Gluten free Buckwheat Bread Loaf | Dairy free * Egg free * Corn free
A super simple recipe for Gluten free Buckwheat Bread, without eggs, dairy and corn
Equipment
- 1 small bowl
- 2 medium bowls
- 1 loaf pan
- kitchen scale
Ingredients
Dry ingredients
- 3 tablespoon ground flaxseeds
- 9 tablespoon water
- 200 grams (1+½ CUP) gluten free buckwheat flour
- 200 grams (1+½ CUP) gluten free brown rice flour (can be replaced with buckwheat flour)
- 100 grams (½ CUP + 2 tbsp) potato or other gluten free starch
- 2 teaspoon salt
- 1 teaspoon cream of tartar + ½ teaspoon baking soda (or 1,5 teaspoon baking powder)
- 7 grams (ca. ½ tbsp) gluten free (corn free) active dry yeast (check the package for the amount necessary for 500 gr flours)
Liquid ingredients
- 400 grams (2 CUPS) lukewarm water
- 2 tablespoon olive oil
- 1 teaspoon honey or agave/maple syrup
- seeds of choice for topping
Instructions
- Mix ground flaxseed and 9 tablespoon water and let it rest a few minutes until it becomes jelly-like
- In a bowl add all the dry ingredients and mix well
- Add the liquid part and whisk it all together for a good 5 minutes. If you have a stand mixer, definitely let it do the hard work, like I did. Yup, laziness for the win over here
- Incorporate the flaxseed mix to the batter with a spatula/spoon
- 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 (I usually let the dough rise for 1 hour but do check for different instructions on the package of the yeast you have)
- Pre-heat the oven at 190° C / 380 F and bake for 30/40 minutes, or until a golden crust has formed and a toothpick inserted in the center of the loaf comes out clean.
- I like to add to the oven an empty loaf pan with some water in it, as I have noticed the steam will give a softer crust and also help the bread rise while baking.
Notes
Please note that measurements in cups may be slightly different from the ones in grams, which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.