Gluten-Free Buckwheat Bread Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
1 hour, 45 minutes
Servings:
1 loaf
Ingredients
  • 1 dash of oil, for greasing
  • 2 teaspoons yeast
  • 1 tablespoon honey
  • 1 ½ cups warm water
  • 1 tablespoon + 1 teaspoon psyllium husk powder
  • 1 ½ cups buckwheat flour, plus extra for dusting
  • ¾ cup tapioca starch
  • ½ teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
Directions
  1. Prepare a loaf tin by greasing it with oil and dusting it with a little buckwheat flour.
  2. Mix together the yeast, honey, and warm water in a bowl, then set aside for 15 minutes.
  3. Add the psyllium husk powder, whisking it in well, then set the mixture aside for another 10 minutes, until the mixture is gelatinous.
  4. In a bowl, whisk together the buckwheat flour, tapioca starch, xanthan gum, and sea salt.
  5. In a stand mixer fitted with a dough hook attachment, combine the dry ingredients with the wet ingredients and the apple cider vinegar to form a wet dough.
  6. Dust a clean surface with a little buckwheat flour, then turn out the dough onto the floured surface.
  7. Shape the dough into a log and carefully transfer to the prepared loaf tin.
  8. Cover with a towel and set the dough aside somewhere warm to rise for 1 hour.
  9. While the dough rises, preheat the oven to 425 F.
  10. After rising, remove the towel and bake the bread for 1 hour 45 minutes.
  11. Turn the baked bread out and let it cool completely before cutting and serving.