This is a gluten free buckwheat bread recipe that actually turns out bread that has the taste and texture of regular bread. Choose a gluten free flour made from lighter, less dense flours and starches. Rice flour and tapioca starch work well. (I use Bob's Red Mill 1-to-1 Gluten Free Flour.)
Course Bread
Cuisine Northern Europe
Keyword buckwheat bread, buckwheat bread recipe, gluten free buckwheat bread, how to make buckwheat bread
Prep Time 35 minutesminutes
Cook Time 45 minutesminutes
Rise Time 30 minutesminutes
Servings 1loaf
Ingredients
1 ¾cupgluten free all purpose flour blend
1teaspoonxanthan gumomit if it's included in the flour blend
½cupbuckwheat flour
¼cuppsyllium husk powder
1teaspoonbaking powder
2 ¼teaspoonsinstant yeast
2tablespoonssugar
1teaspoonsalt
⅓cupmelted butter, cooledor olive oil or avocado oil
1teaspoonraw unfiltered apple cider vinegar
1 ½cupwarm water110 degrees F, no hotter
2large eggs
Instructions
Preheat oven to 350 degrees F. Place rack in the middle position.
Melt butter and set to cool. Omit this step if you are using olive or avocado oil.
Grease one 9”x 4” glass or nonstick metal loaf pan.
Start heating up the water. When getting ready to pour it in the recipe, be sure it doesn't exceed 110 degrees.
In a large mixing bowl, combine the dry ingredients: gluten free flour, xanthan gum (if needed), buckwheat flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar.
Add melted butter, apple cider vinegar, and warm water to the dry ingredients. Mix.
Stir in the eggs and mix until the dough is wet and sticky.
Transfer the bread dough into the prepared loaf pan. Use a wet spatula or the back of a large spoon to smooth the top.
Cover the pan with a towel and set it on the kitchen counter to let dough rise for 30 minutes.
Once the dough has doubled in size, place the loaf in the oven. Bake for 40 to 50 minutes until the top of the bread is richly browned and sounds hollow when you tap it with a wooden spoon.
Remove bread from oven. Leave the loaf to cool in the pan for 10 minutes or more. Do not cover it. Then you can carefully remove it from the loaf pan and transfer it to a cooling rack to cool completely.
Slice and eat immediately. You can also store the loaf in the fridge in a small paper sack inside an airtight container until you are ready to eat.