Buckwheat Bread

This recipe is from Bette Hagman's book The Gluten-Free Gourmet Bakes Bread that has been slightly altered by Debbie Bayliss.

Ingredients:

Flour Mix Formula:

  • 6 cups Buckwheat Flour
  • 2 Cups Potato Starch
  • 1 Cup Tapioca Flour

You can substitute Brown Rice Flour of mix half Brown Rice Flour with half Buckwheat flour

Dry Ingredients:

  • 2 Cups Buckwheat Flour Mix (See above)
  • 1 1/2 tsp Xantham gum
  • 1/2 tsp salt
  • 1 tsp unflavored gelatin
  • 1 tsp egg replacer
  • 1/4 cup almond meal or sweet rice flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 2 1/4 tsp dry yeast granules

Wet Ingredients:

  • 4 tsp flax meal (Ground flax seeds)*
  • 1/3 cup water
  • 1/2 tsp vinegar
  • 2 tbsp canola oil (can use margarine)
  • 1 tbsp molasses
  • 3/4 cup warm water

* You can substitute 5 1/2 tsp egg replacer for flax meal

Directions:

A Kitchen Aid mixer can be used to make bread. Mx dry ingredients together, including yeast. Mix flax meal with water and set aside to thicken. Add flax meal to mixer with vinegar, canola oil and molasses. Add warm water. While mixer is on low, pour in dry ingredients. Mix on high for three and a half minutes. Pour bread mixture into an 8 x 4 loaf pan coated with rice flour. Let rise for approximately 45 minutes. Bake at 400 degrees for 40 to 45 minutes. Cover bread with foil after ten minutes. So bread doesn't get too brown. Place on wire rack. Took cool. Another variation of this bread is done by adding 1 to 2 teaspoons of cinnamon to the loaf. along with about one quarter cup of raisins or craisins. If doubling the recipe to make two loaves still only use 2 1/4 teaspoons of yeast.

  • Prep Time:
    60
  • Cook Time:
    45
  • Total Time:
    105
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