If you choose to eat gluten-free or need to eat gluten-free, you'll know just how difficult it can be to find a decent loaf of bread. Many gluten-free breads are made with highly processed flours, starches, additives, vegetable oils and refined sugar all of which can wreak havoc on our health.

My kitchen and I have sampled many gluten-free loaves in our days and I have never found one that I have truly loved.

Until now.

This gluten-free loaf is made with three ingredients and is fermented which improves the digestibility of this bread.

Buckwheat Loaf

Ingredients:

• 500 grams raw buckwheat (organic, ideally)

• 200ml coconut water kefir (I use the Kultured Wellness ferments)

• Quality sea salt

Method:

• Before going to bed for the night, rinse the 500g of raw buckwheat thoroughly.

• Add to mixing bowl and cover completely with filtered water overnight.

• In the morning, drain the buckwheat but do not rinse.

• Add to blender with 200ml kefir and 1/2 tsp sea salt.

• Blend until smooth, then pour bag into mixing bowl.

• Place a tea towel over the bowl and leave to rest somewhere warm but out of direct sunlight for 12 hours.

• Now pour into baking tin and bake at 180°C for 1 hour 15 minutes until a knife comes out clean.

• Cool slightly then slice and enjoy fresh from the oven or toasted topped with scrambled eggs cooked in ghee (my favourite).

(Original recipe made without kefir found via PlantBaes)