Buckwheat is rather a worrying name for a celiac disease sufferer like me…  surely we can’t have it, right?  Well – actually, we can!  Inspite of its name, buckwheat has NOTHING to do with wheat, and is completely safe for us gluten intolerants 🙂

You’ll find that this recipe is extremely easy to make.  It produces a bread that is moist on the inside, crispy on the outside, and really versatile.  You can use it to make sandwiches, or fried bread; you can eat it with a nice salad, or spread jam or honey on it.  It keeps well, wrapped up in foil, but just like all gluten free bread, it will be a lot nicer eaten fresh on the day that you’ve baked it.  On day 2 and 3, I just toast the slices, and they’re lovely!

This recipe, just like the teff bread recipe here, comes from this amazing gluten free bread book that I have; sadly it only exists in French, but if you understand French, then I thoroughly recommend purchasing the book: you can click here to check it out.

I have changed a few minor details from the original recipe, but all the credit goes to the authors of the book – thank you so much, these recipes are amazing!!

The quantities here make 2 medium sized loaves.  I eat one fresh and freeze one 🙂

I hope you enjoy it as much as I do!

Ingredients:

For 2 loaves, baked in 20 x 10 cm cake tins

• 540 ml water (not too cold)
• 7 g dried yeast
• 10 g sunflower oil
• 170 g rice flour
• 80 g buckwheat flour
• 160 g potato starch
• 90 g cornflour (or cornstarch, see products used)
• 14 g psyllium husk powder (see products used)
• 10 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 (rice, buckwheat, potato starch, cornflour), the psyllium husk powder, sunflower oil and salt.  Mix thoroughly until the dough is smooth.
• Line the cake tins with some non-stick baking paper and pour an equal portion of dough into each one.  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 35 minutes at 210°C.  After 35 minutes, take the loaves out of the tins, and bake for a further 10 minutes (this will make it nice and crusty all over).

Let the loaf cool down completely before slicing your bread.

Enjoy 🙂