Baking, Gluten Free
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My Favorite Buckwheat Focaccia

gluten free buckwheat focaccia recipe

This is the most baked bread in my household, there is something about this bread which is quite irresistible. First of all, it is made of many healthy grains and seeds which are full of nutrients, fibre and essential fats. Secondly, it is insanely easy to make and above all, it is incredibly delicious, nutty with a slightly sweet note. It is always a pleasant to have a tray baking in the oven, the aroma of the warm spices lingers the whole apartment which is exceptionally comforting. And when I toast them in the morning, the smell of cinnamon sneaks out from the toaster and makes the day sweeter than ever. I have tried different toppings for the focaccia and it literally goes well with anything: sweet, savory, and even spicy. I find that it tastes amazing when toasted because the edges of the bread becomes crispy and releases its deep nutty flavour. So I store them in the freezer after cutting them, toast a couple of slices in the morning straight out of the freezer. I like to toast it twice and leave them in the toaster for a minute so that they firm up and get even crispier.

gluten free buckwheat focaccia recipe

gluten free buckwheat focaccia recipe

This recipe is from a cookbook ‘The Extra Virgin Kitchen’ by a well known Irish food columnist and a specialist cook Susan Jane White. This well crafted book is loaded with healthy, gluten free recipes. My dear friend Nina is a friend of White and she highly recommended her recipes and even lent me this book! This buckwheat focaccia recipe is one of my favorite recipes from the cookbook. As you might notice, I am not a frequent baker but I bake this bread regularly and it works every time. I post many photos of this bread with different toppings on Instagram regularly and was asked a couple of times for the recipe. So I thought it is time to share it on the blog.

gluten free buckwheat focaccia recipe

gluten free buckwheat focaccia recipe

Note: I have made various version of this bread, for example, the recipe called for almond milk, oat milk or hemp milk. I made with cow milk (if not dairy free) once and this time I made it with coconut and rice milk, so far they all work well. For the seasoning, I use celery salt (homemade) but you can use Herbamare or sea salt (from the original recipe). At the end of the ingredient list, there will be a few examples of topping (also see picture) you can enjoy with this delicious, healthy bread. I use a shallow baking pan (21x24cm) or just use a regular brownie pan (no bigger than a magazine page as White suggested). I line the pan with baking paper and grease with olive oil (the first time I did’t and it stuck on the paper).

Gluten Free Buckwheat Focaccia Recipe

Adapted from ‘The Extra Virgin Kitchen’ by Susan Jane White, titled Your New Wheat-Free Bread

Ingredients:

Makes 1 Loaf

  • 1/2 cup buckwheat flour
  • 1/2 cup organic soya flour
  • 2 tsp. baking powder
  • 1 pinch of celery salt (or regular sea salt)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 2 cups coconut/rice milk (or other milk, see note)
  • 3/4 cup millet flakes
  • 1/2 cup whole buckwheat groats
  • 3/4 cup sunflower seeds
  • 2 tbsp. honey

Topping suggestions:

  • Butter, avocado, and fried egg (pictured)
  • Butter, sautéed mushroom with rosemary and pepper (pictured)
  • Almond butter, mashed avocado
  • Soft goat cheese, honey and strawberries
  • Grilled cheese avocado/ham toast
  • Cream cheese, figs, honey and parma ham
  • etc.

Preheat the oven to 200 degree celsius (180 fan oven). Line the baking pan with baking paper and grease with olive oil.

Sieve the flours, baking powder, salt and spices into a large mixing bowl. Add the millet flakes, sunflower seeds, whole buckwheat groats and then milk and honey. Mix until combined and pour the batter into the pan, it will be quite runny, but don’t worry.

Bake in the oven for 40-45 minutes depends on the pan and the oven. It should look brown on top and quite firm to the touch. Remove from the oven and leave it in the pan for a minute. Then transfer the bread on a cooling rack (still with the baking paper) until it completely cooled down.

Remove the baking paper carefully and cut the focaccia into 6 equal pieces and then slice each one horizontally, so you will get 12 pieces altogether. Keep in the freezer and toast them whenever you fancy.

gluten free buckwheat focaccia recipe

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