Gluten is a sticky, storage protein challenging for the digestive tract. It binds to the small intestinal wall where it can cause digestive and immune system problems. Gluten sensitivity is a major contributing factor with inflammatory and autoimmune diseases, but it is only bad for that people have a health condition such as celiac disease.

If that’s not you, giving up foods with gluten could cause you to fall short on nutrients like fiber and B vitamins.

Gluten-Free Buckwheat and Millet Bread  

Prep time 15 m     Cook 1 hr.     Ready in 1 hr. 15 min.


1 cup buckwheat groats

½ cup millet

2 tbsp. sunflower seeds

2 tbsp. chia seeds

½ tsp. baking soda

½ tsp. salt

2 cups buttermilk

12 pitted prunes, chopped (optional)


Pre-heat oven to 450 degrees. Generously grease a loaf pan with butter. Grind buckwheat and millet in food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into mixture until a thick dough forms. Stir prunes into dough, then transfer to loaf pan, and cover with parchment paper.

Bake in pre-heated oven for 15 min. Reduce heat to 390 degrees, remove parchment paper and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.


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