bakingglutenfreememories Have you ever tried buckwheat? If not, you definitely should. Buckwheat is a very nutritious, gluten-free option and it has a good and earthy flavor. It is a seed-like grain that contains protein, fiber, as well as some essential vitamins and minerals. I’m always looking for ways to include nutritious flours in my bakes so it isn’t just refined rice flours and starches. That is why I decided to make buckwheat bread.
The cost of a gluten-free loaf of bread can be pretty outrageous. I much prefer making my own bread, especially when the cost of one store bought loaf is equivalent to the flours needed to make a few loaves. Plus, homemade bread always tastes better!
This buckwheat bread has a wonderful flavor and it pairs really well with soup. It also tastes really good toasted alongside breakfast or topped with some peanut butter and jam. It takes only about 15 minutes to make, the rest of the time is just dough proofing and baking time.
How to Make Buckwheat Bread
1. In a small bowl, mix together the warm water, honey, and yeast. (I heat my water to 110°F) Let the mixture sit for 10 minutes until the yeast creates a bubbly foam on top. (see photo below)
2. Meanwhile, take a large bowl and mix the buckwheat flour, all-purpose flour, and salt together.
3. Then in another small bowl, beat the eggs together with a fork and set aside.
4. Once the yeast mixture is ready, pour it into the bowl of dry ingredients. Then add in the beaten eggs, olive oil, and lemon juice. Stir together until all ingredients are well mixed.
5. Cover the bowl and let it sit in a warm place for 50 minutes, allowing the dough to rise.
6. Preheat the oven to 375 degrees Fahrenheit and lightly oil a bread pan.
7. After the dough has risen for 50 minutes, pour it into the oiled bread pan. Bake it in the oven for 43-45 minutes or until the top has browned and an inserted food thermometer shows at least 190°F.
8. Let the bread cool.
Storage Tips and Notes
- Store bread in the refrigerator for up to 4 days or store it sliced and individually wrapped in the freezer for up to 2 weeks
- Every gluten-free all-purpose flour is different, but I’ve tested different 1:1 replacement flours on this recipe with the final result being consistent in texture and flavor. Make sure the all-purpose flour you use has a blend of rice flours in it
Buckwheat Bread
Ingredients
- ¾ cup buckwheat flour (112g)
- 1 cup + 3 tablespoons gluten-free all-purpose flour (rice blend) (151g + 3T)
- ¾ teaspoon salt
- 1 tablespoon honey
- 1 cup warm water (225ml)
- 2¼ teaspoons Red Star Active Dry Yeast (1 full packet) (7g)
- ¼ cup olive oil (48ml)
- 2 eggs, beaten
- 1 teaspoon lemon juice
Instructions
- In a small bowl, mix together the warm water, honey, and yeast. (I heat my water to 110°F) Let the mixture sit for 10 minutes until the yeast creates a bubbly foam on top.
- Meanwhile, take a large bowl and mix the buckwheat flour, all-purpose flour, and salt together.
- Then in another small bowl, beat the eggs together with a fork and set aside.
- Once the yeast mixture is ready, pour it into the bowl of dry ingredients. Then add in the beaten eggs, olive oil, and lemon juice. Stir together with a large spoon until all ingredients are well mixed.
- Cover the bowl and let it sit in a warm place for 50 minutes, allowing the dough to rise.
- Preheat the oven to 375°F and lightly oil a bread pan.
- After the dough has risen for 50 minutes, pour it into the oiled bread pan. Bake it in the oven for 43-45 minutes or until the top has browned nicely and an inserted food thermometer shows at least 190°F.
- Let the bread cool.
