Buckwheat and arrow root gluten free teff bread

A few weeks ago, Heather, a lovely member of my Facebook group, asked if I had any good bread recipes that had no rice or potato starch in them.

Now as anyone who has to eat gluten free knows, bread is by far one of the most difficult foods to get right.  It is SO tricky!  Because the gluten is really what binds everything together, it’s a real challenge to make good bread without it.

But I have a few winning recipes now, so I thought I could experiment and find the perfect combination for Heather.  I worked from my Gluten free teff bread recipe, but used buckwheat flour instead of rice flour, and arrow root instead of potato starch.

The result was surprisingly delicious!  The buckwheat flour gives the bread a slightly sweeter taste than the original recipe, but it was a great success nonetheless!  In fact, my daughters and I just devoured the loaf pretty much straight away, enjoying the slices of fresh bread with some homemade redcurrant jelly that my aunt had given me 🙂  It was crusty on the outside and moist inside – a perfect combination in my opinion!

You can easily double the quantities, make two loaves and freeze one.

I hope you enjoy it as much as we did!

Ingredients:

For one loaf, baked in a 20 x 10 cm cake tin

  • 280 ml water (not too cold)
  • 4 g dried yeast
  • 4 g sugar
  • 5 g sunflower oil
  • 80 g buckwheat flour
  • 45 g teff flour
  • 80 g arrow root
  • 45 g cornflour (or cornstarch, see products used)
  • 7 g psyllium husk powder (see products used)
  • 5 g salt

Method:

  • In a big bowl, mix the water and dried yeast.
  • Sprinkle the sugar on the mix and let it rest for ten minutes to activate the yeast (see baking bread) .
  • Add all the flours (buckwheat, teff, arrow root and cornflour), the psyllium husk powder, sunflower oil and salt.  Mix thoroughly (I use my hand mixer with the kneading hooks).
  • Line the cake tin with some non-stick baking paper and pour the bread dough into it.  Let the dough rise – if possible in a warm and humid place.  It should take between 30 minutes and an hour to rise.
  • Bake in the oven for 50 minutes at 210°C if you have a fan oven – 230°C if you use conventional heat.  I take the loaf out of the tin after 30 minutes and bake it for the last 20 minutes in the oven but out of the cake tin (that way it is nice and crusty all over!).

Let the loaf cool down completely before slicing your bread.

Enjoy 🙂

Do you have a special request for a bread or another recipe?  Why don’t you join the Facebook group and let me know?  I’ll do my very best to come up with something delicious, easy – and gluten free!