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Buckwheat Flour Bread Recipe Gluten Free

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100 Buckwheat Glutenfree Bread With Yeast Water The Fresh Loaf
100 Buckwheat Glutenfree Bread With Yeast Water The Fresh Loaf from www.thefreshloaf.com

Description

If you're looking for a gluten-free bread recipe that's easy to make and tastes delicious, you've come to the right place. This buckwheat flour bread recipe is not only gluten-free, but it's also vegan and dairy-free. The bread is soft and fluffy with a slightly nutty flavor that's perfect for sandwiches, toast, or just enjoying on its own.

Prep Time

Preparation time for this buckwheat flour bread recipe is around 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 2 cups buckwheat flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/4 cup ground flaxseed
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (110°F)
  • 2 tablespoons olive oil

Equipment

  • Large mixing bowl
  • Loaf pan
  • Mixing spoon
  • Measuring cups and spoons
  • Parchment paper

Method

  1. In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, potato starch, ground flaxseed, yeast, sugar, and salt.
  2. Add the warm water and olive oil to the dry ingredients and mix until well combined.
  3. The dough will be sticky, but don't worry, this is normal for gluten-free bread. Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour in a warm, draft-free place.
  4. After 1 hour, preheat the oven to 375°F and prepare a loaf pan by greasing it with olive oil and lining it with parchment paper.
  5. Transfer the dough to the prepared loaf pan and use a spatula to smooth the top of the dough.
  6. Bake the bread for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
  7. Remove the bread from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
  8. Once the bread has cooled, slice it and enjoy!

Notes

For a nuttier flavor, you can replace the olive oil with melted coconut oil or almond oil. You can also add seeds, nuts, or dried fruit to the bread dough for added texture and flavor.

Nutrition Info

This buckwheat flour bread recipe yields 12 slices. Each slice contains approximately 150 calories, 3g of fat, 28g of carbohydrates, 3g of fiber, and 3g of protein.

Recipes FAQ

Can I freeze this bread?

Yes, this bread freezes well. Simply slice the bread and place it in an airtight container or ziplock bag before freezing. When you're ready to eat the bread, let it thaw at room temperature or in the toaster.

Can I use a bread machine to make this recipe?

Yes, you can use a bread machine to make this recipe. Simply add the ingredients to the bread machine in the order recommended by the manufacturer and select the gluten-free setting.

Can I substitute the tapioca and potato starch with other flours?

No, tapioca and potato starch are essential ingredients in this recipe as they help to create a soft and fluffy texture in the bread. If you don't have these ingredients, you can try using cornstarch or arrowroot powder instead.

Recipe Tips

  • Make sure your water is at the correct temperature (110°F) to activate the yeast.
  • If your dough is too sticky to handle, you can wet your hands with water before handling the dough.
  • Store the bread in an airtight container or bag at room temperature for up to 3 days, or freeze for longer storage.

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