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The Buckwheat and Quinoa Bread is a healthy, gluten-free and multi-grain bread with a nice crust and dense mealy texture that’s wonderful to bite into. The dough is a bit sticky but work on it deftly and you will end up with an awesome loaf. You can toast the bread on a tava and serve it with butter, peanut butter or your favourite spread. It lasts in the fridge in an airtight container for 4 days. You can also try your hand at making other breads like the Multigrain Bread or Almond Flax Bread with Eggs. Buckwheat and Quinoa Bread recipe - How to make Buckwheat and Quinoa Bread Tags Bread SnackOvenGluten Free Indian Snacks Preparation Time: 5 mins Baking time: 50 minutes Baking temperature: 180°C (360°F) Cooking Time: 0 mins Total Time: 55 mins 1Makes 1 loaf ( 8 slices) Show me for loaf ( 8 slices) Ingredients 1 cup buckwheat (kuttu or kutti no daro) flour1/2 cup quinoa flour2 tbsp powdered flaxseeds1 tsp instant dry yeast1 tsp sugar1/4 cup rice flour (chawal ka atta)1/4 cup cornflour1/4 cup arrowroot (paniphal) flour1 tsp saltFor The Topping2 tsp flaxseeds2 tsp buckwheat (kuttu or kutti no daro) Method MethodCombine the flaxseed powder and ½ cup of warm water in a deep bowl and mix well with a whisk for 2 minutes. Keep aside.Combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.Combine the buckwheat flour, quinoa flour, rice flour, cornflour, arrowroot flour, flaxseed-water mixture, yeast-sugar mixture and salt in a deep bowl and knead it into soft dough using enough warm water.Place the dough in a greased bread tin of 175 mm. X 25 mm (7" x 3") tin sprinkle the flaxseeds and buckwheat evenly over it.Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.Bake it in a pre-heated at 180°c (360°f) for 45 minutes.Cool it slightly, demould using a butter knife and cut it into slices using a sharp bread knife.Serve immediately or store in an air-tight container and use as required. Nutrient values (Abbrv) per sliceEnergy151 calProtein4.5 gCarbohydrates28.4 gFiber3.2 gFat2.8 gCholesterol0 mgSodium342.2 mgClick here to view calories for Buckwheat and Quinoa Bread