Gluten-Free Buckwheat Bread
Officially the best damn gluten-free bread I’ve ever made! It was a total experiment but somehow the bread turned out light, fluffy and absolutely delicious!
I was inspired after seeing a post by Megs & Soph that featured fresh gluten-free bread, hot out of the oven and it made me run to the kitchen and whip up a loaf for lunch…best decision ever! I enjoyed the bread warm with butter, sliced cheddar cheese and tomato and it was truly the most satisfying lunch. Especially knowing that an hour ago, the bread was nothing but a collection of ingredients sitting in the pantry.
The recipe I made was adapted from here but I didn’t quite have 500g of buckwheat flour, hence the selection of flours to make up the quantity (I also ran out of bread mix!). However, the bread has such a great texture, I figure I may as well share exactly what I did, even though it appears a bit crazy!
It is of course most delicious hot out of the oven but I kept the bread wrapped tightly in cling film and enjoyed it for 4-5 days after I first made it by toasting it under the grill and then enjoying a few of the following as toppings (just select what takes your fancy):
Avocado + tomato
Pesto + tuna
Noble cheddar + tomato
Peanut butter + banana
Gluten-Free Buckwheat Bread – makes 12 slices
350mL lukewarm water
2 tsp active dried yeast (I used Tasti)
2 tsp sugar
2 free-range eggs
2 Tbspn sunflower oil
300g Buckwheat flour
150g Healtheries Wheat & Gluten-Free Bread Mix
50g White Rice Flour
1 tsp coarse iodised sea salt
1 tsp apple cider vinegar
Add the yeast and sugar into the lukewarm water. Mix well and leave for 10 minutes for the yeast to activate.
Break the eggs into a bowl and add the sunflower oil. Whisk well until the mixture is smooth and frothy.
To the egg mixture, add the flours and make a well in the centre. Sprinkle on the salt and add in the vinegar and the yeast/water mix. Stir gently with a spoon until you have a thick batter which falls sluggishly off the spoon. If the mixture is too thick, just add a little more water until you reach your desired consistency.
Pour the batter into a greased loaf tin. Spread evenly into the tin. Cover with a plastic bag and place in a warm place such as the hot water cupboard to allow the mixture to rise. Our hot water cupboard is really warm so I only left my loaf for about 15-20 minutes to rise.
Once the mixture has risen, bake at 220°C for 25-30 minutes until golden.
Remove from the oven and leave to cool for 5 minutes before turning out and enjoying while still warm!
