Moist Buckwheat Bread: Your GF Obsession!
Enjoy this moist buckwheat bread, featuring a blend of buckwheat and tapioca flours for a delicious gluten-free loaf.
Ingredients
- 2 cups buckwheat flour
- 1/4 cup tapioca flour
- 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons xanthan gum
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 1/2 cups warm water (about 105-110F)
- 2 tablespoons oil
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper or grease it well.
- In a large bowl, whisk together buckwheat flour, tapioca flour, psyllium husk powder, xanthan gum, instant yeast, and salt.
- Add warm water, oil, and maple syrup (if using). Stir until just combined. The batter will be thick and sticky. Cover the bowl and let it rest for about 1 hour.
- Transfer the thick batter to the prepared loaf pan. Smooth the top. Let it rest for another 30-60 minutes until risen by about 50%.
- Bake for 40–45 minutes until the top is dark brown and the bread sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure your water is warm (105-110F) to properly activate the yeast.
- Don't skip the resting times; they are crucial for texture development.
- For a deeper flavor, you can add seeds like sunflower or pumpkin to the batter. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the resting times; they are crucial for texture development.
- For a deeper flavor, you can add seeds like sunflower or pumpkin to the batter. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.