Gluten-Free and Rice-Free Buckwheat Bread Recipe
A moist and rice-free gluten-free buckwheat bread recipe delivers an earthy flavor without grittiness.
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Instructions
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Preheat the oven to 350 F/176 C.
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Grease 3 mini loaf pans.
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In a large bowl, whisk together buckwheat flour, potato starch, tapioca starch, salt, baking powder, guar gum, xanthan gum, dry yeast, ginger, and apple fiber powder.
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In a separate small bowl, whisk together eggs, 1 tablespoon olive oil, honey, vinegar, and water.
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Combine wet and dry ingredients, then beat on high for 3 minutes until a thick batter forms.
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Divide batter evenly into greased pans, filling each halfway.
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Cover pans with a damp cloth and let rise in a warm spot for 40 minutes.
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Bake loaves on the middle rack for 35 minutes, or until an internal temperature of 206 F is reached.
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Remove loaves immediately, brush with remaining 1 tablespoon olive oil, and cool on a rack.
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Serve with soup or a sandwich.