Cardamome-scented buckwheat and chickpea carrot bread

After the tips and hints on glutenfree baking, here comes the first in a series of glutenfree bread recipes: a cardamome-scented buckwheat and chickpea carrot bread.

Use a handheld mixer or some manual power to mix all the ingredients together to obtain a smooth, fluffy and rather wet batter…

You may find its texture similar to that of German-style whole grain breads. It is moist and juicy and stays fresh for several weeks if kept in a food bag in the fridge.

Freshly baked…

The basis for this glutenfree carrot bread is buckwheat flour that I combine with chickpea flour and some corn-meal. Both buckwheat and chickpea are good sources of non-animal protein. I have also tried substituting the chickpea flour with durra (sorghum, a kind of millet) and teff flour (rich in amino-acids & iron) with good results. Your pantry shall decide which combination to go for.

A slice of toasted bread with homemade sugarfree marmelade, made of hand-picked plums.

A slice – or two – of this bread makes a very nice breakfast: rich in fibre, protein, slow carbs, vitamins and minerals.  

Don’t be deterred by names of ingredients you do not recognise. In the notes I am proposing easily accessible alternatives. Try baking this glutenfree bread and let me know how it went!

Cardamome-scented buckwheat and chickpea carrot bread
Serves 20
A cardamome-scented glutenfree carrot bread baked with buckwheat and chickpea flour
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Prep Time
2 hr 30 min
Cook Time
1 hr 15 min
Total Time
3 hr 45 min
Prep Time
2 hr 30 min
Cook Time
1 hr 15 min
Total Time
3 hr 45 min
Dry ingredients
  1. 200 g buckwheat
  2. 100 g chickpea, durra (sorghum) or teff flour
  3. 50 g chickpea flour or cornmeal (depending on the combination you have chosen)
  4. 50 g whole buckwheat grains
  5. 30 g millet flakes (or buckwheat/glutenfree oat flakes)
  6. 20 g flaxseed
  7. 1 tbsp dry yeast
  8. 1 tbsp psyllium husks (optional)
Grains, seeds & dry fruits
  1. 200 g grated carrot (approx. two medium sized carrots)
  2. 40-50 g walnuts
  3. 20 g sunflower or pumpkin seeds (optional)
  4. 50 g raisins soaked in 100 ml water
  1. 250 ml hot water
  2. 200 ml cold water
  3. 100 ml fresh orange juice/juice of one orange
  4. 2 tbsp (olive) oil
Spices & Flavourings
  1. some grated orange peel
  2. 1 tsp ground cardamome
  3. 1 tsp cumin and fennel seeds (optional), slightly ground with a mortar
  4. 1.5 tsp salt
  5. 2 tsp honey
  1. a 1.5 l bread form
The day before
  1. Soak the raisins in 100 ml water overnight
  2. Break the walnuts into big pieces and soak them in a separate recipient overnight together with the sunflower or pumpkin seeds
  1. Place the flaxseed, the raisins and their juice, the strained walnuts and pumpkin/sunflower seeds and the buckwheat grains in a bowl and pour over the 250 ml of boiling water; let swell for 30 min
  2. Blend all the dry ingredients and the spices together in a large bowl; if you are using chickpea flour, use a sieve and sift it so as to avoid lumps
  3. Grate the carrots
  4. Grate some orange peel and squeeze the juice of one orange
  5. Mix all the liquids together: the orange juice, the oil, the 200 ml of cold water, the honey
Baking the bread
  1. Add the soaked grains to the dry ingredients and mix
  2. Add the liquids and mix well by hand, or using a handheld mixer
  3. Cover the bowl with a clean tea towel, place in a drought-free spot of your kitchen and let rise for 1 hour
  4. In the meantime, grease a 1.5 l bread pan and coat it with some flour
  5. Preheat the oven at 175 °C (347 °F)
  6. After one hour, transfer the dough to the bread pan
  7. Cover with the towel and let the bread rise for another 45-60 min
  8. Place the bread pan at the lowest rack of the oven and bake for 60 min
  9. Turn off the oven and let the bread stay in for another 15 min before taking it out
  10. Place the bread form on a rack or a cutting board, cover with the tea towel and a plastic bag and let the bread cool down
  11. Flip the bread upside down and remove the form
  12. Keep the towel and plastic bag on and preferably wait until the next day before you slice it
About the flours
  1. If you have trouble finding the more exotic flours mentioned in this recipe you can
  2. - Use only buckwheat
  3. - Combine 200 g buckwheat with 100 g chickpea flour and 50 g corn-meal
  4. - Combine 300 g buckwheat with 50 g chickpea flour or cornmeal
  5. Chickpea flour, also known as besan and gram, can easily be found in Oriental food-stores and is quite commonly used in Indian cookery
  6. Chickpea flour is somewhat humid and lumpy so I recommend sifting it
The Chick on a Pea

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