Did you know that buckwheat, although we use it much like other grains, is actually a fruit seed and not a true whole grain? I have been using freshly ground, raw buckwheat flour in my gluten-free baking recipes for the last two decades.

Here I present to you a gluten-free yeast bread, sweetened with honey, reminiscent of whole wheat bread. Dark and hearty, full of whole grain goodness that is usually deplete in gluten-free breads. Because of teff's amazing nutrition profile this bread is higher in protein and iron than most of its gluten-free counterparts.