I ran into buckwheat flour at the grocery store (didn't hurt much, don't worry) and on the label was a gluten free sign. I had to buy it and see what I could do with it. I checked out information on how to bake with buckwheat, as it differs from other cooking flours in that it has a deep earthy flavor and produces a very dense end result. The bread that I made was quite dry but still tasted SO delicious. I think adding a couple ripe bananas would do the trick and so I added it to the recipe below.
Buckwheat. Gluten-free amazingness! Did you know that it is actually related to rhubarb? And therefore has no relationship to wheat or grains AT ALL? Buckwheat is correlated with fullness - it is full of fibre which helps keep your hunger pangs at bay. More fibre than even oatmeal! Whats more, Buckwheat is full of antioxidants and very high in protein, iron and rutin (helps your body produce collagen and can help with hemorrhoids and varicose veins). Try swapping out your flours at home with this one, let me know how your recipes turn out!
2 C buckwheat flour
2 ripe pears
3/4 C olive oil (or 1/2 if using banana's)
1/2 C water (or almond milk)
1/2 C sucanat sugar
1/2 tsp baking powder
1/2 tsp apple cider vinegar
* add 1-2 mashed banana's for extra moisture
Preheat oven to 350F
Line loaf pan with baking or wax paper
Beat together above ingredients, except the pears
Place washed pears in the bottom of the loaf pan
Pour the batter around the pears and bake for 45 minutes
Cover the loaf with tinfoil and cook another 10-15 minutes until brown and a toothpick comes out clean in the centre.
Remove from the oven and leave in the pan for 15 minutes
Serve warm with our chocolate hazelnut sauce