Gluten Free Bread

Gluten free bread requires the dough to be thin like a thick batter. The batter then needs to sit and hydrate for at least 30-60 minutes before baking.

12.consistency of batter whisked together

This recipe, for gluten free buckwheat bread, requires a slow cold rise for at least 6 hours in the fridge. Then you can remove the bread molds from the fridge and finish rising until doubled in size. The oven needs to be preheated for 30 minutes before baking this buckwheat bread.

Choosing Bread Pans

Gluten free bread requires a stiff edge on a bread pan to hold the batter in place while rising and baking. If the bread batter rises over the edge if the bread pan, then it is very likely to fall during baking. Which means it will bake over the sides of the pan. I have done this before.

Avoid using silicone bread pans that are floppy.

Important Equipment Needed For Any Gluten Free Baking

A kitchen scale that weighs grams, milliliters, and ounces. The grams is especially important. Gluten free recipes require pretty precise measurements. My recipes use mostly the metric system. There is a button to switch to US measurements. If you have a choice always use metric and a scale to weigh everything.

Making your buckwheat bread: follow the pictures

Mix Together Dry Ingredients

buckwheat flour
tapioca starch added
ground flaxseed added
sugar added
baking soda added
salt added
instant yeast added
mix dry ingredients

Whisk dry ingredients into wet ingredients

add olive oil and cold water
whisk together
whisking batter together
consistency of batter whisked together
batter mixing done

Pour Bread Batter into Bread Pans Rest In Fridge and then allow to double in size

silicone bread pans with tall firm sides
bread pans and bowl
pour bread batter into two bread pans. No more than half full
bread pans filled half way covered with plastic wrap
bread pans on tray
overnight fridge rise finished
take plastic wrap off of bread pans
finish rising until doubled in size at room temperature
bread dough has doubled, time to preheat oven

Bake and then Allow to Cool for 15 minutes

bake in preheated 350 degrees F oven for 55 minutes
bread baked
bread cooling for at least 15 minutes on rack
after 15 minute rest you can slice into hot bread.
slather sliced bread with your favorite topping

Buckwheat Bread

Recipe by Emily Boudwin

0.0 from 0 votes

Course: BreadCuisine: AmericanDifficulty: Medium

Hearty buckwheat bread. Soft and chewy. Free of gluten, eggs and dairy. You can eat this fresh from the oven, while it is still warm!

Servings: 24

Slices

Prep time

minutes

Cooking time

minutes

Calories

167

kcal

Resting Time- Refridgerator

minutes

Total time

hours

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Dry Ingredients
325 grams 2 1/2 cup Tapioca Starch
650 grams 5 1/4 cup Buckwheat Flour
23 grams 2 1/2 tbsp Flaxseed, ground
30 grams 2 1/2 tbsp Sugar
3 grams 1/2 tsp Baking Soda
15 grams 2 1/2 tsp Salt
10 grams 2 1/2 tsp Instant Yeast
Wet Ingredients
74 ml 2 1/2 fl oz Olive Oil
850 ml 30 fl oz Water, cold

Directions

Add tapioca starch, buckwheat flour, ground flaxseed, sugar, baking soda, salt and yeast to a large mixing bowl. Whisk together.
Add olive oil and cold water to the dry ingredients. Using a sturdy whisk. Whisk together until there are no clumps.
Prepare two bread pans, by oiling the inside. So the bread does not stick. This step is not necessary if you are using silicone bread mold pans.
Pour buckwheat bread batter into two bread pans. Cover with plastic wrap. Refrigerate for at least 6 hours.
Several hours before wanting to bake the bread, remove the bread pans from the fridge. Place on the counter to finish rising. The dough batter should double in size before baking.
Preheat oven to 350 degrees Fahrenheit, 30 minutes before baking.
Bake in center of the oven for 55 minutes.
Remove from oven. Allow to rest for 5 minutes before removing bread from pans to a cooling rack.
Rest on cooling rack for at least 15 minutes before slicing the bread. This bread can be enjoyed piping hot from the oven. Just be careful not to burn yourself.
When the bread is completely cooled, you can slice the loaf. Then store in a freezer safe bag, in the freezer. Make sure you label your bag! You can easily take a slice out of the freezer and microwave it for a few seconds. Its like it just came out of the oven fresh! It makes great toast too!