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!
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
- 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.