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.
Gluten Free Buckwheat Bread
A healthy gluten free bread recipe using nutritious buckwheat flour. A moist bread for your gluten free sandwich needs.
- 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
- Grease or spray oil a 9×5" loaf pan.
- Preheat your oven to the lowest temperature possible, between 170 – 200°F.
- Add sugar to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.
- Add egg and egg whites to the large bowl of your mixer until soft peaks form, about 1 minute on high speed.
- Whisk together the dry ingredients; set aside.
- Add the oil, vinegar and yeast mixture to the egg and blend on low for a short time.
- Add dry ingredients all at once and blend for on medium speed for 3 minutes.
- 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.
- 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.
- Remove pan from oven and preheat oven to 375°F.
- 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.
- Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool.
- Slice with an electric slicer, electric knife or serrated knife.
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.
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