Buckwheat Bread is a modern Fusion recipe for a classic gluten-free bread using the pseudograin buckwheat as a main ingredient. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Buckwheat Bread.
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This is a truly gluten-free bread with an excellent texture. Note that instead of the gluten-free flour you could use this site's gluten-free dry flour mix.
Ingredients:
200g gluten-free plain (all-purpose) flour
1 teaspoon xanthan gum (leave this out if your flour blend already includes it)
Grease a 22 x 10cm non-stick metal loaf tin with oil and preheat the oven to 175°C. Arrange the oven rack in the middle position.
In a large mixing bowl, whisk together the gluten-free plain flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together
Now add the vegetable oil, cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles a thick cake batter (the dough will be sticky and wet, but that's perfectly fine).
Transfer the dough to the prepared loaf tin and smooth out the top with a wet spatula.
Cover the pan with a kitchen towel and set aside to prove for 30 minutes in a warm, draft-free place until it has roughly doubled in volume.
Remove the towel, transfer to the centre of your oven and bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.
Remove from the oven then set the bread on a wire rack and allow to cool for at least 10 minutes in the tin, before unmoulding the bread and allowing to cool fully on a wire rack.
Use a serrated bread knife to slice once the bread is totally cool and enjoy.
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