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Gluten-Free Buckwheat Millet Bread

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“I wanted something with buckwheat which didn't taste too overwhelmingly buckwheaty ;) So I came up with this. It's a rustic, dense bread which slices extremely well and gets eaten away by non-celiacs - sigh. Cooking time includes resting time of 2 hours.”
3hrs 45mins
1 loaf

Ingredients Nutrition


  1. In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
  2. Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
  3. Combine eggs, olive oil, the other half cup lukewarm water.
  4. Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
  5. Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
  6. It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
  7. Knead at least 10 minutes on a starch dusted surface.
  8. Shape one round loaf, place loaf in a large bowl.
  9. Cover and let rest in a warm place for 2 hours.
  10. After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
  11. Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
  13. Bake for 1 hour.
  14. After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
  15. Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
  16. Enjoy!

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