Anyone who has traveled to Europe knows that the bread selection in every grocery store is vast and varied, putting American bakeries to shame. Bread is served as a hearty addition to basically every meal, topped with butter, a slice of cheese, and possibly a dollop of jam. Content. Happy. Yummmm.
The challenge is to create gluten free bread that is substantial, delicious, and not gummy. Enter — buckwheat flour. Even though it has the word “wheat” in it, buckwheat is unrelated to wheat and other gluten-containing grasses. It is actually the seed of a flowering fruit, and believe it or not, is related to rhubarb. I think dessert is in order ….
The key ingredient that keeps this bread moist and flavorful is “filmjölk“. This cultured milk (like a drinkable yoghurt) is probably the most common food in Sweden. Plain siggis brand filmjölk can be purchased at Whole Foods, but since I live an hour away from the nearest Whole Foods, I make it at home. Easy! And MUCH cheaper than buying it weekly. Plain kefir is an easy swap, and can be found at basically every grocery store.
Interestingly, this bread requires no fat. Siggis filmjölk is nonfat, but when I make it at home, I use high protein 2% milk (fairlife brand). Flax and chia seeds can be ground in a (clean) coffee mill. Keep a bunch on hand to add protein and antioxidants to smoothies, lasagna, and all sorts of treats.
This is a quickbread — no need to wait for yeast to rise, no kneading, no waiting around. It is done from start to finish in just over an hour. The most difficult part is waiting until the bread is completely cooled to slice it. Practice patience, my friend! You won’t regret it!
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Filmjölkslimpa Swedish Bread Gluten Free
Description
Quick, dark and delicious.
Ingredients
2 1/3 cup buckwheat flour
1 cup gluten free oats
2 tsp baking soda
1 1/2 tsp salt
1/3 cup ground flax and/or chia seeds
2 cups filmjölk (or plain kefir)
1/3 cup molasses, honey, or agave syrup
Oats for garnish
Instructions
Preheat oven to 385℉. Line a large bread pan with parchment paper, or grease heavily with butter.
Combine all the dry ingredients in a large bowl. Add the filmjölk and sweetener, stirring until combined. Dough will be sticky.
Pour dough into bread pan, and sprinkle a few oats on top.
Bake on a lower rack in the oven for 50 minutes. Wait until bread is cooled to slice.
Separate slices with wax paper to store in the freezer.
