Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein, I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!
It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.
I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.
I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!
Quick Quinoa-Buckwheat Skillet Bread (recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly
INGREDIENTS:
- 1/3 cup quinoa flour
- 1/3 cup buckwheat flour
- 1/3 cup water
- 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
- 1 egg, whisked
- pinch of sea salt
- 1/2 tsp baking soda, sifted
- coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)
Directions
1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).
2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.
3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.
Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.
If there is any left store in fridge until needed. It also toasts really well.
*COOK’S NOTES:
- 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: JJ 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.
Natural Noshing 
This is one of my favourite quick breads – I’m so glad you like it!! Love that you discovered the Crazy Creations tag too ;D Thanks for the kind words and happy reveal day!
This looks like a big, honkin’, delicious, fluffy pancake! Love it. Nicely done for SRC!
This looks fantastic!! I will have to give this one a try!
This sounds very nice, and the fact that it comes together so fast makes it quite tempting…. I have a recipe for pea soup with lettuce leaves in it, that could go very well paired with this rustic bread
Have a wonderful Reveal Monday!
Great SRC pick~ I have always wanted to try buckwheat flour~ Lynn @ Turnips 2 Tangerines
Looks yummy! I’d like to try substituting sorghum for the quinoa – although I’m sure the quinoa is great!
How easy! This is such a great last minute oops-I-forgot-to-buy-bread recipe! Great pick!
This looks amazing! Great pick for secret recipe club!
I have never had buckwheat, but this looks like a recipe that could change that for me! This skillet bread sounds fantastic. Great pick this month 🙂
That looks really good and your photos are beautiful! I’m not normally a gluten free person, but this sounds like it would be so good with soup. Love your blog and loved your beef and sweet potato stir fry. Nice to meet you! =)
yum. I love trying new things and using new ingredients. Great choice.
Reblogged this on Buckwheat for your health and commented:
This looks easy and quick to make especially when i’m out of bread 🙂
Wow, how cool!!
Reblogged this on Favourite Gluten Free Recipes and commented:
Fresh warm bread is hard to resist and in only 20 minutes.
This looks really interesting! I’m exploring new grains, and haven’t done much with buckwheat yet. Bookmarking to give this a go!
This is too crazy a coincidence: I just sat down at my laptop with the intention to look for a bread recipe. For ages I have been hunting for recipe using buckwheat and something quick and easy. But first I wanted to look at some of the blogs I follow – and there it was, staring me in the face THE recipe I was looking for. Thanks for sharing. I can’t wait to try it!
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Since I discovered this fabulous recipes of yours last month I have made it several times! Love it so much I just shared it on my blog! Thank you so much for the inspiration!!
Reblogged this on ByzantineFlowers and commented:
Such a great recipe! Quick & easy, alternative to bread recipes… can’t wait to try this! Yum! 😉
I’m looking forward to trying this recipe with all my favorite healthy ingredients in it. Can I use a loaf pan and bake it? Or would that leave the middle to thick & moist you?
I think the loaf pan will make it too thick, you might try it with a 8×8 pan but im not sure about the result. Let me know if you give it a try!
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I read ground flaxseed and water can replace eggs.. This is for a single egg.
1 tablespoon flaxseed meal
3 tablespoons of water.
Let sit for five minutes then add to recipe .
Try this and let me know how this works.
Great! Worked a treat!! Thank you 🙂
hi, i know that your post is old but i have just made this bread for breakfast and it’s amazing! 🙂
i used 1/4 of the ingredients, not 1/3 (to reduce calories, i new i will be able to leave anything uneaten…). it worked great.
i added a bit of oregano and sprinkled slices of almonds on top (before flipping).
i ate it with some butter, cocos oil and with butter and maple sirup – heavens!
i am addicted now, thank you!
next time i will make the whole thing, cut in half and eat for two days with homemade hummus… can’t wait!
thank you 🙂
So glad you enjoyed this! I’ll have to try your additions and serving options 🙂
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I don’t have buckwheat or quinoa flour but rather the actual seeds. could I make my own flour by grinding in my vitamix or does it have to be purchased as flour? Or possibly soaking them overnight then blending for a dough and then adding remaining ingredients? Thanks looking forward to making this bread! 🙂
you can grind your own flour if you’d like, yes! If you soak them it will change the consistency (I think) but I haven’t tried it. If you give it a go, let me know how it turns out!