Gluten Free Buckwheat Bread
Are you looking for a tasty gluten-free bread alternative? This Gluten Free Buckwheat Bread is the perfect option for you.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Proofing Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Bread
Cuisine American, British, French
Stand mixer
digital scales
Loaf tin
- 200 g buckwheat flour
- 200 g rice flour
- 100 g corn starch
- 400 ml water
- 1 tsp sugar
- 10 g salt
- 8 g instant dry active yeast
- 5 g xanthan gum
- 30 ml olive oil or avocado oil
Add all of the ingredients to a stand mixer with the paddle attachment and mix on medium speed for 5 mins. You could also do this by hand in a bowl with a wooden spoon.
Leave the dough to stand for around 45 mins in a warm place until it has begun to rise.
Once it has risen, transfer the dough to a greased and floured loaf tin. With wet hands, smooth down the surface of the loaf. Leave in a warm place (for example, on top of the oven while it is preheating) for a further 30-45 mins.
While the dough is rising, heat the oven to 220°C with an empty saucepan in the bottom. Boil a kettle of water.
Place your bread in the oven and fill the saucepan with boiling water. Bake your loaf in the centre of the oven for 20 mins then remove the saucepan and continue baking for a further 10 minutes. The bread should sound hollow when you tap the bottom of the loaf when it is cooked.
Remove the bread from the loaf tin while it is still hot and leave to cool on a cooling rack otherwise it might start to go soft.
Keyword Allergy-Friendly, Buckwheat, Gluten-Free