Gluten Free Hemp Buckwheat Bread

Gluten Free Hemp Buckwheat Bread

By Merja Teräsvuori (Kirkkonummi)

Flours like buckwheat, millet, rice, teff, and soya are naturally gluten-free. Gluten-free breads can sometimes have a chewy texture therefore toasting the bread is recommended. Buckwheat, despite its name, is unrelated to wheat and thrives in Finland’s cool climates.

It is a resilient crop, supporting biodiversity by attracting pollinators and improving soil health. Its short growing season makes it a good option for increasingly unpredictable weather patterns and for future drought-resistant farming.

Hemp, another versatile crop in Finland, grows quickly, absorbs CO₂, is rich in protein and fibre, and requires minimal water, fertilisers and pesticides. Its fibres can also be used for textiles. Root vegetables are also incorporated to enhance both texture and nutritional content.

Ingredients

4 dl buckwheat flour (organic if available)
1 dl grated, mashed potato or potato flakes (you can also use potato flour)
4 dl hemp flour (preferably homemade from seeds)
2 dl seeds (pumpkin, flax, or sunflower)
7–8 dl water
2 tbsp honey
2 tsp salt
1.5 tsp dry yeast (approx. 1.35 g)
2 tsp psyllium
Dried nettle or red clover flowers, ground (optional)

Method

Start by mixing the dry ingredients in a bowl, then add the honey. Gradually stir in the water, ensuring the gluten-free dough remains quite loose to prevent it from drying out during baking. Since gluten-free dough lacks natural stickiness, it doesn’t require kneading—this is achieved by the psyllium. Once the dough is mixed, pour it into a rectangular baking pan lined with parchment paper. Cover the pan and leave the dough to rise for 10–12 hours or overnight.

Preheat the oven to 225°C and bake the bread, covered, for 45 minutes. Then, remove the lid and reduce the temperature to 175°C, continuing to bake for another 45 minutes. After baking, let the bread cool under the lid until it’s cool enough to lift without needing the pan. This prevents the crust from becoming too hard. Although the middle of the bread may sag slightly, it will have a light, fluffy texture.

The Naturally Gluten Free Hemp-Buckwheat Bread by Merja Teräsvuori won the third prize of Maaleipä Challenge. The jury described the bread in following way:

For the 3rd prize, the jury chose a bread recipe with a very diverse list of ingredients from around the Baltic that can be grown here. It is a very good gluten free bread for everyone, not only celiacs, because of its incredible taste and texture. It is commendable to use 50% hemp – 50% buckwheat flour, which translates in high protein content and very nutritious flavours. The jury would also be encouraged to venture into baking this bread without yeast and make its wonderful recipe as a sourdough.