Chris's gluten free buckwheat bread
2013-11-16 21:14:39
Yields 2
Chris Best Buckwheat, rice, potato bread (2 Loaves)
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 15 min
Ingredients
- 200g white rice flour
- 200g brown rice
- 400g potato flour
- 200g buckwheat flour
- 2 teaspoons honey or brown sugar
- 2 tsp salt
- 4 teaspoons dried yeast (fermepan)
- 750 to 800ml (approx) warm water
- 1 desert spoon pysillium husks
- 1 dessertspoon oil
- Can add 4 or 5 tablespoons mixed sunflower seeds or pepitas
- 2 tablespoons linseeds, however more water will be needed.
Instructions
- Mix all together, prove for about 1 hour.
- Bake as normal in oiled bread tins at 200 degrees then reduce to 175 after 15 mins. Cooks in less than an hour.
- As there is no gluten, you will not need to work it, and the dough will be more like a cake batter, or wet cement.
- The end result is great, and as close as I have found to real bread, in fact I like it better.
- You can halve the recipe and use in bread maker on gluten free mode or quick mode.
Gluten Free Australia https://www.glutenfreeaussie.com/