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Gluten free bread with buckwheat

Even gluten-free bread can have a wonderful structure full of small holes, and in combination with healthy buckwheat flour, you'll get a fine, slightly nutty taste and a delicious crust.


Allergens: none | Preparation time: 2h 20 min (rising and baking included) | Portions: 5 | Complexity: intermediate


gluten free bread


Ingredients

  • 300 g gluten-free bread flour mix (Schar, NutriFree...)

  • 200 g buckwheat flour

  • 10 g dry active yeast

  • 5 g salt

  • 2 tbsp olive oil

  • 600 ml warm water



Preparation

  1. Mix both flours, salt and yeast in a large bowl.

  2. Add warm water and olive oil. Mix well with a wooden spoon (you can also use a mixer).

  3. Cover the bowl with a cloth and let it rise for an hour at room temperature.

  4. Then transfer the mixture to a lightly oiled or paper-lined baking sheet. Preheat the oven to 180 degrees Celsius.

  5. Leave another 30 minutes for a second rise.

  6. Bake for 35 minutes. If your oven is weaker, make it 40 minutes.

  7. Let it cool before cutting.


Notes


This bread does not contain allergens that are considered the most common, however - gluten-free flour mixes mostly contain rice flour and some form of starch, so check the ingredient list if you or someone at your household is allergic to some foods that are not on the list of the most common food allergens.


gluten free bread with buckwheat flour

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