Quick Quinoa-Buckwheat Skillet Bread (SRC)

February 23, 2014 at 10:00 pm 24 comments

Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein,  I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
quinoa buckwheat skillet bread2What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!

quinoa buckwheat skillet bread bite2

It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.

I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.

I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!

quinoa buckwheat skillet bread bite1
Quick Quinoa-Buckwheat Skillet Bread
(recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly


  • 1/3 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
  • 1 egg, whisked
  • pinch of sea salt
  • 1/2 tsp baking soda, sifted
  • coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)


1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).

2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.

3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.

Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.

If there is any left store in fridge until needed. It also toasts really well.


  • Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
  • The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
  • Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.

quinoa buckwheat skillet bread bite3

For more recipes from this month’s reveal, click below!

Entry filed under: Breads, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegetarian. Tags: , , , , , , , , .

Chewy Trail Mix Breakfast Cookies – SRC (Oil-free, Vegan) Lightened up Chicken N’ Veggie Alfredo Pizza (Dairy-free)

24 Comments Add your own

  • 1. JJ - 84thand3rd  |  February 23, 2014 at 10:22 pm

    This is one of my favourite quick breads – I’m so glad you like it!! Love that you discovered the Crazy Creations tag too ;D Thanks for the kind words and happy reveal day!

  • 2. shockinglydelicious  |  February 24, 2014 at 7:11 am

    This looks like a big, honkin’, delicious, fluffy pancake! Love it. Nicely done for SRC!

  • 3. Rebekah @ Making Miracles  |  February 24, 2014 at 10:20 am

    This looks fantastic!! I will have to give this one a try!

  • 4. sallybr  |  February 24, 2014 at 10:30 am

    This sounds very nice, and the fact that it comes together so fast makes it quite tempting…. I have a recipe for pea soup with lettuce leaves in it, that could go very well paired with this rustic bread

    Have a wonderful Reveal Monday!

  • 5. turnips 2 tangerines  |  February 24, 2014 at 10:34 am

    Great SRC pick~ I have always wanted to try buckwheat flour~ Lynn @ Turnips 2 Tangerines

  • 6. maizymilo  |  February 24, 2014 at 1:36 pm

    Looks yummy! I’d like to try substituting sorghum for the quinoa – although I’m sure the quinoa is great!

  • 7. Jess @ Flying on Jess Fuel  |  February 24, 2014 at 4:37 pm

    How easy! This is such a great last minute oops-I-forgot-to-buy-bread recipe! Great pick!

  • 8. Tara  |  February 24, 2014 at 4:51 pm

    This looks amazing! Great pick for secret recipe club!

  • 9. Melissa  |  February 24, 2014 at 5:51 pm

    I have never had buckwheat, but this looks like a recipe that could change that for me! This skillet bread sounds fantastic. Great pick this month :)

  • 10. Karen @ Karen's Kitchen Stories  |  February 24, 2014 at 8:29 pm

    That looks really good and your photos are beautiful! I’m not normally a gluten free person, but this sounds like it would be so good with soup. Love your blog and loved your beef and sweet potato stir fry. Nice to meet you! =)

  • 11. Kirstin  |  February 24, 2014 at 9:51 pm

    yum. I love trying new things and using new ingredients. Great choice.

  • 12. buckwheathealth  |  February 28, 2014 at 8:11 am

    Reblogged this on Buckwheat for your health and commented:
    This looks easy and quick to make especially when i’m out of bread :)

  • 13. Elaine @ foodbod  |  February 28, 2014 at 12:58 pm

    Wow, how cool!!

  • 14. alwaysamum  |  February 28, 2014 at 2:01 pm

    Reblogged this on Favourite Gluten Free Recipes and commented:
    Fresh warm bread is hard to resist and in only 20 minutes.

  • 15. Beth Somers  |  March 1, 2014 at 10:31 am

    This looks really interesting! I’m exploring new grains, and haven’t done much with buckwheat yet. Bookmarking to give this a go!

  • 16. afracooking  |  March 2, 2014 at 5:27 am

    This is too crazy a coincidence: I just sat down at my laptop with the intention to look for a bread recipe. For ages I have been hunting for recipe using buckwheat and something quick and easy. But first I wanted to look at some of the blogs I follow – and there it was, staring me in the face THE recipe I was looking for. Thanks for sharing. I can’t wait to try it!

  • 17. Skillet Bread with Buckwheat and Quinoa | afra cooking  |  April 6, 2014 at 11:59 am

    […] (found on the blog ‘Natural Noshing’) Serves 1-2 40g (1/3 cup) quinoa flour 40g (1/3 cup) buckwheat flour 80ml (1/3 cup) water 80ml […]

  • 18. afracooking  |  April 7, 2014 at 1:51 pm

    Since I discovered this fabulous recipes of yours last month I have made it several times! Love it so much I just shared it on my blog! Thank you so much for the inspiration!!

  • 19. ybertaud9  |  September 6, 2014 at 5:28 pm

    Reblogged this on ByzantineFlowers and commented:
    Such a great recipe! Quick & easy, alternative to bread recipes… can’t wait to try this! Yum! ;)

  • 20. James  |  May 26, 2015 at 2:23 pm

    I’m looking forward to trying this recipe with all my favorite healthy ingredients in it. Can I use a loaf pan and bake it? Or would that leave the middle to thick & moist you?

    • 21. naturalnoshing  |  May 26, 2015 at 10:56 pm

      I think the loaf pan will make it too thick, you might try it with a 8×8 pan but im not sure about the result. Let me know if you give it a try!

  • […] bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my […]

  • 23. T'Mihn  |  July 27, 2015 at 11:52 am

    I read ground flaxseed and water can replace eggs.. This is for a single egg.

    1 tablespoon flaxseed meal
    3 tablespoons of water.

    Let sit for five minutes then add to recipe .

    Try this and let me know how this works.

  • 24. kerryleigh  |  July 30, 2015 at 5:31 am

    Great! Worked a treat!! Thank you :-)


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