Description
Baking a delicious and junk-free loaf of gluten-free bread is possible! This bread recipe is the kind you want to bake for yourself if you can’t consume regular gluten-filled recipes. It’s also free of eggs, dairy, soy, oil or nuts! This loaf is impressive and tasty even for people without allergies! You can also bake this gorgeous dough mixture in your bread machine!
Tools: Large mixing bowl, kitchen scale or measuring cups/spoons, spoon/soft spatula, bread pan (3.75 x 7.75 x 2.5 inches), unbleached parchment paper, wire rack, bread machine (if you want to try the bread machine version)
Ingredients
- 2 teaspoons active yeast (10g)
- 2 tablespoons whole psyllium husk (14g)
- 1 cup warm water (240g)*
- 1 cup light buckwheat flour (120-130g)**
- 1/2 cup white rice flour (70g)
- 1/2 cup brown rice flour (70g)
- 1/2 cup tapioca flour/starch (60g)***
- 1/2 cup potato starch (70g)
- 1/2 cup seed (or nut flour) (50-60g)****
- 1/2 tablespoon fine grey sea salt (8g)
- 1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
- 1–1/4 cup homemade hemp milk (300g)*****
Instructions
Before you start, watch the short Buckwheat Hemp Bread video tutorial.
Step 1 – The simplest and fastest way to mix your ingredients is to add the active yeast, whole psyllium husk and water to a large mixing bowl and give it a quick mix. Alternatively, you can mix these ingredients in a separate bowl. Let the psyllium gel for 5 to 10 minutes before continuing with the next step.
Step 2 – Place a sifter overtop your large mixing bowl and sift all your dry ingredients right into the bowl. Give your dry ingredients a quick mix. Proceed to add your psyllium gel mixture to the dry ingredients if you chose to mix it separately. Mix a little and then add 1 cup of fresh homemade hemp milk. Continue mixing the dough and after a few minutes, if you still have a lot of dry flour in the mixture, add the remaining 1/4 cup of hemp milk. Mix until well incorporated, and make sure to get all the dry ingredients combined. Scrape down the side of your bowl, cover it and let the dough rise in a warm area of your kitchen for 2 hours.
Step 3 – Preheat your oven to 450° F. Line your bread pan with some unbleached parchment paper. You can even add a little coconut oil at the bottom and in the corners of your pan to help keep the parchment paper in place and facilitate the removal of your loaf once baked. At the two-hour mark or once your dough has doubled in size, gently transfer the dough to your bread pan. You can smooth out the top if you wish. Sprinkling seeds overtop is optional. Bake on the middle rack for 55 to 60 minutes. The loaf is ready when the top is golden brown and hard when tapped with a finger.
Step 4 – Once ready, let it cool in the bread in the pan for 5 to 10 minutes. Then proceed to carefully remove the loaf from the pan to finish cooling on a wire rack.
Step 5 – Let your bread cool completely before slicing! The best part of this bread recipe is the end slice! Eat it while it’s still crispy and fresh with a yummy buttery spread. Enjoy!
Notes
*To make the best bread, use non-chlorinated water. Filtered and spring water works best.
**For this recipe, you can play around with the types of buckwheat flour you try. Light buckwheat works beautifully in this recipe. You could also consider mixing both light buckwheat flour with a darker brand of buckwheat flour. Combining two creates unique flavours and colours!
***Sub tapioca flour/starch with arrowroot starch.
****If not allergic to nuts, you can add nut flour such as almond meal/flour.
*****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.