Bread Gluten-free Sandwich Senza glutine Vegan

Gluten free Buckwheat Bread | Vegan * Corn free

Homemade gluten free bread without eggs dairy butter

Ciao! Welcome back πŸ™‚

Today I’m sharing with youΒ the gluten free buckwheat bread recipe I used to make the sandwich in my previous post.
It came out pretty well, the right amount of crunch on the outside and softness on the inside.
It is really easy to make, since – because of the absence of gluten – you won’t really get a dough to knead but a more liquid batter to whisk.
The longest part of this recipe is basically the leavening … and waiting for it to get out of the oven all warm and soft inside and crunchy outside πŸ˜‰

Gluten free Vegan bread ingredients

 

Like I said, easy peasy: mix all the dry ingredients first, then the liquid part and whisk it all together for a good 5 minutes.
If you have a kitchen machine, definitely let it do the hard work, like I did. Yup, laziness for the win over here.

Gluten free vegan bread loaf before baking

After that, pour the batter in the baking pan, add some seeds on top if you like, cover it with some clingfilm and a towel and let it rest (the active dried yeast I use only requires 30 minutes to make the dough rise: check the instructions on the package of the yeast you have). Now pre-heat the oven at 200Β° C and once the 30 minutes are passed, in the oven it goes.
With my oven it took more or less 40 minutes.

Let it cool down a bit before slicing it and store it in an air tight container to keep it soft longer.
When it gets a bit dry, just toast the slices a couple minutes and it will be as tasty and crunchy as freshly done.

And that’s it, warm, freshly baked gluten free buckwheat bread to be enjoyed in a sandwich, or for breakfast with some jam or a nut butter on top πŸ˜‰

Hope you like this recipe, let me know if you try it!

Bye for now, ciao ^^
Sonia

 

Gluten free vegan bread recipe without eggs dairy butter

Gluten free Buckwheat Bread Loaf | Dairy free * Egg free * Corn free
Prep Time
15 mins
Cook Time
40 mins
Resting time
30 mins
Total Time
1 hr 30 mins
 

A super simple recipe for Gluten free Buckwheat Bread, without eggs, dairy and corn

Course: Appetizer, Breakfast, Snack
Keyword: bread, buckwheat, gluten free
Ingredients
Dry ingredients
  • 3 tbsp ground flaxseeds
  • 9 tbsp water
  • 200 gr gluten free buckwheat flour
  • 200 gr gluten free brown rice flour
  • 100 gr potato or other gluten free starch
  • 2 tsp salt
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 9 gr gluten free active dry yeast (check the package for the amount necessary for 500 gr flours)
Liquid ingredients
  • 400 gr lukewarm water
  • 2 tbsp olive oil
  • 1 tsp honey or agave/maple syrup
  • seeds of choice for topping
Instructions
  1. In a bowl add all the dry ingredients and mix well

  2. Add the liquid part and whisk it all together for a good 5 minutes. If you have a kitchen machine, definitely let it do the hard work, like I did. Yup, laziness for the win over here

  3. Pour the batter in a greased/non sticking baking pan (or cover it in parchment paper), add some seeds on top if you like, cover it with some clingfilm and a towel and let it rest (the active dried yeast I use only requires 30 minutes to make the dough rise: check the instructions on the package of the yeast you have)

  4. Pre-heat the oven at 200Β° C / 400 F and once the 30 minutes are passed, in the oven it goes

  5. In my oven it takes 40 minutes ca. Let it cool down a bit before slicing.

5 Comments

  • Reply Bianca November 28, 2016 at 1:52 pm

    Hi and thanks for the recipe! I wanted to ask, is it possible to use lemon juice instead of cream of tartar and corn starch instead of potato starch :)?

    • Reply SweetSensitiveFree November 28, 2016 at 2:51 pm

      Hi Bianca! Thank YOU for your comment!
      You surely can replace the potato starch with other starches, like corn, tapioca, rice.
      And I believe you definitely can replace cream of tartar with lemon, since it works as the "acid" ingredient that reacts to baking soda and makes the dough rise. I used to bake using baking soda and apple vinegar, for that same reason πŸ™‚
      Thank you again for stopping by! If you have any question or advice, I’ll be glad to read it πŸ™‚
      Ciao!
      Sonia xxx

  • Reply Bianca November 28, 2016 at 6:45 pm

    Thank you for the fast reply, Sonia :)!! Have a great evening!

  • Reply Winnie Norval February 9, 2018 at 1:46 pm

    Hi Sonia, thank you so much for the lovely recipe. I just have a question you mention baking powder but there is no measurement? Would it be 1 tsp? Many thanks and lovely to read your posts

    • Reply Sweet Sensitive Free February 9, 2018 at 2:31 pm

      Hi Winnie! Thank you so much for your comment, which is very useful because it made me realize I haven’t been clear enough in my post, the translation wasn’t accurate enough, so I just edited the post and hopefully made it clearer!
      By baking powder I actually meant active dry yeast. I use this German brand called Biovegan (I find it in the Italian organic grocery stores or online), it’s gluten free and one bag (9 grams) work for 500 grams of flours.
      I hope you can find something similar in your area, check the instructions for the doses (like, one tsp for a certain amount of flours). Hope that was helpful, don’t hesitate to contact me again and I’d be really glad to know how the baking went! πŸ˜‰
      Sonia x

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