It wasn’t until the doctor suggested I try a month of gluten-free that I began to crave bread. And pastries. And pasta. Erg. Even though it turns out that I am not gluten-intolerant or even sensitive, my gluten-less month grew my creativity. This buckwheat bread was one of my favorite takeaways, a recipe I still make although I can eat all the bread, pastries, and pasta I want! (Oddly enough, I don’t even want them anymore.)
This buckwheat bread is a quick-bread, really, and it takes almost no effort. I really like the kefir component–it seems to make the gluten-free texture just a tad springier. I realize, however, that not everyone has kefir fermenting on their countertop, so plain Greek yogurt may also work. Note though, that your kefir substitute should be something that you can substitute for a fat since this recipe has no oil.
- 2 ¼ c. (270g) buckwheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- ¾ c. milk kefir
- 2 Tbsp. honey
Mix dry ingredients. Add eggs, kefir, and honey. Mix well.
Pour into greased and flour-dusted bread pan. Bake at 350° F. (180° C) for 30 minutes or until golden brown. Note that baking time may vary with the size of your bread pan. Also note that the yeast-less loaf will remain a small, quick-bread size and be a little crumbly because of the absence of gluten.
Allow to cool before slicing. I love using this recipe for small sandwiches or simply topped with strawberry jam.
How will 2023 be different for me?
I like to imagine that this year I will have it all together… whatever “it” is.
I will eat better, walk straighter, live unstressed, except now and then when my body is due for a good ol’ adrenaline rush. I will invest more deeply in the friends I have. Care more and help to carry the burdens I sometimes ignore because I just can’t handle theirs and mine. I will write more…and better, of course.
All of those ideas are good and hopeful. But today, as I sat down at my makeshift desk in my makeshift guest room and wrote about my relationship with God, I wondered: How is it that I can spend so much time with Someone and still know Him so little? And misunderstand Him so much–often not grasping His big picture nor sharing His heart for those around me?
Healthy eating, straight walking, unstressed living, friend investment, and better writing are helpful goals. But, I want knowing God to be the big focus–the all-encompassing focus–for me this year.
That’s how I want 2023 to be different.
This is one of my go-to recipes when I can’t think of what to make for guests. Or when I have shredded chicken in the freezer from when I needed the bones for broth.
I usually make the recipe from a whole chicken, but I’m sure chicken breasts would work just as well.
- 1 1/2 Tbsp. smoked paprika
- 1 tsp. cumin
- pinch of red pepper or cayenne
- 3 garlic cloves, minced
- salt and pepper to taste
- 3 Tbsp. extra-virgin olive oil
- 1 lemon or lime, juiced
Mix ingredients and stir with:
- 1 lb. chicken, cooked and shredded
Allow to marinate several hours. Sear in a frying pan before serving. Great for chicken tacos or as a salad topper.