There is something magical that happens with yeast, water and gluten; bread becomes chewy, crunchy, and delicious. However, if you are gluten free, this same phenomenon requires several more ingredients. This homemade gluten free buckwheat bread is worth it. Xanthan gum is a binding agent. It comes in a powder, much like a small bag of flour. I found mine at Whole Foods, for about $10. It may seem steep at the time, but you only need 1-2 teaspoons per gluten free recipe, so it really lasts quite a while; I’m barely a quarter through mine. Or you can pay $7 for a small loaf of gluten free sandwich bread, resembling cardboard.
This homemade gluten free buckwheat bread is truly soft, chewy, gluten free bread. I found the original recipe on the blog www.alittleinsanity.com but as usual, I have adjusted it slightly to make it more rustic, healthy and flavorful. Buckwheat flour is naturally gluten free, and has zero additives, unlike most gluten free flours. The addition of flax meal adds even more nutrients, omega-3 essential fatty acids and fiber, to name a couple.
One more thing, traditional bread takes a long time to prep, rise, rise again then bake. The great thing about this homemade gluten free buckwheat bread, you don’t have to knead, you mix, pour into to the baking dish, let rise while the oven preheats, then bake. So you can have a crusty, warm slice of bread in an hour!
Homemade Gluten Free Buckwheat Bread
1 ½ cups Warm Water
4 T. Honey
1 packet Instant Dry Yeast
2 ½ cups 1-to-1 Gluten Free Baking Flour (I use Bob’s)
¼ cup Buckwheat Flour
¼ cup Flax Meal
1 ½ t. Xanthan Gum
4 t. Baking Powder
1 t. Salt
¼ cup Olive Oil
2 t. Apple Cider Vinegar
Bowl 1: In a large mixing bowl, add the 4 tablespoons of honey to the warm water, stir to dissolve. Next pour in yeast and let sit for ten minutes while you prep the rest of your ingredients.
Bowl 2: Measure out the flour mixture and stir with a fork to incorporate the baking powder and Xanthan gum.
Bowl 3: Whisk together the eggs, oil, and apple cider vinegar.
Oil a 9×5 loaf pan with olive oil or cooking spray. Now you’re ready to make the dough. Pour the egg mixture into the yeast mix, then add the flour mix. Stir well until everything is combined. The dough will be very wet and sticky. Scoop the dough out into the greased loaf pan, spreading evenly. Gluten free bread dough will maintain it’s shape, so feel free to get in there with your fingers to make it as smooth as possible.
Place the dough on the oven while you preheat it to 375 degrees. 20 minutes is all the dough needs to rise. Once the oven has preheated, place on the middle rack and bake for 45 minutes. Let cool for 5 minutes before turning the bread out of the pan and onto a cooling rack. Try it as a sandwich, toasted with butter and honey, or even French toast. Store in a Ziploc bag for up to a week, assuming it lasts that long!