There is gluten free food everywhere now. 10 years ago, there were no gluten free breads available to purchase in the supermarket. Now it has it’s own section! Yes we have more choice but guess what? Supermarket breads are notoriously low in fibre and highly processed.
This bread is the best I’ve ever had. It stays fresh and it’s buoyant and flexible for more than a day. It’s soft and decadent. It sucks up butter like a crumpet (Read: It’s heaven on earth). Better yet it’s easy to make. It has only a few ingredients and it’s really tasty. It also freezes and toasts nicely. Cut into slices and freeze.
Buckwheat is a wonderfully nutritious gluten free grain. It has a very “earthy” taste, and at times it can be a little overpowering. But this recipe is not powerful at all as there are other ingredients to mellow it down. Leave the crappy, overpriced gluten free bread to sit on the shelf. After all, you won’t want them after this!
Wholesome Buckwheat Bread (Dairy Free, Sugar free, Gluten Free)
2 cups of buckwheat flour
1 cup of arrowroot flour
4 tablespoons of psyllium husks
1 teaspoon of salt
4 teaspoons of dried yeast
2 large eggs
4 tablespoons of light olive oil.
1 teaspoon of apple cider vinegar
1/2 cup of mixed seeds or meal (I use a combo of chia, golden flax meal, sunflower seeds and sesame seeds) Use what you have. (You could use polenta, any nut meal, poppy seeds, LSA, pepitas etc)
400ml warm water
Pour everything into a large bowl in order. Mix well until just combined. Don’t over mix.
You’ll find the mixture is more like a thick cake mix than actual dough. Poor mixture into your bread tin. Mine is about 13 x 28cm Let it rise for about an hour in a warm environment or until it has about doubled in size. I leave mine in the very hot sun wrapped in glad wrap with a tea towel over the top. You could put yours in the car, or in an esky with a heat pack or even in the oven with just the light on. After such time sprinkle some sesame or poppy seeds over the top of the loaf and get into the oven quick smart.
Pop in a hot oven 200 degrees CELSIUS for about 20-30 minutes until the bread is firm, crusty on top and it pulls away from the sides of the pan. If you are lucky enough to have a bread machine like me (I have a Sunbeam Quantum Smartbake) with a manual setting, then set the rising time for 1 hour and the cooking time for about 80 minutes.
** Please note: if you have used a lot of golden flax, brown flax or chia seed as your added ingredients, it will soak up a lot of the liquid. Please add additional water.