Gluten Free Molasses Buckwheat Breakfast Bread

Gluten Free Molasses Buckwheat Breakfast Bread - from Canned-Time.comIn 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world.

Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details.  Each recipe will be as healthy as it is tasty and VERY economically priced as well.  You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th.  Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers.

My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts.  Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12.  More details on all that as the event unfolds.  Now on to my own breakfast idea.  Molasses Buckwheat Breakfast Bread.  

Gluten Free Molasses Buckwheat Breakfast Bread - from

I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type.  It stands up all by itself as a meal along with some fruit or just juice or tea.  Not a sandwich type loaf, it eats more like a hearty cake.  So full of great ingredients and it bakes up in just minutes so I thought of it for maybe a weekend breakfast meal?  Or bake it up in advance and store thick slices in the freezer to thaw out for breakfast on the go. 

Gluten Free Molasses Buckwheat Breakfast Bread - from

 You can go from this…

Gluten Free Molasses Buckwheat Breakfast Bread - from

To this…

Gluten Free Molasses Buckwheat Breakfast Bread - from

….in just over an hour’s time.  

You can see by the dark rich color of this loaf just how rich and flavorful the molasses makes each slice.  

Gluten Free Molasses Buckwheat Breakfast Bread - from

A dream when toasted with a little spread of butter and a sprinkle of cinnamon sugar or jam.

Molasses Buckwheat Breakfast Bread - Gluten Free Options
A slightly sweet, hearty bread that combines flavor and nutrition for the perfect morning meal. Full of whole oat flakes and swirls of cinnamon and sugar pull the molasses and buckwheat together for a meal-in-itself kind of slice.
  1. 1 cup non dairy milk (sweetened or not)
  2. 2 tsp quick rise, dry active yeast
  3. 2 cups Gluten Free Flour
  4. 1 cup Gluten Free whole Oats
  5. 1 cup Buckwheat flour
  6. 1/4 cup Arrowroot
  7. 1/3 cup Olive Oil
  8. 1/2 cup Molasses
  9. 1/2 cup organic sugar mixed with 3 Tbs. ground cinnamon
  1. Warm the milk, oil and molasses to 110 degrees in a glass bowl. Stir in the yeast and allow to sit for 10 minutes. Sift together all the dry ingredients in a large warmed bowl (this will help with the rising process later) When the yeast has become frothy or bubbly, pour the wet into the dry and gently blend together until you have a wet dough. The less you stir the better, just mix to bring them together in a dough ball.
  2. Wet your hands with some extra oil and form the dough into a smooth ball. Cover with a clean towel and let the dough rise for 30 minutes. Divide the doubled dough into two loaves and place on a baking sheet or into small loaf pans. Bake at 325 for 30 minutes or until the internal temperature reaches 160 degrees. Cool and serve.
  1. Additional add in ideas: Raisins, chopped dates, small apple chunks, chopped nuts.

Gluten Free Molasses Buckwheat Breakfast Bread - from

Who needs a bakery?  Make your own and you get the smell of fresh baked bread for free!

Gluten Free Molasses Buckwheat Breakfast Bread - from

Anniversary Tulips courtesy of my loving hubby 



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11 thoughts on “Gluten Free Molasses Buckwheat Breakfast Bread

  1. The Vegan 8

    Looks and sounds so delicious Angela. I love molasses and I bet this is so flavorful. I love the oats in it as well and bet it’s just perfect toasted in the morning!i just made a breakfast loaf today myself! A vanilla infused one. I love loaves toasted in the morning.

  2. narf77

    This looks wonderful and right up my buckwheat alley. Cheers for this. I thought I wasn’t ever going to have toast for breakfast again. I reckon this would taste amazing toasted :). Clever gif by the way 🙂

    1. Angela @ Canned Time Post author

      It’s like toasted cake, just gives the outer edge some crispy texture to toast it. I know you have trouble getting molasses there but I’m certain you could make adjustments and get a perfect ‘Fran’ version to satisfy those buckwheat cravings. You can’t grow it yourself there can you? I never know about how many amazing things you can do in that garden!
      Thanks ♥

      1. narf77

        Apparently buckwheat is a great cover crop and will grow just about anywhere. When you think about where it originally comes from (in the Baltic) it has some amazingly harsh conditions to survive. Coming to Serendipity Farm would be like going to a holiday camp ;). My daughters found molasses. An Aussie brand made by the people that make both sugar and rum (an excellent company! 😉 ) so I can get hold of it. I wonder if I could get it from our local health food shop? Never thought to ask! I know he has a reasonable range of things that you can take a jar in and fill from large containers like tahini. I will have to ask :). Cheers for the excellent and most inventive recipe. I can always count on you to give me something delicious and different. I just grabbed your chocolate, beetroot and zucchini cake for when my harvest goes feral and I am pulling out my hair looking for a recipe to make with all of those zucchini. I am actually starting to worry about the amount of yellow, green and small patty pan squash that are growing. The enormous plants are covered in flowers and are starting to spread (hopefully not like the plague!) I can’t complain though. This week we are about to hit some high temperatures for Tasmania. 39C in Launceston next Wednesday. A day for laying on the bathroom floor tiles methink!

        1. Angela @ Canned Time Post author

          That Zucchini cake was so moist and chocolatie, I hope you can try it. A rich girls problem having that many squash to tend with eh? Ironically, we had record lows here this week. Our high on Wednesday was 9 F with a wind chill of -18F…….YOUCH!! We are definitely on opposite sides of the planet you and I 😉

          1. narf77

            Tassie is gearing up for a solid week of heat. It’s not supposed to get that hot here in Tassie but hot it will be! Yesterday we sweated our bollocks off cutting down enormous Scotch thistles that were acting as sentries to our second garden and we cleared the blackberries out of our archway between the 2 gardens. Now we can look down into the second garden and see just how much work we have to do there ;). It hit 28C so pretty balmy compared to Wednesdays 35C but whatchagonnadoeh? 😉 My green zucchinis are going mental. No fruit on Monday and now the fruit are as long as my hand. By Monday I will be picking them. I need recipes like your gorgeous chocolate cake. If I make it (it is pretty hot here and the incentive is low young padawan…) I will link back to your post to share that gorgeous looking baby 🙂

              1. narf77

                We have, it’s a covered bbq and we cook everything in it :). We even baked an entire Christmas dinner in our bbq one year not so long back. I might just turn the cake into muffins/cupcakes though so as to ensure they cook more quickly and evenly as cakes are a bit iffy (especially when the wind blows the flames). I just linked my blog post to your post. Hope you get visitors but don’t count on it…my followers are lazy buggers 😉


    I can’t wait to read 12 awesome breakfast ideas! What a perfect morning meal – cinnamon & molasses buckwheat breakfast bread, I need this with a cup of raw nut milk! My greatest weakness in the kitchen is making bread…I really need to push myself to make hearty breads like yours! Miam miam! x Rika

    1. Angela @ Canned Time Post author

      I’m sure that you can teach yourself like I did. I’m not very disciplined when it comes to measuring ingredients and that’s one reason I love bread making (besides the smell) is that once you learn the ‘science’ of it, you can really just go by how the dough is reacting. The more stuff I can throw in there with the basic dough, the better in my mind too. A meal in every slice is my goal. I’d be happy to try to help if you ever have questions and Annie @ An Unrefined Vegan is the real pro. Thanks Rika ♥

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