Gluten Free Buckwheat Bread

One of the gluten free bread recipes I had not yet made is buckwheat. Because of its nutritional values, I just had to give it a try. I used Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread recipe as a basis for this recipe, but left out the soy lecithin, substituted the garbanzo bean flour for buckwheat flour, added a bit of baking powder, and used my own method of pulling it all together. Of course, I had to judge on what amounts to use for the ingredients in their mix, but I am pleased overall with the results. At first this bread appears heavier than my other gluten free bread recipes on this site, but once it is completely cooled it is about the same. It is moist and the crust is a bit crunchy. Gluten free bread crust usually softens as it ages, though. I hope you enjoy this gluten free buckwheat bread recipe, and leave feedback below once you’ve given it a try.

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Gluten Free Buckwheat Bread

Rating: 51

Yield: 1 loaf: 16-18 slices

Gluten Free Buckwheat Bread

A healthy gluten free bread recipe using nutritious buckwheat flour. A moist bread for your gluten free sandwich needs.

Ingredients:

  • 1-2/3 cups milk (cow, rice, etc.), heated to 110°F (I used non-fat.)
  • 2 Tablespoons evaporated cane juice (or sugar)
  • 2 1/4 teaspoons instant dry yeast
  • 1 cup buckwheat flour
  • 1 cup potato starch
  • 3/4 cup corn starch (Bob's Red Mill brand is non-GMO.)
  • 1/2 cup sweet white sorghum flour
  • 1/4 cup fava bean flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 3/4 teaspoons fine sea salt
  • 1/4 teaspoon gluten free baking powder
  • 1 large egg
  • 3 large egg whites
  • 1/4 cup extra virgin olive oil or your favorite cooking oil
  • 1 teaspoon apple cider vinegar

Instructions:

  1. Grease or spray oil a 9×5" loaf pan.
  2. Preheat your oven to the lowest temperature possible, between 170 – 200°F.
  3. Add sugar to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.
  4. Add egg and egg whites to the large bowl of your mixer until soft peaks form, about 1 minute on high speed.
  5. Whisk together the dry ingredients; set aside.
  6. Add the oil, vinegar and yeast mixture to the egg and blend on low for a short time.
  7. Add dry ingredients all at once and blend for on medium speed for 3 minutes.
  8. Add dough batter to prepared pan and pat with a little cold water using a rubber spatula distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet clean, wet spatula smooth out the top.
  9. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1/2" over the top of the pan, about 25-30 minutes. Watch it carefully, as it can rise right over the top and spill over.
  10. Remove pan from oven and preheat oven to 375°F.
  11. Place the pan on the center of the rack in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil) after 10 minutes of baking. The crust should be hard once baked fully.
  12. Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool.
  13. Slice with an electric slicer, electric knife or serrated knife.

Tips

Substitution Ideas:

For egg-free: Substitute the eggs with Ener-G Egg Replacer by mixing 3 tablespoons egg replacer + enough water to make 3/4 cup.

For corn-free: Try substituting the cornstarch with tapioca flour/starch; and use all guar gum instead of the xanthan gum.

http://glutenfreerecipebox.com/gluten-free-buckwheat-bread/

This entry was posted in Bread, Corn-Free, Gluten Free Recipes, Gluten-Free Low-Sodium Recipes, Nut-Free, Soy-Free. Bookmark this blog post.

13 Responses to Gluten Free Buckwheat Bread

  1. Ellen Coughtry says:

    Hi Carla. I will be trying this bread for my daughter. Will use tapioca starch instead of cornstarch and your recipe for corn free baking powder. I haven’t found Fava flour in our area yet. Could I just use more of the sorghum to compensate? If not, can you suggest another substitute. Also, can I use all guar gum and avoid the xanthan, to avoid the corn?

    Can’t thank you enough for all your efforts, which have been so helpful to us in our gluten free journey. It’s appreciated more than you know! Ellen

    • Hi Ellen,

      I’m glad to hear my recipes and information has been useful to you. Thanks so much for expressing your gratitude. Potato starch would actually be a better substitute for cornstarch. AS far as a substitute for favabean flour, there really isn’t anything besides another bean flour. Many are bitter, though I haven’t tried navy bean four yet. I bet it isn’t bitter like garbanzo bean flour. Another option is soy flour. I don’t like using soy flour because it affects estrogen levels.

      For substitutes, please visit this page: http://glutenfreerecipebox.com/gluten-free-substitutes/

      I hope you find something you enjoy.

      Carla

  2. Thank you. I don’t use foil because of allergies to metal. I do use parchment paper though. I want to try this and I might take it to the Central Iowa Celiac Connection meeting Feb. 9, 2013. I in the category to bring bread.

    Thank you.
    Bev

    • Hi Beverly,

      I’m not sure if your allergies to metal include touching it, or if it is absorbed into food. If you can tolerate touching it, you may wish to try using Martha Stewart’s “Martha Wrap”. It has foil on one side, and a thick parchment paper on the other side, preventing the foil from touching the food.

      I hope your group enjoys this bread.

      Carla

  3. Erin Lane says:

    I hope the picture doesn’t lie! It looks great!

  4. Facebook Comment:

    “Very tasty and turned out better than I have ever made. Thanks for sharing.”

    ~M.M.

  5. Colette says:

    Carla, this looks fantastic! Thanks for sharing.

  6. Kate says:

    Is it 1 cup buckwheat flour and 1 cup potato starch??
    Your ingredients list bullet points didn’t format properly so it is a bit confusing…

    Thank you for clarifying!!

  7. Martin Muse says:

    I will be giving this a try after work. Sounds very good. If it is as good as buckwheat cereal than it is worth the wait. Thanks for sharing. Will post tomorrow after I make it.

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