I feel so much better when I eat a gluten free diet, even though I am not allergic, so I do enjoy trying gluten free recipes especially for bread. This bread is made from millet and buckwheat and can be used anywhere that you would use bread.
Maybe there's a typo but 480ml of liquid is far too much for that amount of flour. I put in 380ml and that was still too much. Otherwise a nice, easy recipe which I had to tweak to make it dairy free. I swapped the buttermilk for oat milk with added lemon juice. - 08 Feb 2016
I rated it five stars as a great base recipe, though I did make a couple of substitutions based on what I had on hand,it still turned out wonderfully. Firstly, I had no Chia seeds. Since I assumed they were an egg replacement, I instead used two eggs (added in with the dry ingredients in the first mixture), and lowered the amount of "buttermilk" by 6tbsp. I say "buttermilk" because I subbed plain yogurt mixed with a bit of whole milk to dilute to buttermilk consistently. Left out sunflower seeds, but added flax seeds. Baked according to directions, but only needed 20 minutes at the lowered temp before it was beautifully done. Great bread, nice consistency. Thanks! - 19 Jan 2016 (Review from Allrecipes US | Canada)
Love this recipe as we work towards gluten free...delicious and simple. My favorite right now (I’ve never tried it with the prunes as I opt for savory) is to add a good rounded teaspoon or so - I never measure - of dried Italian seasoning right to the grains before grinding; adds a wonderful herbal flavor. I always make two loaves at a time as the recipe doubles beautifully. Also- try making the batter and letting it” soak “ for the day before baking to increase digest ability ?? - 09 Feb 2019 (Review from Allrecipes US | Canada)