But in the midst of making this at least once a week for the past three months I’ve neglected to share it with you. Shame on me.
This is ‘Emergency Bread‘ at its best. Less than 20 minutes start to finish and gluten free to boot. Crumbly, light, slice-able. The only thing I haven’t yet tried is making a bigger batch and baking it in a loaf pan…
On the day I took the photos I ate torn off wedges of the bread with a hard goat cheese, Rhubarb & Apple Spread and some apple slices – but it has made an appearance with everything from Crab Scrambled Eggs for breakfast, to Shiitake Bacon for lunch – and even garlic bread for dinner.
I do love a good happy accident.
It is simply gorgeous and packed full of gluten-free // vegan // soy-free // refined sugar-free – yet absolutely decadent – desserts, you must check it out. If you get the book make sure to keep an eye out for my Quinoa Apple Crumble contribution, I developed the recipe over the holiday season and it made a perfect guilt free dessert for Christmas lunch!
Gluten Free Quinoa & Buckwheat Skillet Bread
- 1/3 c quinoa flour
- 1/3 c buckwheat flour
- 1/3 c water
- 1/3 c natural yoghurt [or almond milk + 1 tsp lemon juice]
- 1 egg
- pinch sea salt
- 1/2 tsp baking [bi-carb] soda, sifted
Use a fork to whisk all ingredients except baking soda. Rest batter 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat.
Mix sifted baking soda into batter – it should start to bubble. Lightly spray pre-heated pan with oil, pour in all batter and shake pan slightly.
Cook 7 minutes. Run spatula around edge, flip carefully, cook 6 minutes. Turn out onto rack to cool.
Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with Vegan BLT / PB&J / Pear, Goat Cheese & Onion Jam – or really any other sandwich ingredient you could imagine.
If there is any left store in fridge until needed. It also toasts really well.
- Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
- The vegan attempt: I’ve tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
- Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.
gluten free // vegetarian // dairy free // soy free // sugar free