Buckwheat
Buckwheat is not ˋwheatˋ, so it is not a cereal but a knotweed (dock and rhubarb are also included). Buckwheat does not contain gluten. Buckwheat is particularly well known in Eastern Europe and in Brittany / France. There, buckwheat flour is used to make galettes. These are darker crepes with a savoury filling. Another very tasty speciality is buckwheat honey with an intense, dark taste.
Creativity
But let us return from our excursion into the world of buckwheat and concentrate onˋthe bread. After all, that's what we're here for J. The gluten-free buckwheat bread makes do with just a few ingredients, leaving room for your own creativity. I have already baked the bread with lots of nuts or sunflower seeds and chia seeds.
The OMNIA tin can hold up to 500 g of flour, so you can adjust the amount as needed. With 320 g of flour, you can still achieve a good bread size. With less flour, I would form rolls and bake them in a muffin tin, for example.
Tip: I like to add 1 tsp baking powder (gluten-free) to gluten-free breads. This helps the bread rise and makes it fluffier.
And another tip: Some people (i.e. the taster) find the taste of buckwheat ˋpeasyˋ. If you toast the buckwheat flour carefully in a pan, this characteristic disappears.
