This is my favourite bread so far ......
I have made so many different types of Gluten free bread. Ask my family, and what's worst is I make about 3 loaves of each experiment. So then they have to eat it all and then start on my next experiment.
There are so many flour's out there for gluten free breads - tapioca flour, maize flour, coconut flour, almond meal, corn flour, brown rice flour, white rice flour, green banana flour (I have never used that one), buckwheat flour and potato starch - the list goes on.
I needed to find a bread with one or two flours in it so it does not become crazy. So here it is, my one flour recipe. Like all gluten-free, bread it is best eaten within the first two days or slice and freeze.
Nutrition - Buckwheat - folate, omega 3 and 6, calcium and high protein.
Buckwheat Gluten Free Bread Recipe
Makes 2 loaves
1 kg buckwheat flour
2 tsp xanthan Gum - GMO Free
4 large eggs - whisk
700 ml warm water
4 tsp dried yeast
2 tsp apple cider vinegar
4 tsp molasses - this gives it a darker colour and a lovely taste - option
4 tbsp olive oil
Method
1 - Place warm water in a small bowl and sprinkle yeast on top. Leave for 10 mins in a warm place.
2 - In another bowl place eggs, cider vinegar, molasses and olive oil.
3 - Place flour in a large bowl and pour in all the ingredients and mix well.
4 - Spoon into two lined bread loaf tins. Place in a warm area until it has risen to the edge of the tin.
( I turn the oven on to low to warm up and then turn off. I then place the bread in the oven to rise.)
5 - Bake at 200 c for 30 minutes.
This mixture is thick and sticky. Let it risen to the top of the tin in a warm area before cooking it.
They do come out with cracks on top. But they taste great.