turned foamy, pour it into the bowl with the dry ingredients. Add the additional 1 1/4 cup warm water and mix well. It should turn into a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle some sesame seeds on the bottom of the tin. Then scoop in the dough. Sprinkle more sesame seeds on top.
• Let sit in a warm spot until the dough has risen by at least one third of its size (about one hour). You can also place it in the oven after it has been switched very shortly so that it is nice and warm (around 25C).
• Once the dough has risen, switch the oven on to 200C (top-, bottom heat) and bake without preheating for approx. 15 minutes. When the top turns brownish, cover with a loosely placed sheet of aluminum foil and bake for another 10 minutes or so. If an inserted skewer comes out clean, the bread is ready.
• Let cool down a little before taking it out of the form. Then let cool down properly on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For the topping I have used sliced peppers, sweet corn and basil leaves. My way of say good bye to summer here in New Zealand. But there are so many options for toppings, feel free to try your own combinations

Homemade Whole Grain Pizza – Vegan, Gluten-Free & Full of Flavor

I already have a recipe for vegan and gluten-free pizza on my blog, but I wanted to try a whole meal only version. Turns out, it works and tastes very well

The amount of dough is enough for either 2 thick and doughy crusts or 3 thin and crispy crusts.

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Vegan Wholegrain Pizza – Gluten-Free & Homemade

Yes, I love pizza and pasta! Even with a vegan and gluten-free diet, you can still enjoy them fully. I prefer making everything from scratch — it just tastes better

For this pizza, I used bell pepper, corn, and fresh basil leaves – my way of saying goodbye to summer here in New Zealand. Of course, you can get creative with your toppings — the possibilities are endless!

I already had a vegan and gluten-free pizza recipe on my blog, but this time I wanted to make a wholegrain version. It turned out beautifully — hearty, wholesome, and so delicious! The recipe makes either two thick, soft crusts or three thin and crispy ones.

Course Dinner, Main Dish

Cuisine Italian, Mediterranean

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Crispy, dairy-free, egg-free, Pizza, plant-based, plant-based cheese, wholegrain

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Resting (dough rising) 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 2 Pizza

Ingredients

For the pizza dough:

• 1 cup warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 200 g buckwheat flour
• 210 g rice flour
• 1 tablespoon psyllium fiber husk
• 2 teaspoon guar gum
• 1/2 teaspoon salt
• 1 cup warm water
• up to 1 cup rice flour for dusting and working the dough

For the pizza sauce:

• 3/4 cup passata
• 1/4 cup water
• 1 teaspoon dried oregan or basil or thyme
• 1-2 garlic cloves, minced minced
• some freshly ground black pepper

For the ‘cheese’:

• 90 g cooked agria potato approx. 1 small to medium sized
• 1/2 cup water more if needed
• 3 tablespoon nutritional yeast flakes
• 1/2 teaspoon mustard
• 1/3 teaspoon freshly ground nutmeg
• salt to taste if desired

Instructions

• In a cup, mix the sugar, active dried yeast and warm water and let sit until it turns foamy on top (approx. 10 minutes).
• In the meantime, in a medium sized bowl, whisk the remaining dry ingredients for the dough. When the yeast is ready, pour it into the bowl with another cup of warm water and mix well.
• Cover with a damp tea towel and let sit in a warm spot until the dough has doubled in size (approx. 45 minutes). Temperature should be at least 25 C. You can also let it sit in the oven, after you allowed it to warm up for just a little bit.
• When the dough has doubled in size, stir it again. Then sprinkle the work bench with rice flour and drop dough onto it. Sprinkle generously with rice flour and start kneading it for a few minutes. Add more flour whenever it gets too sticky.
• Half (or third) the dough and place on pizza tray, spreading it evenly. Keep sprinkling with flour if it gets too sticky. Then cover with damp tea towel and place in warm spot for another 15 – 20 minutes. Preheat oven to 220C (top- bottom heat).
• In the meantime prepare the pizza sauce by mixing all ingredients in a small bowl.
• Prepare the ‘cheese’ buy blending the potato and water in a high-speed blender until smooth. Then add remaining ingredients. The mixture should be just thick enough to pour it, without it being too runny. Add more water if needed.
• When the pizza dough has risen, spread the pizza sauce on top. Add toppings of your choice and sprinkle with ‘cheese’.
• Place in oven for approx. 15 to 20 minutes. If it gets too brown too quickly, cover top (you can use a piece of aluminum foil).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I was just about to start baking my own bread when I realized that I’m sensitive to gluten. So I looked for gluten-free recipes, tried different things – with varied success. And after a while I learnt the basic principle of gluten-free bread-making. I was ready to start my own creations!

One thing I miss here in New Zealand is the fibre-rich, dense and moist whole meal bread that you can buy in Germany’s organic shops.

So this is my gluten-free substitute – loaded with yummy sunflower seeds and using whole meal only. After everything I’ve tried, nothing can top the unique qualities of teff flour

For one loaf of bread you’ll need:

1 1/2 (250g) cup teff flour
1 cup (140g) brown rice flour
3/4 cup (100g) chick pea flour
2 teaspoon xanthan gum OR guar gum
1 teaspoon salt
1 teaspoon psyllium fibre husk
1 cup (140g) sunflower seeds

2 1/2 teaspoon active dry yeast
1 teaspoon FAIR-TRADE sugar
1 cup warm water

1 1/4 cup warm water
2 tablespoon olive oil
1 tablespoon apple cider vinegar

2 tablespoon sunflower seeds for bottom
1/4 cup (35g) sunflower seeds for top

Preparation:

1. Mix the first set of dry ingredients in a bowl. In a small bowl, dilute the yeast with the sugar and 1 cup water. Stir it well and let rest for 5-10 minutes til you can see foam and bubbles building on the surface.

2. Grease the bread pan with a little oil or margarine and sprinkle the 2 tablespoon of sunflower seeds evenly. Preheat the oven to 40°C

3. Pour the yeast mixture into the flour mix, add the additional 1 1/4 cups water, the olive oil, and the vinegar. Stir the dough well and then scoop it into the bread pan. Use the spoon to spread it evenly.

4. After that pour the 1/4 cup sunflower seeds over the dough. Press the seeds gently into the dough (to avoid them from falling off after baking). Place the bread pan into the warm oven and let the dough rise for about 40 minutes.

5. Then increase the temperature to 180°C and bake for another 45-55 minutes (test with needle or sharp knife).

6. Let the bread cool down a little before you attempt to take it out of the pan. I’ve been impatient a few times and as a result I have torn the bread into two pieces…

…and then, enjoy!

NOTE: This is an updated version of the original recipe.

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Banana Muffins (Vegan, Gluten-free)

I have tried to find a way of making a sweet and vegan muffin, using nothing but bananas for sweetening. And it worked out great! The bananas add a nice texture and also keep the gluten-free muffins nicely moist. Even though I’ve used only whole meal they have a great fluffy texture and are not too sweet. If you are used to relatively sweet foods you might want to add a little additional sweetener of your choice.

Course Muffins

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Muffins

Servings 6 muffins

Ingredients

• 140 g sweet sorghum flour
• 135 g buckwheat flour
• 1 tablespoon fiber husk
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 5-6 very ripe bananas
• 1/2 cup water

Instructions

• Preheat the oven to approx. 190° C (top-/bottom heat). Sift the dry ingredients into a bowl and mix well.
• In a separate bowl mash the bananas to a creamy paste. Prepare the muffin tray.
• Add the banana-mixture, olive oil and water to the bowl with the dry ingredients and stir it well (but not too long otherwise the dough won’t rise as good) – it may appear too moist at first, but the sweet sorghum tends to soak up quite a bit of fluid. Then quickly transfer the dough to the muffin cups or tray.
• Bake the muffins for about 25 minutes – check with a needle or a small knife if the dough has been baked well. I prefer to leave them a little moist.

Notes

Let them cool down a little and enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.