Baking & Pastry > Gluten-Free Baking > Gluten-Free Baking Recipes > Gluten-Free Bread Recipe

Hearty Gluten-Free Buckwheat Bread

Enjoy a flavorful and nutritious gluten-free bread made with buckwheat flour. This recipe yields a dense, yet satisfying loaf perfect for sandwiches or toast.

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
1 loaf
Ingredients
  • 300 g Buckwheat Flour
  • 75 g Tapioca Starch
  • 75 g Brown Rice Flour
  • 20 g Psyllium Husk Powder
  • 7 g Dry Active Yeast
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 420 ml Warm Water
  • 2 tbsp Olive Oil

Activating the Yeast

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until it becomes foamy. This step ensures the yeast is active and will help the bread rise.

Mixing the Dry Ingredients

In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, brown rice flour, psyllium husk powder, and salt. Make sure everything is well combined to evenly distribute the psyllium husk.

Combining Wet and Dry Ingredients

Pour the activated yeast mixture and olive oil into the bowl with the dry ingredients. Mix well with a wooden spoon or spatula until a thick, sticky dough forms. The dough will be wetter than traditional wheat-based bread dough.

First Rise

Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 60-90 minutes, or until it has nearly doubled in size. Gluten-free dough rises slower than regular dough, so be patient.

Shaping the Dough

Grease a standard loaf pan (approximately 9x5 inches) with olive oil or non-stick cooking spray. Gently deflate the dough and transfer it to the prepared loaf pan. Smooth the top of the dough with a wet spatula.

Second Rise

Cover the loaf pan with plastic wrap or a damp cloth and let the dough rise again for 30-45 minutes, or until it has risen slightly above the edge of the pan.

Baking the Bread

Preheat your oven to 375°F (190°C). Bake the bread for 50-60 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). If the crust is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.

Cooling and Slicing

Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Slicing the bread while it's still warm can cause it to be gummy.

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FAQ

  • Can I use a different type of gluten-free flour?

    While this recipe is specifically designed for buckwheat flour, tapioca starch, and brown rice flour, you can experiment with other gluten-free flours. However, you may need to adjust the amount of liquid to achieve the correct dough consistency.
  • What is psyllium husk powder and why is it important?

    Psyllium husk powder is a soluble fiber that helps to bind the gluten-free flours together and provide structure to the bread. It also helps to retain moisture, resulting in a softer, less crumbly texture. It's crucial for gluten-free baking.
  • My bread is gummy in the middle. What did I do wrong?

    Gummy bread is often caused by underbaking or slicing the bread while it's still too warm. Make sure the internal temperature reaches 200°F (93°C) and allow the bread to cool completely before slicing.