Buckwheat is not wheat at all and is gluten free. This is a substantial loaf, but sliced thinly is really very good and certainly beats shop bought gluten free offerings!
Simply take 600gms of whole buckwheat and soak overnight in lots of fresh water, in the morning strain and rinse, then soak 200gms of milled flax seed in warm water for half an hour.
Combine these with 1/2 cup of olive oil, a teaspoon of salt and three teaspoons of baking powder and whizz it all in a food processor till most of the buckwheat is smooth, with just a few grains showing. Then add a cup of Omega Seed Mix, or your own preference of nuts and seeds (sunflower, pumpkin, poppy, chia, hemp etc) and whizz it quickly in to the mixture.
I split this mix into two 1bl loaf tins, sprinkle the tops with a few more seeds and bake for 1.5 hours at 170 degrees c. It’s a very good idea to line the tins to make it easier to remove the loaves.
Wonderful warm with a slathering of something nice, or slice it finely to toast with un-butter and a thick layer of homemade marmalade. My top tip is that this freezes well in slices, then toast from frozen when you feel like a slice.