I am excited to share with you this buckwheat bread recipe that not only brings the satisfaction of homemade bread but also caters to those seeking a gluten-free option. We all know how challenging it can be to find gluten-free bread that truly hits the spot – and that's where our journey begins.
In this blog post, we'll explore the world of crafting your very own buckwheat gluten-free bread, combining the earthy richness of buckwheat with the comfort of a classic homemade loaf. If this is your first time baking buckwheat bread, you will be surprised at just how simple it can be! You will need no special equipment or skills to make this amazing bread.
This is a fluffy buckwheat bread, forget about those cardboard slices you are used to. It is perfect for sandwiches, avocado toast, or just about anything else you can think of!
While many buckwheat bread recipes call for psyllium husk powder, this isn't one of them. I don't ever use it and didn't want to purchase it solely to develop this recipe. I think you will find, just as I did, the bread is delicious without it.
What is buckwheat?
Buckwheat, despite its name, isn't a type of wheat at all. It's a rich pseudo-cereal, related to rhubarb and sorrel, and is known for its unique triangular seeds.
What sets buckwheat apart is its remarkable versatility. Not only is it naturally gluten-free, making it a great option for those with celiac disease or gluten sensitivities, but it's also great for baking.
- Buckwheat Flour: The star of the show, buckwheat flour brings its distinctive nutty flavor and gluten-free properties to the bread, making it the foundation of your recipe. If you cannot find it at a local grocery store, you can surely find it at your local health food store or online.
- Tapioca Flour or Tapioca Starch: Tapioca flour, also known as tapioca starch, adds lightness and elasticity to the bread. It's commonly used in gluten-free baking to mimic the texture of traditional bread.
- Brown Rice Flour: Brown rice flour contributes to the bread's structure and texture. It's gluten-free and imparts a mild, slightly nutty flavor.
- Xanthan Gum: This binding agent replaces gluten in gluten-free recipes, helping to provide structure and prevent the bread from becoming crumbly.
- Ground Flax: Ground flax adds moisture and a boost of nutrients to the bread. It can also act as an egg substitute in vegan versions.
- Active Dry Yeast: Yeast is essential for the bread to rise and develop that wonderful airy texture as it bakes.
- Salt: A crucial ingredient to enhance the overall flavor of the bread and balance the sweetness.
- Water: The liquid component that activates the yeast and forms the dough. It will be warm water- about 100 degrees.
- Olive Oil or Butter: A source of fat that adds moisture, tenderness, and flavor to the bread.
- Eggs: Eggs help bind the ingredients together and contribute to the bread's structure. They also add richness and protein.
- Honey or Brown Sugar: A touch of sweetness that not only enhances the taste but also aids in the yeast activation and browning of the crust.
How to make
- Prepare Your Ingredients: Gather all your ingredients and measure them out accurately. This preparation step will make the process smoother.
- Mix Dry Ingredients: In a medium-sized bowl, combine the buckwheat flour, tapioca flour (or tapioca starch), brown rice flour, xanthan gum, and ground flax. Use a whisk or fork to ensure the dry ingredients are evenly mixed.
- Whisk Wet Ingredients: In another separate bowl, whisk together the wet ingredients - this includes the active dry yeast, salt, water, olive oil (or melted butter), eggs, and honey (or brown sugar). Whisk until the mixture is well combined.
- Combine Wet and Dry Ingredients: Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a whisk, blend the two until the batter is mostly smooth. Don't worry if it seems quite wet at this stage – that's expected.
- Prepare the Pan: Line a loaf pan with parchment paper. The parchment paper will prevent the bread from sticking to the pan and make it easier to remove after baking.
- Let the Bread Dough Rise: Pour the batter into the prepared pan, spreading it out evenly. The batter looks similar to what quick breads do. Cover the pan with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 45-55 minutes. The dough won't double in size like traditional bread, but it should visibly puff up.
- Preheat and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Once the dough has risen, place the pan in the preheated oven and bake for 45-60 minutes. The bread is done when it's golden brown on the outside and has an internal temperature of 195-200 degrees Fahrenheit (90-93 degrees Celsius).
- Cool and Enjoy: Once baked, carefully remove the bread from the oven and gently from the pan. Let the bread cool on a wire rack before slicing. This cooling step is important to allow the starches to set. Otherwise, your bread will be gummy when you cut into it. Once cooled, slice, and savor the delightful aroma and taste of your homemade buckwheat bread.
Tips and suggestions
- Patience is Key During Rising: When letting your buckwheat bread dough rise, keep in mind that gluten-free bread won't rise in the same way as traditional wheat-based bread. It might not double in size, but look for a noticeable puffiness. Be patient and avoid the temptation to over-rise, as this could lead to a collapsed texture. This buckwheat flour bread recipe is easy to make but does require a little time.
- Managing the Batter: Given the wet consistency of your buckwheat bread batter, working with it might seem a bit different from traditional bread dough. Instead of shaping the loaf, simply scoop the batter into the pan and use a rubber spatula to spread it evenly. The batter might be wetter than what you're used to, but this approach ensures a consistent texture once baked.
- Experiment with Flavors: Buckwheat's nutty flavor is a fantastic base for experimentation. Consider incorporating dried herbs like rosemary or thyme, or even a sprinkle of your favorite spice blend, to add an extra layer of taste to your bread. Customizing the flavors can make each loaf a unique creation that suits your personal preferences.
What is buckwheat flour?
Buckwheat flour, derived from buckwheat plant seeds, is a rich ingredient gaining popularity, especially among those seeking gluten-free options. Despite its name, buckwheat isn't wheat; it's a pseudo-cereal, ideal for gluten sensitivities. Its nutty flavor adds depth to recipes.
How do you make your own buckwheat flour?
- Raw Buckwheat Groats: Start by purchasing raw buckwheat groats, these can also be called hulled buckwheat groats. These are the whole seeds of the buckwheat plant.
- Blend in Batches: Place a portion of the buckwheat groats into your food processor or high-speed blender. Keep the amount manageable to avoid overloading the machine. You can always blend in batches.
- Blend Until Fine: Close the lid of the food processor or blender and start blending. Process the buckwheat groats on a high setting until they turn into a fine powder, with a flour-like consistency. This might take a minute or two, depending on the power of your appliance.
- Sift (Optional): If you desire even finer flour, you can sift the freshly ground buckwheat flour through a fine mesh sieve. This helps remove any larger particles and ensures a smoother texture. NOTE: I do not sift my buckwheat flour, I prefer using whole grain.
- Repeat for Remaining Groats: Empty the blended buckwheat flour into a separate bowl and repeat the blending process with the remaining buckwheat groats until you've ground all of them.
- Store Your Homemade Flour: Once all the buckwheat groats have been transformed into flour, transfer the homemade buckwheat flour to an airtight sealed container. Store it in a cool, dry place or in the refrigerator to maintain its freshness.
Is buckwheat good for baking?
Yes, buckwheat flour is excellent for baking, especially in recipes that require a gluten-free alternative. Its unique nutty flavor profile makes it a versatile choice for a wide range of baked goods. Buckwheat flour's distinct taste can add depth to your recipes, creating a delightful flavor profile in bread, buckwheat pancakes, muffins, and more. Additionally, its binding properties and ability to absorb moisture contribute to the desired texture in baked goods.
When using buckwheat flour for baking, keep in mind that its lack of gluten can affect the structure of the final product. To compensate, it's common to combine buckwheat flour with other gluten-free flour or ingredients like xanthan gum, which help improve the texture and rise of baked goods. Experimenting with ratios and combinations can help achieve the best results for your specific baking needs.
What is the difference between buckwheat flour and regular flour?
Buckwheat flour and regular flour, such as all-purpose wheat flour, differ significantly in terms of their composition and baking properties due to their distinct sources and characteristics.
- Source and Composition:
- Buckwheat Flour: Buckwheat flour is derived from the ground seeds of the buckwheat plant, which is not a cereal grain but rather a pseudo-cereal. It is naturally gluten-free and offers a unique nutty flavor.
- Regular Flour: Regular flour, commonly made from wheat, contains gluten – a protein that gives dough its elasticity and structure.
- Gluten Content:
- Buckwheat Flour: Buckwheat flour is naturally gluten-free, making it an ideal choice for those with gluten sensitivities or celiac disease.
- Regular Flour: Regular flour, particularly wheat flour, contains gluten, which is essential for creating the stretchy texture in dough and the airy structure in baked goods like bread and cakes.
- Flavor and Texture:
- Buckwheat Flour: Buckwheat flour has a distinctive nutty and earthy flavor, which adds depth to recipes. Baked goods made solely with buckwheat flour might be denser and have a more rustic texture.
- Regular Flour: Regular flour imparts a neutral taste, allowing other flavors to shine. It contributes to a lighter and fluffier texture in baked goods, thanks to gluten's ability to trap air during the baking process.
- Baking Properties:
- Buckwheat Flour: Buckwheat flour lacks gluten, which can result in less rise and a more crumbly texture in baked goods. It's often used in combination with other flours and binding agents for optimal results.
- Regular Flour: Regular flour's gluten content contributes to the elasticity and rise in baked goods. It forms a network that traps gases produced during fermentation or leavening, creating the desired texture.
Looking for another buckwheat recipe? How about learning how to cook buckwheat?
Buckwheat Bread Recipe
- 1 medium-size bowl
- 1 small bowl
- 1 9x5 loaf pan
- 185 grams tapioca flour
- 130 grams buckwheat flour
- 110 grams brown rice flour
- 1 tablespoon xanthan gum
- 1 ½ tablespoons ground flax
- ½ teaspoon salt
- 2 ½ teaspoons active dry yeast
- 1 ½ cup warm water
- ¼ cup oil or melted butter
- 3 eggs
- 3 tablespoons honey
- Combine the tapioca flour and buckwheat flour with salt, ground flax, and xanthan gum.
- In another small bowl, combine the water, honey, and yeast. Mix and let this sit for about 5 minutes.
- To the yeast mixture, mix in the eggs and oil. Once this is mixed well, add it to the flour mixture.
- Mix until the dough is smooth.
- Place a piece of parchment paper in your loaf pan for easy release- trust me you want to do this step.
- Pour in the bread dough. Cover and let this rise for about 60 minutes. Even if it doesn't look like it has risen much, that is ok. Much of the rise will happen in the oven.
- Toward the end of the 60-minute rise, preheat the oven to 350 degrees.
- Place the risen loaf into the preheated oven and bake for 45-65 minutes. The top will be golden brown, but more importantly, a thermometer inserted into the bread will read 195-200 degrees.
- Remove it from the oven and gently lift the parchment paper to take the loaf from the pan.
- Let the loaf cool on a cooling rack for at least 45 minutes to 1 hour before slicing.
- This bread is not made with any preservatives, so will only hold and stay good for about 2-3 days.