Buckwheat bread
Buckwheat bread with Parmesan, basmati rice and fresh parsley is a rustic, gluten-free loaf made entirely in the Thermomix. The TM7 grinds buckwheat groats and rice into fresh flour, then mixes and kneads the dough with chia seeds and arrowroot for a moist crumb. Ideal as a hearty side or sliced for lunch.
About this recipe
Buckwheat bread with the Thermomix TM7 is one of those gluten-free recipes that proves homemade bread can be both simple and full of character. Instead of buying pre-milled flours, you grind buckwheat groats and basmati rice fresh in the mixing bowl, which gives the loaf a distinctly nutty aroma that shop-bought flour simply cannot match. Bound together with arrowroot flour, chia seeds and a pinch of xanthan gum, the crumb stays moist and sliceable rather than crumbly. The Parmesan cheese brings savoury depth, while fresh flat leaf parsley and paprika add colour and a mild, smoky finish that works beautifully with soup, cheese or simply good olive oil. As an all-in-one kitchen machine, the TM7 handles every stage: weighing, grinding, mixing and kneading, so there is less washing up and no flour dust across the worktop. It is a rewarding bake for a weekend breakfast, a weeknight dinner side or a lunchbox filler, and it freezes well in slices for busy mornings.
Preparation tips
- Grind the buckwheat groats and basmati rice in two batches rather than one large load; smaller quantities mill into a finer, more even flour, which gives the buckwheat bread a softer crumb and better rise.
- Let the chia seeds soak in the liquid before mixing the dough; this hydration step helps bind the gluten-free batter and prevents a gummy centre, especially important with arrowroot flour in the loaf.
- For the best flavour, grate the Parmesan freshly and chop the flat leaf parsley last so it stays vivid green; leftover slices freeze well and toast straight from frozen for a quick buckwheat breakfast.
Recipe variations
- Dairy-free version: replace the Parmesan with nutritional yeast or a mature vegan hard cheese and keep the rest of the recipe unchanged; the buckwheat and paprika still deliver plenty of savoury flavour in this lactose-free loaf.
- Herbed spring variation: swap the parsley for a mix of chives and dill, add a handful of sunflower seeds to the buckwheat dough, and serve the warm slices with cream cheese and radishes for a festive brunch.
Thermomix TM7 Benefits
- Fresh flour in seconds - The TM7 grinds buckwheat groats into fragrant flour far faster than a stand-alone mill. [Multi-Functionality]. [Time Savings]
- Weighing built-in - The Thermomix weighs the arrowroot flour and chia seeds straight into the bowl, gram-accurate and mess-free. [Built-in Scale]
- Hands-free dough - Kneading runs automatically while you grate the Parmesan and chop the parsley for the loaf. [Hands-Free]
- Uniform batter - The Thermomix mixes xanthan gum and buckwheat flour into an even batter without a single lump. [Precise Control]. [Precision Control]
- Fresher than store-bought - Milling the basmati rice fresh with the TM7 unlocks aroma that pre-packed gluten-free flour lacks. [Time Saving]. [Time Savings]
Ingredients
- olive oil
- Parmesan cheese
- fresh flat-leaf parsley
- buckwheat groats
- basmati rice
- arrowroot flour
- chia seeds
- xanthan gum
- paprika
- salt